38t/24hr 6FTFZ-38 complete flour mills

Summary of this type of flour milling line

  With the enrichment of wheat –products and acceleration of reforming the technology of making flour, the market become more and more competitive. So the advanced level of the grain machine and the technology and the all technical targets, the quality of the product are more and more important for the development of the grain –processing industry.

6FTFZ-38style complete set of equipment developed by absorbing the advanced technical targets of the world which the design is novel, output of cm. h is high, quality is good, extraction flour is high, ash content and power consumption are low and need little investment. The screenroom adopts the  cleaning technology of three separators, two scourers, two stoners, one dampener and one moistener, The purifiers adopts the latest technological process of “4B3C”, grading four times with plan sifter and reel separators and the scratch system can be impacted for times by impactor.

The design is principle, the design is novel, the arrangement is order, it needn’t the operating platform and cellar, operate and repair the machine easily, cover little area and invest little, which can cater to the need of the current market. The main feature is:

1. The technology is novel and unique, the flour can be sifted by plansifter and reel sifter, extracte the flour assisted by impactor, It shorten the scheme of the flour and improve the efficiency of the grinding.

2. The cost is low, this complete set of equipment adopts new technique and new machine, which low the cost of the equipment and the building.

3. The output of cm. h is high and the result of sifting is good. Usually the output of cm. h is 4.5kg/cm. h, but for this equipment, it is 6.46kg/cm. h. Because after the break grind is sifted, the mixture of break feeding and scratch feeding can enter the next process directly and don’t enter into the plan sifter. After the mixture is impacted by impactor, it begin to enter into the plansifter. The function of the plan sifter is only used to exracte the flour, so only 60 per cent of the feeding enter into the plan sifter, which not only educe the feeding entered into the mill, but save the sifting area and the touching length of the rollers

4. The quality of the flour is good. Because the impactor only impacts the high purity endosperm, which realize the together of the same quality and can ensure that the flour is fine, colour is white, ash content is low.

5. Extraction flour is high

6. Operation and repairment are easy. It adopts two line arrangement, net structure, which the structure is compact and cover little area.

7. Power consumption is low, the total power is 104.24kw.

The main technical targets

1. Output: process 38T wheat within 24 hours

2. Extraction flour: It will depend on the quality of the wheat and the quality of the flour, when the quality of the wheat conform the stipulation of China GB1351-86«wheat» (the volume weight is over 770g/l)

    a. only produce F1 flour: 60-65 per cent

b. only produce F2 flour: 72-75 per cent

c. only produce standard flour: 78 per cent.

d. produce F1 flour and F2 flour: 73 per cent.

    3. Quality of the flour: surpass the targets stipulated in GB1355-86«wheat flour»

    4. Total power: 104.2kw,power consumption per ton wheat: 60kw.h.

    5. Water content: add 2-3 per cent water to the wheat according to the water content of raw wheat.

    6. Total area of the building:113.8m2

     In screen room: L×W×H=7.5×5.5×6.5(m),In purifiers: L×W×H=13.2×5.5× 5(m)

7. Touching length of the roller: 35×7=245cm.

The main equipment and technological process

1.  Main equipment

2. Technological process in screenroom.

Requirement for raw wheat

1. volume weight: 750-790 g/l is the best.

2. Requirement for impurity: The organic and inorganic impurity must not surpass 1.5 per cent

3. Requirement for metal mixed with the cleaned wheat: must not surpass 0.02 per cent

4. Moisture content: 14.5 per cent is the best for the soft wheat, 16 per cent is the best for hard wheat.

5. Time for tempering the wheat: 16-24 hours must be ensured to the soft wheat, 24-32 hours must be ensured to the hard wheat, otherwise, it will affect the quality of the flour and extraction flour.

6. The extraction flour is low and the quality of the flour is not good for the new wheat, so the new and old wheat should be mixed.

7. The output and extraction flour are low if the moisture content is too high.

8. In order to ensure the quality of the flour, the wheat prior to milling must be elected and mixed well.