Spray dryers are commonly used equipment in the food industry, and regular cleaning and maintenance are essential in order to maintain their efficient operation and product quality. Just as the human body needs to be kept clean on a regular basis, every part of the device, including the nozzles, needs to be cared for.
As an important part of the spray dryer, the cleanliness of the nozzle directly affects the quality of the product and the efficiency of production. It is like a guardian, silently guarding the inlet and outlet of the liquid to ensure the purity and safety of the product. In order to keep the nozzle running properly, we need to perform a thorough cleaning after each product change or after the equipment has been out of operation for more than 24 hours.
When preparing the samples, we need to use a homogenizer for pre-treatment and ensure that the filtered feed is homogeneous and fine. If the molecular level of the raw material is large, we can choose the appropriate diameter nozzle according to the actual needs, such as: 4 or 20 mm.
It is important to note that the size of the nozzle is not directly related to the size of the particles ejected. Based on industry standards and our practical experience, 0The 7 mm nozzle is the most commonly used size, and about 98% of users will choose this size.
After completing the preparation of the sample, we can safely remove the nozzle for **cleaning. For Chinese medicinal liquids with high viscosity, we can even soak the nozzle in water for thorough cleaning. After the cleaning is completed, we do not need to put the nozzle into the oven to dry, but can directly heat it and sample it with water for drying.
Through these simple steps and precautions, we can ensure that the nozzle of the condiment spray dryer is always in the best condition, providing a strong guarantee for the production of high-quality products.