I have been using this type of system for decades with other materials-- Chicken, pork, Fish,etc. This is my first experience in the bakery venue and so far has been very interesting. It seems that we are breaking ground in the Flax / Gluten free arena. I have no problem with other materials- sugar-oats-tapioca- fine flax.
But this ultra fine ground flax is so oily it wants to adhere to any areas in the system that may have a "back eddy" in the flow stream. ie, radius bends- certain spots in the hopper, magnetic boxes , rotary valve, The industry is loaded with information on many materials and solutions to retention problems in this type of system.
Airsweep has just about eliminated the 40-90 lb retention and loss of product in the hopper above the mixer. I have installed clean out fittings in the lines near any 90-45 degree sweeps in the pipes for daily brushing at end of shift.
We have no room for self cleaning rotary valves in the system so I added threaded holes in the output (lower) side of the rotary valve and installed air jets here. These are fired by control outputs to the rotary valve motor. An additional savings of at least 3 man hours a week and 80 - 300 lb loss of product.
I was just reaching out to see if anyone else is dealing with this issue; I have to use all of my experience and all that I can borrow to get the job done at times.
I appreciate the input!