BAKERY EQUIPMENT

Enjoy making delicious and lovely food, we all need professional bakery machine such as combi oven, convection oven, pizza oven and so on. Choosing suitable machine is the key to make tasty bread snack. Furnotel bakery machine could be also provide machine making good quality materials dough. A new choice may bring amazing effect. Please let us know your target requirement.

Maintenance Method of Daily Baking Equipment

In addition to the service of a bakery, the delicious products, and the baking equipment can't be ignored. Without hardware support, a bakery can't even supply the product, so the daily maintenance of the baking equipment is important. Let's talk about the maintenance of thebread baking equipmenttoday.

The Maintenance method of daily baking equipment in baker.

The maintenance of bakery equipment in bakery shop is one of the usual rituals. It mainly checks the outer part of the equipment, including cleaning, screw looseness and other simple inspection, and also completes the shift record.

The deep maintenance methods include the first, second and third level maintenance.

First level maintenance

First level maintenance: it is based on the operating personnel, the maintenance staff is supplemented, conducting a regular inspection of the baking equipment and going deep inside the equipment. The main part is the partial demolition of the oven, check the part structure, adjust the clearance between the bearing and transmission parts, remove the foreign body, and replace the broken parts. It is also necessary to check the performance of the heater, clean the motor and adjust the electrical device. This is usually done once a month.

Second level maintenance

In this area, the maintenance staff is mainly engaged, the operators are auxiliary, and the baking equipment is inspected thoroughly. And some worn parts are replaced and repaired. The second level maintenance consists of all the items of primary maintenance, removing the furnace, cleaning the furnace, replacing the insulation materials and so on. Check all transmission mechanisms, clean and replace oil, replace local or all furnace belts, clean out stains around the surface of the oven, etc. This is usually maintained for half a year or a year.

Third level maintenance

The operator factor is more important because if we want to maximize the performance of the baking equipment, all the operators must have a good command of the device's performance, structure and maintenance technology.

A bread baking shop wants to run for a long time, and the baking equipment must be kept in the best condition, because it can provide consumers with delicious baked products continuously.

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