Baked food machinery and equipment, whether in use or idle, in its form will produce changes and gradually damaged, mechanical equipment material form of this gradually caused by wear and tear, known as tangible wear, tangible wear according to the causes can be divided into use wear and natural wear and tear. According to the law of wear and tear, the scientific development of practical machinery and equipment repair and maintenance plan, and organization and implementation, in order to ensure the normal, safe operation of baked food machinery and equipment, so as to produce baked goods welcomed by consumers.

In the use of baked food machinery and equipment, due to the input energy and operation, resulting in friction, vibration, fatigue, resulting in relative movement of the parts and components of the entity to produce wear and tear, this tangible wear that is called the use of wear and tear. This kind of tangible wear is known as service wear. Service wear generally manifests itself as changes in the size and geometry of equipment parts, changes in the nature of tolerances and fits between equipment parts, resulting in reduced accuracy and performance, or even damage to parts, causing damage to related other parts and resulting in accidents. The main factors influencing the development degree of use wear and tear are: the quality of the equipment, the degree of load, the technical level of operators, the working environment, the quality of maintenance and repair cycles and so on.

Baked food machinery and equipment in the life of the machinery and equipment, due to the action of natural forces or due to poor storage caused by rust, aging, decay, and even cause the loss of precision and working ability, that is, called natural wear and tear. This kind of wear and tear can occur whether the machinery and equipment is in use or in the process of idling. But because machinery and equipment idle easy to lose normal maintenance, so machinery and equipment idle in natural wear and tear than in use is more obvious, and more easily ignored.

Generally speaking, tangible wear on bakery products can be divided into three stages: the first stage is the initial wear stage (also known as the break-in wear stage), which is when new or overhauled machinery and equipment fail at an early stage. Newly used equipment is unfamiliar, etc. As the rough surfaces are smoothed out, failed parts are replaced, the installation is run-in and adjusted, and the operator becomes familiar with the equipment, the rate of wear gradually decreases. The second stage is the normal wear stage, where the rate of wear is slow and the equipment is in optimum technical condition. Attention should be paid to the maintenance, the correct operation techniques and use of regulations, strengthen the spot check, to prevent the occasional fault deterioration, as far as possible to extend the use of this stage time. The third stage is severe wear and tear stage, when the main parts of the wear and tear has reached the normal use limit, continue to use, wear and tear will rise sharply, resulting in machinery and equipment precision, technical performance, production efficiency decreased significantly, the failure rate rose sharply. Mechanical equipment in use should be found in a timely manner, the normal use of the limit, timely preventive repair, replacement of wear and tear parts to prevent failure.

Baked food machinery and equipment fault change law and wear law corresponds to the whole process from production until serious wear and tear, the fault change is divided into initial failure period, occasional failure and wear and tear failure period. The initial failure corresponds to the initial wear and tear stage, which means that the failure rate is high and decreases with time when the new equipment is in operation or put into use after overhaul. Episodic failure period is the normal operation period of the equipment, the equipment has entered into normal operation, the failure rate is low. Wear and tear failure period refers to machinery and equipment after a long period of operation, due to excessive wear and increasingly aging, so that the failure rate rises sharply. Therefore, baked food enterprises only attach great importance to the maintenance of baked food machinery and equipment, from strict from the details of this work, in order to ensure normal work, effectively extend the service life of baked food machinery and equipment, to achieve safe production and improve the economic efficiency of enterprises.