The unit production capacity refers to the ability of machinery and equipment to produce food products, that is, the rate of producing a certain food, such as how many moon cakes can be baked per unit time (hour) in a tunnel oven;Cut speed of Bacon slicer is 200 times/min.
The production capacity of the entire production line: food production is often an assembly line operation, and there are always many machines and equipment in the production line to complete a product in a certain order. It is composed of baking, packaging and other equipment, and there are various conveying and auxiliary equipment in the middle. Therefore, the production capacity of each machine must be balanced and consistent. Otherwise, the capabilities of some machines and equipment cannot be brought into full play, while the other parts are in a state of insufficient capability. The production capacity of the entire production line can only be based on the equipment with the lowest production capacity in the line.
The production scale of the food factory: whether the machine technology is advanced or not is not determined by the production capacity or production rate. The production scale of food factories is large or small, which depends on a series of factors such as the variety of products, the supply of raw materials, the scope of consumption, and transportation conditions. Even the machines and equipment that produce the same food product often require various production capacities to form a certain series. Generally speaking, the larger the production scale, the higher the economic benefits and the more favorable the management of product quality. However, for food with limited shelf life, production is restricted by market consumption, and the shelf life of food safety storage and the seasonality of raw material supply must also be considered. At the same time, people's demand for food tends to have more and more varieties. Therefore, to determine the most reasonable scale of food machinery, a specific analysis must be made according to the demand.
2. Consumption factor
The internal consumption coefficient refers to the raw materials and energy required for the production of a unit weight or unit volume of products by machinery and equipment, including raw materials, fuel, steam, water, electricity, lubricants, spare parts wear, machine depreciation, etc. The consumption coefficient is not only related to the adopted process route, but also closely related to the design of the machinery and equipment. For example, there are often operations such as evaporation, drying, and baking in food production, which consume a lot of heat energy.) Using different heat sources and structures in machine design may achieve different results in technical and economic indicators. Generally speaking, consumption The lower the coefficient the better.
3. Equipment cost performance (performance price ratio)
The price of machinery and equipment affects the size of the food factory investment. In general, if the same or similar process effect can be achieved, inexpensive equipment should be used. But sometimes the equipment is more complex and expensive, but it has good performance, can ensure the high quality of food products, and the operation control can be automated. After a comprehensive economic analysis, you will find some advanced Although the price of food machinery and equipment is expensive, most of them can achieve good economic results and are cost-effective.
The price of equipment should be considered in relation to the life of the equipment, because the depreciation expense of the equipment is included in the product cost. The longer the life of the equipment, the lower the depreciation expense. At the same time, the technical renewal period of the equipment should also be considered. Some equipment does not need too long life, because after a few years, with the development of science and technology, even if the life of the equipment is not reached, it must be updated.
4. Administrative expenses. For machinery manufacturers, the price of the machine is composed of cost, tax and profit. In the design and manufacture, it is the top task in technical management to do everything possible to reduce the cost in terms of materials, structure and manufacturing process. Including labor wages, operation and maintenance and maintenance costs. Administrative expenses account for a considerable proportion of production costs, but administrative expenses are not an isolated factor. Some machines and equipment are relatively simple, and the equipment costs and maintenance costs are very low, but the use of labor in production is not necessarily reasonable. Conversely, if a highly automated production line is used, the investment increases, but the management cost may be reduced.
Although the number of managers required by highly automated machinery and equipment is small, the requirements for the quality of managers are much higher.
5. Total Product Cost.
The total product cost is a comprehensive reflection of all economic effects in production, and it is also the basic starting point for food factories to choose food machinery.
The above are some economic and technical indicators about food machinery. Mechanical equipment manufacturers can adjust and control in the production process to improve the cost performance of mechanical equipment and further increase the competitiveness of products. Users of mechanical equipment should also fully consider the above factors when selecting equipment.
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