Noodle drying Cost reduction up to 64%
In the production of dried noodles, the drying process is very important. Its importance is mainly reflected in two aspects:
The first aspect: drying determines whether the final noodle product is qualified or not. In the entire noodle production line, drying is the most prominent link that affects output and quality;
The second aspect: Due to the large area of the drying room, its investment is much higher than other equipment, and a large amount of heat source is needed in drying, and the production cost is also much higher than other process links, and the overall investment accounts for a large proportion.
HICOCA’S Advantage:
According to the meteorological data information, analyze the climate conditions of the location, establish a drying model and carry out prediction and analysis of the drying effect, so as to determine the basic information such as the amount of external air consumption and heating capacity in different seasons, and then divide the drying room into partitions according to the characteristics of noodles, and then carry out fine-tuning. Each project is designed in a targeted manner.
HICOCA Dry system Feature:
1 Hot air centralized processing system
2 Adjustable speed noodle conveying device
3 Air intake and exhaust and hot air mixing system
4 Intelligent automatic control system
Focus on improving hygiene and safety and saving energy:
The air enters the drying room after being purified twice;
The positive and negative pressures of each drying room are adjusted independently, and there is no mutual airflow;
The air in the noodle making room and packaging room will not enter the drying room to participate in drying;
The external exhaust of the drying room is collected into a closed area, and an air source heat pump is arranged in the closed area. The air source heat pump recovers the heat of the external exhaust, generates 60-65 ℃ hot water, and provides heat for the first room. So as to realize the reduction of steam consumption and achieve the purpose of energy saving.
Through the design of the overall workshop, the air in the noodle making room is forced to flow to the drying area between the machines. This design can make full use of the heat generated by the running heat of the equipment in the noodle making room, thereby reducing the steam consumption. At the same time, the heat of condensed water can be fully utilized.
This kind of design can beneficially improve the air environment in the noodle making area, especially in summer.
Post time: Dec-06-2022