Why Choose Steel Silo to Store Flour?

Introduction of Flour

Flour is a powder made by grinding raw grains, roots, beans, nuts or seeds. Flour is used to make many different foods. Grain flour, especially wheat flour, is the main ingredient in bread, noodles, steamed buns, etc., and is a staple food in many cultures. As an indispensable food, the storage of flour has attracted the attention of many people, especially flour processing manufacturers, food factory manufacturers and large suppliers. Flour stored in traditional bags is prone to moisture and insects when stored improperly, which seriously endangers the interests of many manufacturers. Therefore, many manufacturers choose steel silos to store flour.

Reasons to Choose Steel Silos For Flour Storage

Flour should be stored in a ventilated place with low humidity. The ideal storage temperature is 18°C-24°C to keep the environment clean and reduce the breeding of pests and the reproduction of microorganisms. The use of steel silos to store flour can provide long-term mechanical ventilation and provide dry and closed conditions, and strict dust removal, explosion-proof and other measures can achieve the ideal state of flour storage. At the same time, the use of steel silos to store flour can also improve work efficiency, standardize work processes, improve enterprise management levels, ensure flour storage, and reduce labor input.

1.The overall performance of steel silo is good, and the service life is longer, far exceeding the service life of other silos;

2.The steel silo has good airtight performance and wide application; the construction period is short and the cost is low;

3.The steel silo occupies a small area and is easy to manage. Large reserves, low investment, short construction period, less land occupation and high degree of automation.

Features of SRON Flour Silo
Flour silos are mainly used in wheat flour processing plants to store processed flour, wheat flour, etc., and have effective dust collection, discharging systems, and bagging systems.

1. Due to the particularity of the material, the capacity of the flour silo is limited. The silo has a large height-to-diameter ratio and a small footprint. It is generally built indoors. It uses pneumatic transmission to feed and vibrates to unload.

2. The steel silo requires strict dust removal, explosion-proof, fire-proof, anti-caking, wall-hanging and other measures.

3. The flour silo requires short storage time and fast turnover period.

4. SRON silo system is controlled by a computer management system; it realizes modern management and has the characteristics of high automation, high efficiency, and quick returns.

Key Points For Flour Storage:
Good ventilation. Flour maturation requires a lot of air flow, which is the respiration of flour, so there must be air flow available. Freshly ground flour matures gradually during storage, expelling a lot of heat and moisture. A good ventilation environment can accelerate heat dissipation and water vapor discharge, and prevent flour from heating, agglomerating, and mold.
The environment is dry and not humid. When storing, pay attention to the humidity of steel silo, because flour has strong hygroscopicity and poor thermal conductivity, and when the moisture content of flour is high, it is easy to deteriorate and moldy. The ideal humidity for storage is 60%.
Ideal Temperature. The ripening of flour is inseparable from the appropriate temperature, the higher the temperature, the faster the ripening. However, if the temperature is too high, it will affect the quality of the flour and shorten the shelf life of the flour. Therefore, the ideal temperature of flour silo should be controlled between 18°C and 24°C.
The environment is clean. Flour is a finished grain that can be eaten directly. It is easy to attract rodents, ants and insects. Keeping the environment clean can help reduce the pollution of pests and microorganisms. Use a vacuum cleaner as much as possible to avoid raising dust on the ground.

Selection of the Bottom of the Flour Silo
In the grain field, there are various flour silos, but the bottom of one of the main structures is basically conical rather than flat, so why is the bottom of the flour silo conical?
The conical silo bottom can increase the bottom area of the flour silo, thereby reducing the pressure on the bottom area of the powder material, and flat bottom silo has caused some troubles for discharging, but conical silo bottom can solve the difficulty of discharging. The study suggests that flour silo, especially the silo for storing powder materials, is more reasonable to replace the traditional flat bottom with a conical bottom. The conical silo bottom can save a certain amount of silo construction cost, because the conical silo bottom of the flour silo is made of concrete, which can replace part of the steel plate, thus saving a certain amount of steel plates. We all know that the cost of the steel plate of the flour silo is higher than that of concrete, so it is feasible to change the bottom of the flour silo from flat to conical.