First check the pressure of the blower? (The general ai […]
First check the pressure of the blower? (The general air pressure is about 2.0-3.0MPA). If the pressure is normal, check whether the exhaust structure of the mold is open properly, and then adjust the temperature to a suitable point.
2. What to do when the bottle is blown
Please check the setting of the exhaust time. If the exhaust setting is normal and the explosion sounds as long as the bottle is blown each time, it can be judged that the exhaust valve is faulty. Please open the exhaust valve to check the condition of the spring box seal. (There is also a phenomenon of this failure is that there is a sound of unclean air exhaust). Or replace the exhaust valve. 3.What to do if the bottle is blanched after blowing
If the tube blanks turn white after drying, reduce the temperature or increase the speed. If the tube blank is blanched without blushing, but blown out of the bottle to blush, the temperature is too low. Please increase the temperature or decrease the speed.
4. What to do if there is more meat on the bottom of the bottle after blowing it (usually crescent)
The temperature at the bottom of the bottle is lower and the temperature at the top of the bottle is higher. Please lower the temperature at the top of the bottle and increase the temperature at the bottom of the bottle. Or appropriately reduce the delayed blowing time.
5. What to do if there is meat left on the bottle mouth after blowing the bottle, (generally it ca n’t be opened)
This problem is the exact opposite of the remaining meat at the bottom of the bottle. Please raise the temperature at the mouth of the bottle and lower the temperature at the bottom of the bottle. Properly increase the delayed blowing time.
6. What to do when the bottle is thick and thin (sometimes the bottom of the bottle is not in the center)
The eccentricity of the tube blank should be checked first. The second is to adjust the stretch rod to the center of the bottom of the mold. Increase the delayed air blowing time.