M2600 Organic Waste Takin Juya
Sigar samfur
| Samfura | M2600 | Fitar ƙasa | mm 130 | ||
| Ƙarfin Ƙarfi | 84KW | Matsin ƙasa | 0.46Kg/cm2 | ||
| Matsakaicin saurin | 2200r/min | Faɗin aiki | 2600mm | Max. | |
| Amfanin mai | <235g/KW-h | Tsawon aiki | 1200mm | Max. | |
| Baturi | 24V | 2 x12 ku | Siffar tari | Triangle | 45° |
| karfin man fetur | 40L | Gudun gaba | L: 0-8m/min H: 0-24m/min | ||
| Waƙa ta hanya | mm 2830 | W2 | Gudun baya | L: 0-8m/min H:0-24m/min | |
| Faɗin tashar jiragen ruwa | 2600mm | W3 | Juyawa radius | mm 1875 | min |
| Girman girma | 3400x2330x2850mm | WlxLlxHl | Yanayin tuƙi | Na'ura mai aiki da karfin ruwa | |
| Nauyi | 2600kg | Ba tare da man fetur ba | Ƙarfin aiki | 720m3/h | Max. |
| Diamita na abin nadi | mm 497 | Da wuka |
YANAYIN AIKI:
1. Wurin aiki ya kamata ya zama santsi, m da kuma convex-concave surface fiye da 50mm an haramta.
2. Nisa na kayan tsiri ya kamata ya zama mafi girma fiye da 2600mm;tsawo zai iya zama max kai 1200mm.
3. Gaba da ƙarshen kayan suna buƙatar wurin 15 m don juyawa, sararin layi na tsiri kayan takin tudun ya kamata ya zama akalla mita 1.
Matsakaicin girman girman takin iska (giciye):
Nadi mai ɗagawa:
M2600 an sanye shi da abin nadi mai ɗagawa, ta yadda mai amfani zai iya daidaita tsayin aikin ganga gwargwadon yanayin kayan.
Ayyukan takinjuyar:
1. Ayyukan motsa jiki a cikin kwandishan kayan aiki.
A cikin samar da takin, don daidaitawacarbon-nitrogen rabo, pH, abun ciki na ruwa, da dai sauransu na albarkatun kasa, dole ne a ƙara wasu kayan taimako.Babban kayan albarkatun kasa da kayan taimako daban-daban, waɗanda ke kusan jeri tare daidai gwargwado, ana iya haɗa su daidai da na'ura mai juyi da goge goge don cimma manufar sanyaya.
2. Daidaita yawan zafin jiki na tarin albarkatun kasa.
A lokacin aiki nainjin juya takin, Ana tuntuɓar pellet ɗin albarkatun ƙasa gabaɗaya kuma an haɗe su tare da iska, kuma ana iya ƙunsar babban adadin iska mai kyau a cikin tarin kayan, wanda ke taimakawa ga ƙwayoyin cuta na aerobic don samar da zafin fermentation na rayayye, kuma zazzabi na tari ya tashi;lokacin da zafin jiki ya yi girma, ana iya amfani da ƙarin iska mai kyau.Kwantar da yanayin tari.Halin musanya matsakaicin zafin jiki - babban zafin jiki - matsakaicin zafin jiki - ana samun babban zafin jiki, kuma ƙwayoyin cuta iri-iri masu fa'ida suna girma kuma suna haɓaka cikin sauri a cikin kewayon zafin da suka dace da su.
3. Haɓaka iyawar ɗanyen abu mai tarin iska.
Tsarin juyi na iya sarrafa kayan cikin ƙananan ƙugiya, don haka tari mai ɗanɗano da ƙaƙƙarfan abu ya zama mai laushi da na roba, yana samar da porosity mai dacewa.
4. Daidaita danshi na ɗanyen tulin iska.
Abubuwan da suka dace na ruwa na fermentation na albarkatun ƙasa yana kusa da 55%, kuma ma'aunin danshi na ƙãre takin gargajiya yana ƙasa da 20%.A lokacin fermentation, biochemical halayen zai haifar da sabon ruwa, da kuma amfani da albarkatun kasa da microorganisms kuma zai sa ruwa ya rasa mai dako da kuma zama free.Don haka, tare da raguwar ruwa akan lokaci yayin aikin taki, baya ga fitar da ruwa da aka samu ta hanyar tafiyar da zafi, jujjuya albarkatun da injin juyawa zai haifar da fitar da tururin ruwa na tilas.
5. Don gane da bukatun musamman na tsarin takin.
Misali, murkushe albarkatun kasa, bayar da wani siffa ga tulin albarkatun kasa ko gane yawan matsuguni na albarkatun kasa, da sauransu.
Tsarin yin takin:
1. Dabbobi da taki na kajida sauran kayan, Organic gida sharar gida, sludge, da dai sauransu ana amfani da matsayin taki tushe kayan, kula da carbon-nitrogen rabo (C / N): Tun da takin kayan da daban-daban C / N rabo, muna bukatar mu yi amfani da The C / Ana sarrafa rabon N a 25 ~ 35 wanda ƙananan ƙwayoyin cuta ke so kuma fermentation na iya ci gaba da sauƙi.Matsakaicin C/N na takin da aka gama yawanci shine 15 ~ 25.
2. Bayan an daidaita ma'auni na C / N, ana iya haɗa shi da tarawa.Dabarar a wannan lokaci shine daidaita yawan danshi na takin zuwa 50-60% kafin farawa.Idan abun ciki na ruwa na dabbobi da taki na kaji da sauran kayan, datti na gida, sludge, da dai sauransu ya yi yawa, za ku iya ƙara kwayoyin halitta, ingantattun kayan taimako na busassun da za su iya sha ruwa, ko amfani da hanyar dawowa don saka busassun taki. a kasa a yi tsiri, sannan a zuba Dabbobin Dabbobi da taki na kaji da sauran kayan da suke ciki, da dattin gida, sludge, da dai sauransu tare da ruwa mai yawa ana sanya su a tsakiya domin ruwan sama ya ratsa kasa sannan a juye. .
3. Tari kayan tushe a cikin ɗigo a kan shimfidar wuri.Girman tari da tsayi ya kamata ya zama daidai da nisa na aiki da tsayin kayan aiki kamar yadda zai yiwu, kuma takamaiman tsawon yana buƙatar ƙididdigewa.Masu juyawa na TAGRM suna sanye take da na'ura mai ba da hanya tsakanin hanyoyin sadarwa da fasahar ɗagawa ta drum, wanda zai iya daidaita kansu zuwa matsakaicin girman tari.
4. Yayyafa kayan tushe na taki kamar su tulin dabbobi da takin kaji da sauran kayan, dattin gida, sludge, da sauransu tare da inoculants na fermentation na halitta.
5. Yi amfani da na'ura mai jujjuya takin don haɗawa daidai da bambaro, dabbobi da taki na kaji da sauran kayan halitta, datti na gida, sludge, (abincin ruwa ya zama 50% -60%), wakili na fermentation, da dai sauransu, kuma yana iya zama. deodorized a cikin 3-5 hours., Sa'o'i 16 don zafi har zuwa digiri 50 (kimanin digiri Fahrenheit 122), lokacin da zafin jiki ya kai digiri 55 (kimanin 131 digiri Fahrenheit), sake juya tarin don ƙara oxygen, sa'an nan kuma fara motsawa a duk lokacin da zafin jiki ya kai digiri 55. don cimma daidaitaccen fermentation, Sakamakon karuwar oxygen da sanyaya, sannan maimaita wannan tsari har sai ya lalace gaba daya.
7. Tsarin hadi na gaba ɗaya yana ɗaukar kwanaki 7-10.Saboda yanayi daban-daban a wurare daban-daban, yana iya ɗaukar kwanaki 10-15 kafin kayan ya lalace gaba ɗaya.high, potassium abun ciki ya karu.Ana yin takin gargajiya mai foda.
Juyawa takiaiki:
1. Ana iya sarrafa shi ta duka zafin jiki da wari.Idan zafin jiki ya fi 70 ° C (kimanin 158 digiri Fahrenheit), sai a juya shi, kuma idan kuna jin warin ammonia anaerobic, sai a juya shi.
2. Lokacin da aka juya tari, kayan ciki ya kamata a juya waje, kayan waje ya kamata a juya a ciki, kayan da ke sama ya kamata a juya ƙasa, ƙananan kayan ya kamata a juya sama.Wannan yana tabbatar da cewa kayan yana da cikakke kuma daidai da fermented.
