How to correctly use puffed food machinery and equipment?
1. Before operation, the food extruder needs to remove components such as the head, core, and screw, thoroughly clean the rice scale and oil stains on the core and screw, then dry and reassemble. 2. When using, first start the machine and run it for 1-2 minutes, then slowly add raw materials into the feed inlet. After adding an appropriate amount of raw material, roughly enough to fill the ring groove of the screw shaft head, stop feeding and preheat the barrel. Wait until the head temperature rises, the pressure inside the chamber increases, and the spray holes begin to eject, then use the feeder to add materials. Since the temperature and pressure inside the chamber have not yet reached normal levels for the enterprise, the feeding amount should be gradually and slowly increased.
2. When the food extruder is in operation, to prevent the screw channel from clogging, the feeding should be continuous and uniform, and the material should be dry. If the screw channel becomes clogged, do not stop the machine immediately; instead, stop feeding and let it run for a while longer until a burnt smell is detected, then shut it down. This can prevent the nozzle and screw sleeve from seizing. If the nozzle or screw sleeve becomes seized and cannot be removed, do not strike it violently; instead, remove it from the machine body, heat it in fire for a while, and then it can be detached.
When the nozzle fails to produce shaped pasta during the initial stage of operation, it is often due to excessively high nozzle temperature, caused by overly dry raw materials, foreign objects in the spiral groove, or interrupted feeding. The cause should be identified based on different situations to troubleshoot and resolve the issue. After stopping feeding, let the machine run idle for 1 minute to empty the internal material, then shut it down. While still hot, remove the nozzle and spiral sleeve, push out the spiral shaft, clean the residue inside the extruder, clear the nozzle holes, and prepare for reuse.
Due to the simple structure and easy operation of the equipment used to produce this puffed food machinery, along with low investment and quick returns, it has developed very rapidly. Puffed food is an essential snack in people's daily lives, so the application of puffed food machinery is becoming increasingly widespread. To help everyone understand puffed food machinery, here is an introduction to its working principle:
The working principle of puffed food machinery is actually quite simple. As mentioned in the overview of the puffing machine, it uses mechanical energy converted into thermal energy to provide kinetic energy. Now, let Kexin Weiye briefly explain it.
3. When the material in the puffing food machinery is extruded to the outlet, the pressure instantly changes from high to normal, and the temperature instantly changes from high to normal, causing moisture to rapidly evaporate from the tissue structure. Through the friction between the screw and the barrel, the material is fully mixed, extruded, heated, bonded, and gelatinized, resulting in structural changes. The original structure is disrupted, forming countless microporous structures inside. Then, through a cutting device, cutting and cooling complete the formation of the puffed food.
Puffed food machinery utilizes the non-uniform non-standard screw system of the extruder for extrusion and propulsion. In the Ezhou extruder, gas in the material is expelled and quickly replaced by the material itself. In the single-cylinder flour extruder, the material undergoes shear forces, causing backflow. In the multi-functional grain extruder, the pressure inside the chamber increases. Subsequently, mechanical energy is converted into thermal energy through friction within the chamber, transforming the material into a flowable gel-like state.
