{"id":390,"date":"2018-12-10T01:56:50","date_gmt":"2018-12-10T01:56:50","guid":{"rendered":"http:\/\/www.oilpressing.org\/?p=390"},"modified":"2021-12-14T06:39:30","modified_gmt":"2021-12-14T06:39:30","slug":"daily-matters-needing-attention-in-soybean-oil-press-operation","status":"publish","type":"post","link":"https:\/\/www.oilpressing.org\/fr\/daily-matters-needing-attention-in-soybean-oil-press-operation.html","title":{"rendered":"Questions quotidiennes n\u00e9cessitant une attention particuli\u00e8re lors du fonctionnement de la presse \u00e0 huile de soja"},"content":{"rendered":"
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L'huile de soja presse l'huile normale, pour maintenir une alimentation uniforme, n'en faites pas trop ou pas assez ou coupez le ralenti. \u00c0 ce stade, la charge de la presse \u00e0 huile est normale, bon fonctionnement et rythme sonore. Le pain lisse, section basse pression de scories de base, section haute pression contient une petite quantit\u00e9 de boue, mais pas plus de scories 9% dans l'huile, la temp\u00e9rature de la chambre de presse du moulin \u00e0 huile peut atteindre 150-200 \u2103, la bouche de la tarte doit \u00e9mettre de la fum\u00e9e. passer \u00e0 travers le bouclier en fumant la pipe. Presse \u00e0 huile de soja<\/a> G\u00e2teau chaud press\u00e9 pour s'\u00e9taler dans le temps, ne vous pr\u00e9cipitez pas pour l'empiler ou l'exp\u00e9dier, sinon il produira un ph\u00e9nom\u00e8ne de combustion spontan\u00e9e. Lorsque le temps de travail continu est long et que la temp\u00e9rature de la presse \u00e0 huile est trop \u00e9lev\u00e9e, le ventilateur et d'autres mesures de refroidissement doivent \u00eatre prises.<\/p>\n

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Science de conception d'extracteur d'huile de soja, structure raisonnable, facile \u00e0 utiliser, s\u00fbre et stable, utilisant un dispositif enti\u00e8rement automatique, de l'alimentation aux produits finis en seulement quelques minutes. Acier \u00e0 haute teneur en carbone, trempe \u00e0 haute fr\u00e9quence, traitement thermique, duret\u00e9 \u00e9lev\u00e9e, haute r\u00e9sistance, bonne r\u00e9sistance \u00e0 l'usure, adapt\u00e9 au fonctionnement continu \u00e0 haute temp\u00e9rature et haute pression, am\u00e9liore la dur\u00e9e de vie de la presse \u00e0 huile, la dur\u00e9e de service peut atteindre plusieurs d\u00e9cennies.<\/p>\n

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L'huile de soja presse l'huile normale, pour maintenir une alimentation uniforme, n'en faites pas trop ou pas assez ou coupez le ralenti. \u00c0 ce stade, la charge de la presse \u00e0 huile est normale, bon fonctionnement et rythme sonore. Le pain lisse, section basse pression de scories de base, section haute pression contient une petite quantit\u00e9 de boue, mais pas plus de\u2026<\/p>","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_kad_blocks_custom_css":"","_kad_blocks_head_custom_js":"","_kad_blocks_body_custom_js":"","_kad_blocks_footer_custom_js":"","wpai_generated_summary":"","_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[3],"tags":[],"class_list":["post-390","post","type-post","status-publish","format-standard","hentry","category-news"],"taxonomy_info":{"category":[{"value":3,"label":"News"}]},"featured_image_src_large":false,"author_info":{"display_name":"admin","author_link":"https:\/\/www.oilpressing.org\/fr\/author\/admin"},"comment_info":2,"category_info":[{"term_id":3,"name":"News","slug":"news","term_group":0,"term_taxonomy_id":3,"taxonomy":"category","description":"news","parent":0,"count":80,"filter":"raw","cat_ID":3,"category_count":80,"category_description":"news","cat_name":"News","category_nicename":"news","category_parent":0}],"tag_info":false,"_links":{"self":[{"href":"https:\/\/www.oilpressing.org\/fr\/wp-json\/wp\/v2\/posts\/390","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.oilpressing.org\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.oilpressing.org\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.oilpressing.org\/fr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.oilpressing.org\/fr\/wp-json\/wp\/v2\/comments?post=390"}],"version-history":[{"count":0,"href":"https:\/\/www.oilpressing.org\/fr\/wp-json\/wp\/v2\/posts\/390\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.oilpressing.org\/fr\/wp-json\/wp\/v2\/media?parent=390"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.oilpressing.org\/fr\/wp-json\/wp\/v2\/categories?post=390"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.oilpressing.org\/fr\/wp-json\/wp\/v2\/tags?post=390"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}