What Makes a Reliable Bakery Production Line?Installation, Training & Support by AOCNO

        In the food and baking industry, the proper installation and commissioning of equipment directly determines a company's production capacity, energy consumption, and product quality. Many factories only discover after investing in equipment that their production capacity falls short of expectations, energy consumption remains high, or line changeover efficiency is low. This is often not a problem with the equipment itself, but rather due to inadequate installation and matching procedures.

        Professional production line installation process can reduce the risks of starting production.We recommend following the six steps:

        1. Pre-installation preparation: Apply for electricity, steam, compressed air, and cooling water; the ground bearing capacity and foundation dimensions should be inspected in advance.

        2. Foundation and Installation: Critical equipment (dough mixer, oven, proofing room) requires a concrete foundation with pre-embedded bolts as indicated on the machine base; smaller equipment can be fixed with anchor bolts.

        3. Piping and Electrical Connections: All steam, cooling water, and compressed air use stainless steel/copper pipes and undergo leakage testing; electrical connections are grounded according to the drawings and equipped with leakage and short-circuit protection.

        4. Equipment Debugging:First, conduct a no-load test run, then adjust the speed of each unit one by one. Adjust parameters such as pipeline time, continuous surface pressure, and segment weight to ensure the product meets consistency standards.

        Record the optimal parameters for each workstation and write them into the PLC recipe library for one-click switching.

        5. Trial Production and Training: Conduct trial production for 3-5 days, covering all product varieties and line changeover scenarios; at the same time, provide operation, safety and maintenance training for operators and maintenance workers.

        Common pain points and solutions:

        • Production capacity falling short of expectations: The formula is not suitable or the conveyor cycle time is mismatched. Testing on a prototype is necessary to confirm the overall line cycle time.

        • Frequent line changes leading to downtime: This is often due to inconvenient mold changes or undefined parameters. Quick mold change devices and PLC formula management can be used.

        • Excessive energy consumption: Oven heat recovery and steam system insulation need optimization; variable frequency control should be used to reduce unnecessary energy consumption.

        • Cleaning and disinfection: Modular, detachable parts and rounded corner designs are preferable to shorten cleaning time.

        Choosing the right production line is not just about buying equipment; it's about ensuring factory efficiency,quality,and safety in every process.Contact us now-submit your target output,product categories,and workshop layout,and we will tailor a detailed production line solution to help you quickly achieve large-scale, automated production.