High-speed chocolate sugar powder machine: How to lead efficient crushing with a unique punching crushing method?

The operation of the high-speed chocolate sugar powder machine begins with the material being accurately fed into the hopper. This seemingly simple step actually contains complex design considerations. The design of the hopper must not only ensure that the material can flow in smoothly and avoid blockage, but also be able to accurately control the amount of material fed to meet different production needs. To achieve this goal, the hopper is usually equipped with a regulating valve or a screw feeder to ensure that the material can enter the crushing chamber evenly and continuously by accurately controlling the material conveying speed.

Once the material is fed into the hopper, the next action of the high-speed chocolate sugar powder machine is to start the internal suction device. This device uses the principle of negative pressure to quickly suck the material from the hopper into the crushing chamber to prepare for the next crushing process. The design of the suction device is also exquisite, not only to ensure sufficient suction to overcome the weight and friction of the material, but also to avoid excessive suction causing the material to be damaged or dispersed during the conveying process, affecting the final crushing effect.

After the material enters the crushing chamber, it is greeted by a high-speed rotating T-shaped hammer. As one of the core components of the high-speed chocolate sugar powder machine, the design of the T-hammer is directly related to the crushing efficiency and quality. The T-hammer is usually made of high-strength alloy to ensure sufficient hardness and wear resistance during high-speed rotation and continuous hitting.

The rotation speed of the T-hammer is precisely calculated to generate sufficient impact force so that the material can be quickly crushed when hit. In this process, the hitting force and frequency of the T-hammer are key factors. Excessive force may cause excessive crushing of the material, produce too much fine powder, and affect subsequent screening and collection; too little force cannot effectively crush the material, reducing the crushing efficiency. Therefore, the design of the T-hammer needs to comprehensively consider the material properties, production requirements and the performance limitations of the equipment itself to achieve the best crushing effect.

The material after preliminary crushing continues to be hit by the T-hammer and sheared by the gear ring in the crushing chamber. The gear ring is usually installed on the inner wall of the crushing chamber, and its surface is covered with raised tooth structures, which are used to shear and collide with the material to further refine the material particles. The design of the gear ring is also carefully calculated to ensure synergy with the T-hammer to achieve the best crushing effect.

In the crushing chamber, the material is not only physically affected by the T-shaped hammer and the gear ring, but also by the airflow. The airflow generated by the high-speed rotating T-shaped hammer and gear ring helps to disperse the material in the crushing chamber, increase the collision opportunities between material particles, and thus improve the crushing efficiency. The airflow can also take away some heat, reduce the temperature in the crushing chamber, and prevent the material from deteriorating due to overheating.

After fine crushing in the crushing chamber, the material particles have become small enough, but it is necessary to further remove the oversized particles through the screening process to ensure the fineness and uniformity of the sugar powder. High-speed chocolate sugar powder machines are usually equipped with adjustable screens, and users can choose the appropriate screen size according to production needs to achieve the best screening effect.

In the screening process, the airflow plays a key role again. The crushed material is carried to the screen area under the action of the airflow. The small holes on the screen only allow the sugar powder that meets the particle size requirements to pass, while the larger particles are blocked on the screen and continue to be hit by the T-shaped hammer and the gear ring until they reach the required particle size. This process not only ensures the fineness of the sugar powder, but also improves the crushing efficiency of the equipment.

The sieved sugar powder is guided to the collection device, such as a powder bag or powder bin, under the action of airflow to complete the entire crushing and collection process. The design of the collection device also needs to consider the characteristics of the material and production requirements to ensure that the sugar powder can be collected smoothly and completely to avoid damage or contamination during transportation and storage.

The efficient operation of the high-speed chocolate sugar powder machine not only depends on its precise design and advanced technology, but also on regular maintenance and care. Cleaning, lubrication, replacement and inspection of the equipment are the key to ensuring the long-term stable operation of the equipment.

Cleaning work includes regular cleaning of the crushing chamber, screen and conveying pipeline, removing residual materials and dust, and preventing blockage and contamination. Lubrication work involves regular lubrication of moving parts such as bearings and gears inside the equipment to reduce wear and friction and extend the service life of the equipment. In addition, for vulnerable parts such as T-shaped hammers and screens, it is necessary to regularly check their wear and replace them in time to ensure the crushing efficiency of the equipment and the quality of sugar powder.