Material selection and preparation
- In the production process of food machinery round blades, it is first necessary to choose appropriate stainless steel raw materials. Common materials include 304 stainless steel, 420 stainless steel, and 440C stainless steel, which have good corrosion resistance and wear resistance and are suitable for the production of food machinery blades. The material preparation stage also includes quality inspection of raw materials to ensure that they meet production requirements.
Blade design and drawing
- After the materials are ready, the next stage is the design and drawing of the blade. This stage requires structural design, size determination, and process planning based on the usage environment and requirements of the blade. Designers will use CAD and other drawing software to draw two-dimensional and three-dimensional graphics of the blade, providing a basis for subsequent cutting and forming.
Cutting and Forming
- After the design is completed, it enters the cutting and forming stage. This stage mainly utilizes CNC machine tools, laser cutting machines and other equipment to accurately cut and shape raw materials according to the design drawings. During the cutting and forming process, it is necessary to control parameters such as tool speed and feed rate to ensure that the external dimensions and accuracy of the blade meet the design requirements.
Heat treatment and quenching
- After cutting and forming, it is necessary to perform heat treatment and quenching treatment on the blade. The purpose of this stage is to improve the hardness, wear resistance, and corrosion resistance of the blade by controlling the organizational structure and properties of the material. During the heat treatment process, it is necessary to control parameters such as temperature and time to ensure that the blade achieves the desired performance indicators.
blade surface treatment
- in order to improve resistance of the blades, surface treatment is also required. Common surface treatment methods include coating, polishing, and sandblasting. The coating can form a wear-resistant and corrosion-resistant protective layer on the surface of the blade; Polishing can improve the smoothness of the blade surface; Sandblasting can increase the roughness of the blade surface and improve its contact with food.
Accuracy detection and calibration
- After surface treatment, precision testing and calibration of the blade are required. In this stage, measuring instruments and testing equipment are mainly used to detect the size, shape, and accuracy of the blades. If any deviation or nonconformity is found in the blade, calibration or adjustment is required to ensure that the blade meets the requirements for use.
Quality inspection and control
- After passing the accuracy testing and calibration, it is necessary to conduct quality inspection and control on the blades. This stage includes multiple aspects such as appearance inspection, hardness testing, and wear resistance testing. Only through strict quality inspection and control can we ensure that the food machinery circular blades produced have stable quality and performance.
Packaging and factory inspection
- packaging and factory inspection. The packaging process requires selecting appropriate packaging materials and methods to ensure that the blades are not damaged during transportation and storage. Factory inspection is a re inspection of the entire batch of blades to ensure that all blades meet quality requirements. Only blades that have passed the factory inspection can be officially manufactured and sold.
The above is the production process of food machinery round blades, and strict control of process parameters and quality standards is required at each stage to ensure the production of high-quality, safe and reliable food machinery round blades.
