Technical Feature: 1-Adopted three cone angle technology The first cone angle can press the cake, and make the water out. The second cone angle can remove the water, and discharge the water on the surface of cake. The third cone angle is used to buffer the cake and discharge the cake. This technology can avoid the cake blocking, they use this technology for protein separation, can make the dryer cake, and clear liquid. 2-Specified screw dynamic balance device It can make the three-side dynamic balance, and can make a high rotary speed dynamic balance. This way can modify the deflection of the screw, to increase the screw stability. www.eastvalcan.com