Anderol® Specialty Lubricants’ Post

Why does the oil cake turn into powder/unsharpen? 1.  Check whether the materials are too dry. (It contains the raw materials themselves are too dry or the raw materials are fried for too long or the temperature is too high) 2.  Insufficient pressure on the equipment itself or a low oil production rate may also lead to problems. If this happens, you can try to adjust the pressure of the machine, or appropriately adjust the oil processing method to increase the oil yield and make oil cakes turn to normal,  #qingjiangoilpressmachine #screwoilpress #sprialoilpress #coldpress #hotpress #oilmill #oilextraction #coconutoilpress #copraoilpress #groundnutsoilpress #palmkernaloilpress #sunfloweroilpress #cornoilpress

Our greases and lubricants cover equipment from many industries, including the ones shown in the illustration here. From nuts and bolts to ovens in bakeries and electric motors, these greases contain many properties that help contribute to seamless operations. #Lubricants #grease #electric #machine #industry

Why are thickeners added to grease? ⚙️ The thickening agent (thickener) holds the grease's lubricating fluid in place. Thickeners also determine grease's consistency, structure, and performance properties. There are 6 types of thickeners, and all of them serve different purposes! 🧴 Do you know which one to select for your application? If not, keep reading to learn more! 👀 Download our lubricant & grease buying guide to make informed decisions when choosing the perfect grease or lubricant for your application! 👉🏼https://lnkd.in/dgyDiBMd #GreaseAndLubricant #Maintenance #MaintenanceSolutions #Thickener

Our Story | The Olive Press To create our olive oils, we prioritize freshness and quality by pressing our olives immediately. We employ advanced technology, including an ALFA LAVAL press and stainless steel storage tanks, to maintain an optimal production environment. 🫒 Cleaning the Olives– Olives are washed to remove any impurities, such as leaves and twigs. 🫒 Crushing the Olives– The olives are crushed into a paste, which facilitates the release of oil. 🫒 Malaxing the Paste– The paste is mixed in a temperature-controlled malaxer to allow small oil droplets to combine into larger ones. This ensures the production of cold-extracted extra virgin olive oil. 🫒 Separating Oil from Water and Solids – Centrifugation is used to separate the oil from other components of the olive. A two-stage decanter and a separator are employed for this purpose. 🫒 Storage- The oil is stored in stainless steel tanks, ensuring any remaining sediment and water are separated. It can be filtered and topped with nitrogen to prevent oxidation. https://lnkd.in/dbrCN5cX #DeRusticaOliveEstate #OurStory #OlivePress

Even if extraction is not your daily "bread 'n butter", you may have noticed how the external edge of the hoods protrudes a few more centimetres from the edge of the cooking line. This overhang has a practical reason, as it is easy to imagine: it helps to capture cooking vapours and fumes more efficiently. The edge must obviously be positioned according to the type of hood: on three sides in the case of a wall hood, only at the front in the case of a hood with lateral bulkheads, or on all 4 sides in the case of a central hood. How long the overhang should be, it's a rather tricky question. First of all, it is always necessary to consult the relevant regulations. These always give a certain "room" for manoeuvre, for which we recommend contacting an expert in the field of extraction in the catering sector. Let's say that, in general, the minimum overhang on which we at Aluminox work is normally 200mm on the perimeter parts. It can be between 400mm and 600mm (front overhang) in the case of convection ovens or dishwashers, to better capture vapours or fumes, when the doors of such equipment are opened. Also as it comes to compensation hoods, a greater overhang could be advisable: the continuous movement of the air, sucked in and reintroduced, could in fact "disturb" the vertical ascension of the fumes. A greater overflow would help in this sense. Last, but not least: the overhang also depends on the height of the hood. Now, there are, also for this aspect, different regulations depending on the location (or the type of cooking).  The general rule says: the higher the hood, the greater the overhang must be.  The reason is simple, although not obvious: the more the fumes have to travel, the greater the risk that they disperse. But it's a general rule, As I said. Just like the others above. Our advice is to rely on experts when it comes to extraction.  And ask for a Premium quality hood. That's right, Aluminox! #cateringequipment #foodserviceequipment #hvac #aluminoxacademyen

Stay cool this summer with our Aftercooler! Designed for high efficiency removal of moisture, resulting in cool, clean and dry compressed air for use in abrasive blasting equipment. If your blasting operation or jobsite is in a region where there is not a big difference in the daily high and low temperatures, an aftercooler may be sufficient to handle the moisture in your blast system. Note: sodium bicarbonate (baking soda) applications most often require the additional drying capabilities of an air dryer for best performance.

Why is it important to have a fully functioning raw meal blending silo for the stability of the kiln?Most times the importance of the raw meal blending silo is overlooked.To fully answer the question above,let's look at how the high mill product lime Cao or lime saturation factor(LSF) in raw meal may affect the kiln when the blending Silo has the following issues: -No proper sequence in material extraction is functional. -To much build-up of dead material in the silo. -Blending silo has no proper distribution of the material to air slides at silo top. If this issues are present in the case of high mill product lime Cao or LSF at any given time,The high LSf appears soon in the kiln feed and disturbs kiln operations,resulting in high Free lime in clinker.Hence, to avoid kiln disturbances periodic silo cleaning and thoroughly maintenance (1-2 yearly) is recommended. #WeareChilangaCement #Buildingtomorrowtoday #QualityControl #ChemicalEngineer

Peristaltic pumps are simple in design but effective in the brewing process. An advantage of using peristaltic hose pumps in the brewing industry lies in their hygienic functionality—only the hose or tube interacts with the product. This not only upholds the product's integrity but also mitigates the risk of cross-contamination. These pumps provide a gentle, low-shear pumping action, making them well suited for handling viscous fluids. Within the brewing process, these pumps also prove well-matched to the 'bubbly' characteristics of yeast. Find our more about pumps for the brewing industry here: https://lnkd.in/eC4JmG_H #verder #verderliquids #verderflex #brewing #peristalticpumps

Is your pump struggling with viscous or difficult-to-move media? Are you constantly facing valve or seal issues? Pumping concrete or other challenging materials doesn’t have to be difficult—if your pump has the right features. A Ragazzini hose pump, free from seals and valves that clog and with no moving parts in contact with the media, could be your solution. With a Ragazzini peristaltic pump, you can expect reliable performance, reduced operating costs, and enhanced operator safety for years to come. https://lnkd.in/gE5VQcQt #hydroinnovations #pumps #pumping #ragazzinipumps #ragazzini #hosepump #winery #peristalticpump #transferpumps #sustainability #movingliqiuid #transfergrout #pumpcement

Dry extrusion is the next evolution in oilseed extraction preparation. Anderson offers the only dry extruder equipped with a drainage cage to process oilseeds with 30% or more fat by weight, like flaxseed. The machine combines size reduction, cooking, drying, and pre-pressing in a single operation. After processing, the oilseed is in the optimal state for a screw press to recover the balance of the oil.