Blogs Accueil » Général » 40th Anniversary of the Release of the Oscillating Paddy Husker “Rice Master”
40th Anniversary of the Release of the Oscillating Paddy Husker \u201cRice Master\u201d
    • Dernière mise à jour 26 septembre 2018
    • 0 commentaire , 447 vues, 0 comme

More from gong liang

  • Some Information about the Rice Whitener Machinehitener Machine
    0 commentaire , 0 comme
  • Paddy Husker Should Be Regularly Maintained
    0 commentaire , 0 comme
  • Paddy Husker
    0 commentaire , 0 comme

Related Blogs

  • Lucky Jet \u043e\u0442 1win
    0 commentaire , 0 comme
  • The primary characteristic of this solid formation
    0 commentaire , 0 comme
  • Exploring the Opportunities: Test and Tag Franchise for Sale in NZ
    0 commentaire , 0 comme

Les archives

Partage Social

40th Anniversary of the Release of the Oscillating Paddy Husker “Rice Master”

Posté par gong liang     26 septembre 2018    

Corps

The mechanization of Paddy Husker(LIANGGONG) was developed through individual processes: paddy husker (stripping the husk on paddy), husk aspiration (winnowing the husk from brown rice), and paddy separator (separating brown rice from paddy). In the 1930’s, a paddy husker that combined those processes was first developed. In 1960’s, the gravity flow type paddy husker which uses two rubber rolls for paddy husking and slanted screens which use piano wires for paddy separating was mainstream. However, it was so difficult to adjust the machine, skills competitions were held at that time.

In 1959, Satake developed the revolutionary oscillating separator. The indented plates separate paddy and brown rice by their difference in specific gravity, friction coefficient and size. The Farmers’ Oscillating Paddy Husker “Rice Master (SPS type)” incorporated this oscillating separation, and was first launched in 1974. The price was about twice that of other companies’ machines using piano wires, but sales steadily increased until it achieved widespread adoption.

Click Paddy Separator to learn about more information.

commentaires

0 commentaire