During grain storage, numerous uncertainties may lead to adverse issues.

Especially during summer heatwaves, warehouse temperatures can rise significantly due to prolonged external heat exposure.

To address this, cascade ventilation using centrifugal fan equipment can effectively mitigate widespread grain heating within storage facilities.

Practical application demonstrates that timely implementation of cascade ventilation with centrifugal fans not only effectively lowers grain temperatures, reduces safety risks, and alleviates grain storage challenges,

but also minimizes labor requirements for manual grain surface turning and the dispersed ventilation efforts of single- or multi-duct fans.

In other words, proper equipment utilization ensures food quality while substantially reducing workload.

It's important to note that during summer conditions, both daytime and nighttime temperatures remain relatively high. To ensure effectiveness, it is recommended to initiate operations when warehouse temperatures reach approximately 23°C starting from the first half of June.

This primarily ensures optimal cascading ventilation performance of centrifugal fans; otherwise, grain storage challenges may intensify throughout the summer.

Additionally, as temperatures gradually rise, inspections should be intensified, and the cascade ventilation duration of centrifugal fans should be adjusted appropriately based on actual environmental conditions.

Typically, when the grain temperature at the silo surface reaches around 24°C, short-term cascade mechanical ventilation can be initiated to prevent complications from excessive grain temperatures or adverse weather conditions disrupting operational schedules.

In summary, during hot summers, short-term cascade mechanical ventilation using centrifugal fans can minimize the impact of external high temperatures.

This approach eliminates potential hazards and ensures safe grain storage throughout the summer.

It is important to note that temperature, humidity, and ventilation duration should be reasonably controlled to prevent adverse effects on food quality.