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Stick noodle production line
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Stick noodle production line
Stick(dried) noodles are one of the three staple foods of our country, which has a huge market in China. In the past, the production of stick noodles mainly depended on natural drying. Now, the stick noodle production line has become one of the most serialized and diversified staple food equipment, and helps the stick noodles industry to realize the transformation from labor-intensive to intelligent.
The main process of producing stick noodle is: water(mixed liquid) supply - powder(flour) supply - dough mixing - dough aging - rolling & cutting into strips - feed rods & hanging - drying - cutting - conveying - packing - storage.
The main equipment corresponding to the above process is: water(mixed liquid) supply system - powder(flour) supply system (or manual pour powder) - dough mixer - dough aging machine - rolling machine - rod feeder - drying room - cutting machine - conveyor - packing machine.
Through the automatic production line composed of the above equipment, dry flour can be processed into packaged finished stick noodles. Attention: each kind unit machine of stick noodle production line has a variety of choices, please specify your requirements, in order to facilitate the reasonable configuration plan.
Stick noodle production line process flow chart
Stick noodle production line equipment model
Stick noodle production line- Main single machine
1、Water supply system
Function: supply water or liquid mixture for dough mixer.
Type: can be divided into two types: "brine mixer + brine metering device" or "brine mixer + steady flow water supply device". The former is mainly used in intermittent dough mixer, the latter is mainly used in continuous dough mixer.
2、Powder supply system
Function: it supplies flour or other powders to the dough mixer.
Type: can be divided into two kinds of spiral feeding and air feeding devices, or artificial powder pouring. At present, many flour products enterprises connect the powder supply system with the metal powder storage warehouse to completely realize the unmanned precision powder supply.
3、Dough mixer
Function: evenly mix the raw materials such as flour and water to form a water content of about 30%, the temperature of about 30 ℃, suitable for fermented dough.
Type: can be divided into intermittent dough mixer (single-shaft or double-shaft) and continuous dough mixer two types. Small equipment is generally used intermittent dough mixer, large equipment in order to reduce labor intensity, generally use "continuous dough mixer + homogenizer" continuous dough mixing system.
4、Ripening/aging machine
Function: a device that makes the dough to combine with water to form a more complete gluten matrix.
Type: can be divided into U type ripening machine, disk ripening machine and static dough aging machine three types. The first two are generally used when the user's workshop is not long enough or high enough. At present, the static dough aging machine (or called the dough aging conveyor) is mainly recommended.
5、Dough rolling machine
Function: the dough is fed into the dough mixer after aging, after 1 times of compound rolling and (5-7) times of continuous rolling, the thickness of the dough sheet is pressed to (0.8-1.5) mm, and then cut into noodles, in order to hang rod for drying.
Type: according to the difference in adjustment mode, it can be divided into manual adjustment and automatic adjustment. It can also be subdivided into various models according to the width of the roller width. At present, the automatic adjustment rolling machine has become the mainstream of the global market.
6、Drying room
Function: the noodles after the automatic hanging rod will be sent to the track, and automatically run for about 4 hours to achieve online drying. The drying process should follow the set temperature curve and humidity curve, maintain the balance of wind, and achieve automatic correction, and finally achieve uniform dehydration, sequential drying effect.
Type: according to the different ways of noodles, it can be divided into two types: multi-row parallel type and single-row circulating type. Both structures follow the same principle, but have their respective pros and cons. User should choose the best according to their actual situation.
7、Noodle cutting machine
Function: cut the dried noodles into (150-300)mm lengths to facilitate delivery, packing and cooking.
Type: there have been a variety of models in the past, but most of them have been eliminated. At present, the main recommendation is straight knife cutting machine.
8、Electrical control cabinet
Function: it is the electric control and operating system of the whole production line. Generally divided into (3-5) control cabinets (or control boxes), respectively control the start and stop of each unit machine, speed regulation and man-machine dialogue and other functions, is the brain and command system of the whole line.
Product Advantages
Our company’s stick noodle production line mainly has the following advantages:
1.Various models: daily output (9-90 tons) of all types of stick noodle equipment can be provided;
2. Novel and beautiful appearance: Japanese style;
3. Energy saving and low consumption: power consumption, steam consumption are lower than the industry average level;
4. High degree of automation: partial realization of digital and intelligent control;
5. Mature and stable: the fault-free continuous running time of the whole line is better than the industry average level.
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Contact person: Tracy Shen
Contact number: +86-15664100838
Address: Xingyang, Zhengzhou, Henan, China