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Grinding equipment


Grinding equipment
Grinding is the main part of wheat flour making. The grinding process can complete the task of breaking the wheat grain, scraping the endosperm on the bran, and turning the endosperm into flour. The main component is a pair of grinding rolls rotating in opposite directions at different speeds. The rolling distance between the two rolls is very small, between 0.07 and 1.2 mm, depending on the type of mill. The surface of the grinding rollers is drawn into teeth with different numbers and angles.
The number of teeth and the angle of the teeth are different. The distance between the two grinding rolls is adjusted by a hydraulic device, and the two grinding rolls rotate in opposite directions to grind the wheat grains and various in-process products. The grinding of wheat grains and various in-process products is completed during the rotation of the two rolls in opposite directions.
(a) Types of grinding machines: Roller mills are divided into different types due to different working requirements, and the differences are mainly in the number of grinding teeth and the angle of teeth. The main differences are the number of teeth, the size of the tooth angle, the arrangement, the speed and speed difference between the two grinding stages and the size of the rolling distance between the grinding rolls.
The task is to break the wheat grain, and scrape the endosperm on the skin layer. The skin mill is divided into the front skin mill and the back skin mill.
The first skin mill is responsible for crushing wheat grains, and the next skin mill is responsible for scraping the endosperm on the larger bran flakes.
Each tare mill constitutes a tare mill system, and the grinding effect of each tare mill is controlled in production according to the process requirements.
2. Crumb mill: It is used to process the larger endosperm particles with partial crust layer from the first tare mill, and remove the crust layer from the crumb particles by light grinding.
Then the bran and endosperm particles are diverted to other systems for processing. 3.
3. Heart mill: The coarse and fine wheat cores from the hull and pomace mills are ground into flour.