The organic fertilizer production line with an annual output of 50000 tons involves large-scale production operations, and the choice of fermentation process directly affects production efficiency, cost control, and product quality. The following is an organic fertilizer fermentation process suitable for large-scale production - the stack fermentation method, which is widely used in organic fertilizer production lines with high annual output:

Strip stack fermentation process flow

1. Raw material preparation

Collect organic waste such as livestock manure, crop straw, kitchen waste, etc. as raw materials. The raw materials need to undergo preliminary crushing and mixing to ensure uniform texture and appropriate C/N ratio. Generally, the C/N ratio should be between 20:1 and 30:1 to promote microbial activity and fermentation efficiency.

2. Stacking of stacks

Stack the prepared raw materials into long strip-shaped stacks at specific heights and widths. The height of the stack generally does not exceed 2 meters, the width is about 3-4 meters, and the length depends on the site conditions and can be very long. Lay a breathable cushion layer or set up drainage ditches at the bottom of the stack to facilitate air circulation and discharge excess moisture.

3. Fermentation start-up

Spray an appropriate amount of water on the surface of the stack to adjust the humidity of the raw materials to about 50% -60%, and then spread an appropriate amount of fermentation bacteria or activators to accelerate the fermentation process. Fermentation strains mainly include thermophilic bacteria, thermophilic bacteria, and fungi, which can rapidly reproduce under suitable conditions, decompose organic matter, and release heat.

4. Temperature monitoring and overturning

In the early stage of fermentation, the internal temperature of the heap will gradually increase, reaching 55 ° C to 65 ° C. Microbial activity is most vigorous, and this temperature range should be maintained for at least 7 days to ensure the complete killing of potential pathogens and parasite eggs. During this period, it is necessary to regularly use a fermentation turning machine to turn over the stacks to ensure sufficient oxygen supply, promote microbial metabolic activity, and also help achieve uniform distribution of temperature and humidity.

5. Maturity management

When the temperature at the center of the stack begins to decrease, it indicates the end of primary fermentation and the entry into the maturation period. At this point, the flipping frequency should be appropriately reduced to allow residual microorganisms to continue slowly decomposing recalcitrant organic matter until the color of the raw materials becomes darker, there is no obvious odor, and the texture is soft, indicating that fermentation has been completed.

6. Post processing

The fermented and matured raw materials need to be further dried or air dried to remove excess moisture, and then screened to remove coarse impurities, preparing for subsequent processes such as granulation and mixing.

7. Quality inspection and finished product packaging

Finally, quality inspection should be conducted on the finished organic fertilizer, including testing whether its organic matter content, total nitrogen, total phosphorus, total potassium and other indicators meet national standards. After passing the inspection, use a packaging machine for quantitative packaging, and it can be put on the market for sale.

summary

The stack fermentation process is particularly suitable for large-scale organic fertilizer production lines due to its small footprint, relatively low investment, and ease of scalability. By precisely controlling the raw material ratio, fermentation conditions, and post-processing procedures, the efficient operation and product quality of the 50000 ton organic fertilizer production line can be effectively guaranteed. However, in practical operation, it is necessary to flexibly adjust the process parameters according to the season, weather, and raw material characteristics to achieve the optimal fermentation effect.