Adjustment operation of rice knife and gate of rice mill
                        May 19, 2021

                        In order to improve the quality of rice milling, the operator should pay attention to two main adjustments to the rice milling machine when milling: one is the adjustment of the rice knife, which is mainly to adjust the gap between the rice knife and the roller. If the gap is large, The pressure in the whitening chamber is small, and the friction force that the rice receives in the rolling slips is weak, so the rice cannot be polished, the rice that is rolled is not white, but the rice output rate is higher; the second is the adjustment of the inlet and outlet knives, when imported When the knife is opened larger, the outlet knife is closed smaller, and the grains in the whitening chamber increase, and the pressure increases. The rice milled out is white and white, but there are more rice. On the contrary, if the inlet knife is closed, the outlet knife is opened. There is less rice in the whitening room, and the pressure is reduced, the rice that is milled will be rougher.

                        According to the relationship between the different adjustments of the above rice knives and the inlet and outlet knives and the pressure and friction in the whitening chamber, to mill out the whole grain, white color, and good quality rice, specific adjustments and operations can be carried out according to the following methods:

                        1. The gap between the rice knife and the drum should be moderate. The gap should not be smaller than the horizontal diameter of the rice grains, otherwise the rice grains are easily broken; the gap should not be larger than the longitudinal diameter of the rice grains, otherwise the rice grains will be rough. Therefore, the rice knife gap should be selected between the vertical and horizontal diameters of the rice grains. Practice has shown that the gap between the rice knives should be a little oblique, that is, the end close to the exit knife is slightly larger, so that the milled rice is more complete.

                        2. Import and export guillotines should be well matched with general imported guillotines. The opening can be controlled at 1/2 of the entire opening, and no more than 2/3 at most. Some old manipulators took off the imported guillotines and left the entrances open. Generally do not do this, because after all the grains are opened, there are too many grains, the pressure in the whitening chamber is too high, and the rotation resistance is too high. For example, if the outlet knife is not matched for a while, the belt will slip, and the machine will even get stuck or damaged. The export knife should be flexibly controlled. During operation, the gap of the rice knife and the opening of the imported knife can be adjusted according to the regulations, and it can be fixed; the operator only needs to operate the outlet knife with the right hand, and extend the palm of the left hand to connect it under the outlet. Rice grains, to see if the rice grains are intact and the beige is white. If there are more broken rice, you can open a big exit knife. If the rice grains are rough, the outlet knife can be turned off, and both should be considered until the rice quality meets the requirements.

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