Hand wheel

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 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 to a granular consistency (for use after 10 minutes), ready for use.

2. Adjustment: Adjust roller gaps using the handwheel. Reference data for roller gap adjustments for each set (except for units over 330): During the adjustment process, the amount of tightening or loosening the handwheel may not be accurate at first. The key is to understand the principle, be patient, and if not proficient, stop the machine for adjustments. Once normal, securely lock the handwheel.

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 (repeat for multiple sets). Operation complete.

Common Faults

The panel isn't 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 one is thick, and the demand for the next panel is high, broken sheets will result. Conversely, excess sheets will occur. Following this logic, when adjusting roller gaps to prevent broken sheets, reduce the gap between the lower roller pair and make it even.

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

It is due to uneven gaps at both ends of the roller, so adjust the gaps at both ends of the roller to make them even.

3. Panels and noodles in wavy shape?

If the installation angle of the scraper and cutting comb is too large or the comb blade is reversed, simply adjust it to the correct position.

4. Panel bonded to rolling mandrel?

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. Simply adjust the blade edge at the cross-section to the correct position.

6. Noodles break off?

It's due to impurities in the flour (leftover residue from the previous mixing) 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 innovative design, are compatible with large-scale low and medium-temperature drying equipment for continuous production. The high level of modernization and automation allows for the special function of producing noodles under any climate conditions, making it an ideal large-scale advanced equipment for noodle production.

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

The noodle machine roller is available in two types: steel roller and cast iron roller. The roller surface is precision ground on a grinding machine, resulting in a smooth and attractive finish. The noodles produced are even and glossy, ensuring high-quality dried noodles. The rollers are arranged at a 45-degree or 60-degree angle, with wide openings, secure mounting, easy operation, and safety, making them visually appealing. The transmission uses a reducer and chain drive, with the machine's layout being well-designed, featuring reasonable reduction ratios and distribution. The transmission is smooth, with accurate power transmission, and boasts 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 Model, 250B Model, 200A Model, 200B Model

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

60, 100, 125II

Ergonomic, energy-saving, affordable, and easy to maintain, our product is ideal for institutions, companies, and canteens. Its pricing is particularly aligned with the financial budgets of Chinese households, making it an excellent choice for a wide range of consumers.

Safety & Maintenance

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

2. No reverse rotation allowed on this machine.

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 contaminating the flour to avoid damaging the machinery.

Do not pour the return dough directly into the flour bin.

6. Absolutely no hands allowed in the dangerous areas such as rollers, gears, chains, cutting blades, etc. while the machine is operating.

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

8. The clutch for the single-head (60, 100 model) rolling mill and pasta blending machine must be operated while the machine is stopped.

9. Pre-pressing: rotate for 10-15 minutes before pressing. During winter production, maintain an indoor temperature of 10-15 degrees Celsius or above.

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

11. Maintain lubrication for all gears and rolling bearings.

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

13. Replace bearing grease every six months.

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

MTT Strainer Usage Instructions

A noodle picking machine is a device that stacks formed noodles onto a rod and hangs them in space, serving as a complementary 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 hanging machine, connect with M10 bolts, and adjust to the center.

2. The cutting head of the noodle machine and the bottom shaft of the separator are connected by a chain provided with the main unit, which is tightened with an adjusting wheel.

Adjustment Method:

Before machine operation, it must be adjusted to ensure the noodle length is precisely centered on the noodle lifter.

Method: Before starting the machine, manually pull the chain hook to ensure the hooks on both sides are symmetrical. Then, turn on the machine to test the noodle extrusion. Adjust the chain as needed based on the length of the noodles hanging, stopping the machine and pulling the chain until the noodles are perfectly centered on the noodle rod with the bottom aligned.

Production Line Configuration

1. Mixing System

The equipment consists of a flour hoist, flour conveyor, brine mixer, dough mixer, and electrical control cabinet. It controls the amount of flour and mixed brine delivered, forming an atomized state, which makes the dough pieces loose and evenly moist and dry.

2. Pasta Extrusion & Cutting System

The熟化machine, compoundmachine, calender, stripcutting machine, rod feeding machine, and pick-up machine are integrated into one unit to complete the noodle shaping stage. The mixed dough is matured for 10 minutes, stirred to fully hydrate and puff the flour to form a wet gluten network, then fed into the compound machine to produce two sheets simultaneously, which are pressed into one. Afterward, it undergoes four-roll calendering with a pressing ratio that does not damage the gluten structure to produce sheets with a thickness of 0.8 to 2 millimeters. The properly pressed sheets are then cut by a cutting blade into wet noodles of 0.8 to 3 millimeters in different specifications. The cut noodles, measuring 2,400 to 2,600 millimeters in length, are elevated onto a parallel conveyor belt by an automatic rod feeding machine.

3. Automatic Tail End Trimming Device

Composed of lifting, pole assembly, tail-end trimming, and control cabinets. Wet noodles hanging on a steel pole are lifted to the starting point of the drying room operation, controlled by an infrared integrated circuit, and synchronously hung on the hoist of the mobile drying unit. The tail-end trimming machine is installed at the pre-drying starting point, with the trimmed noodle ends collected and reused immediately, significantly reducing the amount of dried ends as they are pre-cut to a certain length before entering the drying process.

4. Drying System

Comprised of a main drive system for drying, steel wire rope, chain hoisting device, steel structure cooling fans, exhaust fans, steam heating pipes, sensors, humidity and temperature detection and control instruments, electrical control cabinets, etc. The mobile steel wire rope hoisting utilizes stepless speed control to deliver noodles into three drying zones at a speed of 10-14 poles per minute. Zone 1 uses cold air to prevent noodle elongation and rapid surface drying; Zone 2 retains moisture to promote sweating, facilitating the even distribution of moisture inside the noodles and controlling the surface drying level through high-temperature and humid drying; Zone 3 cools and dissipates heat, slowly drying the finished products.

5. Discontinued Sliced Product System

Comprised of machines like the de-stack machine, shaping machine, slicing machine, and control cabinet, the noodles, which are as straight as lines, are removed from the hooks with a chain after a 4-5 hour drying process. They are then fed into the slicing machine, cut into segments of 240mm (length adjustable), and packaged into attractive, cost-effective products in 250g and 500g sizes.

Equipment Usage

Ideal for the dehydration and drying process of wet noodles during 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 whole machine has a simple structure, stable and reliable operation, low energy consumption, and easy operation and maintenance.

Low breakage rate, high yield of finished products, the dried noodles have a bright color, are straight, and have high tensile strength.