Noodles production line

New generation noodle machine specifications and features: The new generation noodle machine comes with automatic cutting, hanging, and drying functions. It operates on a universal 220V voltage, offering a more convenient and understandable operation. The new generation noodle machine can be fully automated, requiring no专人 supervision throughout the entire process.

Operation Guide

Mix the dough: Pour the flour into the dough mixer, then add water according to the regulation of about 25%, start the mixer, and mix the flour and water evenly until it reaches a granular consistency (use after 10 minutes), ready for use.

2. Adjustment: Adjust the roller gap using the handwheel. The reference data for each roller gap group is: (except for units above 330) During the adjustment process, the amount of tightening or loosening the handwheel may not be accurate at once. The key is to understand the principles, be patient, and if not proficient, stop the machine for adjustment. Once normal, lock the handwheel securely.

3. Operation: Place the mixed flour into the hopper, press and secure the blade guard, then start the machine. The panel from the third set needs to be manually guided to the next set (follow the same procedure for multiple sets). Operation complete.

Common Faults

Is the panel not connecting properly?

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

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

Due to uneven gaps at the ends of the roller, adjust the roller end gaps to achieve uniformity.

3. Panels and noodles in wavy shape?

The installation angle of the scraper between rolls or the cutting and comb knives is too large, or the blade edge of the comb knife is reversed. Adjust to the correct position.

4. Panel sticking to rolling mill?

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 broke?

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 high noodle quality. It features a compact structure, reliable performance, and a novel design. It is compatible with large-scale low and medium-temperature drying equipment, supports continuous production, and boasts a high level of modernization and automation. It has a unique function to produce noodles under any climatic conditions, making it an ideal and advanced large-scale equipment for noodle production.

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

The noodle extruder rolls are divided into two types: steel rolls and cast iron rolls. The surface of the rolls has been finely ground on a grinding machine, ensuring a smooth and attractive appearance. The extruded noodles are even and glossy, guaranteeing high-quality dried noodles. The rolls are arranged at an angle of 45 or 60 degrees, with large gaps, firm fixation, easy operation, and safety and hygiene, making them visually appealing. The transmission is equipped with a reducer and chain drive. The overall layout is well-designed, with reasonable rolling ratio and distribution, smooth transmission, and accurate power transmission. It also features low noise, no vibration, and superior performance, and 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 advantages such as compact size, sturdy structure, safe operation, easy operation, and convenient maintenance. The noodles are rolled through five roller passes for continuous extrusion, 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

Simple to operate, energy-efficient, cost-effective, and easy to maintain, it is suitable for institutions, companies, and canteens. The price is particularly aligned with the financial budget of Chinese households, making it the ideal choice for a wide range of consumers.

Safety and Maintenance

Operators should carefully study the manual before use and strictly follow the instructions provided.

2. No reversal of this unit is permitted.

3. Check for any abnormal conditions 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 stick your hand into hazardous areas such as rollers, gears, chains, and cutting blades while the machine is operating.

7. Ensure lubrication at all rotating parts; oil at the oil level indicator, oil cup, gear, chain oil holes. Refill with 20#-30# oil twice a shift. After each shift, apply a small amount of edible oil to the surface of the cutting tool and rolling mill.

8. The clutch for the single head (60, 100 models) roller mill and pasta mixer must be engaged only when the machine is stopped.

9. Pre-pressing with an empty rotation for 10-15 minutes, maintain indoor temperature above 10-15°C during winter production.

10. Maintain the machinery clean after shutdown, ensuring no residue or face blanks are left in the rolls.

11. Maintain lubrication for all gears and rolling bearings.

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

Change bearing grease every six months.

14. Absolutely no operation with face roller clearance set above 5 millimeters.

MTT Stripper Instructions

A noodle picker is a machine that stacks shaped noodles onto a rod and suspends them in space, serving as a配套 equipment for the instant noodle production line.

Installation Method

Select the base of the pick line machine and the holes on the front leg of the suspended machine, connect with M10 bolt nuts, and adjust to the center.

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

Adjustment Method:

Before operating the machine, it must be adjusted to ensure the noodle length is centered and perfectly rests on the lifting rod.

Method: Before turning on the machine, manually pull the chain hooks to ensure they are symmetrical on both sides. Then, turn on the machine to test the noodle extrusion. Depending on the length of the noodles, stop the machine and pull the chain to adjust until the noodles are centered on the noodle rod with the lower ends even.

Production Line Configuration

1. Mixing System

The 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 and Cutting System

The matured machine, compound machine, calendering machine, strip cutting machine, rod feeding machine, and pickling machine are integrated into one unit to complete the noodle shaping stage. The mixed dough is matured for 10 minutes, stirred to fully absorb water and puff up into a wet gluten network, then sent to the compound machine to simultaneously produce two sheets, which are then pressed into one. After that, it undergoes four-roll calendering at a pressure ratio that does not damage the gluten structure to produce sheets 0.8 to 2 millimeters thick. The properly pressed sheets are cut into wet noodles of 0.8 to 3 millimeters in different specifications by the slicing knife. The cut noodles, 2400-2600 millimeters in length, are lifted onto the overhead parallel chain by the automatic rod feeding machine.

3. Automatic Tail End Trimming Device

Composed of lifting, pole mounting, tail-end trimming, and control cabinets. Wet noodles hung on a steel rod are lifted to the starting point of the drying room operation, controlled by an infrared integrated circuit, and synchronously hung on the hoist of a mobile drying unit. The tail-end trimming machine is installed at the pre-drying starting point, with the trimmed noodle ends recycled for use immediately. As the noodles are pre-trimmed to a certain length before entering the drying process, the amount of dry noodle ends is significantly reduced.

4. Drying System

Composed of main drive shafts for drying, wire ropes, chain hoisting devices, steel structural cooling fans, dehumidification fans, steam heating pipes, sensors, temperature and humidity detection controllers, and electrical control cabinets. The mobile wire rope hoisting features variable speed control, transporting the noodles into three drying zones at a rate of 10-14 poles per minute. Zone 1 uses cold air to prevent noodles from stretching and surface quick drying; Zone 2 maintains humidity and sweating to achieve even moisture distribution within the noodles and control the surface dryness with high temperature and high humidity drying; Zone 3 cools and dissipates heat, slowly drying the finished products.

5. Discontinued Sliced Product System

Composed of dismounting machines, 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. They are then fed into the slicing machine, cut to 240mm per section (length can be adjusted), and packaged into attractive, cost-effective products in 250g and 500g increments.

Equipment Usage

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

Key Features

This equipment is composed 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 whole 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 break resistance.