1. Before operating the extruded food machinery, disassemble the machine head, core, lead screw, and other components. Carefully clean the core and lead screw of rice residue and oil stains, then dry and reassemble. Run the machine for 1-2 minutes, then slowly add raw materials into the feed inlet. When about a handful of raw materials fills the annular groove of the auger head, stop feeding and allow for friction preheating. Wait until the machine head temperature rises, the pressure inside the machine cavity increases, and the nozzles begin to eject material before adding more raw materials. Since the machine cavity has not yet reached normal temperature and pressure, the feeding amount should be gradually and slowly increased.
2. To prevent clogging of the spiral groove during operation, feeding should be continuous and uniform, and the material should be dry. If clogging is found in the spiral groove of the extruder, do not stop the machine immediately. Let it run for a while after stopping feeding, until a burnt smell is detected, then stop the machine. This prevents the nozzle and spiral shaft sleeve from seizing. If the nozzle or spiral shaft sleeve is seized and cannot be removed, do not force it. Remove it from the machine body and heat it in a fire for a while; it should then be removable.
3. If the nozzle fails to produce shaped products in the initial stages of operation, it is often due to excessive nozzle temperature. This is caused by overly dry raw materials, foreign objects in the spiral groove, or interrupted feeding. The cause should be identified and tampered with according to the specific situation. After stopping feeding, let the machine idle for 1 minute to drain the material before stopping. While still hot, remove the nozzle and spiral sleeve, flush out the spiral shaft, remove any residue from the extruder, and clear the nozzle for future use.
Because the equipment used to produce puffed food products is simple in structure, easy to operate, requires little investment, and yields quick returns, its development has been very rapid. Puffed food is an indispensable snack in people's daily lives, so the application of puffed food machinery is becoming increasingly widespread. To help everyone understand puffed food machinery, the working principle is explained below:
I. The working principle of puffed food machinery is actually quite simple. As mentioned in the overview of puffing machines, puffing machines utilize the conversion of mechanical energy into heat energy to provide kinetic energy.
II. When the material is extruded to the outlet, the pressure instantly changes from high pressure to normal pressure, and from high temperature to normal temperature. This causes moisture to rapidly evaporate from the structure. The friction between the rotating parts and the machine chamber thoroughly mixes, extrudes, heats, gelatinizes, and gelatinizes the material, resulting in structural changes. The original structure is destroyed, creating countless micropores inside. Then, through a cutting device, it is cut and cooled, and the puffed food is formed.
III. Extruded food machinery utilizes the non-standard spiral system of an extruder to extrude and propel the material. The gas in the material is expelled and quickly filled by the material. The material is subjected to shear force and generates backflow, which increases the pressure inside the machine chamber. At the same time, mechanical energy is converted into heat energy through the friction of the material inside the chamber, making the material into a gel state with flowability.
