酱腌菜工厂布局设计

Discussion on the Layout Fesign of Pickles

酱腌菜是以新鲜蔬菜为原料,采用不同腌渍工艺制作而成的蔬菜腌制加工品。酱腌菜是我国传统食品之一,具有悠久的历史。酱腌菜企业数量众多而杂乱,产品同质化严重,市场极为分散,随着消费市场要求的提高及酱腌菜生产国家标准的实施,酱腌菜行业也由小作坊向现代化转型升级发展。全国各地酱腌菜生产工厂提质的新建和改扩建项目增多,根据近10年的酱腌菜生产设计经验,结合各酱腌菜工厂运行的实际经验,从酱腌菜生产的工艺特点入手,围绕厂址选择、车间工艺布置和生产流线组织等方面,深入研究酱腌菜工厂布局设计,旨在为我国酱腌菜产业发展提供强有力的工程设计技术指导。

Pickles,which are made of fresh vegetables by different pickling processes,are one of the traditional foods in China with a long history.The number of pickle enterprises is large and complex,the product homogeneity is serious,and the market is extremely dispersed.With the provision of consumer market requirements and the implementation of national standards for pickle production,the pickle industry has been transformed and upgraded from small workshops to modernization.The number of new construction,reconstruction and expansion projects to improve the quality of pickle production plants across the country has increased.This paper started with the technological characteristics of pickle production,and focused on the plant site selection,workshop process layout,production streamline organization and other aspects to deeply study the layout design of pickle plants,aiming to provide strong engineering design and technical guidance for the development of China’s pickle industry.