Farmers like to use millers to produce complete, white rice. However, rice milled by some rice mills has more broken and beige is not white. The reason for this is that in addition to rice quality problems (such as millet being flooded during harvesting and not dried after harvesting), the rice mill's entrance and exit gates and rice knives are not properly prepared, and the machine operators cannot skillfully operate the mill. Rice machine caused.
In order to improve the quality of rice milling, the operator must pay attention to the two main adjustments of the rice milling machine during rice milling. One is the adjustment of the rice knife. It is mainly to adjust the gap between the rice knife and the roll. If the gap is large, the pressure in the white room is small, and the friction force that the rice receives in the roll is weak. Therefore, the rice cannot be ground and the milled rice is not white, but The rice rate is higher. The second is the adjustment of the inlet and outlet blades. When the inlet knife is opened and the outlet knife is turned off, the grains in the white room are increased, the pressure is increased, and the milled beige is white, but the rice is more. Conversely, if the inlet knife is turned off, the outlet knife is opened. Large, milled white room saves less rice, the pressure is reduced, and the milled rice is rough.
According to the above adjustment of the knife and the inlet and outlet blades and the relationship between the pressure and the friction in the whitening room, 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 clearance between the rice knife and the drum should be not less than the transverse diameter of the rice. Otherwise, the rice is easily broken; the gap can not be larger than the longitudinal diameter of the rice, otherwise the rice grain is rough. Therefore, the rice knife gap should be selected between the vertical and horizontal diameters of the rice grain. Practice has shown that the rice knife gap should have a slight angle, that is, slightly larger at the end of the exit knife, so that the milled rice is more complete.
2. Imports and exports of knife to match the opening of the general import knife can be controlled in the entire opening 1/2, up to no more than 2/3. Some of the old operators removed the imported blades and allowed all imports to open. Generally do not do this, because after all open, there are too many cereals, whitening chamber pressure is too high, large resistance to rotation, such as: If the exit knife is not a good fit, the belt will slip, even the machine will be stuck or damaged. The exit knife must be controlled flexibly. In operation, the opening of the rice knife gap and the entrance knife can be adjusted according to the regulations; it can be fixed; the hand only needs to operate the exit knife with the right hand, and the left hand extends the palm to the lower end of the outlet. Rice grain, see if the grain is complete, and whether the grain is white. If broken rice, can open a large exit knife. If the rice grain is rough, you can close the exit knife. Both should be taken into consideration until the quality of rice milling reaches the requirements.
In order to improve the quality of rice milling, the operator must pay attention to the two main adjustments of the rice milling machine during rice milling. One is the adjustment of the rice knife. It is mainly to adjust the gap between the rice knife and the roll. If the gap is large, the pressure in the white room is small, and the friction force that the rice receives in the roll is weak. Therefore, the rice cannot be ground and the milled rice is not white, but The rice rate is higher. The second is the adjustment of the inlet and outlet blades. When the inlet knife is opened and the outlet knife is turned off, the grains in the white room are increased, the pressure is increased, and the milled beige is white, but the rice is more. Conversely, if the inlet knife is turned off, the outlet knife is opened. Large, milled white room saves less rice, the pressure is reduced, and the milled rice is rough.
According to the above adjustment of the knife and the inlet and outlet blades and the relationship between the pressure and the friction in the whitening room, 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 clearance between the rice knife and the drum should be not less than the transverse diameter of the rice. Otherwise, the rice is easily broken; the gap can not be larger than the longitudinal diameter of the rice, otherwise the rice grain is rough. Therefore, the rice knife gap should be selected between the vertical and horizontal diameters of the rice grain. Practice has shown that the rice knife gap should have a slight angle, that is, slightly larger at the end of the exit knife, so that the milled rice is more complete.
2. Imports and exports of knife to match the opening of the general import knife can be controlled in the entire opening 1/2, up to no more than 2/3. Some of the old operators removed the imported blades and allowed all imports to open. Generally do not do this, because after all open, there are too many cereals, whitening chamber pressure is too high, large resistance to rotation, such as: If the exit knife is not a good fit, the belt will slip, even the machine will be stuck or damaged. The exit knife must be controlled flexibly. In operation, the opening of the rice knife gap and the entrance knife can be adjusted according to the regulations; it can be fixed; the hand only needs to operate the exit knife with the right hand, and the left hand extends the palm to the lower end of the outlet. Rice grain, see if the grain is complete, and whether the grain is white. If broken rice, can open a large exit knife. If the rice grain is rough, you can close the exit knife. Both should be taken into consideration until the quality of rice milling reaches the requirements.
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