New generation noodle machine specifications and features: The new generation noodle machine is equipped with automatic cutting, hanging, and drying functions. It operates on a universal 220v voltage, making it more user-friendly and easy to operate. The new generation noodle machine can fully achieve a completely automated workflow without the need for constant supervision.
Operation Manual
1. Mix the dough: Pour the flour into the dough mixer, then add water according to the prescribed 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 roller gaps in each group is: (except for units over 330) It may not be easy to adjust accurately in one go, the key is to understand the principle, be patient, and if not proficient, stop the machine for adjustment. Once normal, securely lock the handwheel.
3. Operation: Place the mixed flour into the hopper, press and secure the blade, then start the machine. The panel from the third group down needs to be manually guided to the next group (repeat for multiple groups). Complete the operation.
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 one is thick, and the demand for the next one 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 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. Therefore, adjust the gaps at both ends of the roller to ensure uniformity.
3. Panels and noodles in wavy shape?
The installation angle of the scraper and cutter comb is too large, or the comb blade is reversed. Simply adjust it to the correct position.
4. Coated roller for panel lamination?
It's due to excessive moisture in the flour or a loose scraper bolt.
5. Can't break the noodles?
The blade edge at the cross-section does not match the bottom plate; simply adjust the blade edge to the correct position.
6. Broken noodles?
It's due to impurities in the flour (residue left from the last 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 high noodle quality. It features a compact structure, reliable performance, innovative design, and can be paired with large-scale low and medium-temperature drying equipment for continuous production. The high level of modernization and automation allows for the production of noodles in any climate condition, 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 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 are even and glossy, which guarantees high-quality dried 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 uses a reducer and chain drive, with the overall layout being well-organized, the reduction ratio and distribution being reasonable, and the transmission being smooth and the power transmission being accurate. 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 Model, 250B Model, 200A Model, 200B Model
It boasts compact size, sturdy structure, safe operation, easy operation, and convenient maintenance. The strips are rolled through five roller stations for continuous pressing, resulting in a smooth and dense surface, which is a prerequisite for producing top-quality noodles. The machine employs a full gear drive structure with rolling bearings on 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 an ideal choice for a wide range of consumers.
Safety and Maintenance
Operators should thoroughly study the manual before use and strictly follow the instructions provided.
Do not reverse the machine.
3. Inspect all components 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. Absolutely no hands allowed in the dangerous areas such as rolls, gears, chains, cutters, etc., while the machine is operating.
7. Ensure lubrication of all rotating parts; check oil levels, oil cups, 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. Ensure the clutch of the single-head (60, 100 model) mill and dough mixer is operated only when the machine is in the shutdown state.
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残留 and no face blanks are left in the rolling rolls.
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.
14. Absolutely no operation with face roller clearance set above 5 millimeters.
MTT Stripper Usage Instructions
A noodle picking machine is a machine that stacks shaped noodles onto a rod and hangs them in space, serving as a配套 equipment for the noodle production line.
Installation Method
Align the base of the picker 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 separator are connected by a chain supplied with the main unit and tightened with an adjusting wheel.
Troubleshooting Method:
Before operating the machine, it must be adjusted to ensure the noodle length is centered and perfectly rests on the lifting rod.
Method: Prior to starting the machine, manually pull the chain hook to ensure the hooks are symmetrical on both sides. 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 to pull the chain 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 elevator, flour conveyor, saltwater mixer, dough mixer, and an electrical control cabinet. It quantitatively controls the incoming flour and mixed saltwater, forming an atomized state, making 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 picking machine are integrated to complete the noodle shaping stage. The mixed dough is matured for 10 minutes, stirred to allow the flour to absorb water and puff up, forming a wet gluten network, and then sent to the compound machine to produce two sheets at the same time. These are pressed together and then undergo four-level roller calendering to produce sheets 0.8~2 millimeters thick without damaging the gluten structure. The properly pressed sheets are cut into wet noodles of 0.8~3 millimeters in different specifications using a slicing knife. The cut noodles, 2400-2600 millimeters long, are lifted onto the overhead parallel chain by an automatic rod feeding machine.
3. Automatic Tail End Trimming Device for Shelves
Composed of lifting mechanisms, uprights, tail-end trimming, and control cabinets. Wet noodles hanging on steel rods are elevated 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 units. The tail-end trimming machine is installed at the pre-drying starting point, with the trimmed noodles heads collected and reused immediately, significantly reducing the amount of dry noodles heads as they are pre-cut to a certain length before entering the drying process.
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, transporting the noodles into three drying zones at a rate of 10-14 rods per minute. Zone 1 uses cold air to set the noodles, preventing elongation and rapid surface drying; Zone 2 retains moisture and sweats, achieving high-temperature and high-humidity drying for internal moisture diffusion and controlling surface dryness; 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, dried for 4-5 hours, are then lifted from the hooks using chains and fed into the slicing machine. They are cut into segments of 240mm (length can be adjusted) and packaged into attractive, cost-effective products at 250g and 500g quantities.
Equipment Usage
Ideal for wet noodle dehydration and drying processes in dried noodle production.
Key Features
This equipment consists of a single-row double-chain conveying mechanism, heating system, dehumidification system, and fan system.
Steam, hot water, thermal oil, and hot air can be used as heat sources.
The complete machine has a simple structure, operates smoothly and reliably, consumes low energy, and is easy to operate and maintain.
Low breakage rate, high yield rate, the dried noodles have a bright color, are not bent, and have high tensile strength.
