Commercial Ramen Making Machine
Product Overview
1.Bionic stirring, fine mixing of water and flour, even fusion, improve starch viscosity, and enhance dough toughness.
2.Multiple wake-up, stimulate protein in dough, enhance dough elasticity.
3.One-button preset, bionic kneading, repeated rolling and compounding of dough sheets.
4.Full-process intelligent control, bionic hand rolling, elastic rolling of dough, gluten in flour forms a three-dimensional network structure, excellent taste.
5.Five pressing and three aging, traditional handmade noodle making skills, make the king of ramen.
Equipment parameters
|
Capcity |
Mixing machine capaciry |
Machien weight |
Power |
Dimension |
Roller size |
Power supply |
|
200~250 servings/hour |
10 kg/batch |
270 kg |
0.9 kw |
1110*650*1100mm |
Diameter：163mm Width: 210mm |
220V 50Hz |
Product Layout
|
Dusting section
|
|
Dough belt reel
|
|
Cutting section
|
|
Pressing section
|
|
Dough storage
|
|
Dough mixing section
|
Technological process
Dough mixing
Dough aging
Dough Pressing
Dough rolling
Cutting
Product Feature
01
Intelligent control
02
One-button setting
03
High-integrated
04
1m³ Noodle shop
Introduction to Core Equipment
Dough mixing section
The mechanical structure design follows the "artificial imitation" characteristics. In the dough kneading process, the stirring rod is constructed like a finger, making a stirring action similar to that of a human, so that it can stir quickly and evenly, allowing the water and dough to fully blend.
The dough kneading process takes 5 minutes, and 15 kg of dough is kneaded each time. Water is added twice, and the first time the water is added and stirred for 3 minutes, so that the flour and the solution are combined and the dough is kneaded continuously to begin to produce gluten tissue.
After the second water addition, the small particles begin to stick together and become larger. The stirring time at this stage is 2 minutes. This can avoid damage to the dough and make the dough continue to reach the best state of loose particles, uniform particle size, uniform color, full toughness, hand-held into a ball, and lightly rubbed into particles.
Dough pressing section
High chromium alloy rollers are used for rolling, which have high hardness and finish, long service life and better rolling effect.
The tooth gauge distance adjustment adopts a digital display handwheel, which is more convenient to use.
Cutting section
The shredder can quickly cut various types of noodles using different width specifications.
Product Overview
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Fresh noodle shop |
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Noodle shop
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| Canteens
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Chain restaurants
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Super market
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Fresh noodle shop |
The HICOCA bionic udon noodle machine is highly integrated, only takes up 1㎡ of floor space, is easy to operate, highly efficient, and can make 300 servings of noodles per hour. It is a real "one square meter" noodle shop.
The bionic udon noodle machine has a wide range of application scenarios, including noodle shops, canteen group meals, chain restaurants, etc. For noodle shops, this equipment can help you open a shop and start a business. Even if you don't know how to make noodles, you can open a noodle shop. For canteen group meals, employees can also experience the food of "high-end noodle shops" in the restaurant, allowing consumers to enjoy the master-level "hand-rolled noodles" that are freshly made and eaten, with a chewy texture and rich noodle aroma.
