The maintenance of the potato residue drying production line is very important for the smooth operation of the production line. Today, Dingli shared the measures for keeping potato residue drying production line.
The temperature inside the potato dregs dryer is tested. According to the change trend of the temperature in the potato dregs, the temperature inside the potato dregs is accurately judged, and the amount of external fuel is controlled according to the basis. Ensure that the external fuel is carried out in accordance with the principle of multiple times, avoiding excessive or too little fuel addition, causing the temperature rise to be less than standard or incomplete fuel, while maintaining the balance of heat in the potato dregs dryer. The damper of the potato dregs dryer is reasonably controlled to adjust the ventilation of the potato dregs dryer. When the ventilation capacity in the potato dregs dryer is too large, it is necessary to reduce the damper in time to ensure that the entire firing zone works in a positive pressure environment, and if necessary, control the amount of intake air to reduce the after wind, after reducing the damper The equipment is added with dry fuel with low water content. After the temperature in the potato slag dryer returns to normal, the damper is gradually raised to increase the heat in the potato slag dryer. When the ventilation volume is too small, the height of the damper should be increased, so that the front part of the firing zone is in a negative pressure environment, and the rear part is calcined under a positive pressure environment. At the same time, the amount of air entering the holding position and the cooling position is maintained to improve the combustion quality and heat exchange efficiency of the fuel, and to eliminate the under-fire phenomenon in the potato dregs dryer.
The above is the measure to keep the potato residue drying production line in the heat. I hope everyone can understand and understand more about the potato residue drying production line.
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