Instant Noodle Processing Line
- yutong
The instant noodle production line has been upgraded for the conventional 800, 900, 1000, and 1500 models, with larger production capacity and higher efficiency. The entire production line has a daily production capacity of 120000 pieces (24 hours) to a maximum shift production of 1.8 million pieces, with a high degree of automation. The complete safety and hygiene design is suitable for large instant noodle production enterprises with a certain scale. At present, it has been applied in more than 40 countries and regions such as Germany, Czech Republic, Hong Kong, Singapore, Malaysia, Indonesia, Myanmar, Cambodia, Vietnam, Russia, Kazakhstan, Mongolia, Egypt, Brazil, Nigeria, Kenya, South Africa, etc. The instant noodle equipment adopts PLC control, with a high degree of automation. From mixing powder and noodles, rolling and arranging flowers, frying and air cooling to packaging, it basically achieves full automation. The produced instant noodles have a short rehydration time, high quality, neat noodles, adjustable oil content, and smooth and smooth texture. The flower arrangement device can be adjusted to bend or straighten, and can be used for both straight and curved surfaces. The development of a square and circular integrated instant noodle production line can achieve integrated production of square, circular, bag, and cup surfaces, which is more suitable for early testing of emerging market demands. Complete supporting packaging equipment, automatic packaging, feeding, capping, and boxing, can achieve overall linked automation operation.
1. Fully automatic powder supply system/dough mixing system
The flour is quickly transported to the dough mixer through positive pressure quantitative air, with a long transportation distance, reducing flour pollution, maintaining a clean and hygienic environment, and reducing labor intensity. Mix flour and water evenly, with dual axis, multiple stages, and multiple speeds that can be set to make the flour mix more evenly, which is beneficial for the next step of the noodle pressing process.
2. New split type surface conveyor
Static maturation, uniform feeding for the tablet pressing process, continuous and uninterrupted feeding through photoelectric induction. Customized spiral crushing particles are loose and semi enclosed to retain moisture, facilitating the formation of gluten networks and facilitating cleaning.
3. International new instant noodle equipment rolling machine
The formed face strip is continuously rolled into a certain thickness requirement by multiple pressure rollers, and then cut into strips by a face knife to form it. The top of the strip is automatically fed, and the tension of the face strip is automatically adjusted between different power sources. Single side synchronous adjustment is convenient, and multi-stage production is convenient for transportation and assembly, with stable operation. The international new rolling host adopts a large roller diameter with fast linear speed, pneumatic adjustment, and larger output.
4. Vertical lifting water sealed multi-layer steaming machine
Send the noodles that have formed ripples and are arranged in rows onto a mesh belt into a steamer, and use steam heating to gelatinize the noodles and fix the shape of the rippled surface. The overall cover of the lifting box is easy to clean, with a water sealed structure and no need to replace the sealing strip. The newly designed pipeline layout can save up to 23% energy on the entire line.
5. Cutting and sorting machine
The counterweight type cutting and folding structure runs smoothly and can cooperate with the production line to achieve ultra-high cutting speed, ensuring stable and reliable box entry. You can customize square or circular pancakes with different diameters and thicknesses according to your needs. After cutting them into the box, you also need to blow and shape them before entering the frying stage.
6. Lift fryer
There are observation windows on both sides of the lifting fryer, and the opening method is an upward flipping cover. The noodle box adopts a counterweight type self hanging tensioning, and the oil return from the oil pot is collected in the middle and then discharged from the side. Combined with a roller type slag filter and a fine filter, the oil circuit is recycled for energy-saving and odorless use.
7. The new generation of powerful air-cooled machines
The high-temperature fried dough is subjected to strong air cooling to quickly cool, bringing the temperature of the dough close to room temperature for easy packaging and storage. The fan can adopt either a downward blowing and upward suction type or a side inlet and upward suction type for cooling, ensuring product hygiene. The slide adopts a new type of O-shaped top surface, with a small contact surface with the surface block.