1. Before operating the food extruder, it is necessary to disassemble the machine head, movement, screw and other components, carefully clean the rice scale and oil stains on the movement and screw, and then dry and reassemble. 2. Before use, Turn on the machine and run for 1 to 2 minutes. Then slowly add the raw materials to the feed port. When the appropriate amount of raw materials can be filled into the annular groove of the spiral shaft head, stop feeding and preheat the barrel. Wait until the temperature of the machine head rises, the pressure in the machine cavity increases, and the nozzle hole starts to spray, and then use the feeder to feed. Since the machine cavity has not yet reached the normal temperature and pressure of the machine at this time, the feeding amount should be gradually increased slowly.
2. When the food extruder is operating, in order to avoid clogging of the spiral groove, the feeding should be continuous and even, and the material should be dry. When the spiral groove is found to be clogged, do not stop it immediately. You should stop feeding and then run it for a while until Stop the machine if there is a burnt smell. This can prevent the nozzle and spiral sleeve from being seized. In case the nozzle or spiral sleeve is stuck and cannot be removed, do not knock or smash it hard. You can remove it from the machine body. Put it in the fire for a while and then remove it.
When the nozzle hole cannot eject the formed product at the beginning of the operation, it is often caused by the temperature of the nozzle being too high. The reason is that the raw material is too dry, or there is foreign matter in the spiral groove, or the feeding is interrupted. The reason should be based on different situations. Find the cause and troubleshoot. After stopping feeding, let the machine idle for 1 minute, drain the material in the machine and then stop. Then remove the nozzle and spiral sleeve while it is hot, flush out the screw shaft, clear the residue in the extruder, and clear the nozzle holes. for reuse.
Because the equipment for producing this kind of puffed food machinery has a simple structure, is easy to operate, and has low equipment investment and quick returns, it has developed very rapidly. Puffed food is an essential snack in people's daily life, so the application of puffed food machinery is also becoming more and more popular. Extensive, in order to let everyone understand the puffed food machinery, the following will introduce the working principle of the puffed food machinery:
The working principle of puffed food machinery is actually relatively simple. As we mentioned in the overview of puffing machines, puffing machines use mechanical energy to convert thermal energy to provide kinetic energy. Let's briefly talk about it from Kexin Weiye.
3. When the puffed food machinery material is extruded to the outlet, the pressure instantly changes from high pressure to normal pressure, and from high temperature to normal temperature, causing water to quickly evaporate from the tissue structure. With the friction between the spinner and the machine chamber, the The materials are fully mixed, extruded, heated, glued, and gelatinized to cause structural changes. The original structure is destroyed, forming countless microporous structures inside. Then, the puffed food is formed by cutting and cooling through the cutting device.
Puffed food machinery uses the extrusion and advancement of the unequal non-standard spiral system of the puffer. Ezhou puffer, the gas in the material is discharged and quickly filled with the material. Single-cylinder flour puffer, the material is subjected to shear force. The backflow is generated, which increases the pressure in the machine chamber, and then at the same time, the mechanical energy is converted into heat energy through the friction of the material in the chamber, making the material become a gelled state with flowing properties.
