What is the structural principle of the new type of combined rice mill? Here is an introduction for everyone.

The structural principle of the new type of combined rice mill is actually quite simple. It consists of a casing, a drum (with spiral racks on the drum), rice, a processing bucket, a rice sieve, etc. During operation, the rice is poured into the hopper and the inlet is opened. The rice flows into the space between the whitening chamber and the drum. Due to the rotation of the drum, it is subjected to a large squeezing force and friction, causing the rice husks to fall off and grind them very finely. Make it white. Under the continuous rotation of the cylinder, the rice grains are pushed to the source through the spiral rack and flow out of it. The chaff leaked into the bottom of the casing through the rice sieve. By mixing the bran part, the bran was processed into the feed required by the customer.

2. The new type of combined rice mill mainly needs to make two adjustments: one is the adjustment of the position of the rice, and the other is the adjustment of the inlet and outlet. The adjustment of the rice dagger mainly involves adjusting the distance between the rice dagger and the cylinder. If the intervals are large, the pressure inside the rice milling chamber will be low, the friction between the rice grains in the cylinder will not be strong, and the rice cannot be finely milled, but the rice yield will be high. When the entrance is open and the outlet is closed, the amount of grain in the whitening chamber increases, and the pressure rises, resulting in beige and white, but more broken grains. Conversely, when the entrance turns downward and the outlet turns upward, there is less rice stored in the rice milling chamber, the pressure drops, and the rice is coarser.

According to the requirements for pressure and friction in the rice milling chamber, to grind out rice with plump grains, white color and excellent quality, it is necessary to remind you to adjust the interval between the rice knife and the cylinder and the opening and closing degree of the knife as follows.

(1) If the interval is appropriate, it should not be less than the transverse diameter of the particles; otherwise, the particles are prone to breakage. The interval must not be greater than the longitudinal diameter of the grains; otherwise, the milled rice grains will be very rough. Moreover, the gap between the rice knives should be selected between the longitudinal and transverse diameters of the grains. The gap between the rice knives should have a slight slope, that is, the gap near the end where the rice comes out should be slightly larger, so that the rice milling is more complete.

(2) The inlet and outlet knives should be well coordinated. Generally, the opening degree can be controlled at 1/2 of the entire opening degree, and at most 2/3. It is not appropriate for some established operators to remove the inlet knife and make the inlet fully open. After all, it has been opened. There are too many rice grains, and the pressure in the whitening chamber is too high, increasing the rotational resistance. If the outlet knife cannot be coordinated for a while, the belt will slip, and it may even jam or damage the machine. When operating, the gap between the rice knife and the inlet knife opening should be adjusted as per the regulations and then fixed. At this time, only the right hand needs to operate the outlet knife, and the left hand should extend to the lower end of the outlet to receive the rice grains. This way, you can check if it is intact and if the beige color is white. If there is a lot of breakage, open the outlet knife wider. If it is rough, lower the outlet knife. Both aspects should be taken into account until the quality of the rice meets the requirements.