At ten o'clock this morning, the training teacher introduced us to the characteristics and operating procedures of fermentation tanks.
Fermentation tank features:

  1. No excipients required
  2. Not affected by seasons

The intermediate shaft of the fermentation tank plays a conveying role rather than stirring. The tank is divided into five layers. There are 12 mixing blades in the tank. The bottom two layers each have three blades with ventilation holes; the upper three layers each have two blades without ventilation holes. The fermentation period starts at 50°C and lasts about ten days. Use automatic buttering to avoid uneven manual buttering.
I gained a lot from this training. I have a certain understanding of the fermentation tank, not just on the surface, but also have a clearer understanding of its working process.