The daily maintenance and upkeep of food equipment is a crucial step in ensuring food safety, prolonging the equipment's lifespan, and maintaining stable production. Scientific maintenance management not only reduces downtime due to failures but also effectively prevents cross-contamination of food, safeguarding the health of consumers.

The selection of food equipment is a crucial step in the design and production operation of a food factory, directly influencing product quality, production efficiency, and operating costs. A reasonable equipment selection requires comprehensive consideration of various factors.