Na te whakapai tonutanga o nga taumata oranga o te tangata me te kaha ake o te aro ki te whakahoahoa kararehe, kua tere te tipu o te umanga kai mo te ao i nga tau tata nei. Ka āta whakaarohia nga kararehe hei mema nui o te whanau, a ko o ratou hauora kai me te kounga kai kua noho hei tirohanga ma nga rangatira mokai. Na tenei i whakatairanga te whakapai tonu i te hangarau tukatuka kai mo nga kararehe me nga taputapu, te whakatakoto i nga whakaritenga teitei ake mo te haumaru, kai tōtika, te reka me te ahua o te kai mokai. Ka whakapau kaha matou ki te whakarato i nga extruders ngaio i hangaia mo te hanga kai, me nga wheako nui ki te tukatuka kai mo nga kararehe, a ka taea e ia te whakarato otinga tukatuka kua whakaritea mo nga momo momo kai mokai, te awhina i nga umanga ki te whakapai ake i te pai o te whakaputa, whakarite te kounga hua, a ka whai hua i roto i te whakataetae kaha o te maakete.
Ka arotahi tenei tuhinga ki te mara o te kai mokai, te whakamaarama hohonu mo te hangarau tukatuka kai mo nga kararehe, te parau tumu mahi o te wiri extrusion puffing, nga painga o a tatou extruders, me te tono motuhake o nga taputapu tangohanga i roto i te hanga kai mo nga kararehe. Ka taapiri ano i nga tawhā hangarau taipitopito, nga taipitopito tukanga me nga tohu mamae o te ahumahi ki te whakanui i te ihirangi, tutuki te whakaritenga tatau kupu o 3000-4000 kupu, me te whakarato tohutoro matawhānui, ngaio hoki mo nga hinonga me nga kaimahi e tika ana i roto i te ahumahi kai mokai.
1. Te Tirohanga mo te Ahumahi Kai mo nga Mokai me nga ahuatanga Tukatuka
1.1 Te ahuatanga o naianei me te ia whanaketanga o te Ahumahi Kai Mokai
I nga tau tata nei, kua whakaatuhia e te maakete kai o te ao te tipu haere tonu. I peia e nga mea penei i te pikinga o te maha o nga kararehe, te whakahou ake i nga ariā kai mo nga kararehe, me te whakapai ake o nga kainoho’ mana hoko, te tono mo te kounga teitei, kua piki tonu nga kai mokai whaihua me te whai hua. E ai ki nga tatauranga raraunga e tika ana, kua nui ake te rahi o te maakete kai mo te ao 100 piriona taara US, me te whakaaro kia mau tonu te tipu o te 5%-8% i roto i nga tau e whai ake nei. I roto ia ratou, maroke kai mokai pupuhi, hei momo hua tino auraki, neke atu i te 60% o te katoa o te maakete kai mokai, whai muri ko nga hua kēne mākū, ngā hua āhua mākū me ngā paramanawa mōkai.
Ko te ahua o te whanaketanga o te umanga kai poaka ka kitea i roto i nga waahanga e toru: tuatahi, kai me te hauora. Ka nui ake te aro o nga rangatira o nga kararehe ki te hanganga kai o te kai mokai, me nga hua ki te taiao, tāpiri-kore, mahi (penei i te ataahua makawe, whāngai puku, whakahaere taimaha) he rongonui ake nga ahuatanga; tuarua, te rereketanga o nga momo hua. Na te whakarangatira o nga momo mokai me nga hiahia takitahi o nga rangatira mokai, kua tipu haere te kai mo nga kararehe ki te wehewehe, pērā i te kai mōkai mō ngā reanga rerekē (kurī, kuri pakeke, kurī kaumātua), momo rereke, me nga ahuatanga tinana rereke; tuatoru, te mohio me te pai o te hangarau tukatuka. I roto i te tikanga ki te whakatutuki i te tono production nui-tauine me te whakarite i te pūmautanga o te kounga hua, pet food processing enterprises are constantly introducing advanced processing equipment and intelligent control systems to improve production efficiency and reduce labor costs.
Ki tenei papamuri, extrusion puffing technology, as the core technology of pet food processing (especially dry puffed products), has become the key to determining the quality of pet food and the competitiveness of enterprises. Our professional extruders for pet food production are developed in response to the characteristics of the industry and market demand, which can effectively solve the pain points in pet food processing and help enterprises achieve high-quality and efficient production.
1.2 Classification of Pet Food and Its Processing Characteristics
Pet food has a variety of classification methods, ka taea te wehewehe ki nga momo rereke e ai ki te hangarau tukatuka, ihirangi wai, ahua hua me te whakamahi. I roto ia ratou, kia rite ki te hangarau tukatuka me te ihirangi wai, Ko te nuinga o nga kai mokai ka wehea ki nga hua pupuhi maroke, hua āhua-mākū, hua pupuhi ngohengohe, hua kēne mākū me ngā paramanawa (maimoatanga ranei). Kei ia momo kai mo nga kararehe ona ake ahuatanga tukatuka me nga whakaritenga mo nga taputapu, penei:
1.2.1 Hua Puffed maroke:
Ko te kai mokai kua pupuhi maroke te momo kai mokai, me te ihirangi wai o 10%-12%. Ko ona rawa matua ko te kai kai, kai ika, pata (kānga, witi, raihi), kai soybean, huaora, kohuke me etahi atu taapiri. Ko te tukanga tukatuka o nga hua pupuhi maroke e tino hono ana ki te tukanga pupuhi, e hiahia ana ki te whakamahi i nga taputapu puffing extrusion ki te tukatuka i nga rawa mata ki nga hua kirikiri me te rahi rite, te reka me te reka pai. Ko nga ahuatanga o nga hua pupuhi maroke he roa te ora, rokiroki watea me te kawe, me te utu hanga iti, e pai ana mo te hanga nui-nui me te rongonui i waenga i nga rangatira mokai.
Ko te whakaritenga matua o te tukatuka o nga hua pupuhi maroke ko nga rauemi mata me tino pupuhi, kia tino gelatinized te māngaro i roto i nga rauemi mata, e pai ana ki te nakunaku me te momi o nga kararehe. I taua wa ano, me tino pakeke te hua me te kirikiri hei whakatutuki i nga hiahia ngaungau o nga kararehe me te horoi i o ratou niho.. Ma tenei ka nui nga whakaritenga mo te pehanga extrusion, te pāmahana me te tere tīwiri o te extruder.
1.2.2 Hua Semi-Makuku:
He wai kei roto i te kai mokai he iti-makuku 25%-35%, kei waenganui i nga hua maroke me nga hua maku. He rite tonu ona rawa ki nga hua kua maroke, engari he maha ake nga humectants (penei i te propylene glycol, sorbitol) ka taapirihia kia mau tonu te ngawari me te makuku o te hua. Ko te tukanga tukatuka o nga hua ahua-makuku me maimoatanga pupuhi, engari he iti ake te ahua o te pupuhi i nga hua maroke. Ko te hua he ahuatanga o te reka ngawari me te pai o te reka, he pai mo nga kararehe he ngoikore te kaha ki te ngaungau (pērā i ngā mōkai kaumātua, mōkai mate).
Ko te uaua o te tukatuka o nga hua ahua-makuku kei roto i te mana o te wai me te aukati i te kino o nga hua. No reira, i roto i te tukanga tukatuka, he mea tika kia kaha te whakahaere i te pāmahana me te haumākū o ia hononga, me te whiriwhiri i nga rongoa me nga humectants e tika ana hei whakarite i te ora o te hua.
1.2.3 Nga Hua Puffed Soft:
He wai kei roto i te kai mokai mokai pupuhi 15%-25%, he hua i waenga i nga hua pupuhi maroke me nga hua ahua-makuku. He rite tonu tana mahi ki nga hua kua maroke, engari ko te tauira me nga tawhā extrusion ka whakatikahia kia ngohengohe ai te hua. Ko nga hua pupuhi ngawari ka whakakotahi i nga painga o nga hua maroke me nga hua ahua-makuku, me te reka pai me te ngawari te nakunaku, e tika ana mo nga momo momo mokai.
1.2.4 Hua Mākū kēne:
He nui ake te wai i roto i te kai mokai kēne mākū 70%, te nuinga o te whakamahi i nga kai hou, ika, huawhenua me etahi atu rauemi mata, ka mahia ma te tunu kai, kēne, whakahoromata me etahi atu tukanga. He rereke mai i etahi atu momo hua, Ko nga hua kēne maku e kore e hiahiatia he maimoatanga pupuhi, me o ratou hononga tukatuka matua ko te tunu kai me te whakahoromata. Kei te hua nga ahuatanga o te kai nui, te reka kaha me te nui o te makuku, he pai mo nga kararehe karekau e pai ki te inu wai me te hiahia kai taapiri.
Ko te mea nui ki te tukatuka i nga hua kēne maku ko te whakarite i te hou me te haumaru o nga rawa mata, me te tino whakahaere i te pāmahana whakahoromata me te wa ki te patu i nga huakita kino i roto i te hua me te whakaroa i te oranga o te papa. I taua wa ano, he mea tika kia kaua e ngaro nga waahanga kai o te hua i te wa o te tunu kai me te whakamaoritanga.
1.2.5 Paramanawa mokai (Mahinga ranei):
He kai awhina nga paramanawa mo nga kararehe, whakamahia te nuinga ki te utu mōkai, whakapai ake i to ratau ahua me te taapiri i te kai. He rereke nga momo paramanawa mokai, tae atu ki nga paramanawa pupuhi, paramanawa mīti maroke, kai paramanawa, paramanawa niho, etc. I roto ia ratou, He nui te wahanga o nga paramanawa pupuhi, a he rite tonu ta ratou mahi tukatuka ki nga hua pupuhi maroke, engari he parakore ake te tauira, me te maha atu o nga mea kakara me nga taapiri mahi ka taapirihia hei whakatutuki i te reka me nga hiahia mahi o nga kararehe.
He nui nga whakaritenga o nga paramanawa mo te reka, ahua me te mahi. Hei tauira, Ko nga paramanawa niho me whai maro me te kakano hei awhina i te horoi i nga niho o te mokai me te aukati i te tatau niho; Ko nga paramanawa whakapaipai makawe me taapiri nga kai penei i te lecithin hei awhina i te whakapai ake i te kounga o nga makawe o te mokai. Ko tenei me whai i te extruder kia pai te ngawari me te whakatikatika ki te whakatutuki i nga hiahia tukatuka o nga momo paramanawa rereke.
He mea tika kia mohiohia engari mo nga hua kēne, Ko te nuinga o nga momo kai mokai e piri tata ana ki te mahi pupuhi. Ehara i te mea ko te pupuhi anake te waahanga matua o te tukatuka kai mo nga kararehe, engari ka pa tika ki te kounga, reka, te kai me te kemu o te kai mokai. No reira, Ko te whiriwhiri i nga taputapu tangohanga tika me te mohio ki te hangarau whakaputanga putaiao he mea nui mo nga umanga tukatuka kai mo nga kararehe.
2. Hangarau Matua o te Tukatuka Kai Mokai: Hangarau Puffing Extrusion
Ko te hangarau puffing extrusion he hangarau tukatuka matua e whakauru ana i te ranu, te pokepoke, whakamahana, te tangohanga me te pupuhi. Kua whakamahia nuitia i roto i te hanga kai mokai na ona painga o te tino pai o te whakaputa, te kounga hua pai, te kaha urutau ki nga rauemi mata me te whānuitanga tono. I roto i te tukatuka kai mokai, Ko te hangarau tangohanga te nuinga e whakamahia ana ki te mohio ki te pupuhi o nga rawa mata, kia gelatinize te māngaro, te denature pūmua, me te whakapai ake i te reka me te keri o te hua. I taua wa ano, ka taea hoki te patu i nga huakita kino i roto i nga rauemi mata, whakarite i te haumaru o te kai mokai.
2.1 Ko nga ahuatanga o te kai mo te kai mo nga rawa me nga whakaritenga mo nga taputapu tangohanga
Ko nga rauemi mata o te kai mokai he hua kai te nuinga (penei i te kai kai, kai ika, kikokiko hou), pata, kai soybean, huaora, kohuke me etahi atu taapiri. I roto ia ratou, He nui te wahanga o nga hua kai, te hanga i te hua kia kaha te pokey. Ko tenei ahuatanga e tuku ana i nga whakaritenga motuhake mo nga taputapu tangohanga:
Kaore e pai ana nga extruders kotahi-screw mo te hanga ohaoha o nga kai mokai. Na te mea he whaiti te awhe kutikuti o te extruder kotahi-wiri, he ngoikore te kaha o te papu me te kore o te horoi whaiaro. I te wa e tukatuka ana i nga taonga viscous penei i nga hua kai, he ngawari ki te whakaemi rauemi, te aukati me te whakaranu koretake i roto i te oko extruder, e kore noa e pa ki te whai hua o te whakaputa, engari ka arahi ano ki te kounga hua kore. I tua atu, ko te extruder kotahi-screw he nui te whakapau kaha i te wa e tukatuka ana i nga rauemi mata-nui me te ngako-nui, e whakanui ana i te utu hanga o nga umanga.
Ko nga extruders mahanga, i tetahi atu ringa, he tino painga ki te hanga kai mo nga kararehe. He whanui ake te awhe kutikuti, whai hua ake te mahi papu me te horoi whaiaro, e taea te whakaoti i nga raruraru o te pokey rawa me te whakaemi. Ka taea e te extruder mahanga-screw te mohio ki te whakakotahitanga o te kakahu, te pokepoke me te tangohanga o nga rawa, ahakoa te tukatuka i nga rauemi mata me te nui o te ngako me te kiko o te kai hou, ka taea hoki e ia te whakarite kia pumau te hanga me te kounga o nga hua. No reira, i roto i te hanga tūturu o te kai mōkai, kua noho ko nga mea whakamohiotanga mahanga te tikanga matua mo te pupuhi kai mokai, ka whakamahia nuitia ki te hanga i nga hua pupuhi maroke, hua āhua-mākū, nga hua pupuhi ngawari me nga paramanawa mokai.
2.2 Tikanga Mahi o te Puffing Screw Extrusion
Ko te tukanga pupuhi o te kai mokai he tukanga tinana, matū hoki, e uru ana ki te taunekeneke o nga mea maha penei i te pāmahana, pehanga, te kaha kutikuti me te wa. Ko te kaupapa mahi motuhake e whai ake nei:
Tuatahi, te maimoatanga o mua. Ko nga rauemi mata paura kei roto he nui o te māngaro (nui atu i 20%) ka konatunatua kia rite ki te tauira, katahi ka tukuna ki te taputapu whakamaarama mo te whakamaarama. Ko te kaupapa o te whakamahana he whakatikatika i te makuku me te mahana o nga rawa, kia tae atu nga rauemi ki te ahua pai i mua i te urunga ki te extruder. Ko te tikanga, ka whakahaeretia te makuku o nga rawa i muri i te whakamahana ki te 10%～27%, a ka piki ake te mahana ki te 70～98 ℃. I roto i te tukanga whakamahana, he rite tonu te mimiti o te wai, he pai ki te gelatinization muri o te māngaro me te denaturation o te pūmua, a ka taea hoki te whakaiti i te kakahu o te tira extruder me te oko.
Tuarua, te tangohanga me te whakawera. Ka uru nga mea ririki ki roto i te kohao tangohanga wiri ma te taputapu whangai. Ko te kohao tangohanga wiri he mea tito he wiri me te oko, ā, ka heke haere te rōrahi o te kōhao extrusion i te ahunga tuaka. Ka huri te huri, ka pana whakamua tonu nga rauemi, ā, ka kōpeke haere ngā rauemi i raro i te mahi a te tīwiri me te oko, ā, ka piki haere te pēhanga i roto i te kōhao extrusion. Te ōwehenga kōpeketanga (te ōwehenga o te rōrahi o te rauemi i te mutunga whangai ki te rōrahi i te mutunga extrusion) ka eke ki te 4～10, he rereke i runga i te momo kai mokai me te tauira o nga rawa mata.
I roto i te tukanga o te pana me te whakaputanga e te tīwiri, ka kaha te kutikuti me te waku o nga rawa. 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. The friction force is generated between the materials and the inner wall of the barrel, as well as between the material particles, which can generate a lot of heat, which is conducive to the heating of the materials. I tua atu, according to the processing needs, steam can flow through the barrel jacket to heat the materials between the walls, so that the materials in the extrusion cavity are in a high-temperature and high-pressure state. The temperature in the extrusion cavity is generally controlled at 120～180℃, and the pressure is controlled at 2～10MPa.
Tuatoru, starch gelatinization and protein denaturation. Under the action of high temperature, high pressure and shear force, the starch in the materials absorbs water and expands, the crystal structure is destroyed, and it is converted into an amorphous state, which is called starch gelatinization. Starch gelatinization can improve the digestibility of pet food, because the gelatinized starch is easier to be decomposed by the digestive enzymes of pets. I taua wa ano, the gelatinized starch can also improve the viscosity and binding force of the materials, making the extruded products have good shape and texture.
In addition to starch gelatinization, ko te pūmua i roto i nga rauemi ka mate ano i te denaturation i raro i te mahi o te pāmahana teitei me te pehanga teitei. Ko te denaturation pūmua e pā ana ki te huringa o te hanganga mokowā o ngā rāpoi ngota pūmua me te kore e huri i te hanganga tuatahi., e taea te whakapai ake i te memehatanga me te digestibility o te pūmua, kia pai ake te reka o te kai mokai. I taua wa ano, ka taea hoki e te pūmua kua whakakorehia he hanganga whatunga, ka taea te takai i te maaka me etahi atu waahanga, te awhina ki te pupuri i te ahua o te hua pupuhi.
Tuawha, te pupuhi me te hanga. I te wa e panaia ana nga rauemi i roto i te ahua o te wera me te pehanga teitei ki te upoko mate e te wiri ka peia mai i te poka mate i te tere tere., ka tino heke te pāmahana me te pehanga o nga rauemi na te mea ka puta ohorere ratou i te kohao extrusion ka uru ki te taiao hau.. I raro i te mahi whakakotahi o te rereketanga o te pehanga me te rereketanga o te pāmahana, ka tere te mimiti o te wai i roto i nga rawa, ka tere haere te rahi o nga rauemi (ka eke te tere roha ki te 2～8 wa), a, ka maroke nga rauemi, ka tere te whakamaroke kia puta he porous, te hua pupuhi, ngawari ranei.
I muri i te tangohanga mai i te poka mate, ka tapahia nga mea pupuhi ki nga matūriki poto o te roa riterite e te taputapu tapahi (maripi hurihuri) ka whakauruhia ki te upoko mate. Ka taea te whakarereke i te roa o nga matūriki ma te huri i te tere o te maripi hurihuri ki te whakatutuki i nga whakaritenga o nga momo momo kai mokai.. Hei tauira, the particles of puppy food are smaller and shorter, while the particles of adult dog food are larger and longer.
Tuarima, post-processing. The extruded puffed particles need to go through post-processing links such as drying, whakamatao, 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 Raw Material Characteristics:
The type, particle size, moisture content and nutritional composition of raw materials have a great impact on the puffing effect. Hei tauira, the starch content of raw materials directly affects the expansion rate of the product. The higher the starch content (within a certain range), the better the puffing effect, and the larger the expansion rate of the product. The particle size of raw materials should be uniform, generally 80-100 mata. If the particle size is too large, the materials are not easy to be mixed uniformly and plasticized fully, which affects the puffing effect; if the particle size is too small, it is easy to cause material blockage and increase energy consumption. The moisture content of raw materials before tempering should be controlled at 8%-12%. If the moisture content is too high, 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 meneti, which should be adjusted according to the type of raw materials and the moisture content. The moisture content after tempering is 10%～27%, which varies according to the type of pet food. Hei tauira, the moisture content of dry puffed products after tempering is generally 15%-20%, while that of semi-wet products is 22%-27%.
2.3.3 Extrusion Parameters:
Extrusion parameters are the most important factors affecting the puffing effect, mainly including screw speed, extrusion temperature and extrusion pressure. Screw speed generally ranges from 100 ki 600 rpm. The higher the screw speed, the greater the shear force and friction force received by the materials, the higher the extrusion temperature and pressure, and the better the puffing effect. Heoi ano, if the screw speed is too high, the residence time of the materials in the extrusion cavity is too short, 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: wahanga whangai, 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. The pressure in the extrusion cavity is mainly determined by the compression ratio of the screw, the die hole size and the screw speed. The higher the extrusion pressure, the better the puffing effect, but if the pressure is too high, it will increase the energy consumption and wear of the equipment; if the pressure is too low, the puffing effect is poor, and the product is loose and easy to break.
2.3.4 Die Head Structure:
The die head structure mainly includes the number, shape and size of die holes. 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, and the better the puffing effect, 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
Kua roa matou e mahi ana ki te rangahau, 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. The inner wall of the barrel is made of high-quality wear-resistant alloy steel, which has extremely strong wear resistance and can effectively resist the wear caused by the friction between the materials (especially the materials containing hard particles such as bone meal) and the barrel. This greatly extends the service life of the barrel, reducing the frequency of barrel replacement and the maintenance cost of the equipment.
I tua atu, we also provide professional barrel wear measurement services. Our technical team will regularly or irregularly detect the wear of the barrel for customers, accurately judge the wear degree of the barrel, and provide professional suggestions on barrel replacement. This ensures that customers only replace the barrel when it is really needed, avoiding unnecessary waste and reducing the operating cost of the equipment. I taua wa ano, 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 Awhe Taupānga Whānui:
Our twin-screw extruders have strong adaptability and can meet the processing needs of various types of pet food, including dry puffed products, hua āhua-mākū, hua pupuhi ngohengohe, 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, oko, 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. Hei tauira, 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, engari ka whakaitihia ano te utu o nga huringa taputapu ina whakatika nga kaihoko i o raatau momo hua.
3.1.3 Hangarau Arā Atu Anō me te Mana Tukatuka Whakapono:
Ka mau a tatou extruders i te hangarau whakahaere mohio tino matatau, e taea mohio te mana pū o te tukanga tukatuka katoa, te whakarite kia rite tonu te kounga o te hua whakamutunga. Ko te extruder he punaha maumahara tauira mohio, ka taea te penapena i nga huinga maha o nga tauira hua me nga tawhā tukatuka. Ina whakaputa nga kaihoko i nga hua rereke, me waea noa ratou ki te tauira me nga tawhā, me te kore e patuiro tonu, e kore e whakaora noa i te wa me te whakapai ake i te pai o te whakaputa, engari ka whakanui hoki i te whakaiti i nga hapa o te tukanga me nga hapa o te kaiwhakahaere.
Ko te punaha whakahaere mohio kei a ia ano nga mahi tirotiro me nga mahi whakaoho. Ka taea e ia te aro turuki i nga tawhā matua penei i te pāmahana extrusion, pehanga tangohanga, tere tīwiri, ihirangi makuku rauemi me te kaha whakaputa i roto i te waa tuuturu. Mena ka nui ake tetahi tawhā i te awhe kua whakaritea, ka tukuna e te punaha he whakaoho whakaoho i te wa, a ka tutakina aunoa i nga taputapu mena e tika ana, ki te karo i te kore o nga taputapu me nga raru o te kounga hua. I tua atu, te pūnaha mana tango i te atanga mahi mata pa, he maamaa, he maamaa hoki, ngawari ki te whakahaere, a ka taea te whakaiti i nga whakaritenga ngaio mo nga kaiwhakahaere.
3.1.4 Pai Te Kounga Kounga Hua:
Na te punaha whakahaere mohio matatau, te whakakotahitanga rite me te whakakikoruatanga o nga rawa, ko nga hua e tukatukahia ana e o taatau extruders he kounga pumau. Te rahi matūriki, ahua, pakeke, crispness and nutritional composition of the products are uniform, which can meet the strict quality requirements of pet food. I taua wa ano, 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. I tua atu, 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, haruru iti, high efficiency and long service life. 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.
Mo te hoahoa hanganga, the HTS BASIC series extruders adopt a twin-screw parallel structure, with a screw diameter ranging from 30mm to 65mm, and a compression ratio of 4～8, which can be adjusted according to the type of pet food. The barrel is made of wear-resistant alloy steel, me te huānga whakamahana i hangaia me te punaha whakamahana, 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 te mahi miihini me te maimoatanga wera, which has good wear resistance and corrosion resistance.
Mo nga tawhā mahi, 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. The extruder is equipped with a PLC control system and a touch screen operation interface, which is simple and easy to operate. It can realize the automatic control of the production process, such as automatic feeding, mana pāmahana aunoa, mana pehanga aunoa me te tapahi aunoa.
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, matenga mate, taputapu whangai, tempering devices and post-processing equipment according to their own product types, te kaha whakaputa me te tahua, kia rite ki te hanga i te raina whakaputa e tika ana mo o ratou ake hiahia. Hei tauira, 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.
I tua atu, 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, oko, matenga mate) more convenient and quick. Our after-sales service team will provide professional installation, commissioning and training services for customers, te whakarite ka taea e nga kaihoko te whakamahi pai i nga taputapu. I taua wa ano, Ka whakaratohia ano hoki e matou he waahanga katoa o nga ratonga tuku waahanga e manawapa ana, ka taea te tuku tere ki nga kaihoko nga waahanga e manawapa ana, te whakaiti i te wa paheketanga o nga taputapu.
3.3 Huatau Tohunga mo nga Kai Extruders mo nga Pet Kai
I te wa e whiriwhiri ana i nga extruders mo te hanga kai mo nga kararehe, me whai whakaaro nui nga hinonga ki o raatau ake hiahia whakangao, momo hua, tahua me etahi atu mea hei whakarite ka taea e nga taputapu kua tohua te whakatutuki i nga hiahia whakangao me te kawe mai i nga hua ohaoha tino nui. Ko enei e whai ake nei etahi whakaaro whiriwhiri:
3.3.1 Whakatauhia te Momo Extruder E ai ki nga Momo Hua:
He rereke nga whakaritenga o nga momo kai mokai mo nga kai whakamohio. Hei tauira, hua pupuhi maroke me extruders ki teitei ōwehenga kōpeketanga, 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 tone), 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 tone), 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 (penei i te whakapau kaha, 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, tukunga, whakangungu, 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. No reira, 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 Te Whakaritenga Rawa:
The raw materials of dry puffed pet food mainly include meat meal (chicken meal, beef meal, kai ika), pata (corn flour, wheat flour, rice flour), kai soybean, huaora, minerals, attractants and other additives. All raw materials need to be inspected and cleaned to remove impurities (such as stones, konganuku) and ensure the quality of raw materials. The raw materials are then crushed into powder with a particle size of 80-100 mata, which is conducive to uniform mixing and full plasticization.
4.1.2 Whakaranu:
The crushed raw materials are sent to the mixer according to the formula ratio for uniform mixing. The mixing time is generally 5-10 meneti, 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 meneti, and the moisture content after tempering is 15%-20%. I roto i te tukanga whakamahana, 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. Under the action of high temperature, high pressure and shear force, 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 Te tapahi:
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 Te whakamaroke:
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 meneti. 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 Te whakamatao:
The dried particles are sent to the cooling equipment for cooling. The cooling temperature is controlled at room temperature (20-25℃), and the cooling time is 10-15 meneti. 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, which can be adjusted according to the taste needs of pets.
4.1.9 Te takai:
The seasoned particles are sent to the packaging equipment for packaging. The packaging equipment can adopt automatic packaging machine, which can realize automatic weighing, bagging, sealing and labeling. The packaging specifications can be adjusted according to customer needs, such as 1kg/bag, 5kg/bag, 10kg/bag, etc. After packaging, the products are stored in a dry, cool and ventilated warehouse.
Key technical points: The key to dry puffed pet food production is to control the extrusion parameters and drying parameters. The extrusion parameters (tere tīwiri, pāmahana, pehanga) directly affect the puffing effect and product texture; the drying parameters (pāmahana, wā) directly affect the water content and shelf life of the product. Our HTS BASIC series extruders have precise parameter control functions, which can ensure the stability of the extrusion process and the consistency of product quality.
4.2 Application in Pet Snack Production
He nui nga whakaritenga o nga paramanawa mo te reka, ahua me te mahi, 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 Te Whakaritenga Rawa:
The raw materials of puffed dental snacks mainly include corn flour, wheat flour, potato starch, meat meal, vegetable fiber, calcium carbonate and other additives. I roto ia ratou, 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 mata, which is conducive to the formation of the product and the improvement of the texture.
4.2.2 Whakaranu:
The crushed raw materials are mixed uniformly in the mixer according to the formula ratio. The mixing time is 8-12 meneti, 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 meneti, 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℃, ko te wahanga whakarewa he 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 Te tapahi:
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 Te whakamaroke:
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 meneti. 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 Te whakamatao:
The dried products are cooled to room temperature in the cooling equipment, which takes 8-12 meneti.
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 Te takai:
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.
Key technical points: 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, he pai mo nga kararehe he ngoikore te kaha ki te ngaungau. 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 Te Whakaritenga Rawa:
The raw materials of semi-wet pet food mainly include meat meal, kai ika, pata, kai soybean, 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 mata.
4.3.2 Whakaranu:
The raw materials are mixed uniformly in the mixer according to the formula ratio. The mixing time is 6-10 meneti, 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 meneti, 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℃, ko te wahanga whakarewa he 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 Te tapahi:
The extruded products are cut into short particles by the rotary knife, with a length of 4-8mm.
4.3.6 Te whakamatao:
The cut products are cooled to room temperature in the cooling equipment, which takes 10-15 meneti. Cooling can prevent the product from deteriorating due to high temperature.
4.3.7 Te takai:
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. The packaging specifications can be adjusted according to customer needs.
Key technical points: 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 Nga otinga:
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 Nga otinga:
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 Nga otinga:
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 Nga otinga:
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, cool and ventilated warehouse, 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; impurities in raw materials; too low screw speed; wear of screw and barrel.
5.5.2 Nga otinga:
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, tukunga, whakangungu, and after-sales maintenance, aratohu hangarau, 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, kaha whakaputa, 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.
I tua atu, 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, whakamaroke, seasoning machine, etc.) 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.
I taua wa ano, 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 Ratonga muri-Hoko
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.
I tua atu, we provide a long-term supply of genuine spare parts, with a large number of common spare parts (such as screw elements, matenga mate, 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:
Ripanga 1: Technical Parameters of Excellence Pet Food Twin-Screw Extruder Series
表格
| Parameter Category | HTS BASIC Series (Entry/Mid-scale) | HTS STANDARD Series (Tauine-nui) | HTS PREMIUM Series (High-end Custom) |
|---|---|---|---|
| Screw Structure | Parallel twin-screw, hurihuri tahi | Parallel twin-screw, hurihuri tahi | Parallel twin-screw, hurihuri tahi |
| Diamita Tiu (mm) | 30/45/65 | 80/95/110 | 65/80/95/110 (customizable) |
| Compression Ratio | 4:1 ~ 8:1 (taea te whakarite) | 5:1 ~ 10:1 (taea te whakarite) | 4:1 ~ 12:1 (customizable) |
| Tere Tiu (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) |
| Pehenga Tangohanga (MPa) | 2 ~ 8 | 3 ~ 10 | 2 ~ 12 |
| Te kaha o te whakaputa (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) |
| Pūnaha Whakahaere | 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) |
| Tikanga Whakawera | 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 (kōwhiringa) | 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) |
| Mana (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) |
| Taumaha (t) | 0.8 ~ 2.5 | 3.0 ~ 8.0 | 2.0 ~ 10.0 (customizable) |
| Core Advantages | High cost-effectiveness, mahi ngawari, suitable for initial pet food enterprises | Putanga teitei, iti kohi pūngao, mahi pūmau, suitable for large-scale mass production | 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.
Paera & 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.
Pūnaha Whakahaere: 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, mahi mahi, 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) is growing, 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; i te wa ano, 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, ōwehenga kōpeketanga, feeding method and other parameters of the extruder according to the customer’s personalized production needs (penei i nga paramanawa mokai ahua motuhake, kai mōkai mahi teitei); i te wa ano, ka whakawhanakehia e matou etahi atu taputapu awhina ki te hanga i tetahi raina whakangao aunoa mai i te ranu rauemi mata ki te kapi hua kua oti..
Te Whakauru Hohonu o te Hangarau me te Ratonga: Ka hangahia e matou he whare rangahau hangarau tukatuka kai mo nga kararehe mo te rangahau me te whanaketanga, te whakakotahi i nga taputapu R & D me te rangahau tauira hua, me te whakarato ki nga kaihoko nga otinga whakauru o “taputapu + tātai + tukanga”; i te wa ano, ka whakawhānuihia e matou te hongere ratonga hangarau ipurangi, whakarato 7×24-haora arataki hangarau ipurangi me te tātaritanga he, me te whakapai ake i te pai o te ratonga muri-hoko.
9. Whakamutunga
Ko te hangarau whakangao kai poaka te tino o nga mahi ahumahi kai poaka hou, me te mahi o nga taputapu tangohanga ka whakatau tika i te pai o te whakaputa, 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.
Ake ake nei, 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, whakaora pūngao, 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.