Extruding Chamber and Feeding Device on Muyang PHG135 Extruder

Being an important part of extruder, extruding chamber is composed of main shaft, extruding screw rod, tapered pressure ring, wear ring and extruding sleeve. The extruding screw rod adopts segmental structure, equal diameter and variable pitch form to meet the demand for flexible assemble of different screw rods according to different raw materials. Configure the tapered pressure rings with different diameters to adjust and control the temperature and pressure in the chamber during extruding process. The extruding machine sleeve is composed of a feeding extruding chamber part, two middle extruding chamber parts and a discharging extruding chamber.

The feeding device on the extruding machinery is composed of mixing chamber, screw feeder, retarding mechanism and variable frequency motor. The rotating paddle type rotor prevents the blocking in feeding hopper. Using the infinitely variable speed screw feeder, can adjust the feeding speed flexibly to ensure the normal running of the extruder.

For some extruded fee (except extruded soybean), they must be cut into pellet feed with a certain length. The cutting device is composed of cutting knife and variable transmission. Control the cut length through the rotate speed adjustment of the cutting knife. The variable transmission adopts electromagnetic variable speed motor; the rotate speed can be adjusted in a range of 200-1200 r/M.

The dry-way extruder makes use of friction as the only source of the heat energy. It is entirely different from other getting heat energy methods, such as utilizing steam and other preheating device. The main parts of extruding machines are screw rod and extruding chamber, the material sprayed out from the outlet with the help of the heat energy and the high pressure, at this moment, the temperature and pressure has nosedived, the material will expanded due to the abrupt change from the high temperature and pressure to the normal temperature and pressure, the starch structure will be destroyed due to the evaporation of water, the expansion degree is related not only to the starch content but also the temperature, pressure and water content.