Food machinery is a significant investment in a food related business whether you have a food processing facility, bakery or restaurant. By extending the lifespan of your equipment, you will be able to maximise the return on investment and ensure consistent performance. This will also contribute to operational efficiency.

When it comes to food machinery

Such as mixers, ovens, bandsaws, food slicers, injectors, mincer and grinders etc. you have to adhere to the guidelines provided by the manufacturer. There will be a recommended maintenanceschedule for the equipment and you have to follow this so that the functionality and longevity of food machinery can be preserved. Each piece of equipment will come with specific instructions to install them. This also focuses in theiroperation, cleaning and maintenance. You have to read the manual so that you are familiar with the safety precautions and the recommended practices. There are also prescribedmaintenance intervals for tasks like calibration, lubrication and parts inspection. With regular maintenance, you can prevent premature wear and identify potential issues before they escalate. You will also need to use authorised parts when replacing a part or servicing the equipment. There are certified technicians you can work with that understand the machinery. This way, you can ensure compatibility of the parts with the machinery and maintain warranty coverage.

You have to ensure proper installation

So that the equipment can be used for a long time. There has to be a stable power source for the equipment to be connected to. This should have adequate voltage and grounding so that electrical damage can be prevented. There has to be sufficient ventilation around the machinery so that overheating can be prevented. You have to maintain ambient temperatures within the recommended range given by the manufacturer so that performance can be optimised. This will prevent mechanical stress. You need to keep equipment away from areas that are prone to humidity, moisture and corrosive substances. You have to inspect and clean components that are susceptible to corrosion like metal surfaces and electrical contacts.  The equipment should also be cleaned effectively so that hygienestandards can be maintained.

There has to be a daily cleaning routine for the equipment

So that food residue, debris and grease can be removed from internal components, blades and surfaces. You also have to use cleaning ages that are recommended by the manufacturer. This will avoid damage to sensitive components. You should not use any harsh chemicals or abrasive cleaners. There are sensitisation protocols that can be implemented so that bacterial growth and contamination can be prevented. You have to ensure that equipment surfaces are sanitised properly according to food safety regulations. You also need to dry the equipment components thoroughly so that electrical issues and corrosion can be prevented. The equipment should be monitored during operation so that any signs of wear, abnormal noises or overheating can be detected. Any issue has to be promptly addressed so that further damage can be prevented.