Fresh wet noodle intelligent production line
Product Overview
1. Brand-new noodle making process: the original continuous calendering mechanism of dough sheet and dough flocculent composite forms a layered gluten network. After roller aging, the noodle flocculent is continuously calendered to form a fresh wet noodle with more elasticity, chewiness and smoothness.
2. High degree of automation: from the output of dough flocculent by the mixer to the completion of fresh wet noodle packaging, no manual intervention is required, and the whole process is automated.
3. Modular combination of production lines: the production line consists of several functional modules, which can be freely matched according to customer needs and on-site layout, with the lowest cost investment and the most output.
4. Excellent quality: the detection components are all high-quality brands at home and abroad, with high stability and long service life.
Equipment parameters
|
Capacity |
Width of roller |
Power |
Air supply |
Floor space |
|
600kg/hour |
350mm |
35kw |
0.6~0.7Mpa |
37.5m² |
Product Layout
Technological process
Dough mixing
Dough aging
Composite calendering
Aging
Packaging
Cutting
Continuous calendering
Product feature
01
Intelligent control
02
One-button setting
03
High-integrated
04
1m³ Noodle shop
05
Delicate
Introduction to Core Equipment
Vacuum Kneading Machine
Compared with normal pressure dough kneading, vacuum dough kneading has the following advantages:
① Under vacuum conditions, the sprayed water is easily atomized, ensuring the uniformity of water addition;
② Under vacuum conditions, there is no gas in the flour, and water can easily penetrate into the interior, improving the dough kneading effect;
③ The dough made by vacuum dough kneading has a tight structure;
④ The vacuum dough kneading method can increase the amount of water added to the dough;
⑤ Vacuum dough kneading can shorten the maturation time;
⑥ The dough generates less heat and has a low temperature.
Aging and conveying machine
Model: MYMV 7/350
Product feature:
1. The concept of dough aging is introduced into mechanization, and the conveyor belt feeding realizes the first-in-first-out of materials.
2. The fully sealed design is adopted to avoid water loss, achieve moisture retention and heat preservation, make the moisture of the dough balanced, and improve the uniformity of the dough.
3. The dough beating mechanism adopts a spiral beating rod, and the beating speed is synchronized with the conveyor belt speed to ensure uniform feeding of small dough particles and uniform sheeting.
Dough belt and flocculent composite machine
Model: MYMV 7/350
Product feature:
1.The product uses 7 pairs of high-chromium alloy rollers and 7 three-phase variable frequency motors for independent control, with excellent dough pressing effect.
2.The overall V-shaped layout is convenient for hygienic cleaning.
3.Continuous automatic operation realizes the dough belt structure of six layers of dough belt and dough flocculent , making the noodles have the unique effect of smooth outside and soft inside, dense outside and loose inside, smooth and elastic.
4.The key components are all high-quality brands at home and abroad, with high stability and long service life.
Cutting section
·The dough belt is automatically rolled and formed for dough belt aging;
·The dough belt roller is manually wrapped with plastic wrap to prevent moisture from escaping from the outer layer of the dough belt;
·The dough belt itself is used for heat preservation and moisture retention, and the maturation effect is better;
·10 sets of dough belt proofing rollers can be stored.
Stepping noodle lifting machine
·The dough belt is pressed into a fine and thin dough sheet that meets the specified thickness requirements by continuous calendering rollers, forming a more complete gluten network, with a more uniform moisture distribution in the dough belt, and a certain toughness and strength.
·All continuous calendering rollers use independent motor frequency conversion transmission to achieve one-button control. Automatically connect and continue the dough, without manual intervention throughout the process. Through the advanced detection system, controlled by PLC, the tension of the dough belt is automatically adjusted to ensure that the running speed of each roller remains consistent and the dough belt runs continuously and evenly.
·The teeth of the cutter have high meshing accuracy and cut neatly, which can divide the dough into shreds and each shred is clear.
·The appearance of the noodles should be smooth and free of burrs, lumps, and strips. There should be no dough crumbs or residue on the cutting side, which improves the smoothness of the side of the noodles.
Fresh wet noodle packaging machine
1. Dual servo control is adopted, with accurate positioning, good packaging effect, high production efficiency and strong stability;
2. All parameter settings can be adjusted through touch screen input adjustment, and the operation is simple;
3. Unique structural design, small size, light weight, saving space and easy to move;
4. The equipment can simultaneously pack small bags of flour, dumplings, glutinous rice balls, small steamed buns and other foods.
Applied range: Complete the whole process of conveying and plastic bag packaging of fresh wet noodles, dumplings, glutinous rice balls, small steamed buns and other similar products.
