Instructions for selecting food equipment

1. Unit production capacity
This refers to the capacity of machinery to produce food products, that is, the rate at which a certain food is produced. For example, how many mooncakes can be baked per unit time (hour) in a tunnel oven. Food production is often assembly line work, in the production line there are always many machines and equipment in order to complete a product. For example, the moon cake production line is composed of batching, mixing, mixing, molding, baking, packaging and other equipment, and there are various conveying and auxiliary equipment in the middle. The production capacity of each machine must be balanced and consistent. Otherwise, the capacity of some machines and equipment will not be fully developed, while other parts will be in a state of insufficient capacity. The production capacity of the whole production line can only be based on the lowest production capacity of one piece of equipment in the production line.
2. Consumption coefficient
Consumption coefficient refers to the raw materials and energy consumed by machinery and equipment to produce products per unit weight or volume, including raw materials, fuel, steam, water, electric energy, lubricants, parts wear, machine depreciation, etc. Consumption coefficient is not only related to the process route adopted, but also closely related to the design of machinery and equipment. For example, food production often evaporation, drying, baking and other operations, all consume a lot of heat energy, in the design of the machine using different heat sources and structures, it may be in the technical and economic indicators to achieve different results, generally speaking, the lower the consumption coefficient, the better.
3. Equipment price
The price of machinery and equipment affects the size of investment in food factories. In general, if the same or similar process results can be achieved, inexpensive equipment should be used. But sometimes, although the equipment is more complex, the price is higher, but it has good performance, can ensure that the food products have higher quality, and the operation control can achieve automation, then the higher price can be accepted after a comprehensive economic analysis.
4. Overhead
This includes labor wages, operation and maintenance and overhaul costs. Administrative expenses account for a considerable proportion of production costs, but administrative expenses are not an isolated factor. Some machines and equipment are relatively simple, the cost of equipment and maintenance is very low, but the use of labor force in production is not necessarily reasonable. On the other hand, if a highly automated production line is used, the investment will be increased, but the overhead may be reduced.
5. Total product cost
This is a comprehensive reflection of all economic effects in production, but also the basic starting point for food factory to choose food machinery.