Improve the rice milling technology of rice milling machine

Farmers like to use rice mills to produce complete, white rice. However, some rice mills have more rice broken and the beige is not white. The reason is not only the quality of the rice (such as the millet was flooded during harvesting, but also did not dry after harvesting), mainly because the rice mill inlet and outlet gates and the rice knife were not well-fitted, and the machine was not able to operate the mill skillfully. Caused by the rice machine.

In order to improve the quality of rice milling, the operator should pay attention to the two major adjustments to the rice milling machine during rice milling. One is the adjustment of the rice knife. Mainly to adjust the gap between the rice knife and the roll simple, if the gap is large, the pressure of the whitening chamber is small, the friction of the rice in the rolling is weak, so the rice can not be finely ground, the rice is not white, but the The rice rate is higher. The second is the adjustment of the entrance and exit knives. When the import knives are opened, the exit knives are closed smaller, and the whitening room grain is increased, and the pressure is increased. The beige color is white, but the rice is more than rice. On the contrary, if the imported knives are closed, the exit knives are opened. Large, the white room has less rice, the pressure is lower, and the milled rice is rougher.

According to the above different adjustments of the rice knife and the inlet and outlet knives and the pressure and friction between the whitening chamber, it is necessary to grind out the whole grain and white color, and the good quality rice can be adjusted and operated according to the following methods:

1. The gap between the rice knife and the drum should not be less than the transverse diameter of the rice grain, otherwise the rice grain is easy to be broken; the gap can not be larger than the longitudinal diameter of the rice grain, otherwise the rice grain is rough. Therefore, the rice knife gap should be chosen between the longitudinal and transverse diameters of the rice grain. Practice has shown that the rice knife gap should have a slight angle, that is, a little larger near the end of the exit knife, so that the milled rice is more complete.

2. The entrance and exit knives should be matched with the opening of the general imported knives to control 1/2 of the entire opening, up to 2/3. Some old operators removed the imported knives and made the imports open. Generally do not do this, because after all the opening, there are too many grains, the pressure in the whitening chamber is too high, and the rotational resistance is large. For example, if the fruit exit knife does not fit well, the belt will slip, and even the machine will be stuck or damaged. The exit knife should be flexible. In operation, the meter knife gap and the opening knife opening can be fixed after being adjusted according to the regulations. The operator only needs to operate the exit knife with the right hand, and the left hand extends the palm to terminate the rice at the outlet. See if the rice is complete and whether the beige is white. If there are more broken rice, you can open a large exit knife. If the rice grain is rough, you can close the small exit knife. Take care of both, until the quality of the milled rice meets the requirements.