System-structural approach to the design of chain couplings for food and processing industry equipment
In this article, we formulate the main ways to improve the design of chain couplings, which were the subject of further research. It has been established that this process is manageable and vexy much depends on a full and justified consideration of all kinds of conditions, starting from the requirements set forth in the specification of the coupler, expressed in the technical design assignment, and ending with the assessment of the possibility of the industrial enterprise to fulfill the design, Technological documentation for the coupling requirements for materials, methods and modes of technology, equipment, equipment, to the skills of personnel. When implementing a system structural approach to design, when any article is considered as a system consisting of subsystems that include subsystems of a lower level, it is necessary to extend this principle to the set of requirements for the projected couplings. Subsystems of the lowest level are elements whose internal structure is not of interest for solving problems of a certain level, but their properties affect other subsystems and the system as a whole. Thus, all requirements for couplings can be taken as a system, and operational and production requirements can be considered as subsystems. The first one can be taken as a permanent one, and the second one can be considered depending on the level of technology achieved, the organization of production and the volume of output of a particular type of product. The advantage of the system structural approach is that when solving a technical problem, you do not need to rebuild the entire hierarchy of systems. It is sufficient to consider only systems and subsystems two orders of magnitude higher and lower than the original one. Complete satisfaction of all requirements is impossible. The optimal solution is a compromise solution, corresponding to the level of scientific, technical and production development. The above design principles are described with reference to the Wash W AIR-5 washing bubble bath, but they are applicable to other food and processing equipment.