The advantages and processing effects of Win Tone's oat processing machine?

　　The advantages and processing effects of Win Tone's oat processing machine?

　　In the grain processing industry, there are many grain processing equipment, such as wheat processing equipment, rice processing equipment, corn processing equipment, millet processing equipment, milling processing equipment, etc., and another type of equipment is oat processing machine. So what are the advantages of oat processing machine in grain processing equipment, and what is the effect of the food processed by the equipment?

　　Advantages of Win Tone's oat processing machine in the grain processing industry:

　　1. The oat processing machinecan automatically and continuously carry out the steps of oat cleaning, stone removal, peeling, grinding and polishing, tableting or milling, the process is very smooth, and the maintenance is also very convenient.

　　2. The processing machine uses energy-saving processing components, which reduces the overall power consumption.

　　3. The oat processing machine uses the technical process of first peeling and then processing, which solves the problem of shells in the traditional process, and the grinding is uniform and easy to process.

　　4. If we want the grain processing equipment we use to play a greater economic value, first of all, we need to strictly control the selection of equipment. For the steel frame structure selected, the performance of our single piece of equipment is good enough, and it is running well. Provide better support for the entire unit.

　　Coarse grain equipment maintenance and management must pay attention

　　The higher the flour processing accuracy of oat processing machine, the greater the loss of vitamins and trace elements. When the flour yield reaches 60%, compared with wheat itself, the loss of B vitamins in flour is about 85%, the loss of vitamin E is about 50%, and the loss of iron, calcium, and zinc exceeds 80%, 50% and 50%, respectively. 8%. Flour processing equipment can make up for the loss by fortifying the nutrients of the flour.