GB/T 47526-2026Grain and oil machinery - Complete processing equipment for dried noodles (English PDF)

4.3 Composition

4.3.1 A complete set of noodle production equipment should include the following basic configurations;

a) Intelligent control system;

b) Powder supply system;

c) Liquid supply system (automatic water dispenser);

d) Dough mixing equipment (powder-water mixer, dough mixer);

e) Curing equipment;

f) Dough sheet forming machine;

g) Continuous tablet press (tablet rolling mill, tablet press, calendering equipment);

h) Strip cutter;

i) Mounting device;

j) Drying oven conveyor system;

k) Intake and exhaust systems;

l) Hot air mixing system;

m) Temperature and humidity control system;

4.4 Working Conditions

4.4.1 The working environment temperature is 10 °C~35 °C, and the relative humidity is 50%~70%.

4.4.2 The power supply voltage should be stable, and the deviation from the rated voltage should meet the usage requirements of the equipment.

4.4.3 The compressed air source pressure should be

0.6 MPa to

0.8 MPa. The compressed air purification level should comply with GB/T 13277.1-2023. The specified grades are. solid particles (Grade 4), water (Grade 4), and oil (Grade 3).

5.1 General Requirements

5.1.1 The equipment should operate smoothly, and the moving parts should move accurately, sensitively, and in a coordinated manner, without jamming or abnormal noise.

5.1.2 The air passages and lubrication systems of the equipment should be unobstructed and leak-free.

5.1.3 The powder supply system and liquid supply system shall have the function of automatic proportioning according to the formula.

5.1.4 The dough mixing equipment should have a function to stop the machine when the lid is opened.

5.1.5 The drive motors of the strip cutter, drying oven conveyor, and hot air mixing system should have automatic speed regulation function.

5.1.6 The temperature and humidity control system shall meet the requirements of

5.6.3 in JB/T 13179-2017.

5.1.7 The instruction manuals for complete sets of equipment and individual equipment shall comply with the provisions of GB/T 9969.

5.2 Performance Requirements

5.2.1 Production Capacity It should meet the rated production capacity requirements.

5.2.2 Dimensional Acceptance Rate

5.2.2.1 The thickness and width deviation of the noodles should not exceed 5%.

5.2.2.2 The deviation of the hanging length should not be greater than ±10 mm.

5.2.2.3 The dimensional compliance rate shall not be less than 95%.

5.2.3 Drop Rate The rod drop rate during production should not exceed 0.3%.

5.2.4 Mean Time Between Failures (MTBF) The mean time between failures (MTBF) should not be less than 500 hours.

5.2.5 Energy conservation and environmental protection requirements

5.2.5.1 Under normal operating conditions, the operating noise (sound power level) of the equipment should not exceed 80 dB(A).

5.2.5.2 Energy-saving equipment such as air source heat pumps and geothermal energy should be used, and the overall energy consumption of the finished product should not exceed

0.25 kW·h/kg.

Note. Calculated in electrical energy equivalent.

5.3 Intelligent Control Requirements

5.3.1.1 The temperature and humidity of different zones in the drying room should be monitored online.

5.3.1.2 It should be able to automatically acquire the process operating parameters of the complete set of equipment. The process operating parameters are shown in Appendix B.

5.3.1.3 It should have the function of automatic capacity matching and adaptation.

5.3.1.4 It should have intelligent alarm functions such as fault alarm, over-temperature alarm, and leakage alarm.

5.3.1.5 It should have linkage protection function, as well as data statistics and data storage functions.

5.3.1.6 During system operation, manual adjustment should be allowed, and adaptive manual adjustment function should be available.

5.4 Safety Requirements Structural material requirements, equipment structure, and equipment configuration and installation requirements shall comply with the provisions of GB 16798.

5.5 Appearance Quality Requirements

5.5.1 The appearance quality of each piece of equipment after processing and assembly shall comply with the provisions of GB/T 14253.

5.5.2 The use of safety colors shall comply with the provisions of GB 2894.

6.1 Test Conditions

6.1.1 The test conditions shall meet the requirements of 4.4.

6.1.2 The wheat flour used in the test shall meet the requirements of standard flour in GB/T 1355-2021.

6.1.3 The test water shall comply with the requirements of GB 5749.

6.1.4 All individual pieces of equipment, materials, and subsystems in a complete set of equipment shall be inspected and found to be qualified.

6.2 General Requirements Inspection

6.2.1 No-load test After the complete set of equipment is assembled, a no-load test should be conducted, running continuously at the rated production speed for no less than 2 hours to check the equipment operation.

6.2.2 Inspection of the sealing performance of air and lubrication system pipelines The following methods shall be used to check the sealing performance.

a) Apply soapy water or detergent water to the seals and pipe connections of the pneumatic components and check for leaks;

b) Gently wipe around the seals and pipe connections of the lubrication system with degreased cotton and observe whether there are any oil stains on the cotton.

6.2.3 Inspection of powder supply system, liquid supply system, dough mixing system, strip cutter, drying oven conveyor device, and hot air mixing system. Review the equipment manuals and technical documents, and inspect the powder supply system, liquid supply system, dough mixing system, strip cutter, drying oven conveyor system, and hot air mixer. Does the mixing system meet the relevant requirements in sections

6.2.4 Temperature and humidity control system inspection The inspection shall be conducted in accordance with the provisions of section

6.14.1 of JB/T 13179-2017.

6.3 Performance Test

6.3.1 Production Capacity Test During stable production, continuous operation for no less than 4 hours is maintained. The quality of finished noodles that meet the specifications in Table 1 is statistically analyzed, and the production is calculated according to formula (1). ability.

6.3.2 Noodle Size Pass Rate Test During stable production, randomly select 50 racks before removing them from the drying rack at the end of the drying process, and then randomly select at least 100 finished noodles from them. Measure the noodles using calipers. The width and thickness of the surface are measured with a tape measure and the length of the surface hanging is calculated according to formula (2).

6.3.3 Drop Rate Test During stable production, continuous operation for no less than 4 hours is required. The number of rods that fall off between the upper and lower racks during the production process of the complete set of equipment is recorded. Calculate according to formula (3).

6.3.4 Mean Time Between Failures (MTBF) Test The mean time between failures (MTBF) is calculated using formula (4).

6.3.5 Energy-saving and environmental protection test

6.3.5.1 Noise Test During stable production, the operating noise shall be measured according to the method specified in GB/T 3768.

6.3.5.2 Energy Consumption Test 6.3.5.2.1 During stable production, energy consumption is randomly selected from three shifts and calculated using formula (5).

6.4 Intelligent Control Inspection Visually inspect the operating system to check if it has the relevant functions of 5.3.

6.5 Safety requirements inspection or testing Visual inspection and testing in accordance with the relevant provisions of GB 16798.

6.6 Inspection of appearance quality and instruction manual requirements

6.6.1 Visually inspect the appearance quality of each piece of equipment.

6.6.2 Check the instruction manuals for each piece of equipment.

7.3 Type Testing

7.3.1 Type testing shall be conducted under any of the following circumstances.

a) Product transfer to another factory for production or new product trial and type approval;

b) If there are significant differences in materials, structure, or processes after formal production, it may affect the performance of the equipment;

c) During normal production, periodic inspections shall be conducted regularly.

d) Resuming production after a shutdown of more than six months;

e) The factory inspection results differ significantly from the previous type inspection results.

7.3.2 Type testing shall be conducted by randomly sampling one set of equipment from the factory-inspected and qualified complete sets of equipment. The inspection items shall be those required in this document. If all items pass, the type test is deemed (qualified). If any item fails, the sampling should be doubled, and the failed item should be retested. If the retest still fails... If it fails, the type test is deemed unqualified, and retesting is not permitted for safety requirements.

8.3 Transportation and Storage

8.3.1 All equipment should be handled with care during transportation, avoiding inversion and collisions. During hoisting, unloading, and loading, attention should be paid to the packaging and storage markings on the boxes. Special attention should be paid to the center of gravity markings and forklift hole (slot) markings on the box.

8.3.2 Storage should be done on a flat and stable surface. When stored outdoors, it should be protected from rain, sun, and water accumulation. When stored indoors, it should have good ventilation and... Moisture-proof equipment.