Working Environment Conditions  Ambient Temperature: The optimal fermentation temperature is 15-35°C. If the ambient temperature falls below 5°C (open-air operations in winter), microbial activity decreases significantly. Even with thorough turning, the fermentation cycle will extend by over 50%. It is recommended to use greenhouses for insulation or conduct operations indoors during winter.  Site Levelness: The fermentation tank tracks must be installed horizontally (error ≤3mm/m). If the tracks are tilted or settle unevenly, it will cause equipment movement to stall, uneven turning speed, and a 10%-15% reduction in effective processing capacity.

Equipment Maintenance and Wear Parts Replacement: The core wear-prone components include chain plates, cutter teeth, and bearings. If the cutter teeth wear beyond 5mm or the chain slackens (insufficient tension), it will increase turning resistance and reduce material crushing efficiency. It is recommended to inspect every 50 operating hours and replace promptly when severe wear occurs (post-replacement efficiency can return to the initial state). Lubrication and Cleaning: The transmission system (gears, chains) requires regular lubrication (every 100 operating hours) to prevent dry friction-induced power loss. If material lumps remain in the trough (long-term neglect), they will occupy effective working space and reduce processing capacity per unit time.

Operator Skill and Speed Adjustment: Operators must adjust the walking speed and turning frequency based on the material condition (moisture content, clumping degree). For materials with high moisture content, the walking speed should be reduced (0.8-1.0 m/min) to avoid incomplete turning. Improper speed adjustment may lead to reduced processing capacity or degraded fermentation results.  Fault Handling: If the equipment experiences issues such as jamming or abnormal noises, the operator must promptly stop the machine for inspection. Delayed handling may result in component damage or operational interruptions (a single fault stoppage exceeding 2 hours will affect the fermentation progress for the day).