Product Details

Specifications

dry noodle slitters for food processor1.noodle size 1.25-10mm2.2 &3mm is for free 3easy operation

dry noodle slitters for food processor1.Dough Making Process
The dough making process is the first procedure in the noodle production line. The purpose is to put proper water and other supplementary materials in the flour,after 1 5 minutes' agitation that makes protein in the flour absorb water to inflate, which forms tough, elastic, viscous, extensive and wet gluten,then be sent to the curing machines to further seep into the protein and form into a wet gluten network.

2 Baking Operation/ Drying Procedure
The drying procedure is an important step to guarantee the quality of the vermicelli. The purpose is to interact in the factors of the suitable temperature, the relative humidity, ventilation and dampness proof and so on, also fixing the strip after the cold wind, keeping dampness and perspiration, rising the temperature and reducing tide, decreasing the temperature and heat emission, thus eliminate moisture content in the wet noodle, stable the quality of vermicelli.

3 Sheeting and cutting Procedure
The sheeting, cutting to strips is a main procedure in the vermicelli formation. The purpose is to put the dough making and the curing "the ripe powder" through the reasonable rolling and comparing which presses gradually as to the expected thickness, forming into the close gluten network organization, slivering the noodles to different specification through the section knife , at last, the noodles being delivered to the drying room through the automatic hanging stick installation.
4 finished products' cutting procedure
Taking Noodle off the shelf, cutting and packaging are the final production processes, the purpose is to pick off the dried noodles and cut to length of 240 mm, then after the measurement, packaging it to the beautiful, affordable merchandise. The rate of finished products can be reached to more than 85%, the remaining part after being cutting off will be crushed into powder sifted into No. 30-50 and being put into dough making pot, reusing rate should be no more than 15%, also under the premise of ensuring the sanitary, the other approach can also be used.

330 series intermediate temperature Noodle Production Line

The main assembly machines is as following:

NO	Porduction name	QTY	Remark
1	Salt and water mixer	1	Volume 200-1500L/set
2	Flour powder mixer	2	200-300kg/time, sing axis, double axis
3	Ripening machine	1	100-400kg/time, W shape and Ushape
4	Flour rolling machine	1	6-10sets Alloy steel rollers, depth is from 330mm-1000mm
5	Pole transport machine	1
6	Edge cutting machine	1
7	Drying house	1	Drying time4-4.5hours,
8	Noodle cutting machine	1	Automatic style and Semi-automatic style
9	Electric Controlling	1	PLC controlling