Pre-Startup Preparation
Before starting the pasta production line, complete the following preparation steps according to the daily production plan:
- Prepare all required raw and auxiliary materials that meet quality standards
- Verify that all machines and equipment are in normal working condition
- Check that all transmission devices are functioning normally with proper lubrication
- Verify that water, electricity, and gas supplies are normal and stable
- Remove any debris that could interfere with production line operation
- After electrical maintenance, verify correct motor rotation direction
- Production personnel must carefully verify all items and receive authorization from the shift supervisor before starting production
Production Operation Controls
Initial Startup: Begin operation and check for any abnormal conditions or unusual sounds. Only introduce materials after confirming normal operation of all sections.
Material Feeding: Strictly follow specified material feed rates and water addition ratios. Maintain precise control over mixing times according to product specifications.
Sheet Thickness Control: Strictly adhere to the designated thinning ratio for each rolling pass. Do not arbitrarily modify settings. Continuously monitor dough sheet thickness, and check for tearing or breakage, adjusting parameters as needed.
Drying Process Management
After noodles enter approximately one-seventh of the drying chamber, activate the blower and ventilation fans. Adjust hot air fan volume and exhaust fan volume according to drying temperature requirements. Set the heat output of the hot air oven based on the specified drying temperature parameters for the product being processed.
Quality and Safety Inspection
Strengthen patrol inspections throughout the production run. If unusual sounds or odors are detected, immediately investigate the cause and promptly engage specialist personnel for problem resolution. Monitor all critical control points continuously and maintain detailed production records for traceability and quality assurance purposes.
Post-Production Procedures
After production completion, follow proper shutdown sequences. Clean all product contact surfaces and remove residual dough from rollers, conveyors, and cutting mechanisms. Document production data including material usage, operating parameters, and any deviations or issues encountered during the run.
