What design principles should be followed for the automatic control system of ingredient weighing?

The development of industry continuously promotes the innovation of production technology. New technologies, new equipment, and new systems are continuously applied in industrial production processes and management, thereby improving production efficiency, production quality, production management levels, and simplifying production operations.

The automatic control system of ingredient weighing is a comprehensive production ingredient system that integrates dynamic weighing, automation control, and automatic conveying. It mixes granular or powdery bulk materials through weighing, quantitative control, and other processes according to the technological requirements of raw material ingredients. The weighing and control accuracy, operational stability, and operability of this system directly relate to production.

To ensure that the automatic control system of ingredient weighing can adapt to the production site's process and help improve production efficiency and quality, the system's design must adhere to relevant design principles.

The design principles for the automatic control system of ingredient weighing mainly include the following points:

1. Technological Maturity:

To maintain a consistent quality of the finished product, it is necessary to ensure the stability of the ingredient process. Therefore, the automatic control system of ingredient weighing must have the ability to operate stably over a long period.

During the design process, mature technologies and sufficiently proven equipment should be adopted, which have been verified through practical applications to avoid ingredient errors caused by immature technology during the ingredient process.

2. High Precision:

The quality of the production product is directly related to the ingredient process. The larger the actual ingredient error compared to the set formula parameters, the lower the product quality and the lower the qualification rate.

When designing the automatic control system in the ingredient scale, it is necessary to improve the measurement and control accuracy based on suitable on-site processes, using high-precision electronic belt scales and PLC control.

3. Practicality:

Ultimately, the automatic control system of ingredient weighing is applied in actual production sites. It should be designed to suit the actual production process, comprehensively considering on-site production environmental conditions, production capacity, on-site operations, material characteristics, installation and application space, etc.

For example, the motor and bandwidth of the conveying and weighing control device should be determined based on the actual production capacity and material flow. The center distance of the feeder should be decided based on on-site application space and production capacity. Suitable feeder devices and mechanical configurations should be selected based on material characteristics.

4. Versatility:

The equipment and systems used in production should meet current production processes but also consider the convenience of subsequent equipment or component maintenance and replacement.

When designing the automatic control system of ingredient weighing, standard and versatile equipment and spare parts should be selected as much as possible so that relevant products can be more conveniently purchased if replacement is needed during subsequent use.

5. Reliability:

The reliability of the automatic control system of ingredient weighing is related to the continuity and stability of production. When designing the ingredient system, it is necessary to increase the self-diagnostic capability for faults and abnormalities and the system's fault tolerance as much as possible to improve system reliability and reduce downtime due to faults.

6. Scalability:

The automatic control system of ingredient weighing should not only meet current production process requirements but also have flexible scalability.

For example, when users need to increase ingredient varieties, the system should be able to expand on the current basis to meet future process changes and avoid repeated investment by users.

7. Operability:

Whether it is on-site control instruments, weighing and feeding devices, or software systems for management, the design of the automatic control system of ingredient weighing should adhere to the principle of operability, adopting a human-machine dialogue interface that is simple and easy to use.