The longrui technical engineer tells you that if the bottle and mold are not matched or the bottle can be discerned, the pressure on the blower is checked. (General pressure is about 2.0-3.0MPA). If the pressure is normal, check if the exhaust structure of the mold is open. Check the temperature is normal. If it is not properly adjusted to the proper temperature.
The above said that the bottle is good or bad, what if it bursts? Check the setting of the exhaust time. If the exhaust setting is normal, it will be judged to be the malfunction of the exhaust valve by simply blowing the blower every time. Please open the exhaust valve to check the condition of the spring case seal. Another phenomenon of this kind of failure is that there is a sound that is not clean.) The best way is to change one.
If the tube blank turns white when it is baked, the temperature is lowered or the number of revolutions is increased. If the tube blank is baked without whitish and the bottle is blown out to whitish, the temperature is low, just the opposite.
What should I do if there is excess meat after the bottle is ready? Mainly the bottle mouth and the bottom of the bottle, if there is residual meat at the bottom of the bottle, mainly because the bottom temperature is low and the temperature of the bottle mouth is high, please lower the temperature of the bottle mouth and raise the temperature of the bottom of the bottle. Or reduce the delay blowing time appropriately. There is excess meat in the mouth of the bottle. This problem is exactly the opposite of the rest of the bottle.
After the bottle is formed, the thickness of the bottle is thin and sometimes the bottom of the bottle is not in the center. It should be checked whether the eccentricity of the tube blank is acceptable. Adjust the stretch rod to the center of the bottom of the mold. Appropriately increase the blowing time after adjustment.