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İvedik OSB Mah. 1514. Cadde, No:3 Yenimahalle, Ankara, Turkey
+90 312 395 67 37
Rolermaks, a laboratory type roller mill, is used to grind wheat. It produces homogeneous samples of suitable quality for use in sedimentation, falling number (FN), gluten analysis and NIR analyses. There are four roller mills in the grinding section of the device and a rotary sieve in the separation section. After the milling process, wheat flour and bran are separated with a sieve and collected in separate containers.
• Ability to grind tempered and dry wheat
• Efficiency between 45-70% depending on wheat quality
• 4 long-life hardened steel rollers
• Aluminum die-cast grinding body
• Adjustable wheat feeding speed
• 3-phase asynchronous motor operating in two directions (forward-backward)
Automatic Sample Feeding: High-speed rotating gear pushes samples into the grinding cell
Protection Glass: the grinding process can be monitored and facilitates post-test cleaning
Sieve sizes:180 and 212 microns are used as standard. Optionally available in 150 to 250 micron options
Safety: front protection glass sensor and emergency stop button for user safety
Roller Mill is used to classify, store and price the wheat to be purchased according to its quality. In addition, the wheat to be ground in the factory is previously ground homogeneously in the laboratory mill, its values are determined in advance, and the necessary changes and corrections are made and the mixture ratios are determined.
YIELD: It is the value obtained by separating the flour and bran from the wheat with the help of a mill, dividing the amount of flour by the amount of wheat and multiplying the resulting value by 100.
TEMPERING: In order to obtain flour from wheat with the help of a mill, it is necessary to separate the wheat husk into as large pieces as possible. For this purpose, water is given to the wheat. With tempering water, the brittleness of the wheat crust is reduced and its elasticity is increased. Thus, it is possible to separate the shell into large pieces. The given water is expected to reach the floury (endosperm) layer in the inner part of the wheat husk from the outside. It is not desired to reach the inner layers.