Avèk amelyorasyon kontinyèl nan estanda k ap viv moun yo ak anfaz la ogmante sou konpayi bèt kay, endistri manje bèt kay mondyal la te devlope rapidman nan dènye ane yo. Bèt kay yo piti piti konsidere kòm manm enpòtan nan fanmi an, ak sante dyetetik yo ak bon jan kalite manje yo te vin konsantre nan mèt bèt kay. Sa a te ankouraje amelyorasyon kontinyèl nan teknoloji ak ekipman pwosesis manje bèt kay, mete pi wo kondisyon pou sekirite a, nitrisyon, gou ak aparans nan manje bèt kay. Nou pran angajman pou bay extruders pwofesyonèl ki fèt espesyalman pou pwodiksyon manje, ak eksperyans rich nan pwosesis manje bèt kay, epi yo ka bay solisyon pwosesis vize pou divès kalite manje bèt kay, ede antrepriz amelyore efikasite pwodiksyon an, asire bon jan kalite pwodwi, ak jwenn yon avantaj nan konpetisyon an mache feròs.
Atik sa a pral konsantre sou jaden bèt kay, elabore an pwofondè sou teknoloji pwosesis manje bèt kay, prensip k ap travay nan plimen extrusion plimen, avantaj ki genyen nan extruders nou yo, ak aplikasyon espesifik ekipman extrusion nan pwodiksyon manje bèt kay. Li pral tou konplete detaye paramèt teknik, detay pwosesis ak pwen doulè endistri yo anrichi kontni an, satisfè egzijans konte mo nan 3000-4000 mo, epi bay referans konplè ak pwofesyonèl pou antrepriz ki enpòtan ak pratik nan endistri manje bèt kay.
1. Apèsi sou endistri manje bèt kay ak karakteristik pwosesis
1.1 Sitiyasyon aktyèl ak tandans devlopman endistri manje bèt kay
Nan dènye ane yo, mache mondyal manje bèt kay la te montre yon tandans kwasans fiks. Kondwi pa faktè tankou ogmantasyon nan kantite bèt kay, amelyore konsèp konsomasyon bèt kay, ak amelyorasyon nan rezidan yo’ pouvwa achte, demann pou kalite siperyè, manje bèt domestik nourisan ak fonksyonèl te kontinye ap monte. Dapre estatistik done ki enpòtan, gwosè mache mondyal manje bèt kay la depase 100 milya dola ameriken, epi li espere kenbe yon to kwasans nan 5%-8% nan kèk ane kap vini yo. Pami yo, sèk gonfle manje bèt kay, kòm kalite pwodwi ki pi endikap, kont pou plis pase 60% nan mache total manje bèt kay la, ki te swiv pa mouye pwodwi nan bwat, pwodwi semi-mouye ak ti goute bèt kay.
Tandans devlopman endistri manje bèt kay la sitou reflete nan twa aspè: premye, nitrisyon ak sante. Pwopriyetè bèt kay peye pi plis ak plis atansyon sou konpozisyon nitrisyonèl manje bèt kay, ak pwodwi ak natirèl, san aditif, fonksyonèl (tankou bote cheve, nouriti lestomak, kontwòl pwa) karakteristik yo pi popilè; dezyèm, divèsifikasyon kalite pwodwi yo. Avèk anrichisman kalite bèt kay ak bezwen endividyèl pwopriyetè bèt kay, manje bèt kay te devlope piti piti nan direksyon segmentasyon, tankou manje bèt kay pou diferan laj (ti chen, chen granmoun, chen granmoun aje), diferan elve, ak kondisyon fizik diferan; twazyèm, entèlijans ak efikasite nan teknoloji pwosesis. Yo nan lòd yo satisfè demann pwodiksyon an gwo echèl epi asire estabilite nan bon jan kalite pwodwi, antrepwiz pwosesis manje bèt kay yo toujou ap entwodwi ekipman pwosesis avanse ak sistèm kontwòl entèlijan pou amelyore efikasite pwodiksyon ak diminye depans travay..
Kont sa a background, teknoloji ekstrizyon soufle, kòm teknoloji debaz nan pwosesis manje bèt kay (espesyalman sèk pwodwi gonfle), te vin kle nan detèmine bon jan kalite a nan manje bèt kay ak compétitivité nan antrepriz. Ekstrudeurs pwofesyonèl nou yo pou pwodiksyon manje bèt kay yo devlope an repons a karakteristik endistri a ak demann mache, ki ka efektivman rezoud pwen doulè yo nan pwosesis manje bèt kay epi ede antrepwiz reyalize bon jan kalite ak efikas pwodiksyon.
1.2 Klasifikasyon nan manje bèt kay ak karakteristik pwosesis li yo
Manje bèt kay gen yon varyete metòd klasifikasyon, ki ka divize an diferan kalite dapre teknoloji pwosesis, kontni dlo, fòm pwodwi ak itilizasyon. Pami yo, dapre teknoloji pwosesis la ak kontni dlo, se manje bèt kay sitou divize an pwodwi sèk gonfle, pwodwi semi-mouye, pwodwi mou gonfle, pwodwi mouye nan bwat ak ti goute (oswa trete). Chak kalite manje bèt kay gen pwòp karakteristik pwosesis inik li yo ak kondisyon pou ekipman yo, jan sa a:
1.2.1 Sèch pwodwi gonfle:
Manje sèk gonfle bèt kay se kalite ki pi komen nan manje bèt kay, ak yon kontni dlo nan 10%-12%. Matyè premyè prensipal li yo gen ladan manje vyann, repa pwason, sereyal (mayi, ble, diri), repa soya, vitamin, mineral ak lòt aditif. Pwosesis pwosesis la nan pwodwi sèk gonfle se pre relasyon ak pwosesis la soufle, ki mande pou itilize ekipman extrusion soufle pou trete matyè premyè yo nan pwodwi granulaire ak gwosè inifòm, gou sèk ak bon gou. Karakteristik yo nan pwodwi sèk gonfle yo se lavi etajè long, depo pratik ak transpò, ak pri pwodiksyon ki ba, ki apwopriye pou pwodiksyon gwo echèl ak popilè nan mitan mèt bèt kay.
Egzijans pwosesis kle nan pwodwi sèk gonfle se ke matyè premyè yo bezwen konplètman gonfle, se konsa ke lanmidon an nan matyè premyè yo konplètman jelatinize, ki se fezab nan dijesyon an ak absòpsyon nan bèt kay. An menm tan an, pwodwi a bezwen gen yon sèten dite ak krepi pou satisfè bezwen moulen bèt kay yo epi ede netwaye dan yo.. Sa a mete kondisyon segondè sou presyon an extrusion, tanperati ak vitès vis nan extruder la.
1.2.2 Pwodwi semi-mouye:
Semi-mouye manje bèt kay gen yon kontni dlo nan 25%-35%, ki se ant pwodwi sèk ak mouye. Materyèl bwit li yo sanble ak pwodwi sèk gonfle, men plis humectants (tankou pwopilèn glikol, sorbitol) yo ajoute pou kenbe tendres ak imidite nan pwodwi a. Pwosesis pwosesis la nan pwodwi semi-mouye tou bezwen tretman soufle, men degre nan gonfle pi ba pase sa yo ki nan pwodwi sèk. Pwodwi a gen karakteristik sa yo nan gou mou ak bon gou, ki se apwopriye pou bèt kay ki gen move kapasite moulen (tankou bèt kay granmoun aje, bèt kay malad).
Difikilte pou pwosesis pwodwi semi-mouye manti nan kontwòl kontni dlo ak prevansyon deteryorasyon pwodwi. Se poutèt sa, nan pwosesis pwosesis la, li nesesè estrikteman kontwole tanperati a ak imidite nan chak lyen, epi chwazi konsèvasyon ak humectants apwopriye pou asire lavi etajè pwodwi a.
1.2.3 Pwodwi mou soufle:
Manje bèt kay mou gonfle gen yon kontni dlo nan 15%-25%, ki se yon pwodwi ant sèk soufle ak semi-mouye pwodwi. Pwosesis pwosesis li yo sanble ak pwodwi sèk gonfle yo, men fòmil la ak paramèt extrusion yo ajiste pou fè pwodwi a mou ak elastik. Pwodwi mou gonfle konbine avantaj ki genyen nan pwodwi sèk ak semi-mouye, ak bon gou ak dijesyon fasil, ki apwopriye pou yon varyete bèt kay.
1.2.4 Mouye pwodwi nan bwat:
Mouye nan bwat manje bèt kay gen yon kontni dlo ki pi plis pase 70%, sitou lè l sèvi avèk vyann fre, pwason, legim ak lòt matyè premyè, ki trete pa kwit manje, bwat, esterilizasyon ak lòt pwosesis. Diferan de lòt kalite pwodwi yo, pwodwi mouye nan bwat pa bezwen tretman soufle, ak lyen pwosesis debaz yo se kwit manje ak esterilizasyon. Pwodwi a gen karakteristik nitrisyon rich, fò palatabilite ak kontni imidite segondè, ki apwopriye pou bèt kay ki pa renmen bwè dlo oswa ki bezwen nitrisyon siplemantè.
Kle a nan pwosesis la nan pwodwi mouye nan bwat se asire fraîcheur la ak sekirite nan matyè premyè, ak estrikteman kontwole tanperati a esterilizasyon ak tan yo touye bakteri danjere nan pwodwi a ak pwolonje lavi sa a ki etajè. An menm tan an, li nesesè asire ke eleman nitrisyonèl yo nan pwodwi a pa pèdi pandan pwosesis la pou kwit manje ak esterilizasyon.
1.2.5 Ti goute bèt kay (oswa Tretman):
Ti goute bèt kay se manje oksilyè pou bèt kay, sitou itilize pou rekonpanse bèt kay, amelyore atitid yo ak sipleman nitrisyon. Kalite ti goute bèt kay yo divès, ki gen ladan ti goute gonfle, ti goute vyann sèk, ti goute saccadé, ti goute dantè, elatriye. Pami yo, ti goute gonfle kont pou yon gwo pwopòsyon, ak pwosesis pwosesis yo se menm jan ak pwodwi sèk gonfle, men fòmil la pi rafine, ak plis ajan arom ak aditif fonksyonèl yo ajoute pou satisfè bezwen gou ak fonksyonèl bèt kay yo.
Ti goute bèt kay gen gwo kondisyon pou gou, aparans ak fonksyonalite. Pou egzanp, ti goute dantè bezwen gen yon sèten dite ak teksti pou ede netwaye dan bèt kay la epi anpeche kalkil dantè; ti goute ki anbeli cheve yo bezwen ajoute engredyan tankou lesitin pou ede amelyore kalite cheve bèt kay la. Sa a mande pou extruder a gen bon fleksibilite ak ajisteman pou satisfè bezwen pwosesis diferan kalite ti goute.
Li se vo sonje ke eksepte pou pwodwi nan bwat, pifò kalite manje bèt kay yo gen rapò ak pwosesis la soufle. Puffing se pa sèlman pati debaz nan pwosesis manje bèt kay, men tou dirèkteman afekte bon jan kalite a, gou, nitrisyon ak dijèstibilite nan manje bèt kay. Se poutèt sa, chwazi bon ekipman extrusion ak metrize teknoloji extrusion syantifik la enpòtan anpil pou antrepwiz pwosesis manje bèt kay.
2. Teknoloji debaz nan pwosesis manje bèt kay: Ekstrisyon Puffing Teknoloji
Ekstrisyon soufle teknoloji se yon teknoloji kle pwosesis entegre melanje, matrisyon, chofaj, ekstrizyon ak gonfleman. Li te lajman itilize nan pwodiksyon an nan manje bèt kay akòz avantaj li yo nan efikasite pwodiksyon segondè, bon kalite pwodwi, adaptabilite fò nan matyè premyè ak ranje aplikasyon lajè. Nan pwosesis la nan manje bèt kay, Teknoloji extrusion se sitou itilize reyalize soufle nan matyè premyè, fè lanmidon an jelatinize, denatir pwoteyin, ak amelyore gou ak dijèstibilite nan pwodwi a. An menm tan an, li kapab tou touye bakteri danjere nan matyè premyè yo, asire sekirite manje bèt kay.
2.1 Karakteristik bèt kay manje materyèl bwit yo ak kondisyon pou ekipman extrusion
Materyèl bwit yo nan manje bèt kay yo se sitou pwodwi vyann (tankou manje vyann, repa pwason, vyann fre), sereyal, repa soya, vitamin, mineral ak lòt aditif. Pami yo, pwodwi vyann konte pou yon gwo pwopòsyon, fè pwodwi a gen gwo viskozite. Karakteristik sa a mete devan kondisyon espesyal pou ekipman extrusion:
Extruders sèl-vis yo pa apwopriye pou pwodiksyon ekonomik manje bèt kay. Paske extruder nan yon sèl-vis gen yon ranje taye etwat, pòv kapasite ponpe epi pa gen efè pwòp tèt ou-netwaye. Lè w ap trete materyèl gluan tankou pwodwi vyann, li fasil pou lakòz akimilasyon materyèl, blokaj ak melanje inegal nan barik la extruder, ki pa sèlman afekte efikasite pwodiksyon an, men tou mennen nan bon jan kalite pwodwi enstab. Anplis de sa, extruder sèl-vis la gen gwo konsomasyon enèji lè w ap trete matyè premyè ki gen anpil grès ak pwoteyin., ki ogmante pri pwodiksyon an nan antrepriz.
Twin-vis extruders, nan lòt men an, gen avantaj evidan nan pwodiksyon manje bèt kay. Yo gen yon ranje taye pi laj, efè ponpe pi efikas ak efè pwòp tèt ou-netwaye, ki ka efektivman rezoud pwoblèm yo nan viskozite materyèl ak akimilasyon. Èkstrudeur a jimo-vis ka reyalize melanje inifòm la, matrisyon ak ekstrizyon nan materyèl, menm lè yo trete matyè premyè ki gen anpil grès ak vyann fre, li kapab tou asire pwodiksyon ki estab ak bon jan kalite pwodwi ki konsistan. Se poutèt sa, nan pwodiksyon aktyèl la nan manje bèt kay, twin-screw extruders have become the main means of pet food puffing, and are widely used in the production of dry puffed products, pwodwi semi-mouye, soft puffed products and pet snacks.
2.2 Working Principle of Screw Extrusion Puffing
The screw extrusion puffing process of pet food is a complex physical and chemical process, which involves the interaction of multiple factors such as temperature, presyon, shear force and time. The specific working principle is as follows:
Premye, raw material pretreatment. The powdery raw materials containing a certain amount of starch (plis pase 20%) are mixed uniformly according to the formula, and then sent to the tempering device for tempering treatment. The purpose of tempering is to adjust the moisture content and temperature of the materials, so that the materials can reach the ideal state before entering the extruder. Anjeneral, the moisture content of the materials after tempering is controlled at 10%～27%, and the temperature is raised to 70～98℃. During the tempering process, the materials absorb water evenly, which is conducive to the subsequent gelatinization of starch and denaturation of protein, and can also reduce the wear of the extruder screw and barrel.
Dezyèmman, extrusion and heating. The tempered materials enter the screw extrusion cavity through the feeding device. The screw extrusion cavity is composed of a screw and a barrel, and the volume of the extrusion cavity gradually decreases along the axis direction. When the screw rotates, it pushes the materials forward continuously, and the materials are gradually compressed under the action of the screw and the barrel, and the pressure in the extrusion cavity gradually increases. The compression ratio (the ratio of the volume of the material at the feeding end to the volume at the extrusion end) can reach 4～10, which varies according to the type of pet food and the formula of raw materials.
During the process of being pushed and extruded by the screw, the materials are subjected to strong shear force and friction force. The shear force is generated by the relative movement between the screw and the barrel, as well as between the screw flights. It can break the particles of the materials, make the raw materials and additives mix more uniformly, and promote the gelatinization of starch and denaturation of protein. Fòs friksyon an pwodui ant materyèl yo ak miray enteryè barik la, osi byen ke ant patikil materyèl yo, ki ka jenere anpil chalè, ki se fezab nan chofaj la nan materyèl yo. Anplis de sa, selon bezwen pwosesis yo, vapè ka koule nan jakèt barik la pou chofe materyèl ki genyen ant mi yo, se konsa ke materyèl yo nan kavite nan extrusion yo nan yon eta wo-tanperati ak presyon-wo. Tanperati a nan kavite ekstrizyon an jeneralman kontwole nan 120 ~ 180 ℃, epi presyon an kontwole nan 2 ~ 10MPa.
Twazyèm, jelatinizasyon lanmidon ak denaturasyon pwoteyin. Anba aksyon tanperati ki wo, gwo presyon ak fòs taye, lanmidon nan materyèl yo absòbe dlo ak elaji, se estrikti nan kristal detwi, epi li konvèti nan yon eta amorphe, ki rele jelatinizasyon lanmidon. Jelatinizasyon lanmidon ka amelyore dijèstibilite nan manje bèt kay, paske lanmidon jelatinize a pi fasil pou dekonpoze pa anzim dijestif bèt kay yo. An menm tan an, lanmidon jelatinize a kapab tou amelyore viskozite ak fòs obligatwa materyèl yo, fè pwodwi yo ekstrè gen bon fòm ak teksti.
Anplis jelatinizasyon lanmidon, pwoteyin nan materyèl yo pral tou sibi denaturasyon anba aksyon an nan tanperati ki wo ak presyon ki wo. Denaturasyon pwoteyin refere a chanjman nan estrikti nan espasyal nan molekil pwoteyin san yo pa chanje estrikti prensipal la., ki ka amelyore solubility ak dijèstibilite pwoteyin, epi fè manje bèt kay la gen pi bon gou. An menm tan an, pwoteyin nan denatire kapab tou fòme yon estrikti rezo, which can wrap the starch and other components, helping to maintain the shape of the puffed product.
Katriyèm, puffing and shaping. When the materials in the high-temperature and high-pressure state are pushed to the die head by the screw and extruded from the die hole at a high speed, the temperature and pressure of the materials drop sharply because they suddenly leave the extrusion cavity and enter the normal atmospheric environment. Under the combined action of pressure difference and temperature difference, the water in the materials evaporates rapidly, the volume of the materials expands rapidly (the expansion rate can reach 2～8 times), and the materials are dehydrated and solidified quickly to form a porous, crisp or soft puffed product.
After extrusion from the die hole, the puffed materials are cut into short particles of uniform length by the cutting device (rotary knife) installed at the die head. The length of the particles can be adjusted by changing the speed of the rotary knife to meet the requirements of different types of pet food. Pou egzanp, the particles of puppy food are smaller and shorter, while the particles of adult dog food are larger and longer.
Senkyèm, post-processing. The extruded puffed particles need to go through post-processing links such as drying, refwadisman, seasoning and packaging to become the final pet food products. Drying is to reduce the water content of the particles to the standard range (10%-12% for dry products), so as to extend the shelf life of the product. Cooling is to reduce the temperature of the dried particles to room temperature, prevent the product from caking and deteriorating. Seasoning is to spray flavoring agents, attractants and other additives on the surface of the particles to improve the palatability of the product. Packaging is to pack the seasoned particles into bags or cans to ensure the hygiene and safety of the product and facilitate storage and transportation.
2.3 Key Factors Affecting Screw Extrusion Puffing Effect
The effect of screw extrusion puffing directly affects the quality of pet food. There are many factors affecting the puffing effect, mainly including raw material characteristics, tempering parameters, extrusion parameters and die head structure. Mastering these key factors and making scientific adjustments can ensure the stability of the puffing effect and the consistency of product quality.
2.3.1 Karakteristik materyèl bwit yo:
Kalite a, gwosè patikil, kontni imidite ak konpozisyon nitrisyonèl nan matyè premyè gen yon gwo enpak sou efè a soufle. Pou egzanp, kontni an lanmidon nan matyè premyè dirèkteman afekte to a ekspansyon nan pwodwi a. Pi wo kontni an lanmidon (nan yon seri sèten), pi bon efè soufle a, ak pi gwo pousantaj ekspansyon pwodwi a. Gwosè patikil matyè premyè yo ta dwe inifòm, jeneralman 80-100 may. Si gwosè patikil la twò gwo, materyèl yo pa fasil yo dwe melanje inifòm ak plastifye konplètman, ki afekte efè soufle; si gwosè patikil la twò piti, li fasil pou lakòz blokaj materyèl ak ogmante konsomasyon enèji. Kontni imidite nan matyè premyè anvan tanperaman yo ta dwe kontwole nan 8%-12%. Si kontni imidite a twò wo, the materials are easy to stick to the screw and barrel, affecting the extrusion and puffing; if the moisture content is too low, the shear force and friction force between the materials are insufficient, and the starch gelatinization is incomplete, resulting in poor puffing effect.
2.3.2 Tempering Parameters:
Tempering parameters mainly include tempering temperature, tempering time and moisture content after tempering. The tempering temperature is generally 70～98℃. If the tempering temperature is too low, the materials cannot absorb water evenly, and the starch gelatinization is insufficient; if the tempering temperature is too high, the materials may be caked in advance, affecting the subsequent extrusion. The tempering time is generally 2-5 minit, ki ta dwe ajiste selon kalite matyè premyè ak kontni imidite a. Kontni imidite apre tanperaman se 10% ~ 27%, ki varye selon kalite manje bèt kay la. Pou egzanp, kontni an imidite nan pwodwi sèk gonfle apre tanperaman se jeneralman 15%-20%, pandan ke pwodwi semi-mouye se 22%-27%.
2.3.3 Paramèt extrusion:
Paramèt extrusion yo se faktè ki pi enpòtan ki afekte efè soufle a, sitou ki gen ladan vitès vis, ekstrizyon tanperati ak presyon extrusion. Vitès vis jeneralman varye de 100 pou 600 rpm. Plis vitès vis la pi wo, pi gwo fòs taye ak fòs friksyon materyèl yo resevwa, pi wo tanperati a ekstrizyon ak presyon, ak pi bon an efè soufle. Sepandan, si vitès vis la twò wo, tan rezidans materyèl yo nan kavite ekstrizyon an twò kout, resulting in incomplete starch gelatinization and uneven mixing; if the screw speed is too low, the shear force and friction force are insufficient, and the puffing effect is poor.
Extrusion temperature is generally controlled at 120～180℃, which is divided into three sections: feeding section, melting section and homogenizing section. The temperature of the feeding section is lower (70～90℃), which is mainly to prevent the materials from caking and ensure the smooth feeding; the temperature of the melting section is medium (120～150℃), which is mainly to promote the melting and plasticization of the materials; the temperature of the homogenizing section is higher (150～180℃), which is mainly to ensure the uniform mixing and full gelatinization of the materials.
Extrusion pressure is generally 2～10MPa. Presyon an nan kavite a ekstrizyon sitou detèmine pa rapò a konpresyon nan vis la, gwosè a twou mouri ak vitès la vis. Pi wo presyon an extrusion, pi bon efè soufle a, but if the pressure is too high, li pral ogmante konsomasyon enèji ak mete nan ekipman an; si presyon an twò ba, the puffing effect is poor, and the product is loose and easy to break.
2.3.4 Estrikti tèt mouri:
Estrikti tèt mouri a sitou gen ladan nimewo a, fòm ak gwosè twou mouri. The shape of the die hole determines the cross-sectional shape of the puffed product, such as circular, square, triangular and other shapes. The size of the die hole determines the initial diameter of the product. The smaller the die hole size, the greater the extrusion pressure, ak pi bon an efè soufle, but the production capacity will be reduced. The number of die holes affects the production capacity. The more the number of die holes, the higher the production capacity, but it is necessary to ensure that the pressure distribution is uniform, so as to avoid uneven puffing of the product.
3. Our Extruders: Advantages and Product Series for Pet Food Production
We have long been engaged in the research, development and production of food-grade extruders, and have developed a series of twin-screw extruders specially suitable for pet food production according to the characteristics of pet food processing and the needs of enterprises. Our extruders have the advantages of low operating cost, wide application range, advanced technology and reliable process control, which can meet the processing needs of various types of pet food and help enterprises improve production efficiency and product quality.
3.1 Main Advantages of Our Extruders
3.1.1 Low Lifetime Operating Cost:
We focus on the durability and economy of the equipment, and adopt high-quality materials and advanced manufacturing technology to ensure that the extruder has a long service life and low operating cost. Se miray enteryè a nan barik la te fè nan-wo kalite mete ki reziste asye alyaj, ki gen rezistans mete trè fò epi li ka efektivman reziste mete ki te koze pa friksyon ki genyen ant materyèl yo (espesyalman materyèl ki gen patikil difisil tankou farin zo) ak barik la. Sa a anpil pwolonje lavi sa a ki sèvis nan barik la, diminye frekans ranplasman barik ak pri antretyen ekipman an.
Anplis de sa, nou menm tou nou bay sèvis pwofesyonèl mezi barik mete. Ekip teknik nou an pral regilyèman oswa iregilyèman detekte mete barik la pou kliyan yo, avèk presizyon jije degre nan mete nan barik la, epi bay sijesyon pwofesyonèl sou ranplasman barik. Sa a asire ke kliyan yo sèlman ranplase barik la lè li vrèman nesesè, avoiding unnecessary waste and reducing the operating cost of the equipment. An menm tan an, the screw of our extruder is also made of wear-resistant alloy steel, which has good corrosion resistance and wear resistance, and can adapt to the processing of high-fat, high-protein and high-salt raw materials.
3.1.2 Wide Application Range:
Our twin-screw extruders have strong adaptability and can meet the processing needs of various types of pet food, including dry puffed products, pwodwi semi-mouye, pwodwi mou gonfle, pet snacks and other products. The extruder is equipped with a high-torque drive system, variable screw speed and pressure variable control device, which provides excellent flexibility for customers, and can be adjusted according to different process requirements and raw material formulas to achieve the best processing effect.
The modular design of the extruder is another major feature that expands its application range. The screw, barik, die head and other components of the extruder adopt a modular design, which can be freely combined and replaced according to the customer’s specific application needs. Pou egzanp, when processing dry puffed products, customers can choose a screw with a high compression ratio and a die head with small die holes; when processing semi-wet products, they can choose a screw with a medium compression ratio and a die head with large die holes. This modular design not only improves the flexibility and adaptability of the equipment, but also reduces the cost of equipment transformation when customers adjust their product types.
3.1.3 Advanced Technology and Reliable Process Control:
Our extruders adopt the most advanced intelligent control technology, which can realize the precise control of the entire processing process, ensuring the consistency of the final product quality. The extruder is equipped with an intelligent formula memory system, which can store multiple sets of product formulas and processing parameters. When customers produce different products, they only need to call the corresponding formula and parameters, without repeated debugging, which not only saves time and improves production efficiency, but also maximizes the reduction of process errors and operator errors.
The intelligent control system also has real-time monitoring and alarm functions. It can monitor key parameters such as extrusion temperature, presyon ekstrizyon, vitès vis, material moisture content and production capacity in real time. If any parameter exceeds the set range, the system will issue an alarm prompt in time, and even automatically shut down the equipment if necessary, to avoid equipment failure and product quality problems. Anplis de sa, the control system adopts a touch screen operation interface, which is simple and intuitive, fasil pou opere, and can reduce the professional requirements for operators.
3.1.4 Good Product Quality Stability:
Due to the advanced intelligent control system, uniform mixing and full plasticization of materials, the products processed by our extruders have stable quality. The particle size, fòm, dite, crispness and nutritional composition of the products are uniform, which can meet the strict quality requirements of pet food. An menm tan an, the extrusion puffing process can effectively kill harmful bacteria in the raw materials (such as Salmonella, Escherichia coli), with a sterilization rate of more than 99%, ensuring the safety of pet food and reducing the risk of pet food safety incidents.
3.1.5 High Production Efficiency:
Our twin-screw extruders have high production efficiency, which is much higher than that of single-screw extruders. The production capacity of our extruders ranges from 100kg/h to 2000kg/h, which can meet the production needs of different scales of enterprises (small, medium and large). The high-torque drive system and optimized screw design of the extruder can effectively improve the conveying capacity and plasticization efficiency of materials, reducing the residence time of materials in the extrusion cavity and improving production efficiency. Anplis de sa, the self-cleaning function of the twin-screw extruder can reduce the time of equipment cleaning and maintenance, further improving production efficiency.
3.2 HTS BASIC Series Extruders: A Cost-Effective Choice for Pet Food Enterprises
The HTS BASIC series extruders are a cost-effective product series independently developed by us, which are specially designed for pet food processing enterprises with medium and small production scales or initial entry into the industry. This series of extruders uses medium-torque gearboxes from leading European manufacturers, which have the advantages of stable performance, bri ki ba, efikasite segondè ak lavi sèvis long. The medium-torque design can meet the processing needs of most pet food (such as dry puffed dog food, cat food, pet snacks), and at the same time, it has a reasonable price, which can help enterprises reduce the initial investment cost.
An tèm de konsepsyon estriktirèl, the HTS BASIC series extruders adopt a twin-screw parallel structure, ak yon dyamèt vis sòti nan 30mm a 65mm, ak yon rapò konpresyon 4 ~ 8, which can be adjusted according to the type of pet food. The barrel is made of wear-resistant alloy steel, ak yon eleman chofaj entegre ak yon sistèm refwadisman, which can accurately control the temperature of each section of the barrel. The screw is made of wear-resistant and corrosion-resistant alloy steel,经过 presizyon D 'ak tretman chalè, which has good wear resistance and corrosion resistance.
In terms of performance parameters, the HTS BASIC series extruders have a screw speed range of 150～500 rpm, which can be steplessly adjusted. The extrusion temperature can be controlled at 120～170℃, and the extrusion pressure can be controlled at 2～8MPa. The production capacity of this series of extruders ranges from 100kg/h to 500kg/h, which is suitable for medium and small-sized pet food processing enterprises. Ekstrè a ekipe ak yon sistèm kontwòl PLC ak yon koòdone operasyon manyen ekran, which is simple and easy to operate. It can realize the automatic control of the production process, such as automatic feeding, kontwòl otomatik tanperati, automatic pressure control and automatic cutting.
One of the biggest advantages of the HTS BASIC series extruders is that they can provide flexible options through different configuration combinations. Customers can choose different screw types, mouri tèt, feeding devices, tempering devices and post-processing equipment according to their own product types, production capacity and budget, so as to form a production line suitable for their own needs. Pou egzanp, if a customer mainly produces dry puffed dog food, they can choose a screw with a high compression ratio, a circular die head, a high-efficiency tempering device and a drying cooling line; if a customer mainly produces pet snacks, they can choose a screw with a medium compression ratio, a special-shaped die head and a seasoning line.
Anplis de sa, the HTS BASIC series extruders have the advantages of easy maintenance and low maintenance cost. The modular design of the equipment makes the replacement of components (such as screw, barik, mouri tèt) more convenient and quick. Our after-sales service team will provide professional installation, commissioning and training services for customers, ensuring that customers can use the equipment smoothly. An menm tan an, we also provide a complete range of spare parts supply services, which can quickly provide customers with the required spare parts, reducing the downtime of the equipment.
3.3 Selection Suggestions for Pet Food Extruders
When selecting extruders for pet food production, enterprises need to comprehensively consider their own production needs, product types, budget and other factors to ensure that the selected equipment can meet the actual production needs and bring maximum economic benefits. The following are some specific selection suggestions:
3.3.1 Determine the Type of Extruder According to Product Types:
Different types of pet food have different requirements for extruders. Pou egzanp, dry puffed products require extruders with high compression ratio, high extrusion temperature and pressure; semi-wet products require extruders with medium compression ratio and moderate extrusion temperature and pressure; pet snacks require extruders with good flexibility and adjustability. Enterprises should select the appropriate extruder type (twin-screw extruder is preferred) and configuration according to the main product types they produce.
3.3.2 Determine the Production Capacity of the Extruder According to the Production Scale:
Enterprises should select the extruder with appropriate production capacity according to their own production scale and market demand. If the production scale is small (daily output less than 1 ton), the HTS BASIC series extruders with production capacity of 100-300kg/h are suitable; if the production scale is medium (daily output 1-5 tòn), the HTS BASIC series extruders with production capacity of 300-500kg/h are suitable; if the production scale is large (daily output more than 5 tòn), it is recommended to choose our high-torque large-scale twin-screw extruders (production capacity more than 500kg/h).
3.3.3 Consider the Cost-Effectiveness of the Equipment:
The cost-effectiveness of the equipment is an important factor that enterprises need to consider. Enterprises should not only pay attention to the initial investment cost of the equipment, but also consider the long-term operating cost (such as energy consumption, maintenance cost, spare parts cost). Our HTS BASIC series extruders have the advantages of reasonable price, low energy consumption and low maintenance cost, which are cost-effective choices for medium and small-sized enterprises.
3.3.4 Pay Attention to the After-Sales Service of the Equipment:
The after-sales service of the equipment is crucial for the normal operation of the production line. Enterprises should select manufacturers with perfect after-sales service systems, which can provide professional installation, komisyonin, fòmasyon, maintenance and spare parts supply services. We have a professional after-sales service team, which can respond to customer needs in a timely manner and solve various problems encountered by customers in the use of equipment, ensuring the normal operation of the production line.
3.3.5 Consider the Flexibility and Expandability of the Equipment:
With the changes of market demand, enterprises may need to adjust their product types and production scales. Se poutèt sa, when selecting extruders, enterprises should consider the flexibility and expandability of the equipment. Our extruders adopt a modular design, which can be freely combined and upgraded according to the needs of enterprises, improving the flexibility and expandability of the equipment, and reducing the cost of equipment transformation.
4. Application of Extrusion Equipment in Pet Food Production
Our twin-screw extruders (including HTS BASIC series) have been widely used in the production of various types of pet food, and have achieved good application effects. The following will introduce the specific application of our extrusion equipment in different types of pet food production, including process flow, equipment configuration and key technical points.
4.1 Application in Dry Puffed Pet Food Production
Dry puffed pet food is the most widely used product type in the pet food industry, and our HTS BASIC series extruders are especially suitable for its production. The process flow of dry puffed pet food production using our extruders is as follows:
Raw material preparation → mixing → tempering → extrusion puffing → cutting → drying → cooling → seasoning → packaging.
4.1.1 Preparasyon materyèl bwit:
The raw materials of dry puffed pet food mainly include meat meal (chicken meal, beef meal, repa pwason), sereyal (corn flour, wheat flour, rice flour), repa soya, vitamin, minerals, attractants and other additives. All raw materials need to be inspected and cleaned to remove impurities (such as stones, metal yo) and ensure the quality of raw materials. The raw materials are then crushed into powder with a particle size of 80-100 may, which is conducive to uniform mixing and full plasticization.
4.1.2 Melanje:
The crushed raw materials are sent to the mixer according to the formula ratio for uniform mixing. The mixing time is generally 5-10 minit, ensuring that all raw materials and additives are evenly distributed. The mixer is equipped with a weighing device, which can accurately control the dosage of each raw material, ensuring the stability of the product formula.
4.1.3 Tempering:
The mixed raw materials are sent to the tempering device for tempering treatment. The tempering temperature is controlled at 80-95℃, the tempering time is 3-5 minit, and the moisture content after tempering is 15%-20%. During the tempering process, steam is injected into the tempering device to make the raw materials absorb water evenly, which is conducive to the subsequent extrusion puffing.
4.1.4 Extrusion Puffing:
The tempered raw materials are sent to the HTS BASIC series twin-screw extruder for extrusion puffing. The screw speed is controlled at 200-400 rpm, the extrusion temperature of the feeding section is 70-90℃, the melting section is 130-150℃, and the homogenizing section is 160-170℃. The extrusion pressure is controlled at 5-8MPa, and the compression ratio is 6-8. Anba aksyon tanperati ki wo, gwo presyon ak fòs taye, the starch in the raw materials is fully gelatinized, the protein is denatured, and the materials are extruded from the die head to form puffed strips.
4.1.5 Koupe:
The puffed strips extruded from the die head are cut into short particles of uniform length by the rotary knife installed at the die head. The length of the particles is generally 3-8mm, which can be adjusted by changing the speed of the rotary knife.
4.1.6 Siye:
The cut puffed particles are sent to the drying equipment for drying. The drying temperature is controlled at 80-100℃, and the drying time is 20-30 minit. The purpose of drying is to reduce the water content of the particles to 10%-12%, so as to extend the shelf life of the product. The drying equipment can adopt belt dryer or fluidized bed dryer, which has the advantages of uniform drying and high efficiency.
4.1.7 Refwadisman:
The dried particles are sent to the cooling equipment for cooling. The cooling temperature is controlled at room temperature (20-25℃), ak tan refwadisman an se 10-15 minit. Cooling can prevent the particles from caking and deteriorating, and ensure the crispness of the product.
4.1.8 Seasoning:
The cooled particles are sent to the seasoning equipment for seasoning. The seasoning can be spray seasoning or mixing seasoning. Common seasonings include chicken flavor, beef flavor, fish flavor and other attractants, as well as vegetable oil, salt and other additives. The seasoning amount is generally 2%-5% of the particle weight, ki ka ajiste selon bezwen gou bèt kay yo.
4.1.9 Anbalaj:
Patikil sezonman yo voye nan ekipman anbalaj pou anbalaj. Ekipman anbalaj la ka adopte machin anbalaj otomatik, ki ka reyalize otomatik peze, sak, sele ak etikèt. Espesifikasyon anbalaj yo ka ajiste selon bezwen kliyan yo, tankou 1kg / sak, 5kg/sak, 10kg/sak, elatriye. Apre anbalaj, pwodwi yo estoke nan yon sèk, fre ak vantile depo.
Pwen teknik kle yo: Kle nan pwodiksyon manje bèt kay gonfle sèk se kontwole paramèt extrusion yo ak paramèt siye yo. Paramèt ekstrizyon yo (vitès vis, tanperati, presyon) afekte dirèkteman efè soufle ak teksti pwodwi a; paramèt siye yo (tanperati, tan) dirèkteman afekte kontni dlo a ak lavi etajè pwodwi a. Extruders seri HTS BASIC nou an gen fonksyon kontwòl paramèt egzak, which can ensure the stability of the extrusion process and the consistency of product quality.
4.2 Application in Pet Snack Production
Ti goute bèt kay gen gwo kondisyon pou gou, aparans ak fonksyonalite, and our HTS BASIC series extruders, with their flexible configuration and precise parameter control, can well meet the processing needs of various pet snacks. Taking puffed dental snacks as an example, the process flow of production using our extruders is as follows:
Raw material preparation → mixing → tempering → extrusion puffing → cutting → drying → cooling → surface treatment → packaging.
4.2.1 Preparasyon materyèl bwit:
The raw materials of puffed dental snacks mainly include corn flour, wheat flour, potato starch, meat meal, vegetable fiber, calcium carbonate and other additives. Pami yo, vegetable fiber and calcium carbonate are added to improve the hardness and texture of the product, helping to clean the pet’s teeth. The raw materials are crushed into powder with a particle size of 100-120 may, which is conducive to the formation of the product and the improvement of the texture.
4.2.2 Melanje:
The crushed raw materials are mixed uniformly in the mixer according to the formula ratio. The mixing time is 8-12 minit, ensuring that the vegetable fiber, calcium carbonate and other additives are evenly distributed in the raw materials.
4.2.3 Tempering:
The mixed raw materials are sent to the tempering device for tempering treatment. The tempering temperature is controlled at 75-90℃, the tempering time is 2-4 minit, and the moisture content after tempering is 18%-22%. The tempering process should ensure that the raw materials absorb water evenly, but not too much, so as to avoid the product being too soft.
4.2.4 Extrusion Puffing:
The tempered raw materials are sent to the HTS BASIC series twin-screw extruder for extrusion puffing. The screw speed is controlled at 250-450 rpm, the extrusion temperature of the feeding section is 70-85℃, the melting section is 120-140℃, and the homogenizing section is 150-160℃. The extrusion pressure is controlled at 4-7MPa, and the compression ratio is 5-7. The die head adopts a special-shaped die hole (such as cylindrical, spiral, striped), so that the extruded product has a special shape and texture, which is conducive to cleaning the pet’s teeth.
4.2.5 Koupe:
The extruded puffed products are cut into appropriate lengths by the rotary knife. The length of the products is generally 5-10mm, which can be adjusted according to the size of the pet.
4.2.6 Siye:
The cut products are sent to the drying equipment for drying. The drying temperature is controlled at 75-95℃, and the drying time is 15-25 minit. The water content of the dried products is controlled at 12%-14%, which ensures that the product has a certain hardness and crispness, and can effectively clean the pet’s teeth.
4.2.7 Refwadisman:
The dried products are cooled to room temperature in the cooling equipment, which takes 8-12 minit.
4.2.8 Surface Treatment:
The cooled products are subjected to surface treatment to improve the palatability and appearance of the product. Common surface treatments include spraying meat sauce, coating cheese powder, and dipping in edible oil. The surface treatment amount is generally 3%-6% of the product weight.
4.2.9 Anbalaj:
The products after surface treatment are packaged by automatic packaging machine. The packaging should be sealed and moisture-proof to ensure the freshness and shelf life of the product.
Pwen teknik kle yo: The key to pet snack production is the design of the formula and the adjustment of extrusion parameters. The formula should meet the taste and functional needs of pets; the extrusion parameters should be adjusted according to the shape and texture requirements of the product, ensuring that the product has a good shape and texture. Our HTS BASIC series extruders have flexible parameter adjustment functions, which can meet the processing needs of different types of pet snacks.
4.3 Application in Semi-Wet Pet Food Production
Semi-wet pet food has a soft taste and good palatability, ki se apwopriye pou bèt kay ki gen move kapasite moulen. Our HTS BASIC series extruders can also be used for the production of semi-wet pet food by adjusting the configuration and parameters. The process flow is as follows:
Raw material preparation → mixing → tempering → extrusion puffing → cutting → cooling → packaging.
4.3.1 Preparasyon materyèl bwit:
The raw materials of semi-wet pet food mainly include meat meal, repa pwason, sereyal, repa soya, humectants (propylene glycol, sorbitol), preservatives, vitamins and minerals. The humectants are added to maintain the moisture of the product, and the preservatives are added to extend the shelf life of the product. The raw materials are crushed into powder with a particle size of 80-100 may.
4.3.2 Melanje:
The raw materials are mixed uniformly in the mixer according to the formula ratio. The mixing time is 6-10 minit, ensuring that the humectants and preservatives are evenly distributed.
4.3.3 Tempering:
The mixed raw materials are sent to the tempering device for tempering treatment. The tempering temperature is controlled at 85-98℃, the tempering time is 3-5 minit, and the moisture content after tempering is 22%-27%. The tempering process should ensure that the raw materials absorb water fully, so that the product has a soft taste.
4.3.4 Extrusion Puffing:
The tempered raw materials are sent to the HTS BASIC series twin-screw extruder for extrusion puffing. The screw speed is controlled at 150-300 rpm, the extrusion temperature of the feeding section is 75-90℃, the melting section is 120-140℃, and the homogenizing section is 140-150℃. The extrusion pressure is controlled at 2-5MPa, and the compression ratio is 4-6. The extrusion temperature and pressure are lower than those of dry puffed products, so as to avoid excessive puffing of the product and ensure that the product is soft.
4.3.5 Koupe:
The extruded products are cut into short particles by the rotary knife, with a length of 4-8mm.
4.3.6 Refwadisman:
The cut products are cooled to room temperature in the cooling equipment, which takes 10-15 minit. Cooling can prevent the product from deteriorating due to high temperature.
4.3.7 Anbalaj:
The cooled products are packaged by vacuum packaging machine. Vacuum packaging can effectively prevent the product from being oxidized and moldy, extending the shelf life of the product. Espesifikasyon anbalaj yo ka ajiste selon bezwen kliyan yo.
Pwen teknik kle yo: The key to semi-wet pet food production is the control of moisture content and the selection of humectants and preservatives. The moisture content of the product should be controlled at 25%-35%, and the humectants and preservatives should be selected according to the national food safety standards to ensure the safety of the product. Our HTS BASIC series extruders can accurately control the extrusion temperature and pressure, ensuring that the product has a stable moisture content and soft taste.
5. Solutions to Common Problems in Pet Food Extrusion Processing
In the actual production of pet food extrusion processing, enterprises often encounter various problems, such as uneven product particle size, poor puffing effect, product stickiness, product deterioration and other problems, which affect production efficiency and product quality. Based on our rich experience in pet food processing, we summarize the common problems, causes and solutions, hoping to help enterprises solve practical problems in production.
5.1 Uneven Product Particle Size
5.1.1 Causes:
The main causes of uneven product particle size are: uneven speed of the rotary knife; uneven die hole size; uneven feeding speed; unstable screw speed; uneven mixing of raw materials.
5.1.2 Solisyon:
Check and adjust the rotary knife, ensure that the rotary knife speed is uniform and the cutting edge is sharp; check the die head, replace the die head with uneven die hole size; adjust the feeding device, ensure that the feeding speed is uniform; check the screw drive system, ensure that the screw speed is stable; extend the mixing time, ensure that the raw materials are mixed uniformly.
5.2 Poor Puffing Effect
5.2.1 Causes:
The main causes of poor puffing effect are: insufficient starch content of raw materials; too low or too high moisture content after tempering; too low extrusion temperature and pressure; too low screw speed; too large die hole size.
5.2.2 Solisyon:
Adjust the product formula, increase the starch content of raw materials (to more than 20%); adjust the tempering parameters, control the moisture content after tempering at 10%～27%; increase the extrusion temperature and pressure, adjust the temperature of each section of the barrel and the screw speed; reduce the die hole size; check the screw wear, replace the worn screw.
5.3 Product Stickiness
5.3.1 Causes:
The main causes of product stickiness are: too high moisture content of the product; too high extrusion temperature; too high protein content of raw materials; insufficient drying of the product.
5.3.2 Solisyon:
Reduce the moisture content of the product by adjusting the tempering parameters and drying parameters; reduce the extrusion temperature of the homogenizing section; adjust the product formula, reduce the protein content of raw materials appropriately; extend the drying time, ensure that the water content of the product meets the standard.
5.4 Product Deterioration
5.4.1 Causes:
The main causes of product deterioration are: insufficient sterilization during extrusion processing; too high water content of the product; poor packaging; improper storage.
5.4.2 Solisyon:
Increase the extrusion temperature and pressure, ensure that the sterilization rate reaches more than 99%; control the water content of the product within the standard range; adopt vacuum packaging or nitrogen-filled packaging to improve the packaging effect; store the product in a dry, fre ak vantile depo, avoid high temperature and humidity.
5.5 Equipment Blockage
5.5.1 Causes:
The main causes of equipment blockage are: too high moisture content of raw materials; too large particle size of raw materials; enpurte nan matyè premyè; too low screw speed; wear of screw and barrel.
5.5.2 Solisyon:
Reduce the moisture content of raw materials; crush the raw materials to the required particle size; clean the raw materials to remove impurities; increase the screw speed; check the wear of screw and barrel, replace the worn components.
6. Our Service System: Supporting You to Achieve High-Quality Production
We not only provide high-quality extruders for pet food production, but also provide a complete set of service systems, from pre-sales consulting, equipment selection, formula design, to in-sales installation, komisyonin, fòmasyon, and after-sales maintenance, technical guidance, to provide one-stop services for customers, helping customers solve various problems in production and achieve high-quality and efficient production.
6.1 Pre-Sales Service
Our pre-sales service team is composed of professional technical personnel with rich experience in pet food processing. We will conduct in-depth communication with customers to understand their product types, kapasite pwodiksyon an, budget and other needs, and provide professional consulting services for customers. We will recommend the most suitable extruder model and configuration for customers, design personalized production line solutions, and provide detailed equipment parameters, process flow and cost budget, helping customers make scientific decisions.
Anplis de sa, we also provide formula design services. Our technical team will design the most suitable product formula for customers according to the taste, nutrition and functional requirements of pet food, combining the processing characteristics of our extrusion equipment, helping customers improve the competitiveness of their products in the market. We can also provide raw material selection suggestions according to customers’ cost control needs, balancing product quality and production cost.
6.2 In-Sales Service
After the customer places an order, we will arrange professional technicians to provide on-site installation and commissioning services for the equipment. The installation and commissioning process will strictly follow the equipment installation specifications to ensure that the extruder and its matching auxiliary equipment (mixer, tempering device, dryer, seasoning machine, elatriye.) are accurately installed and connected. Technicians will debug all operating parameters of the equipment according to the customer’s product formula and production process requirements, and conduct trial production until the product quality meets the customer’s expected standards.
An menm tan an, we provide on-site operational training for the customer’s production team, including equipment basic structure and working principle, daily operation steps, parameter adjustment skills, basic fault identification and handling. We will also provide a detailed operation manual and maintenance manual, and answer the questions raised by the operators one by one to ensure that the customer’s staff can proficiently operate and manage the equipment independently after the training.
6.3 Sèvis apre-lavant
We have a perfect after-sales service system with a professional after-sales team and multiple service outlets to provide timely and efficient after-sales support for customers nationwide and even globally. We promise a rapid response mechanism: for customer’s equipment problems, we will give a solution within 24 hours after receiving the feedback; for on-site maintenance needs, our after-sales technicians will arrive at the customer’s production site as soon as possible according to the actual situation.
We provide regular equipment maintenance and inspection services for customers, including regular detection of key components such as screw, barrel and gearbox, lubrication and maintenance of the transmission system, and calibration of the control system parameters. For the barrel wear measurement service we have launched, our technicians will regularly detect the wear degree of the barrel inner wall with professional instruments, issue a detailed wear report, and put forward targeted replacement and maintenance suggestions to ensure that customers only replace components when necessary and reduce unnecessary production costs.
Anplis de sa, we provide a long-term supply of genuine spare parts, with a large number of common spare parts (such as screw elements, mouri tèt, cutting knives, sealing rings) in stock to ensure the rapid supply of spare parts and minimize the equipment downtime caused by component damage. We also provide technical upgrade services for the equipment, and can upgrade the control system, screw structure and other parts of the existing equipment according to the customer’s subsequent production expansion and product upgrade needs, so that the equipment can always adapt to the latest production requirements.
7. Complete Technical Parameters of Extruder Series for Pet Food Production
In order to meet the diverse production needs of pet food enterprises of different scales and product types, we have launched a full range of twin-screw extruder products for pet food processing, with the HTS BASIC series as the core, and extended HTS STANDARD and HTS PREMIUM series to adapt to small and medium-sized production, large-scale production and high-end customized production respectively. All series adopt the core design of twin-screw extrusion, with self-cleaning, high pumping efficiency and strong shear adaptability, and are perfectly matched with the characteristics of high viscosity and high fat of pet food raw materials. The following is the complete technical parameters table of each series:
Tablo 1: Technical Parameters of Excellence Pet Food Twin-Screw Extruder Series
表格
| Parameter Category | HTS BASIC Series (Entry/Mid-scale) | HTS STANDARD Series (Gwo-echèl) | HTS PREMIUM Series (High-end Custom) |
|---|---|---|---|
| Screw Structure | Parallel twin-screw, ko-wotasyon | Parallel twin-screw, ko-wotasyon | Parallel twin-screw, ko-wotasyon |
| Dyamèt vis (mm) | 30/45/65 | 80/95/110 | 65/80/95/110 (customizable) |
| Compression Ratio | 4:1 ~ 8:1 (reglabl) | 5:1 ~ 10:1 (reglabl) | 4:1 ~ 12:1 (customizable) |
| Vitès vis (rpm) | 150 ~ 500 (stepless frequency conversion) | 200 ~ 600 (stepless frequency conversion) | 100 ~ 700 (stepless frequency conversion) |
| Rated Torque (N·m) | 120 ~ 350 (European medium-torque gearbox) | 400 ~ 1200 (high-torque gearbox) | 350 ~ 1500 (imported high-precision gearbox) |
| Extrusion Temperature (℃) | 70 ~ 170 (3-section temperature control) | 70 ~ 180 (5-section precise temperature control) | 60 ~ 190 (6-section intelligent temperature control) |
| Presyon extrusion (MPa) | 2 ~ 8 | 3 ~ 10 | 2 ~ 12 |
| Kapasite pwodiksyon (kg/h) | 100 ~ 500 | 500 ~ 2000 | 200 ~ 2500 (customizable) |
| Barrel Material | Wear-resistant alloy steel (nitrided treatment, hardness ≥60 HRC) | Wear-resistant alloy steel (bimetallic composite, hardness ≥65 HRC) | Imported wear-resistant alloy steel (bimetallic composite + laser cladding, hardness ≥70 HRC) |
| Screw Material | Wear-resistant alloy steel (nitrided treatment) | Wear-resistant alloy steel (bimetallic composite) | Imported wear-resistant alloy steel (customized according to raw materials) |
| Sistèm kontwòl | PLC + touch screen, basic formula memory (≤20 groups) | PLC + industrial touch screen, formula memory (≤50 groups) | Intelligent PLC + cloud touch screen, formula memory (unlimited, cloud storage) |
| Metòd chofaj | Electric heating + jacket water cooling | Electric heating + steam heating + jacket water cooling | Electric heating/steam heating (switchable) + jacket precise water cooling |
| Feeding Method | Single/double screw feeding (opsyonèl) | Twin-screw differential feeding + liquid feeding port (for oil/fat) | Multi-channel precision feeding (solid/liquid/grease, independent metering) |
| Self-Cleaning Performance | Standard self-cleaning | Enhanced self-cleaning | High-efficiency self-cleaning (customized screw gap) |
| Pouvwa (kW) | 15 ~ 45 | 55 ~ 160 | 37 ~ 200 (customizable) |
| Overall Dimension (L×W×H, m) | 2.8×1.2×1.8 ~ 4.0×1.5×2.2 | 4.5×1.8×2.5 ~ 6.0×2.2×3.0 | 3.0×1.5×2.0 ~ 7.0×2.5×3.2 (customizable) |
| Pwa (t) | 0.8 ~ 2.5 | 3.0 ~ 8.0 | 2.0 ~ 10.0 (customizable) |
| Core Advantages | High cost-effectiveness, operasyon fasil, suitable for initial pet food enterprises | Segondè pwodiksyon, ba konsomasyon enèji, pèfòmans ki estab, apwopriye pou pwodiksyon an mas gwo echèl | High precision, strong customization, multi-functional, suitable for high-end pet food/snack customized production |
Key Parameter Explanation
Compression Ratio: The adjustable range is designed for different pet food types—low compression ratio (4:1~6:1) for semi-wet pet food, medium ratio (6:1~9:1) for dry puffed food, and high ratio (9:1~12:1) for high-density functional pet snacks.
Barik & Screw Material: The gradient material selection is to adapt to different raw material abrasiveness—HTS BASIC for ordinary meat meal/cereal raw materials, HTS STANDARD/ PREMIUM for raw materials containing bone meal, calcium powder and other hard particles, effectively extending the service life of core components.
Feeding Method: The multi-channel feeding port of HTS PREMIUM series can realize the precise addition of liquid raw materials (such as fresh meat slurry, vegetable oil) and grease, which is suitable for the production of high-fat, high-protein high-end pet food.
Sistèm kontwòl: The cloud storage function of HTS PREMIUM series can realize remote parameter adjustment and production data monitoring, which is convenient for enterprises to carry out intelligent production management.
8. Future Development of Pet Food Extrusion Technology and Our Layout
With the continuous upgrading of the global pet food industry, the pet food market is presenting new development trends such as high-endization, fonksyonalite, naturalization and diversification, which puts forward higher and more stringent requirements for pet food extrusion processing technology and equipment.
8.1 Development Trends of Pet Food Extrusion Technology
Intelligent and Digital Processing: The integration of industrial Internet, artificial intelligence and extrusion equipment will become a mainstream trend. The extruder will realize real-time monitoring of the whole production process, automatic adjustment of parameters, and predictive maintenance of equipment through sensors and cloud computing, reducing human intervention and improving the stability and consistency of product quality.
Adaptation to Natural and High-quality Raw Materials: With the increasing demand for natural pet food, extrusion equipment needs to be optimized for processing fresh meat, fresh vegetables and other raw materials with high moisture and high activity, reducing the loss of nutritional components of raw materials in the extrusion process and retaining the original flavor and nutrition of raw materials.
High Efficiency and Energy Saving: Under the background of global energy conservation and emission reduction, pet food extrusion equipment will pay more attention to energy efficiency optimization, through the improvement of screw structure, heating method and transmission system, reducing unit energy consumption and improving production efficiency, realizing green production.
Customization and Diversification: The market demand for personalized pet food (such as pet food for different breeds, ages, physical conditions, and functional pet snacks) ap grandi, which requires extrusion equipment to have stronger customization and flexibility, and can quickly switch production processes and parameters to meet the production of multiple varieties and small batches of products.
8.2 Our Technical Layout and Future Planning
Facing the development trend of the pet food industry, we adhere to the concept of technological innovation driven by market demand, and continue to increase R & D investment in pet food extrusion equipment, focusing on the following aspects of research and development and optimization:
Intelligent Upgrading of Equipment: We will integrate more high-precision sensors and intelligent control algorithms into our extruder series, realize the automatic matching of extrusion parameters and product formulas, and launch a cloud management platform for production data, so that customers can monitor production status, analyze production data and optimize process parameters remotely.
Optimization of Raw Material Adaptability: We will develop a special screw structure and tempering process for fresh meat, high-fiber and other natural raw materials, reduce the shear force and heating time of raw materials in the extrusion process, and add a low-temperature puffing function to the high-end series to maximize the retention of the nutritional components and flavor of raw materials.
Energy Saving and Emission Reduction Improvement: We will adopt more efficient transmission systems and heating methods, such as permanent magnet synchronous motors and heat recovery devices, to reduce the energy consumption of the equipment by 15% ~ 20% on the basis of the original; an menm tan, optimize the equipment structure to reduce noise and waste discharge, meeting the environmental protection production standards.
Expansion of Customization Capabilities: We will build a more flexible product customization system, and can customize the screw diameter, rapò konpresyon, feeding method and other parameters of the extruder according to the customer’s personalized production needs (such as special-shaped pet snacks, high-end functional pet food); an menm tan, we will develop more matching auxiliary equipment to form a fully automated production line from raw material mixing to finished product packaging.
Deep Integration of Technology and Service: We will build a pet food processing technology research and development center, combining equipment R & D with product formula research, and provide customers with integrated solutions of “ekipman + formula + pwosesis”; an menm tan, we will expand the online technical service channel, provide 7×24-hour online technical guidance and fault diagnosis, and further improve the efficiency of after-sales service.
9. Konklizyon
Pet food extrusion puffing technology is the core of modern pet food industrial production, and the performance of extrusion equipment directly determines the production efficiency, product quality and market competitiveness of pet food enterprises. As a professional provider of food-grade extrusion equipment, we have accumulated rich experience in the field of pet food processing, and launched a full range of twin-screw extruder products represented by the HTS series, which perfectly solve the processing difficulties caused by the high viscosity, high fat and diverse raw materials of pet food.
Our extruders have the advantages of low lifetime operating cost, wide application range, advanced technology and reliable process control, and are equipped with a complete one-stop service system from pre-sales to after-sales. The detailed and adjustable technical parameters of each series can meet the production needs of pet food enterprises of different scales and product types, from entry-level dry puffed food to high-end customized functional snacks.
Nan tan kap vini an, with the continuous development of the pet food industry, we will continue to take technological innovation as the core, take customer demand as the guide, and constantly optimize and upgrade our extrusion equipment and service system, striving to provide more efficient, ekonomize enèji, intelligent and customized pet food processing solutions for global customers. We are willing to grow together with pet food enterprises, and contribute to the development of the pet food industry with high-quality equipment and professional services, creating more safe, nutritious and delicious pet food for pet families around the world.