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Place the machine in a room or outdoors that is convenient for operation. First, ground the shell with a wire, and connect the power supply with a transmission line (the thicker and shorter, the better) that is allowed to pass no less than twice the rated current on the nameplate. Note: If the diameter of the transmission line is small, the line loss will be serious, and if the voltage is low, the motor will easily burn.
2. Roasting sesame seeds:
The leaf stems, iron sand, stones and other debris in the sesame seeds must be removed (otherwise the grinding wheel will be damaged, the slurry will be coarse and the oil yield will be reduced). Then rinse it with clean water and bake it according to traditional techniques. When first adding the sesame seeds to the pot, use high heat. After the water smoke in the sesame seeds is released, use a steady fire. Do not stir-fry the sesame seeds until the skin is burnt and the insides are raw (grind the sesame paste and stir-fry until the inside is light yellow and the inside is light yellow. Grind the sesame oil and stir-fry until the sesame seeds are twisted by hand. It is better if the inside is jujube mud color when opened). When the sesame seeds are fried and out of the pot, move quickly to release the heat and smoke from the sesame seeds and sieve them with a No. 1 sieve before use to prevent debris from clogging the feed controller. It is best to fry and grind the fried sesame seeds. If they need to be stored, they should be sealed. Never absorb moisture, otherwise the pulp will be coarse or the pulp will not be ground.
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