Roll Knife Cutting Machine

Parameters and functions of the new generation noodle machine, featuring automatic cutting, hanging, and drying capabilities. The new generation noodle machine is compatible with a universal 220V voltage, making operation more convenient and understandable. The new generation noodle machine can operate entirely automatically, requiring no constant supervision throughout the entire process.

Operation Guide

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

2. Adjustment: Adjust roller gaps using the handwheel. The reference data for roller gaps in each group is: (except for units over 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 flour bin, press and secure the blade plate, then start the machine. The panel from the third group down needs to be manually guided to the next group (similarly for multiple groups). Complete the operation.

Common Malfunctions

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 one is high, it will result in broken sheets; conversely, it will lead to excess sheets. Following this logic, when adjusting roller gaps to prevent broken sheets, 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?

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

3. Curved wave-shaped panels and noodles?

If the installation angle of the scraper and cutting梳刀 is too great or the梳刀 blade is reversed, simply adjust them properly.

4. Panel sticking to rolling mill?

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

Can't separate the noodles?

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

6. Noodles breaking?

It's due to impurities in the flour (residue left 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 of up to HRC49-54. The depth of 14-18MM ensures long service life and high noodle quality. It features a compact structure, reliable performance, innovative design, and is compatible with large-scale low and medium-temperature drying equipment for continuous production. With high modernization and automation, it possesses a special function of producing 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 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, thus guaranteeing high-quality noodles. The rollers are arranged at a 45-degree or 60-degree angle, with large gaps, secure fixation, easy operation, and safety and hygiene, suitable for visual inspection. The transmission is equipped with a reducer and chain drive. The overall layout is well-designed, with reasonable extrusion ratio and distribution, smooth transmission, and accurate power transmission. It also features low noise, no vibration, and superior performance, making it compatible with small-scale drying equipment. It is 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 continuously rolled through five roller stands, 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 with rolling bearings at the rotating parts, ensuring smooth operation, stable performance, and high production efficiency, making it suitable for medium and small-scale noodle processing enterprises.

60, 100, 125II

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

Safety and Maintenance

Operators should carefully study the instructions before use and strictly follow the procedures outlined in them.

2. No reverse operation on this unit.

3. Inspect all components for any abnormalities before starting up, and address any issues promptly to avoid accidents.

4. Strictly 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 hand into dangerous areas such as the roller, gears, chain, or cutting blade while the machine is in operation.

7. Ensure lubrication of all rotating parts; at oil level indicators, inside oil cups, on 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 models) rolling mill and pasta mixing machine must be engaged while the machine is stopped.

9. Pre-pressing: rotate empty for 10-15 minutes, and maintain indoor temperature above 10-15 degrees during winter production.

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

11. Maintain lubrication for all gears and rolling bearings.

Do not allow any foreign hard debris to fall into the rolling mill rolls or gears.

13. Replace bearing grease every six months.

14. Absolutely no operation with face roller gap set to 5mm or more.

MTT Stripper Instructions

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

Installation Method

Select the bottom bracket of the pick machine and the hole on the front leg of the hanging machine, connect with M10 bolt caps, 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 tightened with an adjusting wheel.

Tuning Method:

Before operating the machine, it must be adjusted to ensure the noodles are perfectly centered and just rest on the noodle picker.

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

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 six components of the maturing machine, compound machine, calendering machine, strip cutting machine, rod feeding machine, and picking machine are integrated to complete the shaping stage of noodles. The mixed dough is matured for 10 minutes, stirred to fully absorb water and puff up to form a wet gluten network, then sent to the compound machine to simultaneously produce 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 with a thickness of 0.8 to 2 millimeters. The well-pressed sheets are cut into wet noodles of 0.8 to 3 millimeters in various specifications by the cutting blade. The cut noodles, 2400-2600 millimeters in length, are lifted onto the overhead parallel chain by an automatic rod feeding machine.

3. Automatic Tail End Trimming Device

Composed of lifters, rods, tail-end cutters, and control cabinets. Wet noodles hung on steel rods are lifted to the starting point of the drying room operation, controlled by an infrared integrated circuit, and synchronously hung on the hoists of the mobile drying unit. The tail-end cutter is installed at the pre-drying starting point, with the cut noodles heads collected and reused immediately. Due to being 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, wire rope, chain hoisting equipment, steel structure cooling fans, exhaust fans, steam heating pipes, sensors, humidity and temperature control instruments, electrical control cabinets, etc. The mobile wire rope hoisting features variable speed control, transporting the noodles into three drying zones at a speed of 10 to 14 rods per minute. Zone 1 uses cold air to prevent noodles from stretching and surface quick drying; Zone 2 maintains humidity and sweating to achieve internal moisture diffusion and control the surface dryness level through high-temperature and high-humidity drying; Zone 3 cools and dissipates heat, slowly drying the finished products.

5. Discontinued Sliced Product System

Composed of unloading machines, shaping machines, slicing machines, and control cabinets, the noodles, as straight as a line, are taken down from the hooks by the mooring chain after a 4-5 hour drying process. They are then fed into the slicing machine, cut into segments of 240mm (length can be adjusted), and packaged into attractive and cost-effective products at 250g and 500g weights.

Equipment Usage

Suitable for the dehydration and drying process of wet noodles during the production of dried noodles.

Key Features

This equipment consists of a single-row double-chain conveying mechanism, a heating system, a moisture-removal 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 not bent, and have high tensile strength.