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Modernization of flour screening machine MPM-800

  • Added: 15.11.2016
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Description of the flour sieve design. The flour sieve consists of a drive device 3, a feeder screw 9, a screening head 13, a platform 25, a loading hopper 19 and a discharge tray 12 with a magnetic trap 11. Drive consists of explosion-proof electric motor and two V-belt gears that drive screw with screen and impeller in hopper. The loading hopper has a safety grate 20 that prevents foreign objects from entering the flour, an impeller that supplies flour to a vertical pipe and a lifting mechanism for supplying bags of flour. The platform is made of cast iron, inside it there is a transfer device consisting of two lowering V-belt gears 4 and 6. Next to the electric motor 3, a hollow stand (pipe) 8 is fixed on the platform, inside of which an auger feeder 9 rotates, supplying product to the screening head through the hole 10. Inside the vertical pipe 8 there is an auger which supplies flour to the screening head of the machine. The screening head 13 is the main unit of the machine, it consists of a working chamber 23, a rotating cylindrical screen 17 with scrapers 18, fixed on the upper arm of the feeder screw, and a cross 15 with loosening knives 16 attached to it. Cover 14 with rubber gasket and hinged fastening bolt 22 is installed on top. Discharge tray of screening head has magnetic trap for removal of magnetic impurities from flour and easy-to-peel hose from dense fabric, which prevents spray of flour when it leaves the machine and enters container. To start the machine, a magnetic starter and a circuit breaker and control buttons are installed. A loading hopper 19 is mounted on the platform adjacent to the pipe, having a safety grid 20 and a hand lift-tipping device 24 for loading the hopper with flour. Impeller 21 is arranged at bin bottom. The machine is equipped with screening drums with screens No. 1.4 and 1.6.

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Additional information



1 Purpose and application of flour screening machine

2 Description of design and operating principle of flour sieve

3 Technical characteristics

4 Design and calculation of flour sieve drive

4.1. Development of the drive design

4.2. Kinematic calculation of the drive

4.3. Calculation of drive elements

5 Design development and screw calculation

5.1. Screw calculation

5.2. Screw Strength Calculations

5.3. Screw fabrication

6 Occupational and environmental protection


List of literature used


Flour, sugar, cereals and other loose products are supplied to food enterprises in various containers - bags, cardboard boxes, etc., which leads to their clogging with mechanical impurities .

Before directly using flour, even the highest grade, you need to take care to improve its quality. The flour may contain metal impurities and other foreign particles; in addition, falling into bags during packing and long being in them, the flour is strongly compressed and ceases to be sufficiently saturated with oxygen. This greatly affects the quality of the final product, since undesirable impurities are very harmful and significantly degrade the quality of bakery products, and the loss of such an important property of flour as oxygen saturation leads to the product eventually becoming not sufficiently soft and lush.

It is known that the taste, color and nutritional value of bakery and confectionery products depends on the quality of flour. There are several varieties of flour: wheat, rye, corn, barley, etc. In order for the flour to be used in the preparation, it must be processed, because at first it contains various impurities that should not get into the product. In order for bakery products to have impeccable quality and taste, many bakeries use flour seeders. Today, manufacturers offer various types of productivity and sifting machines: vibration and centrifugal. The principle of operation of the vibration type flour sieve is the vibration of the screen, through which flour is passed in portions. The principle of operation of the centrifugal type flour sifter with screw feed is that the flour is filled into the hopper, fed to the screen with a screw screw and sieved. Due to this, ventilation, removal of moisture and screening of flour, as well as its mixing, loosening and saturation with oxygen, occurs. Metal particles are removed by means of a magnetic system of metal collectors. Modern flour sifters are very simple and reliable to use. They are made of stainless metal and silk fibers, easily move by wheels and therefore can be placed anywhere in the production room.

Flour sifter is designed not only to improve the quality of flour, but also to accelerate the cooking process, as it can work continuously and process large volumes of flour.

Flour screening machines are an integral part of equipment in catering places, bakery and confectionery enterprises. Its main purpose: sifting, loosening and aeration of flour. The machine, equipped with the necessary brushes, sieves, magnets, saves the flour from harmful impurities, saturates it with oxygen, thereby improving the quality of the product.

In this course project, the MPM800 flour screening machine will be modernized in order to increase its productivity.

Purpose and application of flour screening machine

Sievers are used to mechanize the process of separating foreign impurities (mechanical and organic) from bulk products in confectionery, flour and hot shops, as well as in specialized enterprises - pancake, dumpling, jam, pie, etc. Flour is sieved both for separation of mechanical impurities, and for loosening and saturation of it with air, which ensure normal life activity of yeast during dough fermentation. Dough kneaded from such flour gives a larger solder, and the finished products are more magnificent.

As a result of sieving, the product is divided into two fractions: a passage with particle sizes less than the holes of the sieve (passes through them) and a non-sieve or discharge - with particle sizes more than the holes of the sieve (remains on the surface of the sieve).

The working tools of the sievers are screens of various designs, made, most often, of metal grids. Depending on the screen design, sieves are divided into two groups:

with cylindrical screens (fixed and rotating);

with flat vibration sieves.

With fixed sieves, sieves have special drivers.

For high-grade flour, sieves with cells measuring 1.4 mm are used, the first - 1.6 mm.

There are two types of flour sifters:


Vibration-type flour sifters are designed for sifting flour and cleaning from foreign impurities using magnetic traps, and also serve for loosening and aeration of flour (oxygen saturation), which contributes to better fermentation of dough. Flour sowing agent can be used in catering, bakery and confectionery industries. The principle of operation of the vibration type flour sieve is the vibration of the screen, through which flour is passed in portions.

centrifugal with screw feed

The principle of operation of the centrifugal type flour sifter with screw feed is that the flour is filled into the hopper, fed to the screen with a screw screw and sieved. Due to this, ventilation, removal of moisture and screening of flour, as well as its mixing, loosening and saturation with oxygen, occurs.

To remove metal particles from flour, a metal trapping system is used, consisting of a set of magnetic arcs with a cross section of a strip of 48 x 12 mm. The maximum carrying capacity of magnets is 12 kg, the minimum - 8 kg. Once every 1015 days, these indicators are checked, and arcs are magnetized when load capacity decreases.

When choosing a specific sifter model, it should be borne in mind that most of them have high productivity, which is in demand only at factories-procurement and bakery enterprises (over 300 kg/h). So, the PVG600M vibration sieve and the PM900M4 centrifugal (with a cylindrical rotating sieve), manufactured by Voskhod (Russia), allow you to sift 600 and 900 kg/h respectively (by flour).

Sifters MPM800 and MS24300 to universal drive PG0.6 and small-sized sifter MPMB300 were widely used at catering enterprises.

At food and catering enterprises, other machines are used in confectionery shops. They are similar, but the difference is that due to modernization, the productivity of products is increased, economic indicators are improved, and the duration and reliability of the machine are increased.

In the bakery industry, various sieves with a horizontal sieve are used to sift both flour and sugar sand.


The improvement of equipment should ensure not only the growth of labor productivity and its facilitation, but also the reduction of labor costs per unit of production when using new machines and mechanisms. In other words, new equipment will only be effective if the cost of public labor for its creation and use requires less labor saved by the use of this new equipment. In the end, the economic essence of improving machines and mechanisms lies in reducing the cost per unit produced using new equipment.

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