The principle of rice milling is very simple, that is, by squeezing and rubbing. A cast iron cylinder is divided into an upper part and a lower part, the lower part is fixed on the bench, and there is a rice outlet below.

there is a rice inlet on the upper part, which can be opened to clean the inside. There are bearing brackets on both sides of the cylinder to fix an intermediate iron shaft, and the gap between the shaft and the barrel is not large. There are six axes of thumb-thick knives wound on the intermediate shaft, and the winding angle is getting smaller and smaller. There is a pulley on one side of the intermediate shaft, which is driven by a diesel engine.

the rice is poured into the rice inlet (there is a big funnel on it, which can hold a lot of rice), and the rice enters the cylinder for extrusion by its own weight and rotation, and the extrusion force is getting bigger and bigger. The chaff is torn off by the rice extrusion friction, and the chaff and hulled rice fall out of the rice outlet together. Extended information

Precautions:

1. Before brown rice enters the hopper, check whether there are metal objects and stones to avoid damaging the grinding wheel.

2. Pull out the front rotating block after whitening, and clean up the rice sugar in the residual whitening room, so as not to affect the accuracy of the sample.

3. The milling accuracy depends on the variety of brown rice, and the number of samples and milling time should be determined. The number of samples with low accuracy is 17-18g, and the milling time is slightly shorter. The number of high-precision samples is 2g, and the whitening time is slightly longer.

4. When the machine has been used for a long time and the grinding wheel bonded with rice bran affects the whiteness, you can remove the grinding wheel with a spanner, brush off the bran powder with a steel wire brush, and put it back as it is.

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