How to properly maintain and clean baking equipment?

        The cleaning and maintenance of baking equipment directly impacts food safety, product consistency, and equipment lifespan. Inadequate daily cleaning or improper maintenance can lead to equipment malfunctions, increased downtime costs, and reduced production efficiency. Mastering correct cleaning methods and maintenance procedures is crucial for ensuring safe and efficient operation in every baking workshop.

        Ⅰ. How should baking equipment be cleaned on a daily basis?

        1. Wipe surfaces before and after startup: Clean the workbench, control panel casing, and operating handles with a food-grade neutral detergent and a soft cloth. Avoid using strong alkalis or chlorine bleach to directly wipe electrical components.

        2. Remove residue and dust: Clean areas prone to dust accumulation, such as conveyor belts, pallets, and cutting blades, with a brush or compressed air. Regularly open and inspect crevices where dirt may accumulate.

        3. Rapid disinfection: After work, spray or wipe the parts that come into direct contact with food with a food-grade disinfectant that meets the standards, keep it in contact for the specified time, and then rinse it clean.

        Ⅱ. Regular maintenance and repair

        1. Inspect the transmission: Regularly add lubricating grease, check the tension of bearings, chains, and belts, and ensure the secureness of electrical wiring. If abnormal vibration or noise is detected, immediately stop the machine for repair.

        2. Calibrate control components: Temperature, timing, and speed sensors and controllers should be calibrated according to the prescribed cycle to ensure production consistency.

        3. Spare parts and consumables management: Establish a spare parts ledger (seales, heating elements, belts, etc.), and prepare critical parts in advance to shorten maintenance time.

        Ⅲ. Regular maintenance and repair

        • Never use a high-pressure water gun to directly wash electrical components or precision bearings;

        • Frequent use of strong acids and alkalis for cleaning is not recommended as it may corrode stainless steel surfaces.

        • After cleaning, the parts must be completely dried before powering on or putting them into production to prevent short circuits or mold growth.

        Scientific cleaning and maintenance of baking equipment not only extends equipment lifespan but also ensures food safety, production stability, and low downtime. Through a closed-loop management system of daily wiping, periodic deep cleaning, and regular maintenance, the risk of malfunctions is effectively reduced, and overall production efficiency is improved.

        AOCNO has focused on baking equipment for over 40 years. Contact us now to keep your baking equipment in optimal condition and ensure safe and stable production for every batch.