Types of industrial equipment

11.06.2019

Engine

Fixed assets- main mechanical source production process. By means of a complex of machines and machine tools, a continuous process of manufacturing goods necessary for society takes place at the enterprise.

In addition, in addition to equipping with equipment, premises and various kinds of structures are needed in which or through which production activities would take place (buildings, bridges, tunnels, etc.). Machinery and equipment occupy the leading place in the composition of active fixed assets. According to their role in the production process, two types of machines can be distinguished.

Power Machines are power equipment that produces energy various kinds(thermal, mechanical, electrical, etc.) or converts one type of energy into another. The energy factor is one of essential elements, through which the production process is carried out, the operation of machinery and equipment is ensured by the flow of current flows, as well as normal working conditions due to the lighting of production facilities. There are the following types of power machines:

1) prime movers that convert the energy of natural resources into mechanical energy (for example, gas and hydraulic turbines);

2) electric motors or secondary engines(for example, electric motors that are important detail fixed production assets). On their basis, the entire volume of useful work is performed in the production of certain types of products, depending on the production specialization;

3) various electrical devices (welding, electric furnaces), through which the product acquires a certain shape and volume;

4) steam boilers, electric generators, transformers and other current converters.

Thus, power machines, being a source of recycled energy, ensure the operation of fixed assets, the task of which is the production of finished products.

working machines are a complex of machines and equipment, with the help of which workers act on the object of labor, which is raw materials and materials. In other words, it is production equipment.

Working machines for general production purposes are used in absolutely all industries, regardless of their specialization and technological orientation. This type of equipment includes conveyors, sorting machines, etc. Along with them, there are specialized machines that take place in a particular enterprise. Each industry has a special way of influencing the object of labor. In accordance with this, for example, in metallurgy there is production equipment for the following types of work:

1) machining metals, which is carried out through the operation of metal-cutting equipment (drilling, turning, milling machines, etc.);

2) heat treatment of metal by exposing it to sources of thermal energy, changing temperature regime. For example, in this way the process of melting metals is carried out, giving them the desired shape or creating alloys;

3) chemical treatment of metal by exposing it to chemically active elements.

2. Available equipment

Equipment at enterprises, depending on their production specialization, is of great practical importance. This is the so-called main acting force production, with the exception of workers, whose labor is also highly valued. Equipment is a means of labor with which workers carry out labor activities.

Available equipment- this is a set of machines and machine tools that have already been purchased and are the property of the enterprise, that is, they are listed on its balance sheet and in inventory records. In accordance with their inclusion in the production process, the equipment is installed and uninstalled.

Installed equipment- machines ready for the manufacture of products that are located in workshops or other production facilities. It includes the following categories of equipment.

1) operating machinery and equipment- those who do useful work directly or indirectly participating in the production process. They are put into circulation at the present time and already transfer their own value to the manufactured product. Exactly this species the equipment is called the main one, through it the planned production and operation of the enterprise as a whole are carried out;

2) dormant equipment turns out to be outside the production cycle for a number of reasons, including conservation, and various kinds of malfunctions that can be eliminated through capital or partial renovation. For this, revolving funds are used: tools with a service life of less than 1 year, and spare parts;

3) equipment established, but this moment time being in overhaul, regardless of whether it is removed from the foundation or not. Accordingly, it cannot produce products, as a result of which the enterprise has to either reduce production or purchase new equipment, or increase the load on operating machines;

4) machinery and equipment in the starting period, i.e., equipment that has not yet been put into operation, but produces, albeit irregularly, any volume of production. It is listed on the balance sheet of the enterprise, but formally it is not working, so the goods it produces are above the norm.

Uninstalled hardware represented by machines and machine tools that are in the warehouses of the enterprise, i.e. they have already been delivered and are waiting in line for installation. In other words, this equipment was purchased to replace the old, obsolete or defective. In addition, the category does not installed equipment include those fixed assets that are on the way, i.e., in fact, they already belong to the enterprise, but have not yet been delivered to its warehouses. This also includes surplus equipment, which is subject to write-off due to malfunction, as well as moral or physical wear and tear, regardless of its service life.

Today, in the age of advanced high technology, appeared mechanical equipment running on autopilot. As a result, the labor of workers who used to operate machines began to be squeezed out. At the same time, technological developments of this kind make it possible to increase labor productivity and expand the volume of production, which ultimately ensures a more efficient functioning of the enterprise itself.

3. Classification of equipment, power and its types

Equipment in the enterprise- this is an active part of fixed production assets that are directly involved in the production activities of the enterprise. The qualitative characteristic of the equipment is its condition and ability to produce something. Thus, the equipment is divided into the following types:

1) new fixed assets that have not yet been in operation. This type equipment is a machine recently acquired by the enterprise of the previous or technologically and qualitatively newer model;

2) serviceable or requiring current repair. As a rule, this equipment is in working order, installed and operating in production shops. It regularly produces a certain volume of finished products and is part of the fixed assets. The need for routine repairs can be caused by minor malfunctions that are easily fixed. For example, this is possible when a part is displaced or worn;

3) equipment requiring overhaul, includes one that does not work for several reasons at once. To restore it, accordingly, it takes a lot of time, new parts and labor of repair workers. As a rule, such equipment is out of the production process for a long time, and even when it is completely repaired, it cannot give the same production indicators as before;

4) obsolete equipment. Its wear is associated with the appearance of better and perfect technology, which allows you to achieve higher production results. In this case, the enterprise incurs the costs of acquiring new equipment, i.e., a complete re-equipment of production. However, with a limited amount of material resources, the enterprise can upgrade the "old" equipment. Of course, this is possible only if there are highly qualified innovators;

5) equipment subject to decommissioning: it is no longer subject to repair and cannot be reconstructed.

In addition to dividing equipment into groups according to quality characteristics, in many organizations there is a classification that distributes equipment by age. The structural age is the number of years (months, days) that have passed since the creation of fixed assets, and the physical age, respectively, is represented by the time from the beginning of its installation and commissioning.

Of great importance for production is such a characteristic of equipment as power.

Power- this is the ability of this type of equipment to produce a certain amount of goods or energy per unit of time worked. This indicator is calculated both in kW and in horsepower(1 hp = 0.736 kW). From the point of view of equipment loading, the following types of power are distinguished:

1) normal power, which is characterized by the largest value of the coefficient useful action(efficiency);

2) maximum short-term power. For example, in case of emergency, the engine can run for a very limited period of time. In other words, this is the maximum power of the engine;

3) maximum continuous power - greatest value power with which the equipment can operate for an absolutely unlimited period of time without the risk of accidents.

For the enterprise itself, it is important to know the total energy capacity. It is calculated as the sum of engines available in production and determines the production capabilities of the enterprise: output, labor intensity and time costs.

4. Indicators of the use of equipment and the structure of the calendar fund of equipment operation time

The operation of the equipment can be characterized by the power of the engines, the volume of output, the norm of time, i.e., all kinds of characteristics end result. Thus, there are a number of indicators by which it is possible to calculate the usefulness and efficiency of a particular type of equipment.

1. Determination of the share of available and installed equipment in the total population actually operating machines through the following coefficients:

1) K n = actually operating / available equipment;

2) K y = actually operating / installed equipment.

It is quite logical that the coefficient of installed equipment will be less than the final value of the coefficient of cash. This is because the first one is integral part second.

2. The use of equipment for the duration of the time period is described by the coefficient of its extensive load: K e = time of actual operation of the machine / maximum possible time. In accordance with this, the structure of the calendar fund of working time can be represented as follows.

3. The coefficient of intensive utilization of equipment shows the degree of use of equipment by the power of its engines.

K and = actual power / maximum power.

The numerator of this formula is the value of the actual productivity of the equipment, which shows how much goods and services it produces at a given capacity per unit time. The denominator, respectively, contains the value of the maximum continuous power, that is, it shows what the maximum performance can be, all other things being equal.

4. An important indicator is the calculation of the use of equipment by the volume of work performed by it, i.e., the integral load factor.

To integr. = T fact. ? M fact. / Tmax? M max ,

where T is a fact. – actual hours worked;

M fact. - the power with which the equipment worked.

Accordingly, T max and M max are the maximum values of the previous indicators, i.e. they show the potential capabilities of the equipment both in terms of the duration of the production process and in terms of power, at which the entire amount of work can be performed. If we take into account that the product of the values of time and power is a physical indicator of work, the integral load factor can be represented in the following form: K integr. = W fact. / W max .

5. The equipment shift ratio shows how many shifts each piece of equipment works on average. According to this indicator, it is possible with a sufficient degree of probability to judge the size of the installed operating equipment and the efficiency of its work.

K see \u003d machine-shifts / machine-days.

The numerator shows the total number of machines working at a given value of daily shifts, and the denominator shows the number of machines involved in the production process for a certain number of days. In order to visualize how the shift ratio is calculated in practice, we can give the following example-task.

Let's assume that the calculations are made for one production day. In total, the company has 50 machines: 25 of them - in three shifts, 15 - in two and the remaining 10 - in one. We find the value of machine-shifts by multiplying the machines by the number of shifts they have worked, i.e. machine-shift = 25? 3 + 15? 2+10? 1 \u003d 115. Considering that 50 machines work for only one day, we immediately find the shift coefficient: K cm. \u003d 115 / 50 \u003d 2.3. This means that each machine works on average 2.3 shifts.

Every industry requires equipment for the production of various goods and products, spare parts and other products, as well as for processing products and performing other production processes. Industrial equipment is a series various machines and devices that are designed to perform all kinds of technological operations in order to obtain the required products of the desired quality. It can be processing, harvesting, finishing and other operations. Many organizations also need to upgrade industrial equipment. So, if you need, for example, compressor equipment, you can order it on the website gk-sk.ru. The online store of this company presents big choice compressors.

Main types of equipment

Depending on the functional purpose, the following main types of industrial equipment can be distinguished:

1. Vehicles for transportation, which include various vehicles designed for transportation of various cargoes. For example, truck cranes, conveyors, loaders and many others.
2. Engine-machines designed to transform energy different kind V mechanical work. Such units include hydraulic turbines, electric motors, steam units.
3. Processing machines designed to perform actions for the processing or processing of various materials, the production of various products and machine parts, using mechanical energy for this. These are metal-cutting, planing machines, machines for processing various materials, presses, etc.
4. Technological equipment, with the help of which work is performed in an automated way, while the equipment is fully automated and controlled using a special remote control.

Separately, we can say about the processing machines, which are necessarily present at any manufacturing enterprise, with the help of which the production and processing of products is carried out. varying degrees difficulties.

The machine itself is a unit with the help of which the processing of various materials and the production of products used in various industries is carried out. This type of industrial equipment is very diverse. We can distinguish the following groups of industrial machines:

Various metalworking machines: metal cutting and forging and pressing machines;
other metalworking units;
equipment for processing products from various materials: ceramics, wood, stone, plastic, presses for the manufacture of DSPR;
equipment for welding and soldering.

Other types of classification

Industrial equipment can be distinguished by other criteria:

1. Depending on the conditions of transportation: oversized and oversized.
2. Depending on the features of the device:
with engineering equipment, for example, escalators, elevators, etc.;
with technological and energy equipment, for example, transformers, hydraulic machines, etc.
3. According to the method of exposure: mechanical, chemical, thermal.
4. By the nature of use: universal, specialized.

Contacting specialized company, you can pick up any necessary industrial equipment.

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FEDERAL AGENCY FOR EDUCATION

VLADIVOSTOK STATE UNIVERSITY OF ECONOMICS AND SERVICE

COLLEGE OF SERVICE AND DESIGN

"Equipment for catering establishments"

for specialties 260502.51

"Technology of catering products",

050501.52 vocational training specialization

"Technology of catering products"

Vladivostok 2008

Lecture number 7. Weighing equipment

Lecture number 8. Cash registers

Lecture number 9. Fundamentals of heat engineering. Heat generating devices

Lecture number 10. Cooking equipment

Lecture number 11. Roasting and baking equipment

Lecture number 12. Cooking-roasting and water-heating equipment. Electric cookers

Lecture number 13. Food distribution equipment. Food warmers

Lecture number 14. Fundamentals of refrigeration. Compressors

Lecture number 15. Trade refrigeration equipment. Chambers and cabinets

refrigeration

Lecture number 16. Occupational Safety and Health. Legal basis for labor protection

Bibliography

Lecture number 1. Introduction. Equipment classification

At the present stage, public catering will occupy a predominant place in comparison with meals at home. In this regard, there is a need for further mechanization and automation of production processes, as the main factor in the growth of labor productivity. Domestic industry creates a large number of various machines for the needs of catering establishments. Every year, new, more modern machines and equipment are mastered and introduced to ensure the mechanization and automation of labor-intensive processes in production.

New machines and equipment are being created and mastered, which will work in automatic mode without human intervention.

At present, one of the most important tasks in the country is a radical reform to accelerate scientific and technological progress in the national economy.

In public catering, it is especially acute; in enterprises, the vast majority of production processes are still carried out manually. There are many types of work where a large number of low-skilled workers are employed. Therefore, a radical restructuring in this sphere of production implies the need for a broad industrialization of production processes, the mass introduction of industrial methods of preparation and delivery of products to consumers.

Such an organization of production in public catering will allow not only the use of new high-performance equipment, but also its more efficient use. Consumers will also benefit - the time spent is reduced, the culture of service is increased, and catering workers - due to the mechanization and automation of production, manual labor costs are sharply reduced, production productivity is increased and sanitary conditions are improved.

Implementation new technology and progressive organization of production makes it possible to significantly increase the economic efficiency of public catering enterprises by increasing labor productivity, reducing the cost of raw materials and energy.

Scientific and technological progress in public catering consists not only in the development and improvement of the tools used, in the creation of new, more efficient technical means, but also unthinkable without a corresponding improvement in technology and organization of production, the introduction of new methods of labor and management.

Improvement in technology should ensure not only an increase in labor productivity and its facilitation, but also a reduction in labor costs per unit of output when new machines and mechanisms are used. In other words, a new technique will be effective only if the cost of social labor for its creation and use requires less labor saved by the application of this new technique. In the final analysis, the economic essence of improving machines and mechanisms lies in reducing the cost per unit of output produced with the help of new technology.

To accelerate the pace of scientific and technical progress in public catering, it is of great importance to improve thermal apparatuses, which make it possible to intensify the processes of thermal processing of raw materials through the use of new heating methods, automatic maintenance of preset modes, and programming of the thermal process.

In the production of thermal equipment in our country, over the past twenty years, there have been fundamental changes that can be called technological restructuring. It can be divided into three periods. The first consisted in the transition from the use of solid fuel equipment to gas and electrical equipment. On the second stage, there was a transition from universal equipment (for example, a kitchen stove) to sectional equipment, each type of which is designed to perform individual operations of thermal processing of products. The third period is currently taking place. It consists in the production and implementation of equipment using new methods of heat treatment of products, dry steam or convective heating.

For the development of thermal equipment, the most promising direction is the creation of new devices:

With new types of thermal processing of products (combined heating, processing of products with dry steam and convective heating);

With automatic regulation and programming of the thermal process;

With continuous action for cooking and frying products (transfer machines);

With devices and fixtures that mechanize the processes of turning and mixing products (digestive kettles with a mechanical stirrer).

Unification and standardization technological equipment make it possible to significantly reduce its range and reduce material consumption and also create real prerequisites for reducing the labor intensity of manufactured products.

For increase technical level public catering enterprises, the growth of labor productivity and the improvement of the organization of public services, it is important to improve the distribution equipment, the introduction of high-performance conveyor lines for the acquisition and sale of complex meals. A new direction for improving distribution equipment is the creation of lines of self-service counters, including mobile food warmers, counters, cabinets and other types of distribution equipment that meets sanitary and environmental standards.

Improvement of technological processes in public catering will be effective only if their implementation is carried out on a new technical basis. At the same time, new technology should be created in three directions. The main is the development and development of technology that meets state of the art development of science. Work must be constantly carried out to create fundamentally new types of technology. In addition to this, attention should be paid great attention and modernization of existing technological equipment.

An important means of accelerating scientific and technological progress in public catering is the timely modernization of equipment, the replacement of obsolete equipment with a modern one that is not inferior in quality, reliability, metal consumption and energy intensity. the best achievements Sciences.

The low efficiency of introducing new technology is often associated with imperfection constructive solutions certain types machines. The quality and reliability of the equipment used is still not high enough.

Thus, the developer and creator of new technology is faced with the task of significantly improving the weight of the most important technical and economic parameters of machines, equipment and various mechanisms in public catering:

Creation of machines and devices operating on the basis of electrophysical methods of heat treatment of food products (infrared rays and microwave heating and their use with traditional methods);

Development of means of complex mechanization and automation of production processes for specialized and highly specialized public catering enterprises (pancakes, dumplings, patties, etc.);

Improving the quality of manufactured equipment - reliability, durability and maintainability, and having standard unified components and parts.

Creation of high-performance universal machines and mechanisms, convenient for their use both individually, as well as as part of mechanized or automated production lines.

The solution of these problems will make it possible to intensify production processes at public catering enterprises, significantly improve the quality of products and reduce their cost.

Further expansion of the network of public catering establishments and an increase in their technical equipment requires service personnel to increase technical literacy, special knowledge and advanced training.

Machine classification

Depending on the purpose and type of processed products, catering machines can be divided into several groups.

1. Machines for processing vegetables and potatoes - cleaning, sorting, washing, cutting, mashing, etc.

2. Meat and fish processing machines - meat grinders, meat mixers, meat rippers, cutlet molding machines, etc.

3. Flour and toast processing machines - sifters, dough mixers, beaters, etc.

4. Machines for slicing bread and gastronomic products - bread slicer, sausage cutter, butter dividers, etc.

5. Universal drives - with a set of interchangeable actuators.

6. Machines for washing dishware and cutlery.

7. Lifting and transport machines.

The machine consists of three main mechanisms: motor, transmission and executive, as well as control, regulation, protection and blocking mechanisms.

The driving mechanisms are mainly electric motors alternating current with a squirrel-cage rotor (closed, asynchronous, three-phase or single-phase). Electric motors are used for operation in dining cars and on ships. direct current.

The transmission mechanism serves to implement the relationship between the motor and actuator mechanisms. Together, the motor and transmission mechanisms are called the drive of machines.

The executive mechanism determines the purpose and name of the machines. Its design depends on the structure of the working cycle and the nature technological process, as well as the type and physical and mechanical properties of the product being processed: The actuator mechanism includes a working chamber with loading and unloading devices, as well as tools for mechanical processing of products.

With the help of control mechanisms, start, stop and control the operation of the machine are carried out. The control mechanisms are designed to adjust the machine, and the protection and blocking mechanisms are designed to protect the machine from breakdown and emergency shutdown.

All machines used in trade and public catering enterprises can be classified according to the structure of the work cycle, the degree of mechanization and automation of processes, and according to their functional characteristics.

According to the structure of the working cycle, machines are distinguished, periodic and continuous action. In machines and mechanisms of periodic action, the product is processed for a certain time, called the processing time, and then removed from the working chamber. After loading a new portion of the product, the process is repeated. In continuous machines, the processes of loading, processing and unloading the product occur simultaneously and continuously.

According to the degree of mechanization and automation, there are non-automatic, semi-automatic and automatic machines. Not in cars automatic action loading, unloading, control and auxiliary technological operations are performed by the operator. In semi-automatic machines, the main technological operations are performed by the machine; only transport, control and some auxiliary processes remain manual. In automatic machines, all technological and auxiliary processes are performed by the machine.

On a functional basis, machines and mechanisms of trade and public catering enterprises are divided into a number of groups, due to their purpose: machines for separating bulk food products; machines for washing vegetables and tableware; machines for cleaning products from external covers; machines for grinding products; machines for mixing products; machines processing products by pressure; weighing devices and cash registers; lifting and transport equipment.

Lecture number 2. General information about machines and mechanisms

A machine is a set of mechanisms that perform a certain work or convert one type of energy into another. Depending on the purpose, machines are distinguished - engines and working machines.

Depending on the purpose, working machines can perform certain work to change the shape, size, properties and state of objects of labor. The objects of labor in public catering enterprises are food products, undergoing various technological processing - cleaning, grinding, whipping, mixing, shaping, etc.

According to the degree of automation and mechanization of the technological processes performed, non-automatic, semi-automatic, automatic machines are distinguished. In non-automatic machines, loading, unloading, control and auxiliary technological operations are performed by a cook assigned to this machine. In semi-automatic machines, the main technological operations are performed by the machine, only transport, control and some auxiliary processes remain manual. In automatic machines, all technological and auxiliary processes are carried out by a machine. They are used as part of flow and flow-mechanized lines and completely replace human labor.

Basic requirements for machines and mechanisms.

Machines and mechanisms must meet the requirements of progressive technology for processing raw materials and products.

For this, it is necessary that the structural, kinematic and hydraulic parameters of the equipment provide optimal modes technological processes and high technical and economic indicators. These parameters are: specific energy consumption, specific metal consumption, specific material consumption, specific consumption water, the area occupied by the equipment, etc., i.e., the parameters of the machine, related to the unit of productivity.

The design must ensure high reliability and durability of the machine, quick replacement worn and faulty working bodies, tools, assemblies and parts. The design must be technological, i.e., in the process of manufacturing and operating the machine, minimum funds. It is necessary that the machines and mechanisms meet the requirements of safety measures and industrial sanitation (the machines are grounded; the working bodies, tools and transmission elements are covered with casings, covers, safety rings, linings or enclosed in cases; the design of many machines includes various blocking devices and elements that provide turning them off when the guards are raised).

Manufactured machines must increasingly meet the requirements of industrial aesthetics. The correct proportions of the machines, the simplicity of their shape, the convenient location of the controls, loading and unloading devices, pleasant coloring contribute to increasing labor productivity and creating safe conditions work.

When creating modern machines and mechanisms, they tend to standardize and unify units, parts and components, which makes it possible to reduce the range of spare parts and facilitate repair work.

Working bodies and tools of machines and mechanisms must have high wear resistance. Highly rotating units and parts of machines must be balanced to prevent wear of bearings, shafts and body parts.

Materials used in the manufacture of machines and mechanisms.

The parts that make up the machines experience different loads, which is taken into account when choosing materials. Housing parts (beds, racks, etc.) account for up to 75% of the mass of all machine parts, and although they experience minor loads, the parts must meet the requirements of strength and rigidity. Housing parts are cast from gray cast iron or aluminum and welded from carbon steel grades St3 and St5. The use of welded structures of covers and casings gives a great savings in metals. To reduce weight portable machines and mechanisms, the parts of their cases are made of aluminum alloys by casting or injection molding. In some cases, body parts can be made of reinforced plastics or fiberglass.

Shafts, gears, rods, axles, fingers experience the greatest loads. Materials for their manufacture are carbon and stainless steels. Most often, steel grades 45, 50, 40X, 65G, 15, 20X, etc. are used.

Gears, pulleys, gears, flywheels are made of cast iron, steel, aluminum alloys, as well as plastics, textolite, plastics, nylon, etc.

Knives and grills of meat grinders are made of tool steel, as well as high-chromium cast iron grade X28. Materials that are used for the manufacture of tools and working chambers should not corrode as a result of contact with products, in addition, they should be easily cleaned from product residues and not be destroyed by detergents.

The choice of brand and method of heat treatment of the material is determined by calculating its strength or rigidity, taking into account technological, operational and economic requirements.

Marking of machines and mechanisms.

Currently, the marking of machines and mechanisms is carried out according to industry instructions, which establishes a single designation procedure that is mandatory for all organizations and enterprises of trade and public catering.

The notation is based on a mixed alphanumeric system.

The left part of the designation - alphabetic - consists of three or four letters. The first letter corresponds to the name of the product (P - drive, M - machine, etc.), the second - to the purpose of the product (U - universal, O - cleaning, K - combined, B - whipping, T - dough mixing , M - washing, I - grinding), the third letter corresponds to the name of the type of energy or the main technological process (E - electric, O - vegetable, M - meat, B - vibration), etc.

The right part of the designation -- digital --: serves as an indicator of the main parameter of the product (productivity, capacity of the working chamber, etc.) and is separated from the left part with a hyphen. The main parameters of the products are indicated by the upper (maximum) limit. If the machine is produced in a modernized version, after its main parameter, a code indicating the modernization (M, Ml, M2, etc.) is affixed.

Examples of marking machines: MOK-250 - a machine for peeling potatoes and root crops with a capacity of 250 kg / h; MMU-1000 - universal washing machine with a capacity of 1000 plates / h; MIM-500 is a meat chopping machine with a capacity of 500 kg/h.

Lecture number 3. Machine parts. Electric drives

Main parts and details of machines

Modern machines consist of a large number of parts for various purposes. Connecting with each other, the parts form knots. The main components of any machine used in public catering establishments are: a frame, a body, a working chamber, working bodies, a transmission mechanism and an engine.

The bed - serves for installation and installation of all knots of the car. It is usually made cast or welded and has holes for fixing the machine in the workplace. Machine body -- designed to accommodate internal parts machines - working chamber, transmission mechanism, etc. Sometimes the frame and body are made as one piece.

The working chamber is a place in the machine where the product is processed by the working bodies.

Working bodies are components and parts of machines that directly affect food products during their processing.

Transmission mechanism - transfers the movement from the motor shaft to the working body of the machine, while simultaneously providing the required speed and direction of movement. Typically, an electric motor is used as the engine of the machine.

The concept of gears

Transfer is called mechanical device, which transmits rotational motion from the motor shaft to the shaft of the working bodies. At the same time, the gears allow you to change the speed of rotation of the shaft, the direction of movement to the opposite and convert one type of movement into another.

In mechanical transmissions, a shaft with parts purchased on it that transmit rotation is called a drive shaft, and a shaft with rotation parts is called a driven shaft.

All mechanical transmissions can be divided into belt, gear, worm, chain and friction.

Gears are a mechanism consisting of 2 gears linked together. These gears are widely used in the transmission mechanisms of machines.

Depending on the design and arrangement of the gears, gears divided into cylindrical, conical and planetary. According to the method of gearing, gears are divided into gears with external and internal gearing.

Depending on the location of the teeth, the wheels are divided into flat-toothed, helical and chevron. To transmit a complex rotational movement, a planetary gear mechanism is used (Fig. 1-2pap), in which one gear wheel is stationary, the other rotates twice: around its own axis and around the axis of a fixed wheel (beater).

Belt transmission - is carried out using two pulleys mounted on the drive and driven shafts, and a belt put on these pulleys. Rotation from one shaft to another is transmitted through friction between the pulley and the belt.

The belt in cross section can have the shape of a rectangle - a flat belt drive, a trapezoid - a V-belt drive, a circle - a round belt drive. Belts are made of leather or cotton and rubberized fabric. Normal operation depends on correct tension belt. The belt drive is silent in operation, simple in design and protects the machine from damage in case of jamming, as the belt will slip. At public catering establishments, V-belt transmission, used in potato peelers, meat grinders, refrigeration units, etc., is widely used.

A worm gear is used to transmit motion between shafts with intersecting axes. It consists of a screw with a special thread (worm) and a gear wheel with teeth of the appropriate shape. These gears are compact, silent and significantly reduce shaft speed.

The chain drive consists of 2 sprockets fixed on the shafts and a hinged flexible chain that is put on the sprockets and serves to connect them. These gears are used in mechanisms and machines with large distances between the shafts and the parallel arrangement of their axes. Chain drives provide a constant gear ratio and, compared to a belt drive, allow you to transfer high power in addition, several shafts can be driven by one chain. The disadvantages of chain transmission include the high cost of maintenance, the complexity of manufacturing and noise during operation.

The friction gear consists of 2 rollers mounted on shafts and pressed one to the other. Rotation from the leading roller is transferred to the driven one due to the force of friction.

When transferring rotation between parallel shafts, cylindrical gears are used, between intersecting shafts - bevel gears.

These gears are simple in design, silent in operation and self-protected against overloads, however, they have some disadvantages: low efficiency - 80-90%, intermittent gear ratio And increased wear rollers.

The crank mechanism is designed to convert rotational motion into reciprocating motion of the working tool. It consists of crankshaft, connecting rod and piston. When the crankshaft rotates, the connecting rod inserts the piston to move back and forth. This mechanism is used in refrigeration compressors.

The concept of electric drives

An electric drive is a machine device used to set a machine in motion. It consists of electric motor, transmission mechanism and control panel. In catering establishments, the most common are motors designed for voltage 380/220 V. This means that the same motor can operate from an alternating current network with a frequency of 50 Hz and with a voltage of 380 or 220 V, you only need to connect its windings correctly stator. Connecting them with a "triangle", the engine is connected to a 220 V network, connecting a "" star, to a 380 V network.

Universal drives have been widely used, which can alternately set in motion various installed interchangeable working mechanisms - a meat mixer, a meat grinder, beaten, etc. The use of universal drives in stops is very beneficial. This is explained by the fact that shift working machines work in canteens for no more than an hour and therefore have a very low utilization rate. In such cases, it is impractical to install an electric drive to each machine due to the increase in its cost and the occupied space. Currently, the industry produces universal drives of 2 types: general purpose, which are used in several workshops, and special purpose, which are used only in one workshop, for example, in a meat. General-purpose universal halts also include universal small-sized drives UMM-PR with an AC motor, UMM-PS with a DC motor, which are used in transport (ships and dining cars). All universal drives have letter designations. The first letter P denotes the drive, the second - the name of the workshop: M - meat, X - cold, G - hot, Y - universal, for the cold shop PH-0.6, for the hot shop PG-0.6 and for meat shop PM-1.1. For general-purpose drives: PU-0.6 and P-11, replaceable mechanisms are installed that have letter designations: the first letter M is a replaceable mechanism, the second M is a meat grinder, B is a whipping mechanism, O is a vegetable cutting mechanism.

Universal drives

At enterprises of a different food society, along with machines designed to perform one operation, universal drives are used with a set of interchangeable mechanisms that perform whole line product processing operations.

Universal drives are mainly used in small catering establishments, in meat, vegetable and confectionery shops.

A universal drive is a device consisting of an electric motor with a gearbox and having a device for variable connection of various interchangeable mechanisms. It consists of an electric motor with a gearbox, on which various removable mechanisms can be fixed and alternately operate: a meat grinder, a beater, a vegetable cutter, a meat ripper and other machines. Hence the drive got its name - "universal".

The use of universal drives significantly increases labor productivity, reduces capital costs, increases the efficiency of equipment, etc.

At present, the industry produces universal P-11 and PU-0.6 drives for various workshops, as well as P-1.1 special-purpose drives for a relatively small range of products.

For work in small canteens, as well as in the galleys of river and sea vessels, universal small-sized baits UMM-PS or UMM-PR are used. The energy source of these layout drives can be alternating (AR) or direct (PS) current.

Universal general purpose drive PU-0.6 is available as a two-speed drive with a shaft rotation speed of 170 and 1400 rpm and a single-speed drive with a rotation speed of 170 rpm and an engine power of 0.6 kW. It has a set of interchangeable mechanisms (Table 1), which can be used in small enterprises where there is no workshop division for the preparation of oats.

At large catering establishments, where there is a workshop division, specialized universal drives are used:

The PM-1.1 drive specialized for the meat and fish shop is available in a single-speed or two-speed version, with a shaft speed of 170 or 1400 rpm and an engine power of 1.1 kW. It has a set of interchangeable executive mechanisms, which can only be used in the meat and fish shops of enterprises.

Drive ПХ-0,6 specialized for cold shops. It consists of a P-0.6 single-speed drive and a set of interchangeable actuators that can be used in cold shops.

Drive PG-0.6 specialized for hot shops, consists of a full-speed drive P-0.6 and a set of interchangeable actuators that can be used in hot shops.

Drive unit P-P universal It consists of a two-stage gear reducer, a two-speed motor. Rotation frequency drive shaft drive is PO and 330 rpm. On the neck of the drive there is a handle with a cam for attaching interchangeable actuators. The motor speed switch, the start button and the reset button of the relay are mounted on the control panel.

All produced drives and replaceable mechanisms for them have alphabetic and numeric designations.

The letter P - means the word drive, U - universal, M - meat shop, X - cold shop, G - hot shop. The numbers following letters, indicate the rated power of the drive motor in kilowatts.

Replaceable mechanisms (MO. completed with universal or specialized drives, have a certain serial number.

Number 2 - meat grinder, 3 - juicer, 4 - beater, 5 - potato peeler, 6 - ice cream maker, 7 - wiping mechanism, 8 - meat mixer, 9 - cutter, 10 - vegetable cutter, 11 - cart or stand for the drive, 12 - grinding mechanism, 13 - a device for cleaning knives and forks, 14 - a sausage cutter, 15 - a bone cutter, 16 - a grinder, 17 - a fish cleaner, IS - a mechanism for curly cutting vegetables, 19 - a ripper meat, 20 - whipping mechanism, 21 - cutlet-forming mechanism, 22 - mechanism for cutting boiled vegetables, 24 - sifter, 25 - mechanism for mixing salads and vinaigrettes, 27 - mechanism for cutting fresh vegetables, 28 - mechanism for cutting raw sliced vegetables.

The figure following the serial number of the mechanism shows the value of the average performance. In addition, some interchangeable mechanisms are designated by two or more digits. For example, MS-4-7-8-20. This designation testifies to the multi-purpose purpose of the mechanism: 4 - beat the product, 7 - wipe the product, 8 - mix the minced meat, 20 - tank capacity.

Rules for the operation and safety of universal drives

The preparation for the operation of the universal drive is carried out by the chef assigned to this machine, who, before starting work, is obliged to comply with safety requirements and observe labor safety when working with the machine.

That is why, before starting work, the correct installation of the universal drive, the serviceability of the interchangeable mechanism and the correctness of its assembly and fastening with the help of clamp screws are checked. When installing the housing of the replaceable mechanism in the neck of the drive, it is controlled that the end of the working shaft of the mechanism falls into the socket of the drive shaft of the universal drive gearbox. The presence of fencing devices, grounding or grounding is checked.

After making sure that the replaceable mechanism and drive are in good condition, a test run is made. Idling. The drive should run with little noise. In the event of a malfunction, the drive is stopped and the cause of the malfunction is eliminated. It is allowed to regulate the speed of rotation during operation only if there is a variator in the design of the machines.

Cooked products should be loaded into interchangeable mechanisms only after turning on the universal drive, the only exception is the whipping mechanism, in which the products are first loaded into the tank, and then the universal drive is turned on.

During operation, it is forbidden to overload the replaceable mechanism with products, as this leads to a deterioration in the quality or damage to the products, as well as to a breakdown of the machine. Special attention it is necessary to pay strict observance of safety rules when working with a universal drive, tk. negligence leads to injury to the operating personnel.

Inspection of the universal drive and the installed change mechanism, as well as troubleshooting, may only be carried out after turning off the electric motor of the universal drive and stopping it completely.

After the end of work, the universal drive is turned off and disconnected from the mains. Only then can you remove the interchangeable mechanism for disassembly, washing and drying.

Preventive and Maintenance universal drive and interchangeable mechanisms are carried out by special workers in accordance with the concluded contract.

Lecture number 4. Vegetable Processing Machines

General information.

There are several ways to peel vegetables at enterprises: alkaline, steam, combined, thermal and mechanical. In the alkaline method, potatoes and other vegetables are preheated in water and then treated with an alkaline solution heated to 100 0C, which softens the surface layer of the tubers. Then, in a drum washing machine, the tubers are cleaned from the outer layer and washed from alkali. In the steam method, the potatoes are treated with steam at a pressure of 0.6-0.7 MPa for 1-2 minutes, then they enter the roller washing and cleaning machine, where the softened layer is removed from the tubers. In the combined method, potatoes are first treated with a 10% solution caustic soda at a temperature of 75-80 0C for 5-6 minutes, then steam for 1-2 minutes. After that, the potatoes enter the washing machines, usually of the drum type.

With the thermal method, vegetables are roasted in a cylindrical oven with a rotating cylindrical rotor and the depth of penetration is not more than 1.5 mm. The vegetables are then cleaned in a washer-cleaner. The duration of heat treatment for onions is 3-4 seconds, for carrots 5-7 seconds, for potatoes 10-12 seconds. Another cleaning method is mechanical.

Equipment for chopping and cutting vegetables.

Vegetable cutting machines are: disk, rotary, punch and combined.

The MPO-200 desktop type machine is used for cutting raw vegetables into circles, slices, straws, and sticks. The drive of the machine consists of an electric motor and a V-belt transmission. The working chamber is made in the form of a cylinder with windows for loading vegetables. The machine set includes a disc knife, two grater discs and two combination knives. The circular knife is used for cutting vegetables into slices and shredding cabbage, combined - vegetables with cubes with a section of 3 x 3 and 10 x 10 mm.

Classification.

Machines for grinding raw materials can be conditionally divided into two groups: machines that provide coarse grinding of raw materials and machines that provide fine grinding. Modern machines for coarse grinding are: roller, knife, hammer, crushers - destemmers for grapes, crushers - seed separators for tomatoes. Machines for cutting raw materials exist with fixed knives, with rotating disc knives; combined machines for cutting vegetables into cubes. For fine grinding of raw materials and separation of seeds, rubbing machines are used, as well as homogenizers, colloid mills, disintegrators, microburrs, cutters, etc.

vegetable cutter

It has two horizontal counter-rotating shafts. Shaft 1 rotates the drum, into the inner cavity of which the raw material enters. Shaft 2 rotates disc knives, the number of revolutions of which is five times greater than the number of revolutions of the drum. Raw material entering the drum, under the action centrifugal force is thrown by the blade to the stationary cylindrical body and is brought under the influence of disc knives and a fixed flat knife. The shape of the blade ensures that the product is wedged during cutting. Therefore, the raw material is cut in two planes into blocks and taken out of the machine along the chute. In the same root cutter after modernization, the main improvement is the use of a device that imparts an oscillatory movement to a flat knife in a plane perpendicular to the cutting edge, which improves the quality of cutting.

The performance of the machine can be determined by the formula:

where n is the number of revolutions of the drum per minute; D is the diameter of the casing in which the drum is located, in m; h is the height of the product cut with a horizontal knife; ? - drum blade width, m; p is the volumetric mass of the product, kg/m3; ? - coefficient of use of the cutting tool (? = 0.3? = 0.4).

The eggplant and zucchini cutting machine cuts off the ends of the fruit together with the stalk and inflorescence and cuts them into circles with a set of circular knives; the thickness of the circles is determined by spacers , .

Wiping machines

Rubbing is not only a grinding process, but also a separation, i.e. separating the mass of fruit and vegetable raw materials from stones, seeds and peel on sieves with a mesh diameter of 0.8-5.0 mm. Finishing is an additional grinding of the mashed mass by passing through a sieve with a hole diameter of 0.4-0.6 mm.

The main designs of wiping machines differ in the interaction of the sieve and whip devices. It is based on the following features: the mesh drum is stationary, the whips are moving, "inverse" rubbing machines, in which the sieve is moving, and the whips are stationary and without whips. In them, the sieve performs a complex rotational movement around its own axis and planetary. By the number of stages: single stage, two stage, three stage, two twin machines. By sieve design: conical and cylindrical; sectional and hole diameters. According to the design of whip devices: flat; wire, etc. By loading devices: screw, in combination with a paddle device, loading through a pipe.

A single-stage wiping machine consists of a frame, a drive shaft mounted in 2 bearings with an auger, a blade and a whip device, a hopper and a V-belt drive.

The operation of the machine is based on the force impact of the whips on the processed product, pushing it through the sieve and due to centrifugal force. working machine it is also regulated by changing the angle between the axis of the shaft and the whips, changing the gap between the sieve and the whips and the diameter of the sieve holes. The wiped mass is removed through the pallets, and the waste from the cylinder is removed through the tray.

Lecture number 5. Meat and fish processing machines

Classification

The following machines are used for processing meat and fish: meat grinders, meat ripper, meat mixers, fish cleaning and fish cutting machines, cutlet-forming, stuffing and filling machines, for cutting gastronomic products, bone cutters.

Meat processing machines.

Meat grinders

Meat grinders and tops are designed for coarse grinding of raw materials.

Meat grinders MIM-82 with a capacity of 250 kg / h and MIM-105 with a capacity of 400 kg / h are widely used at enterprises.

The MIM-82 meat grinder is a desktop machine, consisting of a body, a processing chamber, a loading device, an auger, working bodies, and a drive mechanism. The working chamber of the machine has screw cuts on the inner surface, which improve the supply of meat and exclude its rotation together with the auger. On the upper part of the body there is a loading device with a safety ring, which excludes the possibility of hand access to the auger, and a pusher.

The meat grinder is equipped with three grids with holes of 3, 5, 9 mm, a scoring grid and two double-sided knives.

When assembled, the knives and grids are tightly pressed against each other with the help of a thrust ring and a pressure nut.

Inside the working chamber there is a screw with a variable pitch of turns, which decreases towards the cutting mechanism. Thanks to this design of a single-thread worm-working auger, the product is compacted, which facilitates its cutting with knives and forcing through the gratings. When assembled, the knives and grids are tightly pressed against each other with the help of a thrust ring and a pressure nut. The auger serves to capture the meat and feed it to the knives and grates. The installed grids remain motionless in the working chamber, and the knives rotate with the auger.

The scoring grate is installed first, which has three jumpers with pointed edges outward. The second is a double-sided knife, cutting edges counterclockwise. The third is a large grill on either side. Next, install a second double-sided knife, a fine grate, a thrust ring and a pressure nut. Meat grinder grate diameter 82; 105; 120; 160; 200 mm. Working bodies: MIM-105 knives and gratings are similar to MIM-82 working bodies, only the diameter of the working chamber (grid diameter) is 23 mm larger.

In the top 632-M with a capacity of 400 kg / h, the processing chamber is a cylindrical cavity of the body with guiding ribs and grooves that improve the supply of the product. In addition, they prevent the product from scrolling along with the working auger.

The principle of operation of meat grinders (tops) is the same. The product, getting into the cutting zone, i.e. between the rotating cross-shaped knives and the fixed gratings is crushed to a degree corresponding to the diameter of the holes of the last grate.

The MP-160 top with a capacity of 3000 kg/h with a cutting mechanism diameter of 160 mm differs from the 632-M by the presence of two parallel augers in the processing chamber: a receiving and a working one.

The K6-FVZP-200 grinder has a capacity of 4500 kg/h and a cutting mechanism diameter of 200 mm.

Meat mixers and machines for loosening meat

The machines and mechanisms of the meat shop include: meat loosener MRM-15 with a capacity of 1800 pcs/h, mechanisms for loosening meat MRP11-1 (1500 pcs/h) and MS19-140 (1400 pcs/h); mechanism for loosening meat for beef stroganoff MBP11-1 (100 pcs/h); meat mixer MS8-150 and MVP11-1 (150 kg/h); grinding mechanism MS 12-15 and mechanism for grinding fragile products MIP 11-1 (15 kg/h); fish cleaning machine RO-1M and bone cutter.

Meat mixers are designed for mixing minced meat and its components into a homogeneous mass and saturating it with air.

Meat mixer MS-150 consists of an aluminum cylindrical body, cast integrally with the loading hopper. A shaft is inserted inside the working chamber, on which there are blades installed at an angle of 3000. When the working shaft rotates, the blades evenly mix the minced meat with the components.

In the meat mixer FMM-300, the kneading trough with a capacity of 300 liters has a thermal jacket for heating the product while it is being mixed. Inside the trough there are working bodies in the form of two Z-shaped helical blades that rotate at different speeds (67 and 57 rpm) towards each other.

In a meat mixer with a detachable bowl, during operation, the bowl continuously rotates around the axis of the lower worm wheel, and the cam mixer also rotates and ensures uniform mixing of the product.

Two-bladed mixers with a tipping bowl with a capacity of 340 and 650 liters consist of two kneading blades rotating towards one another at different speeds (47.6 and 37.4 rpm) and two drives, the first of which drives the kneading blades, and the second - overturns the bowl.

Meat loosening machine MRM-15 is designed for loosening the surface of rump steaks, schnitzels, etc. before frying them. The working bodies of the meat loosener are circular cutters with spacers between them, located on the shafts and rotating one towards the other during operation.

The carriage also has two combs between the cutters, which prevent meat from wrapping around the cutters. A piece of meat, passing between the cutters, is incised on both sides with teeth, while the fibers are destroyed and the surface is increased.

Fish processing machines.

Fish cleaning and fish cutting machines

Machine RO-1M, designed for cleaning fish from scales. The working tool of the fish cleaning machine, the scraper, is made of stainless steel blade in the form of a cutter with longitudinal grooves, pointed on one side.

To protect against accidental contact with hands and scattering of scales, the rotating scraper has a protective cover. The scraper is driven by a flexible shaft consisting of a rubber hose, inside of which there is a steel cable.

There is equipment for sorting fish, for orientation and loading of fish and fish cutting machines.

If sieves are used to sort fish, then this is a mechanical process. The sieve is the working body of the machine and is a plane made of wires, threads, plates, as well as movable and fixed rods.

Technical methods of partial orientation of the fish are different. Most widespread received an inclined, and especially widespread oscillating plane.

Partial orientation of the fish, when all of them, after orientation, are placed head first, is sufficient for loading into string machines, for example, in the “Sprats in oil” line. For loading and operation of fish cutting machines, a complete orientation of the fish is required. For example, all fish located head first should lie on their backs or, conversely, with their backs up and, finally, rest their snout against some kind of bar.

When developing the designs of fish cutting machines, it is necessary in the future:

1) Reduce the range of names due to universality.

2) Increase productivity by mechanizing the loading of fish into cassettes of fish cutting machines.

This requires a universal machine for cutting medium-sized fish.

Universal machine type H2-IRA-115 of conveyor-linear type with a capacity of up to 120 fish per minute, a length of fish 200-350 mm, designed for cutting fish such as mackerel, horse mackerel, cod, blue whiting, sardinella, argentina, zuban, etc. and is installed on ships of the fishing fleet and coastal fish processing enterprises.

Main components: operating conveyor, head tracking conveyor, mechanisms for cutting off the head and cutting the rectum, hydraulic head for removing the insides, cleaning mechanism for the insides, the mechanism for cutting the tail fin, bed, drive, copiers and guides for controlling the operation of the trays of the operating conveyor, collection and removal trays waste from the car.

Machine for cutting small fish with a capacity of 500-1000 fish per minute.

3) Reliability, simplicity, serviceability, workmanship, service quality, etc. Application of robotics.

4) For small fish with a size of 140-260 mm, a two-strand H2-IRA-110 was developed, with a capacity of 240 fish per minute with mechanized loading.

Machine H2-IRS with a capacity of 300 fish per minute. In the marine version, the water consumption is three times greater.

Machine H2-IRA-107 with a capacity of 120 fish per minute in coastal design with low water consumption.

Small-sized machine H2-IRA-125 for butchering fish with a capacity of 20-80 fish per minute.

Small-sized machine for cutting off the head, tail fin and entrails.

Sprat cutting machine with a loading device with a capacity of 1000 fish per minute.

Dosing and molding machines.

Patty molding machines

Cutlet molding machine МФК-2240 with a capacity of 2240 pieces/hour is designed for molding cutlets and meatballs. It consists of a body, a forming table with pistons, bunkers for minced meat and crackers, a drive, an ejector and a control mechanism. The working chamber of the machine is a rotating forming table, which has cells in which pistons are installed.

When the table rotates, the pusher heads slide along the ring copier and cause the pistons to perform a vertical reciprocating motion.

Above the table there is a hopper for minced meat, inside which a bladed screw is installed, directing the cutlet mass through the holes in the hopper to the cells of the forming table.

When the machine is turned on, the cell of the forming table passes under the biscuit hopper, while the piston is lowered by 1.5 mm, and the biscuits fill the free volume. At further movement table cells fit under the hopper for minced meat, the piston descends to a depth equal to the thickness of the cutlets, and the minced meat fills the cell.

With further rotation of the forming table, the piston rises and pushes the cutlet onto the surface of the table, and the ejector pushes it onto the unloading tray.

The MFC-2000 cutlet molding machine is designed for dosing cutlet mass or for table-top meatballs.

The working tool of the machine is a disk table with cells, three cells with a diameter of 70 mm for forming cutlets and three pairs (six) cells with a diameter of 36 mm for meatballs. Pistons are inserted inside the cells, the rods of which rest on copiers.

Lecture number 6. Machines for making dough and creams

Classification

At catering establishments for the preparation of confectionery and bakery products, the following are used: flour sifters, dough mixers, dough sheeters, beaters, grinding machines, coffee grinders, cream dispenser.

Flour and sugar sieving machines

Machine for sifting flour MPM-800. It consists of a platform on which a drive with an explosion-proof electric motor and two V-belt drives, which drive the auger with a sieve and the impeller in the hopper. A loading hopper, a pipe with auger and a screening head are also installed on the platform. The loading hopper has a safety grate that prevents foreign objects from getting into the flour, an impeller that feeds the flour to the vertical pipe and lifting mechanism for feeding bags of flour. The machine is equipped with two sieves with meshes of 1.4 and 1.6 mm for premium flour and flour of the 1st and 2nd grade. The discharge tray of the sieving head has a magnetic trap to remove magnetic impurities from the flour.

Flour from the hopper is fed by an impeller to the auger of a vertical pipe, through which it enters along the sieving head. Under the action of centrifugal force, the flour, loosened, passes through the sieve into the space between the body and the sieve, sinking to the bottom, and with the help of the blades enters the unloading tray. Wholemeal remains at the bottom of the sieve and is removed when the machine is stopped.

Dough mixers and dough sheeters.

Machine MTI-100 is designed for intensive kneading of yeast and unleavened dough for puff pastry. The machine consists of a frame, a drive head, a lifting mechanism, tanks with a lid, a trolley, a kneading body. The drive head, which serves to transmit rotation from the electric motor to the kneading body, is equipped with guides for moving it. On the body of the drive head, the sun wheel is fixedly fixed from below, and on the shaft - a carrier with a satellite sitting on the working shaft, the lower ends of the shafts protruding outwards are intended for fastening the kneading bodies. The kneading bodies in the machine are blades - hook-shaped, four-shaped and screw-shaped. For vertical lifting of the tank there are guides and a floating nut. The lifting mechanism is a screw, along which the nuts of the drive head and the tank bracket move.

Types of industrial equipment

Main types of equipment

Other types of classification

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