The gluten machine should be installed horizontally on the concrete foundation and tighten the anchor bolts. For the double-reduced machine, the coaxiality of the reducer and the spiral shaft should be adjusted. The radial offset of the two axes of the cross slider coupling is <mm, and the deflection angle is 30′. The rotation directions of the two shafts are opposite. Before starting the machine, you should first check whether each rotating part is flexible and there is no jamming phenomenon, whether the discharge port is closed, and then start the machine, add water and feed. 500 type each time to add 20 bags of flour (500 kg), the amount of water is generally 1/2 of the weight of flour, the dough made of soft wheat flour is easy to break and tear, so less water should be added, and the water temperature must be around 20℃. Depending on the water quality, sometimes about 0.5% of salt can be added to promote the formation of gluten. The specific operation is as follows: add water to the same height as the protruding point in the middle of the double helix. When using it for the first time, put less water, the horizontal plane is not up to the protruding point of the double helix, and there is a lack of 3mm, so as to leave space for later operation. After water is added, 20 bags of noodles are put in, each bag is 25 kg, the spiral is turned on and turned forward 5-8 times, stopped and started, and then turned backward 5-8 times, and the noodles are mixed evenly. The dough turns in the direction of the motor, and the dough is turned over. When the dough surface is smooth, stop for about 5 minutes and let the dough return to the other end by itself. After the dough returns to its position, add the first water, add water 100mm away from the upper mouth of the gluten machine, turn on the double spiral to one end and run 5-6 times, stop and run in the opposite direction, run 4-5 times in this way, let the dough concentrate in the direction of the motor, stop the machine to release the first starch slurry, note that the first operation time cannot be too long, too long will wash the gluten away, so 4-5 times of slurry release, the gluten machine itself forms a gluten group, and the last time is to push the gluten in the direction of the motor, and stop the machine after the starch slurry is released. Open the hand wheel of the gluten machine, open the discharge port, let the double spiral run toward the outlet, and push the gluten out of the machine outlet through the spiral. When the machine is used normally, it takes about one hour from mixing the dough to washing the dough. In order to gain operating experience and methods, the first few times will take a little longer. When mixing the dough, observe the ratio of flour to water. If the flour is too dry, add a small amount of water immediately. The dough should not be too hard, as it will affect the gluten yield. It is also not good if it is too soft, as it will affect the starch yield. After several operations, keep a record so that you can master the operating methods. A large number of water molecules penetrate into the protein particles and combine with the gluten network, making the dough have good elasticity and scalability. Generally, the dough is completed when the surface is shiny, bubbling, and not sticky. The dough should be left for several minutes after mixing to increase its strength (the length of time should be controlled according to the climate). After the starch slurry is drained, the gluten is discharged.