Na'urar takin zamani wani nau'in kayan aiki ne da aka yi amfani da shi musamman don fermenting takin kaji da sauran kayan aiki.TheOrganic taki fermentation tankkayan aiki babban inganci ne da kayan kare muhalli na Kamfanin Masana'antu na Tongda Heavy.Yana magance matsalar dogon lokacin fermentation na takin gargajiya.Yana ƙara tsarin tafiyar da zafi zuwa jikin tanki kuma yana ƙara nau'ikan fermentation na musamman don tankin fermentation.Ana iya haɗe shi kuma a ruɓe cikin sa'o'i 48.Tushen da aka fitar da takin gargajiya na iya kaiwa ma'auni mara lahani.A cikin aikin jiyya, babu zubar da ruwa da sharar gida, kuma ana samun gurɓataccen gurɓataccen abu da gaske.
Za a iya amfani da kayan aikin tanki na haƙar da takin zamani wajen sarrafa sharar gida kamar takin alade, taki kaji, taki saniya, takin tumaki, ragowar naman kaza, ragowar magungunan gargajiyar kasar Sin, bambaro, da dai sauransu, kuma za a iya kammala aikin jiyya mara lahani. 10 hours, mamaye wani karamin yanki (na'urar fermentation kawai ya rufe wani yanki na 10-30 murabba'in mita), babu gurbatawa (rufe fermentation), gaba daya ya kashe qwai na cututtuka da kwari (za a iya daidaita su zuwa 80-110 ℃ high zafin jiki). , shi ne mafi dace da sararin adadin kiwo Enterprises da muhalli aikin noma gane amfani da sharar gida manufa zabi.Za mu iya siffanta 5-150m³ fermenters tare da daban-daban capacities da daban-daban siffofin (a kwance da kuma a tsaye) bisa ga abokin ciniki bukatun.A yayin aiwatar da fermentation, iska, sarrafa zafin jiki, motsawa, da deodorization, ana amfani da na'urar fitarwa mai huhu don fitar da kayan cikin sauri lokacin fitarwa.Ana sarrafa dukkan tsari ta atomatik ba tare da aikin hannu ba.
Wadannan su ne matakan yadda kayan aikin fermenter na takin zamani ke ba da takin kaji:
1.Tsarin taki na kiwon kaji: Gyaran taki ta hanyar bushewa da kuma tantancewa don rage ruwa da kazanta a cikin taki.
2.Adding microbial Starter: Ƙara adadin da ya dace na ƙananan ƙwayoyin cuta zuwa feces don inganta tsarin fermentation.
3.Hadawa da dumama: Ana gauraya taki da mafarin da aka riga aka yi da shi kuma ana haɗe su a babban zafin jiki.Ana haifar da zafi a lokacin fermentation, don haka zafi yana buƙatar ƙara yawan zafi don kula da yawan zafin jiki.
4.Control zafin jiki da zafi: Kullum magana, zafin jiki ya kamata a sarrafa tsakanin 60-70 ° C, kuma zafi ya kamata a sarrafa sama da 60%.
5.Fermentation lokaci: The fermentation lokaci ya kamata a ƙayyade bisa ga adadin taki da kuma adadin Starter.Gabaɗaya magana, lokacin fermentation yana ɗaukar kwanaki 3-6.
6.Cooling da ajiya: Bayan an gama fermentation, ana sanyaya takin gargajiya kuma ana adana shi.Lokacin adanawa, ya kamata a sanya shi a wuri mai kyau don guje wa danshi da lalacewa.
Ya kamata a lura cewa ƙayyadaddun matakai da sigogi na kayan aikin tankin fermentation na takin gargajiya don fermenting kaji da taki ya kamata a daidaita su daidai da takamaiman yanayin don tabbatar da tasirin fermentation da aminci.Har ila yau, ya kamata a mai da hankali kan tsafta da kare muhalli yayin aikin haifuwa don guje wa gurɓata yanayi.Bayan an haxa takin tare da tace takin, ana tace takin da suka cancanta don haxawa, auna awo, murkushewa, da tantancewa.Bayan shigar da samfurin da aka gama, ana duba shi kuma a tattara shi, kuma yana iya zaɓar shigar da tsarin samar da granulation da takin gargajiya.
Lokacin aikawa: Afrilu-04-2023
