1. Material and structural design of equipment
The material and structure of the horizontal stuffing machine are crucial to preventing bacterial growth. In terms of material, parts that are in direct contact with the fillings and dough should be made of high-quality food-grade stainless steel. This material has good corrosion resistance, a smooth surface, and is not easy to absorb food residues and bacteria. For example, the use of stainless steel in parts such as the filling hopper and dough conveyor belt can reduce the attachment points of bacteria.
From the perspective of structural design, the stuffing machine should try to avoid complex gaps and dead ends. For example, the delivery pipeline of the filling should be designed as a straight structure that is easy to clean, with a smooth interior and no protrusions. At the same time, the detachable design is also very critical to preventing bacterial growth. Places where fillings are easily retained, such as filling molds and filling extrusion parts, can be thoroughly cleaned and disinfected if they can be easily disassembled to prevent bacteria from growing and breeding in these parts.
2. Hygiene management during operation
Strict hygiene management is essential during the operation of the horizontal stuffing machine. First of all, operators should strictly abide by the hygiene standards, wear clean work clothes, hats and masks to prevent human hair, dandruff, etc. from contaminating the machine and food. Before operation, make sure your hands are clean and disinfected.
Secondly, the management of raw materials should be meticulous. The fillings and dough entering the stuffing machine must be fresh and uncontaminated. If the fillings show signs of deterioration, the bacteria in them may multiply in large numbers in the stuffing machine. At the same time, it is necessary to avoid the raw materials staying in the stuffing machine for too long, especially in a hot and humid environment. Too long a stay time will increase the risk of bacterial growth.
3. Daily cleaning and disinfection process
Daily cleaning and disinfection are important links to prevent bacteria from growing in the horizontal stuffing machine. The machine should be cleaned immediately after each use. First, rinse off the visible filling and dough residues on the surface and inside with clean water, and then use a special food equipment cleaner to wipe the machine thoroughly. For the internal parts of the machine, such as the filling pump, dough roller, etc., it is necessary to focus on cleaning.
Regular disinfection is a key step. High temperature disinfection can be used, such as using high temperature steam to disinfect the stuffing machine. High temperature can effectively kill microorganisms such as bacteria, viruses and fungi. Food-grade disinfectants can also be used for soaking disinfection, but after disinfection, it must be rinsed with clean water to ensure that there is no disinfectant residue to avoid contamination of subsequent food production.
4. Control of environmental factors
The production environment in which the horizontal stuffing machine is located also has a great impact on preventing bacterial growth. The production workshop should maintain good ventilation, reduce air humidity, and reduce the favorable environment for bacterial growth. The floor and walls of the workshop should be cleaned and disinfected regularly to prevent dust and bacteria from contaminating the stuffing machine.
In addition, the space around the stuffing machine should be kept clean and tidy to avoid accumulation of debris. If the surrounding environment is messy and the sanitary conditions are poor, it is easy for bacteria, insects, etc. to contaminate the stuffing machine. In addition, the air entering the workshop should be filtered to reduce the entry of external bacteria into the workshop, thereby reducing the possibility of bacterial contamination of the horizontal stuffing machine.
