Mixing is where uniformity is won. A horizontal ribbon or paddle mixer needs three to five minutes per batch to reach a coefficient of variation below five percent — under-mix and the pellets vary from bag to bag, over-mix and you waste power and time. Then comes the press itself. A flat die or ring die pellet mill takes the mixed meal at 12–16 percent moisture and pushes it through the die; die hole diameter and compression ratio decide whether you make 2 mm chick crumbles or 8 mm cattle pellets.
Hot, soft pellets leaving the die must be cooled before storage. A counter-flow cooler brings them to within five degrees of room temperature, and the screener behind it removes fines and returns them to the mill. Packing closes the line: weighed, sewn, stacked, out the door.
The sizing rule is simple. The pellet mill sets the line capacity; the hammer mill should be 20 to 30 percent larger so it can fill the buffer bin without stopping; and the buffer should hold 20 to 30 minutes of press throughput. That is why a line sold as "one ton per hour" may have a 1.2 t/h grinder and a 700 litre bin. Tell us your raw material, pellet size and daily tonnage — WhatsApp +8613526462915 — and we will send a station-by-station layout with prices.
