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Views: 0 Author: Site Editor Publish Time: 2026-02-03 Origin: Site
In highly automated modern baking factories, industrial dough mixers and dough dividers are the core of the production line. If these critical pieces of equipment malfunction due to improper maintenance, the entire production line will be forced to shut down, resulting in significant waste of raw materials and delivery delays.
AOCNO has over 40 years of experience manufacturing baking equipment. To help our global customers optimize production efficiency, we have compiled this professional daily maintenance manual to help you ensure the long-term stable operation of your equipment.
Ⅰ. Industrial-grade dough mixers: the heart of efficient mixing
Dough mixers operate under high loads, making the stability of their motor and transmission system crucial.
1. Daily Cleaning: The First Step to Food Safety
Removing Residue: After each kneading cycle, thoroughly clean the mixing hook and the inside of the mixing bowl to remove any remaining dough. Dry dough fragments falling into the new dough can affect the texture of the finished product and even damage the seals.
Waterproofing Precautions: Avoid direct water flow to the control panel and motor area during cleaning; it is recommended to wipe them with a damp cloth.
2. Regular Lubrication and Transmission System Inspection
Chain and Gears: Check the tension of the drive chain monthly. Too loose a chain will cause slippage, while too tight a chain will accelerate bearing wear.
Bearing Lubrication: Regularly lubricate the core bearings with food-grade grease to reduce frictional heat and prevent motor overheating.
Ⅱ. Automatic slab divider: Ensuring precise weight
Due to its precise structure and the large amount of piston movement and cutting operations involved, the dough divider requires more meticulous maintenance.
1. Piston and Cutter Calibration
Weight Deviation Check: Before starting work each day, the weight of the first 10 dough balls should be tested. If the deviation exceeds the range, it is usually due to dirt buildup on the inner wall of the piston or insufficient lubrication.
Cutter Sharpness: A dull cutter will tear dough fibers and damage the dough structure. The condition of the cutter should be checked regularly to ensure clean and crisp cuts.
2. Monitoring the Oil Circulation System
Food-grade White Oil: Industrial dough dividers are typically equipped with an automatic oiling system. Always use AOCNO-recommended food-grade white oil and check the oil level daily. Insufficient oil is a major cause of cylinder scoring in the dough divider.
Conveyor Belt Cleaning: Check the conveyor belt at the dough divider outlet for flour accumulation to avoid affecting the dough's transport trajectory.
Ⅲ. Why choose AOCNO's automation solutions?
While maintenance is important, the key to reducing operating costs lies in the equipment's "maintainability design." AOCNO considered this from the initial design stage:
Modular Design:Simple and quick parts replacement reduces maintenance downtime.
High-Grade Materials:Utilizing corrosion-resistant stainless steel and internationally renowned electrical components (such as Schneider Electric and Siemens) fundamentally reduces failure rates.
Global Support:We provide detailed technical documentation and remote video guidance to ensure your team can operate the equipment like experts.
Conclusion
Professional maintenance not only extends the lifespan of your machines by 5-10 years but also ensures the consistent quality of every batch of bread. If your equipment is aging and repair costs are too high, it might be time to consider upgrading to a smarter, more durable AOCNO automated production line.
Want a complete equipment maintenance schedule (PDF) or a customized solution for your baking factory?
