The working principle and maintenance method of the egg beater is used to make pastry almost every day, and a mixer is used. So, do you know the working principle and maintenance method of the egg beater and mixer cake making machine? The following "three gold" egg beater is here for everyone Make a brief introduction: 1. The working principle of the egg beater　 1. When the egg beater is in operation, the agitator rotates at a high speed and forced whipping. The materials to be blended are in full contact with each other and violently rubbed to achieve the effects of mixing, emulsification, aeration and removal of some water. 2. Because the viscosity of the blended material is lower than that of the dough mixer garlic peeling machine, the speed of the egg beater is higher than that of the dough mixer, generally in the range of 1000-3500 rpm, which is called a high-speed blender. 3. The egg breaker is mostly vertical, consisting of a mixer, a container, a rotating device, a container lifting mechanism and a base. Second, the maintenance method of the egg beater 1. Cakes are not like breads that are expanded by yeast fermentation. Cakes, pastries, etc., use the expansion force of eggs and oil to soften the products, so they must be beaten with the egg beater of the egg beater. 2. You must stop the machine to change gears. When you can't change gears ice cream cone machine, you can toggle the egg ball to avoid damage caused by gear impact. 3. If the thickness of the egg beating is too thick, it must be used in a reduced amount to avoid damage to the egg ball. 4. Do not lift the tank when beating eggs to ensure that the egg beating balls are not worn out and prolong the service life. 5. When cleaning the batter on the egg-beating ball, the egg-beating ball should not be hit hard on the egg-beating tank, as this will cause the wire to break and clean it by hand.

The working principle and maintenance method of the egg beater is used to make pastry almost every day, and a mixer is used. So, do you know the working principle and maintenance method of the egg beater and mixer cake making machine? The following "three gold" egg beater is here for everyone Make a brief introduction: 1. The working principle of the egg beater　 1. When the egg beater is in operation, the agitator rotates at a high speed and forced whipping. The materials to be blended are in full contact with each other and violently rubbed to achieve the effects of mixing, emulsification, aeration and removal of some water. 2. Because the viscosity of the blended material is lower than that of the dough mixer garlic peeling machine, the speed of the egg beater is higher than that of the dough mixer, generally in the range of 1000-3500 rpm, which is called a high-speed blender. 3. The egg breaker is mostly vertical, consisting of a mixer, a container, a rotating device, a container lifting mechanism and a base. Second, the maintenance method of the egg beater 1. Cakes are not like breads that are expanded by yeast fermentation. Cakes, pastries, etc., use the expansion force of eggs and oil to soften the products, so they must be beaten with the egg beater of the egg beater. 2. You must stop the machine to change gears. When you can't change gears ice cream cone machine, you can toggle the egg ball to avoid damage caused by gear impact. 3. If the thickness of the egg beating is too thick, it must be used in a reduced amount to avoid damage to the egg ball. 4. Do not lift the tank when beating eggs to ensure that the egg beating balls are not worn out and prolong the service life. 5. When cleaning the batter on the egg-beating ball, the egg-beating ball should not be hit hard on the egg-beating tank, as this will cause the wire to break and clean it by hand.

The working principle and maintenance method of the egg beater is used to make pastry almost every day, and a mixer is used. So, do you know the working principle and maintenance method of the egg beater and mixer cake making machine? The following "three gold" egg beater is here for everyone Make a brief introduction: 1. The working principle of the egg beater　 1. When the egg beater is in operation, the agitator rotates at a high speed and forced whipping. The materials to be blended are in full contact with each other and violently rubbed to achieve the effects of mixing, emulsification, aeration and removal of some water. 2. Because the viscosity of the blended material is lower than that of the dough mixer garlic peeling machine, the speed of the egg beater is higher than that of the dough mixer, generally in the range of 1000-3500 rpm, which is called a high-speed blender. 3. The egg breaker is mostly vertical, consisting of a mixer, a container, a rotating device, a container lifting mechanism and a base. Second, the maintenance method of the egg beater 1. Cakes are not like breads that are expanded by yeast fermentation. Cakes, pastries, etc., use the expansion force of eggs and oil to soften the products, so they must be beaten with the egg beater of the egg beater. 2. You must stop the machine to change gears. When you can't change gears ice cream cone machine, you can toggle the egg ball to avoid damage caused by gear impact. 3. If the thickness of the egg beating is too thick, it must be used in a reduced amount to avoid damage to the egg ball. 4. Do not lift the tank when beating eggs to ensure that the egg beating balls are not worn out and prolong the service life. 5. When cleaning the batter on the egg-beating ball, the egg-beating ball should not be hit hard on the egg-beating tank, as this will cause the wire to break and clean it by hand.

The working principle and maintenance method of the egg beater is used to make pastry almost every day, and a mixer is used. So, do you know the working principle and maintenance method of the egg beater and mixer cake making machine? The following "three gold" egg beater is here for everyone Make a brief introduction: 1. The working principle of the egg beater　 1. When the egg beater is in operation, the agitator rotates at a high speed and forced whipping. The materials to be blended are in full contact with each other and violently rubbed to achieve the effects of mixing, emulsification, aeration and removal of some water. 2. Because the viscosity of the blended material is lower than that of the dough mixer garlic peeling machine, the speed of the egg beater is higher than that of the dough mixer, generally in the range of 1000-3500 rpm, which is called a high-speed blender. 3. The egg breaker is mostly vertical, consisting of a mixer, a container, a rotating device, a container lifting mechanism and a base. Second, the maintenance method of the egg beater 1. Cakes are not like breads that are expanded by yeast fermentation. Cakes, pastries, etc., use the expansion force of eggs and oil to soften the products, so they must be beaten with the egg beater of the egg beater. 2. You must stop the machine to change gears. When you can't change gears ice cream cone machine, you can toggle the egg ball to avoid damage caused by gear impact. 3. If the thickness of the egg beating is too thick, it must be used in a reduced amount to avoid damage to the egg ball. 4. Do not lift the tank when beating eggs to ensure that the egg beating balls are not worn out and prolong the service life. 5. When cleaning the batter on the egg-beating ball, the egg-beating ball should not be hit hard on the egg-beating tank, as this will cause the wire to break and clean it by hand.

Before starting the automatic oil press, all auxiliary appliances and containers should be prepared, and the elasticity of the transmission belt should be checked and adjusted. Then turn on the motor, run the machine idling for about 15 minutes, and check the speed of the screw shaft. The normal speed should be around 33dmin. When idling, pay attention to the meshing condition of the gears in the gearbox and whether the sound is normal fruit juice machine, whether the bearing parts and the motor are normal. When the oil press is idling, the motor current should be about 3A. If the current is too high, stop and check immediately, and restart after adjustment. The oil press is a machine that continuously advances the blank in the press chamber and extracts crude oil under the action of dynamic extrusion. In addition to the feeding hopper, the press chamber is the main part of the operation. It consists of a screw shaft and a cylindrical press cage. There are two ways of single-stage pressing and double-stage pressing. Single-stage only needs one horizontal pressing chamber, and two-stage other Add a straight press chamber to stop the first press. The squeezing screw shaft consists of a number of squeezing screws and pitch rings sleeved on the shaft. Each press screw has a certain pitch and screw depth, and the pitch of each press screw on a shaft is gradually shortened from the inlet to the outlet, and the screw depth gradually becomes shallower, so that the volume of the press chamber is gradually changed from the inlet to the outlet candy cutting machine. Decrease, after the billet enters the press chamber, it advances along the snail stage to the exit, and the pressure on it gradually increases, thereby gradually squeezing out the oil. A gasket is installed between the sliver and the sliver of the cylindrical press cage of the screw press to form an oil gap, and the squeezed crude oil flows out through the gap. Don’t feed the material too fast at the beginning of the squeeze, otherwise the pressure in the press chamber will suddenly increase cake making machine, and the press screw cannot rotate, causing a blockage in the press chamber, and even breaking the press cage, causing a serious accident. Therefore, when the contraction begins, the feed should be slowly fed into the hopper to stop the oil press from running in. Repeat this repeatedly for more than 3 to 4 hours, so that the temperature of the oil press gradually rises, so that the temperature of the press chamber is low when the green smoke begins to press, and it can be turned slowly. The handle on the joint stud increases the thickness of the cake. At the same time, the water content of the pressing material will be increased, and the temperature of the pressing chamber will be waited. When the temperature rises to about 90°C, after the oil press works normally, the oil press can adjust the cake thickness to 1.5～2.5mm, and tighten the fastening nut.

Before starting the automatic oil press, all auxiliary appliances and containers should be prepared, and the elasticity of the transmission belt should be checked and adjusted. Then turn on the motor, run the machine idling for about 15 minutes, and check the speed of the screw shaft. The normal speed should be around 33dmin. When idling, pay attention to the meshing condition of the gears in the gearbox and whether the sound is normal fruit juice machine, whether the bearing parts and the motor are normal. When the oil press is idling, the motor current should be about 3A. If the current is too high, stop and check immediately, and restart after adjustment. The oil press is a machine that continuously advances the blank in the press chamber and extracts crude oil under the action of dynamic extrusion. In addition to the feeding hopper, the press chamber is the main part of the operation. It consists of a screw shaft and a cylindrical press cage. There are two ways of single-stage pressing and double-stage pressing. Single-stage only needs one horizontal pressing chamber, and two-stage other Add a straight press chamber to stop the first press. The squeezing screw shaft consists of a number of squeezing screws and pitch rings sleeved on the shaft. Each press screw has a certain pitch and screw depth, and the pitch of each press screw on a shaft is gradually shortened from the inlet to the outlet, and the screw depth gradually becomes shallower, so that the volume of the press chamber is gradually changed from the inlet to the outlet candy cutting machine. Decrease, after the billet enters the press chamber, it advances along the snail stage to the exit, and the pressure on it gradually increases, thereby gradually squeezing out the oil. A gasket is installed between the sliver and the sliver of the cylindrical press cage of the screw press to form an oil gap, and the squeezed crude oil flows out through the gap. Don’t feed the material too fast at the beginning of the squeeze, otherwise the pressure in the press chamber will suddenly increase cake making machine, and the press screw cannot rotate, causing a blockage in the press chamber, and even breaking the press cage, causing a serious accident. Therefore, when the contraction begins, the feed should be slowly fed into the hopper to stop the oil press from running in. Repeat this repeatedly for more than 3 to 4 hours, so that the temperature of the oil press gradually rises, so that the temperature of the press chamber is low when the green smoke begins to press, and it can be turned slowly. The handle on the joint stud increases the thickness of the cake. At the same time, the water content of the pressing material will be increased, and the temperature of the pressing chamber will be waited. When the temperature rises to about 90°C, after the oil press works normally, the oil press can adjust the cake thickness to 1.5～2.5mm, and tighten the fastening nut.

Before starting the automatic oil press, all auxiliary appliances and containers should be prepared, and the elasticity of the transmission belt should be checked and adjusted. Then turn on the motor, run the machine idling for about 15 minutes, and check the speed of the screw shaft. The normal speed should be around 33dmin. When idling, pay attention to the meshing condition of the gears in the gearbox and whether the sound is normal fruit juice machine, whether the bearing parts and the motor are normal. When the oil press is idling, the motor current should be about 3A. If the current is too high, stop and check immediately, and restart after adjustment. The oil press is a machine that continuously advances the blank in the press chamber and extracts crude oil under the action of dynamic extrusion. In addition to the feeding hopper, the press chamber is the main part of the operation. It consists of a screw shaft and a cylindrical press cage. There are two ways of single-stage pressing and double-stage pressing. Single-stage only needs one horizontal pressing chamber, and two-stage other Add a straight press chamber to stop the first press. The squeezing screw shaft consists of a number of squeezing screws and pitch rings sleeved on the shaft. Each press screw has a certain pitch and screw depth, and the pitch of each press screw on a shaft is gradually shortened from the inlet to the outlet, and the screw depth gradually becomes shallower, so that the volume of the press chamber is gradually changed from the inlet to the outlet candy cutting machine. Decrease, after the billet enters the press chamber, it advances along the snail stage to the exit, and the pressure on it gradually increases, thereby gradually squeezing out the oil. A gasket is installed between the sliver and the sliver of the cylindrical press cage of the screw press to form an oil gap, and the squeezed crude oil flows out through the gap. Don’t feed the material too fast at the beginning of the squeeze, otherwise the pressure in the press chamber will suddenly increase cake making machine, and the press screw cannot rotate, causing a blockage in the press chamber, and even breaking the press cage, causing a serious accident. Therefore, when the contraction begins, the feed should be slowly fed into the hopper to stop the oil press from running in. Repeat this repeatedly for more than 3 to 4 hours, so that the temperature of the oil press gradually rises, so that the temperature of the press chamber is low when the green smoke begins to press, and it can be turned slowly. The handle on the joint stud increases the thickness of the cake. At the same time, the water content of the pressing material will be increased, and the temperature of the pressing chamber will be waited. When the temperature rises to about 90°C, after the oil press works normally, the oil press can adjust the cake thickness to 1.5～2.5mm, and tighten the fastening nut.

Before starting the automatic oil press, all auxiliary appliances and containers should be prepared, and the elasticity of the transmission belt should be checked and adjusted. Then turn on the motor, run the machine idling for about 15 minutes, and check the speed of the screw shaft. The normal speed should be around 33dmin. When idling, pay attention to the meshing condition of the gears in the gearbox and whether the sound is normal Fruit Juice Machine, whether the bearing parts and the motor are normal. When the oil press is idling, the motor current should be about 3A. If the current is too high, stop and check immediately, and restart after adjustment. The oil press is a machine that continuously advances the blank in the press chamber and extracts crude oil under the action of dynamic extrusion. In addition to the feeding hopper, the press chamber is the main part of the operation. It consists of a screw shaft and a cylindrical press cage. There are two ways of single-stage pressing and double-stage pressing. Single-stage only needs one horizontal pressing chamber, and two-stage other Add a straight press chamber to stop the first press. The squeezing screw shaft consists of a number of squeezing screws and pitch rings sleeved on the shaft. Each press screw has a certain pitch and screw depth, and the pitch of each press screw on a shaft is gradually shortened from the inlet to the outlet, and the screw depth gradually becomes shallower, so that the volume of the press chamber is gradually changed from the inlet to the outlet Candy Cutting Machine. Decrease, after the billet enters the press chamber, it advances along the snail stage to the exit, and the pressure on it gradually increases, thereby gradually squeezing out the oil. A gasket is installed between the sliver and the sliver of the cylindrical press cage of the screw press to form an oil gap, and the squeezed crude oil flows out through the gap. Don’t feed the material too fast at the beginning of the squeeze, otherwise the pressure in the press chamber will suddenly increase Cake Making Machine, and the press screw cannot rotate, causing a blockage in the press chamber, and even breaking the press cage, causing a serious accident. Therefore, when the contraction begins, the feed should be slowly fed into the hopper to stop the oil press from running in. Repeat this repeatedly for more than 3 to 4 hours, so that the temperature of the oil press gradually rises, so that the temperature of the press chamber is low when the green smoke begins to press, and it can be turned slowly. The handle on the joint stud increases the thickness of the cake. At the same time, the water content of the pressing material will be increased, and the temperature of the pressing chamber will be waited. When the temperature rises to about 90°C, after the oil press works normally, the oil press can adjust the cake thickness to 1.5～2.5mm, and tighten the fastening nut.

Before starting the automatic oil press, all auxiliary appliances and containers should be prepared, and the elasticity of the transmission belt should be checked and adjusted. Then turn on the motor, run the machine idling for about 15 minutes, and check the speed of the screw shaft. The normal speed should be around 33dmin. When idling, pay attention to the meshing condition of the gears in the gearbox and whether the sound is normal Fruit Juice Machine, whether the bearing parts and the motor are normal. When the oil press is idling, the motor current should be about 3A. If the current is too high, stop and check immediately, and restart after adjustment. The oil press is a machine that continuously advances the blank in the press chamber and extracts crude oil under the action of dynamic extrusion. In addition to the feeding hopper, the press chamber is the main part of the operation. It consists of a screw shaft and a cylindrical press cage. There are two ways of single-stage pressing and double-stage pressing. Single-stage only needs one horizontal pressing chamber, and two-stage other Add a straight press chamber to stop the first press. The squeezing screw shaft consists of a number of squeezing screws and pitch rings sleeved on the shaft. Each press screw has a certain pitch and screw depth, and the pitch of each press screw on a shaft is gradually shortened from the inlet to the outlet, and the screw depth gradually becomes shallower, so that the volume of the press chamber is gradually changed from the inlet to the outlet Candy Cutting Machine. Decrease, after the billet enters the press chamber, it advances along the snail stage to the exit, and the pressure on it gradually increases, thereby gradually squeezing out the oil. A gasket is installed between the sliver and the sliver of the cylindrical press cage of the screw press to form an oil gap, and the squeezed crude oil flows out through the gap. Don’t feed the material too fast at the beginning of the squeeze, otherwise the pressure in the press chamber will suddenly increase Cake Making Machine, and the press screw cannot rotate, causing a blockage in the press chamber, and even breaking the press cage, causing a serious accident. Therefore, when the contraction begins, the feed should be slowly fed into the hopper to stop the oil press from running in. Repeat this repeatedly for more than 3 to 4 hours, so that the temperature of the oil press gradually rises, so that the temperature of the press chamber is low when the green smoke begins to press, and it can be turned slowly. The handle on the joint stud increases the thickness of the cake. At the same time, the water content of the pressing material will be increased, and the temperature of the pressing chamber will be waited. When the temperature rises to about 90°C, after the oil press works normally, the oil press can adjust the cake thickness to 1.5～2.5mm, and tighten the fastening nut.

Before starting the automatic oil press, all auxiliary appliances and containers should be prepared, and the elasticity of the transmission belt should be checked and adjusted. Then turn on the motor, run the machine idling for about 15 minutes, and check the speed of the screw shaft. The normal speed should be around 33dmin. When idling, pay attention to the meshing condition of the gears in the gearbox and whether the sound is normal Fruit Juice Machine, whether the bearing parts and the motor are normal. When the oil press is idling, the motor current should be about 3A. If the current is too high, stop and check immediately, and restart after adjustment. The oil press is a machine that continuously advances the blank in the press chamber and extracts crude oil under the action of dynamic extrusion. In addition to the feeding hopper, the press chamber is the main part of the operation. It consists of a screw shaft and a cylindrical press cage. There are two ways of single-stage pressing and double-stage pressing. Single-stage only needs one horizontal pressing chamber, and two-stage other Add a straight press chamber to stop the first press. The squeezing screw shaft consists of a number of squeezing screws and pitch rings sleeved on the shaft. Each press screw has a certain pitch and screw depth, and the pitch of each press screw on a shaft is gradually shortened from the inlet to the outlet, and the screw depth gradually becomes shallower, so that the volume of the press chamber is gradually changed from the inlet to the outlet Candy Cutting Machine. Decrease, after the billet enters the press chamber, it advances along the snail stage to the exit, and the pressure on it gradually increases, thereby gradually squeezing out the oil. A gasket is installed between the sliver and the sliver of the cylindrical press cage of the screw press to form an oil gap, and the squeezed crude oil flows out through the gap. Don’t feed the material too fast at the beginning of the squeeze, otherwise the pressure in the press chamber will suddenly increase Cake Making Machine, and the press screw cannot rotate, causing a blockage in the press chamber, and even breaking the press cage, causing a serious accident. Therefore, when the contraction begins, the feed should be slowly fed into the hopper to stop the oil press from running in. Repeat this repeatedly for more than 3 to 4 hours, so that the temperature of the oil press gradually rises, so that the temperature of the press chamber is low when the green smoke begins to press, and it can be turned slowly. The handle on the joint stud increases the thickness of the cake. At the same time, the water content of the pressing material will be increased, and the temperature of the pressing chamber will be waited. When the temperature rises to about 90°C, after the oil press works normally, the oil press can adjust the cake thickness to 1.5～2.5mm, and tighten the fastening nut.