Conditioning for Pelleting Success: Die Choke Point

Hello.
Die Choke Time is very important, which means Conditioning of Conditioner is very important, so I will tell you my suggestion based on my experience as follows.
1. There should be no die shaking, which should be less than 0.127 mm from the Die Top to the Dieal Gauge at the front.
2. The Gap between the Die and the Roller should be adjusted to less than 1 mm.
3. The wear of the Die should be evenly worn at the front and back. However, if the PDI falls below 97, the Die should be replaced.
4. The Wet mash supplied to the Die should be supplied evenly. Therefore, the ampere gauge must be installed as an analoge type so that there is almost no shaking.
5. For the Roller Type, use Corugate Type 2Eea + Dimple Type 1Ea for Beef Feed. Broiler and pig feed are installed and used in the opposite way.
* The Corugate Type must be installed in the 6 o’clock position.
6. Wet Steam or Dry Steam should be sampled every minute from the Conditioner Outlet to check the moisture content, and it should be almost constant.

-Additional
Last Masage I have already informed you, so I will inform you again.
1) The temperature at the outlet of the conditioner or broiler feed and pig feed should be 87-90 degrees Celsius. Milking is around 84 degrees Celsius, and fattening is 80 to 82 degrees Celsius. I suggest you.
1) Temperature and moisture are suggested to be 20 or more for WET MASH temperature and moisture / DRY MASH temperature and moisture.
Example: WET MASH temperature 85 degrees C. Moisture 16.8% / DRY MASH temperature 24 degrees C. When moisture is 14% = 85-24/16.8-14=21.78. 2) Steam Quality recommends Dry Steam, which requires thorough boiler management, installation of a Separator and Drip Leg, and a slope of the Pipe towards the boiler of approximately 1%.
3) The mixing ratio is studied by the factory manager for any mixing ratio. So I suggest that it should be produced as it should be..
If you have any questions about the above, please contact us by e-mail.

THANKS, CHOI