The uniformity of sugar granules directly affects product quality and market competitiveness. When a sugar-grinding machine exhibits uneven granule size, the following key parameters must be systematically checked:

　　The initial purity and concentration of sugarcane juice or beet juice are fundamental variables in raw material pretreatment. When the impurity content in the raw materials exceeds 0.5%, these impurities can interfere with the crystallization process, leading to variations in particle size. It is recommended to keep the pH of the raw materials within the range of 6.8 to 7.2 and maintain the temperature at 70–75°C before entering the crystallization stage. During the filtration step, it is essential to ensure that the mesh count of the screen matches the particle size of the raw materials; typically, using a stainless steel filter screen with a mesh count of 80–100 is effective for efficiently removing fibrous impurities.

　　The vacuum level in the evaporation tank of the crystallization system must be stabilized within the range of -0.08 to -0.09 MPa. Fluctuations exceeding ±0.01 MPa can lead to inconsistent crystallization rates. The stirring impeller speed is recommended to be set at 25–30 rpm; too high a speed may break the crystal nuclei, while too low a speed could result in local oversaturation. The temperature gradient during crystallization should decrease in steps: initially maintaining a temperature of 68–70℃, and gradually reducing it to 50–55℃ toward the end stage to control the crystal growth rate.

　　The G-value setting of the centrifugal sugar-separating machine directly affects the particle separation performance during the sugar-melting process. For standard granulated sugar, it is recommended to use a centrifugal force of 800–1000G and set the running time between 3 and 5 minutes. The screen vibration frequency should be adjusted to 1200–1500 cycles per minute, and the amplitude should be fine-tuned to 2–3 mm to strike a balance between screening efficiency and particle integrity. After sugar melting, the moisture content of the granulated sugar must be monitored and kept within the range of 0.03% to 0.05%.

　　Key points for equipment maintenance: The clearance between the pressure roller and the die must be calibrated monthly, with a standard clearance of 0.15–0.2 mm. Blade wear exceeding 10% of the original thickness should be promptly replaced. It is recommended to perform preventive maintenance every time 200 tons of sugar products have been produced. Lubricant in the transmission gearbox should be changed every 500 operating hours; using ISO VG68 grade lubricant can help reduce speed fluctuations.

　　For environmental control, it is recommended that the relative humidity in the workshop be kept below 60%, and temperature fluctuations be controlled within ±2℃. Before packaging, granulated sugar must be allowed to equilibrate in an environment at 25–28℃ for at least 4 hours, enabling the syrup on the surface of the granules to fully solidify. The storage area should be protected from direct exposure to strong air currents; it is recommended that the wind speed not exceed 0.5 m/s.

　　When implementing the above-mentioned parameter optimization, it is recommended to first conduct single-factor tests and record data changes, then gradually develop a multi-parameter collaborative control model. Regularly use a laser particle size analyzer to perform spot checks on finished products; if the difference between D90 and D10 exceeds 150 μm, the parameter re-examination procedure must be initiated.