650 Pasta Maker

Parameters and features of the new generation pasta machine, featuring automatic cutting, hanging, and drying functions. The new generation pasta machine is compatible with a universal 220V voltage, offering easier and more intuitive operation. The new generation pasta machine can operate entirely automatically without the need for constant supervision, streamlining the entire production process.

Operation Manual

1. Mix Flour: Pour the flour into the dough mixer, then add water according to the standard ratio of about 25%, start the mixer, and blend the flour and water evenly to achieve a granular consistency (to be used after 10 minutes).

2. Adjustment: Adjust the roller gap using the handwheel. The reference data for each roller gap is: (except for units above 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 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 (repeat for multiple sets). Operation complete.

Common Faults

The panel is 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 one is thick, and the demand for the next panel is high, it 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 to achieve uniformity.

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. Curved panels and strips?

The angle of the scraper and cutting comb installation is too large or the comb blade edge is reversed; simply adjust to the correct position.

4. Coated roller for panels?

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

5. Can't separate the noodles?

If the blade edge at the cross-section does not match the base, simply adjust the blade edge to the correct position.

6. Noodles break off?

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 double-layer nickel-chromium alloy centrifugal casting, with a surface hardness up to HRC49-54 and a depth of 14-18MM, ensuring long service life and high 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. It boasts a high level of modernization and automation, featuring a unique function to produce noodles under any climatic conditions, making it an ideal and advanced large-scale 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 roller. The roller surface is precision-ground on a grinding machine, resulting in a smooth and aesthetically pleasing finish. The noodles produced are even and glossy, ensuring high-quality dried noodles. The rollers are arranged at an angle of 45 or 60 degrees, offering a wide opening, firm installation, ease of operation, and safety and hygiene, suitable for visual inspection. The transmission uses a reducer and chain drive, with the machine's layout well-organized, rolling ratio and distribution reasonable, transmission smooth, power transmission accurate, and features such as low noise, no vibration, and superior performance. It can be paired with small-scale drying equipment, making it an ideal product for small and medium-sized noodle production enterprises.

250A Model, 250B Model, 200A Model, 200B Model

It boasts compact size, sturdy structure, safe operation, easy operation, and convenient maintenance. The sheets are rolled through five roller passes for continuous pressing, resulting in a smooth, dense, and uniform surface, which is a prerequisite for producing high-quality noodles. The machine employs a full-gear transmission structure and features rolling bearings on the rotating parts for flexible operation and stable performance. It boasts high production efficiency and 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 especially fits the financial budget of Chinese households, making it an ideal choice for a wide range of consumers.

Safety & Maintenance

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

Do not reverse the machine.

3. Check for any abnormal conditions before starting up, 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 flour bin.

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

7. Ensure lubrication of all rotating parts; check oil levels, oil cups, gear and chain oil holes. Add 20#-30# engine oil twice per shift. After each shift, apply a small amount of cooking oil on the surface of the cutting tool and rolling mill.

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

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

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

11. Maintain lubrication for all gears and rolling bearings.

12. Absolutely no hard debris is allowed to fall into the roller or gear.

Change the bearing grease every six months.

14. Absolutely no operation with the face roller gap adjusted to 5 millimeters or more.

MTT Stripper Usage Instructions

A noodle picking machine is a machine that stacks formed noodles onto a rod and hangs them in the air, serving as a配套 equipment for the noodle production line.

Installation Method

Align the base of the pick line machine with the holes on the front leg of the hanging machine, connect with M10 cap bolts, and adjust to the center.

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

Adjustment Method:

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

Method: Before turning on the machine, manually pull the chain hook to align the left and right hooks symmetrically. Then, turn on 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 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 quantitatively controls the delivered flour and mixed brine, forming an atomized state to make the dough pieces loose and uniformly dry and wet.

2. Pasta and Strip Cutting System

The dough-forming stage is achieved by integrating six parts: maturing machine, compound machine, calendering machine, strip cutting machine, rod feeding machine, and picking machine. 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 form two sheets, which are pressed into one. After that, it undergoes four-level roller calendering at a pressure ratio that does not damage the gluten structure, producing sheets 0.8~2mm thick. The properly pressed sheets are then cut into wet noodles of 0.8~3mm thickness by a cutting blade. The cut noodles, 2400-2600mm in length, are lifted onto the overhead parallel chain by an automatic rod feeding machine.

3. Automatic Tail End Trimming Device

Comprising of lifting, rod straightening, tail-end trimming, and control cabinets. The wet noodles hanging on the steel rod are lifted to the starting point of the drying room operation, controlled by an infrared integrated circuit, and simultaneously hung on the hanger of the movable 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, wire rope, chain hoisting equipment, steel structure cooling fans, exhaust fans, steam heating pipes, sensors, temperature and humidity detection and control instruments, electrical control cabinets, etc. The mobile wire rope hoisting system features stepless speed control, transporting the noodles at a rate of 10-14 rods per minute into three drying zones. Zone 1 uses cold air to prevent noodle elongation and rapid surface drying; Zone 2 maintains moisture and promotes sweating to achieve even moisture distribution within the noodles and control surface dryness through high-temperature, high-humidity drying; Zone 3 cools and dissipates heat, slowly drying the finished product.

5. Discontinued Sliced Product System

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

Equipment Usage

Suitable for wet noodle dehydration and drying processes in the pasta production process.

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 of finished products, the dried noodles have a bright color, are not curved, and have high tensile strength.