七. 安全生產(chǎn)規(guī)則:

為了保證機(jī)器的正常運(yùn)轉(zhuǎn),避免機(jī)器人身事故的發(fā)生,請嚴(yán)格注意下列事項(xiàng):

{C}1.       機(jī)器運(yùn)轉(zhuǎn)中,禁止用手或金屬棒深入料斗內(nèi)或撥弄出餅處的餅.

{C}2.       在開車前或機(jī)器運(yùn)轉(zhuǎn)中,嚴(yán)禁將榨螺擰到死點(diǎn),以導(dǎo)致出渣稍頭 和出餅圈接觸,相互摩損,造成機(jī)器事故.

機(jī)器的存放:榨油機(jī)若長期停放, 應(yīng)除去表面油垢,清理各油部件油渣.涂防銹油,置于干燥處,榨籠用油布蓋豬,以免灰塵雜物入積條排、圓排縫隙,影響下次使用.

7. Safety

   Following items are strictly requested to be obeyed.

7.1 During operating, hands or metal rods are strictly prohibited to enter the hopper to touch cakes.

7.2 Tightening the screw shaft to its dead end is prohibited before starting or during operating, which might cause slag outlet to contact cake outlet ring, resulting in wearing.

In the case of storage, oil dirt on machines surface and slags on each part need to be taken off. Paint

rust-resisting grease and keep in dry place. Case needs to be covered to prevent dirty foreign particles from entering.

八.影響出油的主要因素:

影響螺旋榨油機(jī)出油率的主要因素有一下幾點(diǎn):

{C}1.       油料的水分:

影響出油率最關(guān)鍵的因素是油料的水分,油料中水分多或少都直接影響出油率.一般用戶沒有化驗(yàn)設(shè)備,幾種主要油料的合適水分可按經(jīng)驗(yàn)方法確定如下:

(1). 大豆: 如果用門牙咬能咬碎, 用臼牙咬成扁諞狀, 具有裂紋, 有輕度的響聲, 則說明水分 合適.若成扁片狀, 但沒有裂痕, 則太濕; 可用火炕或太陽曬的方法進(jìn)行處理. 若破碎并有很大的響聲,則太干;這時(shí)需要適量的水.

(2) 棉籽:用牙咬殼仁分離,殼破有響聲,則合適;若成扁形,則太濕。若殼仁成粉，則太干。

（3）菜籽：可用兩種方法分榨：冷榨或熱榨。

     冷榨時(shí)：用指甲擠有響聲，分成兩片并有油擠出，為合適；成粉則太干，成粉則太濕。

     熱榨時(shí)：需經(jīng)炒，炒后檢查，用兩塊木板揉擦菜籽，殼與仁分離則合適：若仁成粉則太干；若殼與仁不分則太濕。

2． 出餅的薄厚，反映出榨膛的壓力大小；餅厚則壓力小，餅薄則壓力大。一般規(guī)律與圓排的松緊相似，即油料含油少壓力就應(yīng)大，餅薄，圓排應(yīng)壓緊（用壓緊螺母壓緊）；油料含油多，則榨膛壓力應(yīng)小，餅厚，圓排應(yīng)松些。

     餅比較合適的厚度為：

     大豆： 第一遍壓榨應(yīng)稍厚為1-1.5毫米左右：第二遍的厚應(yīng)為0.5-1毫米左右。

棉籽：榨一遍即可，餅厚在1-2毫米左右。

     花生仁：一般冷榨2-3遍，餅厚1-2毫米左右。

     在榨油中，由于各種因素的不同，因此掌握出餅的厚度應(yīng)根據(jù)出餅的情況，出油最旺時(shí)為合適餅厚。對(duì)上述餅厚度的確定數(shù)字決不能生搬厚度應(yīng)根據(jù)出餅的情況，出油最旺時(shí)為合適餅厚。對(duì)上述餅厚度的確定數(shù)字決不能生搬硬套。

8． Factors affecting oil output rate

    Following factors may affect oil output rate：

8．1 Water content：This is the critical factor，as a matter of fact ，water content directly affects oil output rate

    However, user usually has not proper inspection equipment. Hence, water content of some main raw material may be detected as follows:

8.1.1 Bean: if teeth beating could crack it, forming flat pieces accompanied with light sound , the water content is suitable. Flat piece without cracking means too wet. Heating or sunshine may be drive water off. However, cracking accompanied with loud indicates too dry. Adequate water needs to be added.

8.1.2 Cotton seeds: shell and kernel may be separated by teeth beating. Shell breaking may be accompanied by sound, which means water content is suitable .shell being flatting indicates too wet, shell being splitted into powder means too dry.

8.1.3 Rape seeds: They can be pressed either at hot or at cold state.

     Cold pressing: extruding by finger, if they splitted into two pieces, accompanied by sound and oil, this implicates water content is adequate. Otherwise, extruding makes power indicates too dry; makes flat slice, too wet.

     Hot pressing (after heating) : To scratch seeds by two slices of wood, if shell and kernel could be splitted, water content is adequate. If kernel becomes power, it is too dry; in the case that shell and can be splitted, it is too wet.

{C}8.2   Cakes thickness reflects the pressure inside the chamber. Thicker cake indicates lower pressure inside the chamber; thinner cake-higher pressure inside. If raw material has less oil content, chamber pressure should be higher, cake will be thinner, round plates need to be tightened; in the case of high oil content material, pressure in the chamber should be lower, then circular plates need to be loosened, resulting in thicker cake. Recommended thickness of cakes will be.

Bean: 1.1-1.5mm for the first pressing ;0.5-1mm for the second pressing.

Cotton seeds : only one pressing , 1-2mm.

Ground nut kernel : Normally cold pressing for 2-3 times , 1-2mm

Important note: cakes thickness should be as according to different factors to achieve highest oil output rate. Hence, above figures will only be for reference.

九．一般故障及其排除方法

9. failures and removal

序號(hào)	故障	產(chǎn)生原因	排除方法
1	突然停車，榨螺軸卡死。	{C}1．   {C}{C}新機(jī)初榨，沒通過磨合大量投料入榨。 {C}2．   {C}{C}餅的厚度太薄，榨膛壓力增大。	1．按說明方法操作，經(jīng)常注意機(jī)器的聲音及電流強(qiáng)度的大小。
2	出油過底	{C}1．   {C}{C}油料水分不合適。 {C}2．   {C}{C}榨膛溫度 低。 {C}3．   {C}{C}條排，圓排間隙不符合要求。 {C}4．   {C}{C}零件磨損。	{C}1．   {C}{C}按說明書操作。 {C}2．   {C}{C}松或緊動(dòng)壓緊螺母，使其少量出渣，流油暢通。
3	入料斗存油（返油）	1．圓排條排過緊。 2．油料含油過多，餅出的太薄。	1．松動(dòng)壓緊螺母使其流油暢通。 2．調(diào)節(jié)出餅厚度，將餅加入榨膛把油沖出。
4	餅代油斑	{C}1．   {C}{C}油料水分過多。 {C}2．   {C}{C}圓排間隙過小。 {C}3．   {C}{C}零件磨損。	{C}1．   {C}{C}按說明書操作。 {C}2．   {C}{C}松動(dòng)壓緊螺母加大圓排間隙。 {C}3．   {C}{C}更換新零件。
5	油質(zhì)暗褐而綢	{C}1．   {C}{C}榨膛溫度低。 {C}2．   {C}{C}油料雜質(zhì)過多。 {C}3．   {C}{C}油料過干或發(fā)霉。	{C}1．   {C}{C}按說明書操作 {C}2．   {C}{C}篩選油料。
6	產(chǎn)量低	{C}1．   {C}{C}壓榨未經(jīng)脫絨的棉籽，絨長易于搭橋，纏軸。 {C}2．   {C}{C}榨膛，榨螺不光滑。 {C}3．   {C}{C}油料含水分過多。 {C}4．   {C}{C}出餅口間隙過小。 {C}5．   {C}{C}棕螺磨損。	{C}1．   {C}{C}棉籽脫絨或經(jīng)篩選。 {C}2．   {C}{C}在更換新件后要進(jìn)行一段時(shí)間的磨合使榨螺光滑。 {C}3．   {C}{C}按說明書操作。 {C}4．   {C}{C}更換新零件。
7	不入料	{C}1．   {C}{C}含油多的油料返油。 {C}2．   {C}{C}油料太濕（尤其是棉籽）	{C}1．   {C}{C}按說明書操作。 {C}2．   {C}{C}棉籽要脫絨。
8	嚴(yán)重冒渣	{C}1．   {C}{C}條排，圓排間隙過大。 {C}2．   {C}{C}榨膛壓力過大。 {C}3．   {C}{C}零件磨損。 {C}4．   {C}{C}油料太干。	{C}1．   {C}{C}按說明書操作。 {C}2．   {C}{C}更換新件。

NO	Failures	Reasons	Removal
1	Sudden stop, shaft blocked	{C}1.        {C}{C}New machine without running up. {C}2.        {C}{C}Cake too thick, pressure too high.	1.Carefully operating as per the manual. 2.Note motor sound and current value
2	Low oil output	{C}1.        {C}{C}Non-adequate water content. {C}2.        {C}{C}Low chamber temperature. {C}3.        {C}{C}Non-adequate gap among rods or plates. {C}4.        {C}{C}Parts worn.	1.Operating as per the manual. 2.Loosen tightening nut to drive slag off. 3.Replace worn parts.
3	Oil return to hopper	{C}1.        {C}{C}Too tight rods and plates. {C}2.        {C}{C}high oil content and thicker cake.	1.Loosen tightening nut。 2.Adjust cake thickness and add cakes into chamber to drive oil off
4	Oil spot on cakes	{C}1.        {C}{C}Too much water content . {C}2.        {C}{C}Too small gap among rods and plates. {C}3.        {C}{C}Parts worn	1.Operating as per the manual 2.Loose tightening nut. 3.Replace worn parts
5	Dark and viscous oil	{C}1.        {C}{C}Low chamber temperature. {C}2.        {C}{C}Too much forming particles in oil . {C}3.        {C}{C}Raw material too dry.	1.Operating as per manual 2.Selecting raw material
6	Low productivity	{C}1.        {C}{C}Poor quality of cotton seeds. {C}2.        {C}{C}Chamber and pressing screw not smooth. {C}3.        {C}{C}Raw material too much water content . {C}4.        {C}{C}Too much gap at oil outlet port. {C}5.        {C}{C}Worn screw	1.Cotton seeds selected. 2.Make chamber and screw and smooth. 3.operating as per manual 4.replace worn parts
7	Raw material can be fed	{C}1.        {C}{C}Oil returns to hopper. {C}2.        {C}{C}Wet raw material .	1.operating as per manual 2.cotton seeds prepared
8	Cracked residue appears at the outlet severely	{C}1.        {C}{C}Gaps among rods and plates too big {C}2.        {C}{C}Too high pressure in the chamber. {C}3.        {C}{C}Parts worn. {C}4.        {C}{C}Raw material too dry.	1.operating as per manual 2.replace worn parts

 

十.主要油料的壓榨方法:

1. 大豆的壓榨方法:目前大豆的壓榨方法主要有兩種,分熱榨或冷榨.

  (一)冷榨工藝流程:

  大豆----篩選----壓榨(水分合適)

  (二)熱榨工藝流程:

大豆----篩選---軋胚----蒸炒----壓榨

生產(chǎn)工藝說明: 先將大豆篩選除雜,再將大豆破碎加水約7-8%進(jìn)行軟化,進(jìn)入蒸鍋蒸至115度左右方可入榨.

2.菜籽的壓榨方法:菜籽分冷榨或熱榨,為了提高出油率和油品的質(zhì)量,一般以熱榨為主.

其工藝流程如下:

冷榨: 篩選----軋胚----壓榨

熱榨: 篩選----軋胚----蒸炒-----壓榨

冷榨: 先將菜籽篩選去雜,再檢查菜籽的含水量,無檢查設(shè)備的前提下可以用土法檢查:用指甲將菜籽擠一下,若有響聲,并分成兩片,或有油擠出最為合適,若成粉則太干,若成餅則太濕.若太干要加2.5-3%的水,待炒籽達(dá)到棕黃色,溫度110-120度最為合適,方可入榨.

{C}3.       花生仁的壓榨方法: 花生仁熱榨或冷榨均可,以熱榨為主(冷榨效果不如熱榨). 熱榨時(shí)先把花生仁粉碎或榨胚,然后放在蒸鍋內(nèi)蒸1.5-2小時(shí),溫度達(dá)120度左右,含水3%左右,即可入榨,榨油機(jī)溫度達(dá)85度時(shí),開始正常壓在榨如 無蒸鍋，也可將花生仁放在炒鍋內(nèi)炒，先將花生仁粉碎，逐漸加大約7-8%的水，炒至深黃色時(shí)，即可出鍋入榨。

{C}4.       帶殼花生的壓榨方法：帶殼花生的壓榨，花生干濕必須合適，一般剝?nèi)セㄉ耐鈿ぃㄉ士梢杂檬执耆ゼt皮壓榨，花生壓榨兩遍即可，花生過濕，壓榨時(shí)產(chǎn)生響聲，應(yīng)將花生重新烘干或曬干。如榨帶殼花生出餅不順利，加大約20%的餅與花生半均后再入榨。

 

10．Extruding methods of several raw  material.

10.1 Bean : two ways , cold and hot extruding.

(1) Cold extruding :bean-selecting-pressing (in case of adequate water content).

(2) Hot extruding : bean-selecting-per-pressing-heating(steaming etc)-pressing.

Firstly, selecting beans and remove foreign particles, then soften by breaking and adding water of 7-8%,and then steam them to 115C; beans will be ready for extruded.

10.2 Rape seeds: also, cold and hot extruding for your choice, but normally hot extruding is recommended.

   Cold extruding : selecting –pre-pressing.

   Hot extruding:  selecting –pre –pressing-heating(steaming etc)-pressing.

   When hot extrusion, to remove foreign particles by selection ,then check water content as described above; in case of too dry, add 2.5-3% of water. Normally two times extruding is enough.

   When cold extrusion, after selecting , to pre-press and heat them, During heating, add2-3%of water and await till look coffee color and temperature 110-120C, then ready for pressing.

 

10.3 Groundnuts kernel, cold and hot extrusion are both available ,yet prefer hot pressing. When hot pressing ,firstly crack or pre-press, then steam for 1.5-2 hours, temperature about 120C.water content 3%will be good. Normal pressing starts at temperature of 85C. or crack them firstly and at a pot, add 7-8%

of water, look coffee color will be ready for pressing.

10.4 Groundnuts: remove shell first and remove red peel of the kernel ,then press for two times, Sound indicates it is too wet and need drying. In the case of poor   cake moving out, mix  about 20%of with them may help.

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