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In the modern workshop of a large-scale bread factory, a fully automated production line with a daily output of 20,000 bags of toast is operating at high speed. Throughout the entire process from flour mixing to finished product packaging, our 7-inch industrial control displays and supporting industrial computers act like a nerve center, serving as the core support for ensuring production efficiency and product quality with precise data interaction and stable operational performance.

In the raw material proportioning link, the central control system of the workshop collects real-time data on the conveying volume of raw materials such as flour, yeast, sugar, and butter through industrial computers. These dynamic parameters are synchronously transmitted to the 7-inch display next to the mixing tank, where the instantaneous flow and cumulative dosage of each raw material are intuitively presented on the screen in the form of digital dashboards and dynamic curves. When the humidity of a certain batch of flour is slightly higher than the standard value, the display immediately pops up a yellow warning. Operators can quickly adjust the proportioning parameters of water through the touch screen - the resistive touch technology shows its advantages here. Even if there is a small amount of flour on the hands, precise operation can be achieved, avoiding the misoperation problem of traditional button control systems. After being processed by the industrial computer, the adjustment instructions are instantly fed back to the raw material delivery pump, ensuring that the error of the dry-wet ratio of each batch of dough is controlled within ±0.5%.

The environmental control in the fermentation workshop can better reflect the industrial-grade reliability of the system. In the closed space with a constant temperature of 35°C and 85% humidity, the display embedded in the outer wall of the fermentation chamber continuously shows the real-time temperature and humidity curve. Its -20°C to 70°C wide temperature design perfectly adapts to the environment with large day and night temperature differences in the workshop, and the IP65 protection level effectively resists water vapor and flour dust in the air. The industrial computer automatically adjusts the fermentation time according to the type of dough through the built-in algorithm: when it detects that the fermentation speed of whole-wheat dough is slow, the system will automatically increase the temperature in the chamber by 0.5°C, and generate adjustment records on the display for quality control personnel to trace. This dynamic regulation capability has increased the fermentation qualification rate from the original 92% to 99.3%.

The precision of the baking link directly determines the quality of bread. After being collected by sensors, the temperature distribution data of the tunnel oven is converted into a color thermal map by the industrial computer and updated in real-time on the display in the middle section of the production line. Operators can quickly judge whether there is an excessive local temperature difference through the partitioned temperature marks on the screen. One early morning, the display suddenly popped up a red alarm - the actual temperature in the third temperature zone deviated by 2°C from the set value, and the industrial computer had simultaneously activated the backup heating tube for compensation. According to the fault code prompted on the screen, maintenance personnel completed the replacement of the heating element in only 15 minutes, avoiding the loss caused by the scrapping of the entire batch of products due to burning.

In the packaging workshop, the display is transformed into a production scheduling center. The left side of the screen shows the operating speed of each packaging unit in real-time, and the right side presents the output proportion of different specifications of toast in the form of a bar chart. The industrial computer pushes the optimal production proportioning suggestions at the top of the screen by analyzing historical data. When a temporary order addition requirement comes from the order system, operators can complete the rapid switching of packaging parameters by dragging the slider on the screen through capacitive multi-touch. The whole process takes only 30 seconds, saving 80% of the time compared with the traditional operation method.

Over the past year of operation of this production line, our display and industrial control system has helped the factory reduce the raw material loss rate by 12% and increase the daily output by 18% with zero-fault stable performance. In the process of bread production transforming from traditional workshops to intelligent manufacturing, these industrial-grade equipment embedded in various key nodes of the workshop are continuously escorting the efficiency and safety of food production with precise data interaction and reliable environmental adaptability.