Is the pelletizing temperature really impossible to guarantee?
Is the pelletizing temperature really impossible to guarantee?
There is no doubt about the importance of pelletizing temperature for ensuring feed quality. However, spot checks often find that the pelletizing temperature does not meet the standard (for example, fish feed is required to be 88-95, while the temperature instrument often stays at 60-70). A pelletizing operator claimed: Is the thermometer broken? Today we took a mercury thermometer to the pelletizing outlet and tested it ourselves: it proved that the pelletizing worker lied.
An experienced production manager said: Either the pelletizing worker's technical level is not up to par, and it is an operating skill problem; or the pelletizing worker is slacking off, because steam pressure may fluctuate, and keeping it at 88-95 easily causes machine blockage, while keeping it at 60-70 degrees, although the pelletizing efficiency is not as good as 88-95, allows easy pelletizing, so he can put his feet up and read e-books.
Dear experts: How should this kind of problem be identified and solved?
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This is entirely a work attitude issue, and it is serious. High temperature does easily cause machine blockage, but if the temperature does not reach around 90 degrees, the feed curing degree cannot be reached, and the starch cannot reach 50% gelatinization, so the feed utilization rate becomes low.
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Fish feed pelletizing does not need a temperature above 90 degrees, right?
Would the feed's binding property be too good that way?
Have your quality control staff watch on site.
And where have those leaders in your production department gone? Where are the shift leader and team leader?
But this phenomenon seems very common.........
An experienced production manager said: Either the pelletizing worker's technical level is not up to par, and it is an operating skill problem; or the pelletizing worker is slacking off, because steam pressure may fluctuate, and keeping it at 88-95 easily causes machine blockage, while keeping it at 60-70 degrees, although the pelletizing efficiency is not as good as 88-95, allows easy pelletizing, so he can put his feet up and read e-books.
Dear experts: How should this kind of problem be identified and solved?
--------------------------------------
This is entirely a work attitude issue, and it is serious. High temperature does easily cause machine blockage, but if the temperature does not reach around 90 degrees, the feed curing degree cannot be reached, and the starch cannot reach 50% gelatinization, so the feed utilization rate becomes low.
--------------------------------------
Fish feed pelletizing does not need a temperature above 90 degrees, right?
Would the feed's binding property be too good that way?
Have your quality control staff watch on site.
And where have those leaders in your production department gone? Where are the shift leader and team leader?
But this phenomenon seems very common.........