The pressured dampener is a new type of equipment for wheat moisture regulation. It uses advanced electronic technology to realize automatic control of water addition to wheat and has the characteristics of large water volume and uniformity, and a stable water-holding effect. The quality of wheat has been significantly improved, which contributes to the improvement of wheat flour quality.
The main structure of the Pressured dampener is a closed cylinder and a plated impeller that rotates at high speed in the cylinder. After the wheat and water enter the cylinder, they are struck continuously by the plate, and the wheat is thrown along the cylinder to form a ring-shaped “material flow.” In such an environment, each wheat can be subjected to multiple strong impacts and frictions, which facilitates the rapid and uniform penetration of moisture into various parts of the grain. The added water is evenly spread under the centrifugal force generated by the high-speed rotation of the plate and is thoroughly mixed with the wheat and infiltrated into the grain to achieve the purpose of high-speed watering.
Post time: Jul-04-2022