Fully automatic wonton wrapper production line
Product Overview
1.High degree of automation, improve work quality, save 50% of labor.
2.Fresh noodle production device can be configured to achieve multiple uses of one machine.
3.Modular production line: Each production line consists of several functional modules. Replacing the modules can quickly switch product types, which is safer and more reliable, and more convenient for adjustment and maintenance.
4.Multi-node precision control: Servo and frequency conversion combined control to achieve full-line synchronization of production line noodles, smooth production without accumulation and material interruption, ensuring production efficiency and production stability.
5 Humanized operation interface: Operation information integration improves convenience while reducing machine adjustment time and material waste.
Equipment parameters
|
Capcity |
Mixing machine capacity |
Wrapper Thickness |
Wrapper size |
Dimension |
|
50kg/hour |
120kg/batch |
0.55mm |
90*90mm |
2535*2555*2260mm |
Product Layout
Technological process
Dough mixing
Dough aging
Composite calendering
Folding
Continuous calendering
Punching
Dough folding
Product feature
01
Quality materials
02
High precision
03
Intelligent control
04
Quality improvement
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.
Composite calendering machine
The calendering roller is made of high-hardness high-chromium alloy steel, which has stronger corrosion resistance, ensures a long service life, and the pressed dough is smooth and full. The safety protection device ensures safe use, easy cleaning, easy observation and easy maintenance.
Worm gear reducer or screw lift plus servo motor. Servo drive, distance sensor plus program control to achieve automatic adjustment.
Folding machine
The conveyor belt can change the direction of the dough sheet and the dough folding mechanism can fold the dough sheet. Through the turning conveyor belt and the dough folding mechanism, the dough sheet can be folded and turned to achieve more complete kneading of the dough, thereby improving the taste of processed pasta.
Sheet-punching machine
The folded dough sheet is punched into round or square shape and the tool specifications can be set according to the product size. It can be replaced with other similar products such as dumpling wrappers.
