With the increasing production of oil crops, the demand for peanut oil press machine is rapidly increasing. The peanut oil press machine is easy to operate and has a small investment. It has been widely used in rural areas.Use the peanut oil press machine correctly, understand the application of its key technologies, and find out in time. It is very important to solve the fault and improve the production efficiency of the equipment.
1. The water content of the preform.
The water content of the preform is too low to form a cake and no oil can be squeezed out. The preform has too much water content, and the raw material is gelatinous without clogging. When the pressing pressure drops, the oil cannot be squeezed out. Normally, raw materials with higher oil content should have less moisture content under certain temperature conditions due to the high pressing pressure. ”
The squeezing temperature is too low, the oil viscosity is high, it is difficult to flow and polymerize, the temperature is too high, the power consumption of the equipment is large, and the parts are easy to wear. Generally, the temperature of cold pressing is controlled at 60-90 degrees, and the temperature of hot pressing is 100-130 degrees.
3.Snail squeezing speed.
If the snail speed is high, the squeezing time is short and the amount of raw materials is large, but the oil yield is low. On the contrary, if the speed is low, the squeezing time is long and the oil yield is high, but the productivity is low. The hot pressing speed is 36-38r/min. The cold pressing speed is 85-120r/min.
4.Squeeze the oil into the cracks.
If the oil output gap is too narrow, the oil flow will be poor and reduce the oil output rate and productivity. If the gap is too wide, the pressure in the press chamber will be low, and the slag content in the oil will be high, which will affect the quality of the oil. For raw materials with high oil content, such as peanuts, soybeans, etc., the oil gap should be larger. Under normal circumstances, the gap is selected as 0.07-1.00mm
5.Number and time of squeezing.
The number of squeezing passes and time should be determined according to specific conditions. The number of squeezing passes is related to the squeezing process. It can be squeezed out once cooked, and it needs to be squeezed twice. If the pressing time is too long, the production efficiency will be reduced.
