Seasoned noodle production line

Parameters and features of the new generation noodle machine, featuring automatic cutting, hanging, and drying functions. The new generation noodle machine is compatible with 220V standard voltage, offering more convenient and intuitive operation. It can fully operate the entire process without the need for constant supervision, ensuring complete automation.

Operation Manual

1. Mix Flour: Pour the flour into the mixer, then add water according to the prescribed ratio of about 25%, start the mixer, and blend the flour and water until they reach a granular consistency (use after 10 minutes), ready for use.

2. Adjustment: Adjust roller spacing using the handwheel. The reference data for roller spacing in each group is: (except for units above 330). During the adjustment process, the degree of tightening or loosening the handwheel may not be precise at first. The key is to understand the principles, be patient, and adjust as needed. In case of inexperience, it is advisable to stop the machine for adjustment and lock the handwheel once it is normal.

3. Operation: Place the mixed flour into the hopper, press the blade and secure the blade guard, then start the machine. The panel coming off the third group must be manually guided to the next group (repeat for multiple groups). Operation complete.

Common Faults

The panel is not connecting properly?

Due to improper adjustment of roller gaps, phenomena such as broken plates and excess plates may occur. For example, if the previous panel is thin and the next one is thick, and the demand for the next one is high, this will result in broken plates; conversely, there will be excess plates. Following this logic, when adjusting roller gaps for broken plates, reduce the gap between the lower roller pair to achieve evenness.

2. Are the edges of the panel or the two sides of the panel uneven in thickness?

It is caused by uneven gaps at both ends of the roller. Therefore, adjust the gaps at both ends of the roller to ensure uniformity.

3. Panels and strips in wavy shape?

The installation angle of the scraper and cutting梳 is too large or the梳 blade is reversed. Adjust to the correct position.

4. Coated roller for panel?

It's due to excessive moisture in the flour or loose scraper bolts.

Can't break the noodles?

The blade at the cross-section does not match the bottom plate. Just adjust the blade edge to the correct position.

6. Noodles broken?

It's due to impurities in the flour (leftover residue from the previous mixing bucket) or uneven mixing.

Structural Features

550 Model, 450 Model, 350 Model, 330 Model

The noodle machine roller is made of nickel-chromium alloy double-layer metal centrifugal casting, with a surface hardness up to HRC49-54 and a depth of 14-18MM, ensuring long service life and noodle quality. Its compact structure and reliable performance, along with its innovative design, can be paired with large-scale low and medium-temperature drying equipment for continuous production. It boasts a high level of modernization and automation, featuring a unique function to produce noodles under any climatic conditions. It is an ideal large-scale advanced equipment for noodle production.

300-2 Model, 260-2 Model, 250-1 Model

The noodle machine roller is divided into two types: steel roller and cast roller. The roller surface is finely ground on a grinding machine, smooth and aesthetically pleasing, ensuring that the noodles produced are even and glossy, guaranteeing high-quality dried noodles. The rollers are arranged at a 45-degree or 60-degree angle, with large openings, secure fixation, ease of operation, and safety and hygiene, suitable for visual inspection. The transmission uses a reducer and chain drive, with the entire machine well laid out, having a reasonable extrusion ratio and distribution, smooth transmission, accurate power transmission, and features such as low noise, no vibration, and superior performance. It can be matched with small-scale drying equipment, making it an ideal product for small and medium-sized dried noodle production enterprises.

250A, 250B, 200A, 200B

It boasts compact size, sturdy structure, safe operation, simple operation, and easy maintenance. The sheets are processed through a continuous rolling with five roller stands, resulting in a smooth, dense, and uniform surface, which is a prerequisite for producing high-quality noodles. The machine features a full gear transmission structure and uses rolling bearings for the rotating parts, ensuring smooth operation, stable performance, and high production efficiency. It is suitable for medium and small-scale noodle processing enterprises.

60 Model, 100 Model, 125II Model

Easy to operate, energy-efficient, cost-effective, and easy to maintain, this product is suitable for units, companies, and canteens, and its price particularly fits the financial budget of Chinese households, making it an ideal choice for a wide range of consumers.

Safety & Maintenance

Operators should thoroughly review the manual before use and strictly follow the instructions provided.

2. No reverse operation allowed on this unit.

3. Inspect all parts for any abnormalities before turning on, and address any issues promptly to avoid accidents.

4. Prevent iron or other hard materials from mixing with the flour to avoid damaging the machinery.

Do not pour the return dough directly into the hopper.

6. Never insert your hands into dangerous areas such as the roller, gears, chain, and cutting blade while the machine is running.

7. Ensure lubrication of all rotating parts; at oil level indicators, inside oil cups, at gear and chain oil holes. Refill with 20#-30# engine oil twice per shift. After each shift, apply a small amount of edible oil to the surface of the cutting tool and roller.

8. The clutch for the single head (60, 100 models) mill and noodle blending machine must be engaged while the machine is shut down.

9. Pre-pressing with an empty turn for 10-15 minutes, and maintaining an indoor temperature of 10-15 degrees Celsius above during winter production.

10. Keep the machinery clean after shutdown, ensuring no remnants in the rolling rolls and no face blanks.

11. Maintain lubrication for all gears and rolling bearings.

12. Absolutely no foreign hard debris is allowed to fall into the rolling mill rolls or gears.

Change bearing grease every six months.

Absolutely no adjustment of the face roller gap to over 5 millimeters while in operation.

MTT Strainer Instructions

A pickling machine is a machine that stacks the shaped noodles onto a rod and hangs them in the air, serving as a complementary equipment for the noodles production line.

Installation Method

Align the base of the picker with the holes on the front leg of the hanger machine, connect with M10 threaded bolts, and adjust to the center.

2. The slicing head of the noodle machine and the bottom shaft of the noodle separator are connected by the chain supplied with the main unit, and tightened with an adjusting wheel.

Adjustment Method:

Before operating the machine, it must be adjusted to ensure the noodles are centered and perfectly balanced on the noodle pickers.

Method: Before starting the machine, manually pull the chain hook to align the left and right hooks symmetrically. Then, start the machine to test the noodle extrusion. According to the length of the noodles hanging, stop the machine, pull the chain, and adjust until the noodles are perfectly centered on the noodle rod with the lower end even.

Production Line Configuration

1. Mixing System

This equipment consists of a flour hoist, flour conveyor, brine mixer, dough mixer, and electrical control cabinet. It quantitatively controls the delivered flour and mixed brine, forming an atomized state to make the dough pieces loose and evenly moist and dry.

2. Pasta Extrusion & Cutting System

The熟化机,复合机,压延机,切条机,给杆机,挑条机 are integrated into one unit to complete the shaping stage of noodles. The mixed dough is熟化 for 10 minutes, stirred to fully absorb water and puff up to form a wet gluten network, then sent to the复合机 simultaneously to produce two sheets, pressed into one sheet. It is then subjected to four-level roller pressing, with a rolling ratio that does not damage the gluten structure, to produce sheets with a thickness of 0.8~2 millimeters. The well-pressed sheets are cut into wet noodles of 0.8~3 millimeters by the cutting blade, according to different specifications. The cut noodles, 2400-2600 millimeters long, are lifted onto the overhead parallel chain by an automatic给杆机.

3. Automatic Tail End Trimming Device for Shelves

Comprised of lifting, rod assembly, tail-end trimming, and control cabinets. Wet noodles hanging on a steel rod are lifted to the starting point of the drying room, controlled by an infrared integrated circuit, and synchronously hung on the hanger of the movable drying device. The tail-end trimming machine is installed at the pre-drying starting point, with the trimmed noodles heads recycled for use immediately. As they are pre-cut to a certain length before entering the drying process, the amount of dried noodle heads is significantly reduced.

4. Drying System

Composed of a main drive for drying operation, wire rope, chain hoisting equipment, steel structure cooling fans, exhaust fans, steam heating pipes, sensors, temperature and humidity detection controllers, electrical control cabinets, etc. The mobile wire rope hoisting features stepless speed control, delivering the noodles into three drying zones at a speed of 10-14 rods per minute. Zone 1 uses cold air to set the noodles, preventing them from stretching and the surface from drying too quickly; Zone 2 maintains moisture and sweating, achieving high-temperature and high-humidity drying for internal moisture diffusion and controlling the surface dryness; Zone 3 cools and dissipates heat, slowly drying the finished products.

5. Discontinued Sliced Product System

Composed of de-stackers, shaping machines, slicing machines, and control cabinets, the noodles, as straight as a line, are removed from the hooks by chains after a 4-5 hour drying process and fed into the slicing machine. They are cut to 240mm per segment (length can be adjusted) and then packaged into attractive, cost-effective products in 250g and 500g sizes.

Equipment Usage

Ideal for the dehydration and drying process of wet noodles in the production of noodles.

Key Features

This equipment consists of a single-row double-chain conveyor mechanism, a heating system, a dehumidification system, and a fan system.

Steam, hot water, thermal oil, and hot air can be used as heat sources.

The complete machine has a simple structure, stable and reliable operation, low energy consumption, and easy operation and maintenance.

Low breakage rate, high yield rate, the dried noodles have a bright color, are not bent, and have high tensile strength.