Identification of quality of cooking equipment

cooking equipment is based on the core principle of high-temperature and high-pressure heat transfer and sealing control. By optimizing the pressure vessel pressure strength, heat distribution uniformity and automatic control accuracy, it achieves efficient material cooking, sterilization thoroughness and energy consumption optimization. It is widely used in food processing, paper and pulping, biomass processing and chemical reactions. In the food industry, it is used for canning sterilization and meat ripening; in the papermaking industry, it meets the fiber separation needs of wood chip cooking; in biomass energy, it ensures the efficiency and safety of raw material pretreatment. Compared with traditional cooking equipment, cooking equipment has the characteristics of high sealing level, complete safety interlocking and intelligent control. It is the core equipment of high temperature and high pressure process.

Zhongke Testing is a product quality appraisal service organization registered with the court. It can provide quality appraisal services for cooking equipment. It has a professional appraisal team and advanced instruments and equipment to provide fair and accurate appraisal results for quality appraisal of cooking equipment.

With the upgrade of food safety and process energy efficiency standards, related dispute cases have increased significantly. The judicial dispute focuses on:

1, performance index dispute: the sterilization F0 value does not meet the standard, and the steam consumption exceeds the standard;

2, material defects: the stainless steel liner of the pressure vessel has insufficient Cr content, and the sealing gasket has poor temperature resistance;

3, process problems: cold spot temperature difference in heat distribution test, safety valve trip pressure deviation;

4, contract performance dispute: key modules (such as rotary cooker drive system, CIP cleaning system) are inconsistent with the technical agreement.

Quality appraisal of cooking equipment usually includes the following steps:

Appearance inspection: Visually inspect the equipment for surface defects, deformation, damage and other problems.

Dimensional measurement: Measure the size and tolerance of the equipment to determine whether it meets the design drawing requirements.

Material analysis: Conduct component analysis on equipment materials to detect the quality and applicability of materials.

Pressure test: Perform a pressure test on the equipment to verify whether its pressure resistance performance meets the standards.

A food factory of the applicant signed a "High Temperature Rotary Cooker Purchase Contract" with an equipment manufacturer of the respondent, agreeing that the sterilization F0 value is ≥10. After the product was put into production, spores were found to exceed the standard many times. The manufacturer argued that it was caused by the operator not pre-exhausting the air.

Identification analysis results:

The quality analysis expert group discussed and comprehensively analyzed the relevant information of "cooking equipment", contract technical agreements, on-site inspection case materials and other data, and made the following qualitative analysis Quantity analysis opinion:

The cold spot temperature of the cavity heat distribution of the cooking equipment involved is only 118°C (agreement ≥ 121°C), the steam injection valve opening control deviation is ±15% (agreement ±5%); the high-temperature deformation rate of the sealing gasket is 35% (agreement ≤ 20%), resulting in pressure fluctuations exceeding the limit.

The appraisal conclusion concluded that equipment thermal control and sealing defects were the main cause of sterilization failure.

1, identification purpose (such as sterilization failure attribution, safety compliance verification) and cited standards (GB 150, ASME BPV, etc.);

2, equipment model involved, pressure vessel certificate, operation record;

3, detection method and equipment list (such as heat profiler, direct reading spectrometer);

4, test data and failure correlation analysis (such as the impact of temperature difference on F0 value);

5, clarify the quality responsibility judgment conclusion and technical basis;