SB/T 10276-2012Technical specifications for crunchy candy forming machine (English PDF)

Foreword

This standard was drafted in accordance with the rules given in GB/T 1.1-2009.

This standard is a revision of the original standard SB/T 10276-1996 "Technical Conditions for Crimped Sugar Molding Machine". This standard and SB/T 10276-Compared with 1996, the main technical changes except editorial changes are as follows.

--- The standard name was changed to "Technical Conditions for Crisp Molding Machine";

--- Chapter 3 adds the terms and definitions of 3.2;

--- Reorganized the terms listed in Chapter 4 and made corresponding additions and deletions. 4.6.2 modified the noise limit;

--- Chapter 5 and Chapter 4 correspond to re-arrangement;

--- Chapter 6 modifies the number of samples and the period of the test;

--- Revised Chapter 7, put "packaging, transportation, storage" content in Chapter 4, and added provisions for the use of information.

This standard was proposed by the Ministry of Commerce of the People's Republic this standard is under the jurisdiction of the National Commercial Machinery Standardization Technical Committee (SAC/TC111).

This standard was drafted. Zhejiang Gongshang University, Beijing Product Quality Supervision and Inspection Institute, Beijing Service Machinery Research Institute.

1 Scope

This standard specifies the requirements, test methods, inspection rules, and usage information of the sugar molding machine (hereinafter referred to as the product).

This standard applies to the design, manufacture, use and inspection of crispy sugar forming machines.

2 Scope of normative references

The following documents are indispensable for the application of this document. For dated references, only dated versions apply to this article.

Pieces. For undated references, the latest edition (including all amendments) applies to this document.

GB/T 3768-1996 Acoustic sound pressure method for the determination of sound source sound power level GB/T 13306 signage GB 16798-1997 Food machinery safety and health SB/T 222 Basic technical requirements for general technical conditions of food machinery SB/T 223 Food Machinery General Technical Conditions Mechanical Processing Technical Requirements SB/T 224 food machinery general technical conditions assembly technical requirements SB/T 227-2007 General technical requirements for electrical equipment for general technical conditions of food machinery SB/T 228 food machinery general technical conditions surface painting SB/T 229 Food Machinery General Technical Conditions Product Packaging Technical Requirements SB/T 231 General technical conditions for food machinery, marking, transportation and storage

3 Terms and definitions

The following terms and definitions apply to this document.

Forming wheel

The core component of the product is a pair of counter-rotating sheaves. Due to the sugar-shaped groove on the circumference of the sheave, the sugar strips are from the two sheaves.

When passed, it is cut and crushed into sugar pieces.

Adjustment device Auxiliary devices that improve product performance, form quality and service life.

3.2.1

Phase adjustment device phaseadjustingdevice it is a device for adjusting the phase difference between the two forming wheels to ensure that the two wheel grooves are in a good position and keep the formed sugar pieces intact.

3.2.2

Track adjustment device spacingadjustingdevice it is a device for adjusting the center distance of the two forming wheels to ensure that there is a gap between the two forming wheels to prevent mutual crushing damage between the forming wheels.

3.2.3

Speed adjustment device speedadjustingdevice it is a device for adjusting the rotational speed of the forming wheel. It has a stepless speed regulation function, which is suitable for the needs of many varieties and specifications, and keeps the drawing machine with the front stage.