Cleaning grain is the most important part of processing, because we all know that various porridges get into our plates clean. Purification of grain from various kinds of impurities is a complex technical process that requires constant monitoring.

With every decade, the process of cleaning grains from unnecessary small particles has been improved. Initially, wheat was processed by hand, hundreds of people sorted through the grains from morning until late at night, cleaning them of garbage and separating old or empty grains.

Now everything has changed, and people participate in grain processing only as leaders or managers of combines. Modern technology makes it possible to reduce human participation in the process of cleaning grains to a minimum. Devices that make grains of wheat and other cereals the way we are used to seeing them - separators.

The separators are huge machines equipped with a sieve. The sieve openings have a finely adjusted diameter so that too large or too small grains are separated, leaving only the "correct" ones. Cleaning occurs as follows: the sieves rotate around their axis, screening out low-quality grains. During cleaning, the sieves not only rotate, but also create a certain slope. This processing technology keeps the grains of the desired size inside the machine, "discarding" the excess.

When a certain amount of time has passed, the sieves are unloaded using electric motors. In the same period, the separator "sifts" another batch of grains, which are also cleaned.

Sieves, with the help of which wheat and other cereals are processed, are called sieve frames.

Some separators are equipped with an air blowing system that allows not only sorting grains, but also blowing off excess husks from them. Such a system allows you to make the cleaning process even better and more accurate.

Producers of cereals carefully ensure that the processing takes place at the highest level. After all, the main thing is the best porridge on your table.

An important discovery will also be that the more carefully the cereal was processed, the more useful and, most importantly, the tastier the dishes will be obtained from it. That is why most manufacturers do not save on the quality of equipment for cleaning cereals.

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