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The Structural Characteristics of The Kneader

2021-11-12

The kneader has a double U-shaped cylinder, viewed from the side, it is approximately inverted "m". The intersection of the two U-row cylinders forms a ridge-like structure, and the temperature measurement point is generally here. The cylinder is generally made of mild steel or stainless steel Made of 304 and 316L, ordinary kneaders do not require heating or cooling, so they do not have a jacket. The 0-distance electric heating type kneader does not have a jacket because of the use of electric heating wires. The common heating method of kneaders is electric heating and heat transfer oil circulation. And steam heating.

The mixing parts of the kneader are two Z-shaped steel cast stirring paddles, which rotate oppositely at different speeds (usually 3:2). When the material is put into the barrel of the kneader, it passes through the two stirring paddles, the side wall and the ridge. The extrusion between the shaped parts bears shearing, stretching, folding, separation and reorganization. After the above combined force, the materials with higher viscosity can be fully mixed.

The structural characteristics of the kneader:

1.Generally, the whole machine adopts a through chassis, which is easy to install.

2.Using cycloidal pin wheel or hard tooth surface reducer, so that the transmission with the host is stable, the voice is small, and the life is long.

3.The mixing blade and the inner wall of the mixing tank are made of SUS304 stainless steel or SUS316L stainless steel to ensure the purity of the product.

4. The shaft seal structure is advanced and the sealing effect is good. The vacuum box balance structure is uniquely designed to ensure that no black material will be ground.

5.Integrated electrical control (host operation, hydraulic cylinder turning, hydraulic uncovering and constant temperature control) and temperature control and temperature display, which are convenient for operation and process control.

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Pressurized Kneader

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