Introduction to the characteristics of process equipment of low-temperature noodle production line

Overview:
　　The double-chain low-temperature noodle production line manufactured by our company is a third-generation new noodle production line marked by vacuum mixing technology and photoelectric control technology, which represents the higher technical level of the domestic industry. The equipment configured in this production line is well-made, the entire process has a high degree of automation, strong operability, and good production continuity. The products produced are of high quality, high yield, and low energy consumption.

1. Powder supply system:
　　 The raw flour is transported to the metering device (generally equipped with a batch scale) through an automatic powder supply system in a certain way (pneumatic conveying or mechanical conveying). The weighed flour is then fed alternately to two dough mixers through a flour supply auger. The start and stop of the entire powder supply system are automatically controlled by the working signal of the dough mixer. This not only greatly reduces labor intensity, improves production efficiency and continuity of the production process, but also improves the production environment.

2. Dough mixing, aging and rolling:
　　 The dough mixing process includes a salt water mixing device (liquid preparation tank), a quantitative water supply device and two dough mixing machines. The entire dough mixing process has accurate water supply, good system continuity, high degree of automation, and high production efficiency. The resulting dough is of excellent quality. Especially if it is equipped with the patented product developed by our company - HWJZ series vacuum dough mixer, the entire dough mixing process is carried out in a fully enclosed vacuum state. The water added during dough mixing can not be less than 30% of the total amount of flour. Wheat flour The protein molecules fully absorb water in the shortest time. The dough absorbs a large amount of water, the temperature rise is low, and the gluten network is fully formed, so that the made noodles have a smooth and chewy texture, and no soup is mixed during the cooking process. In addition, the equipment can automatically fill water, automatically open and close the lid, automatically unload materials, and automatically pump and release vacuum. The dough mixing speed is variable frequency double speed (high speed water powder mixing and low speed kneading), and the speed is adjustable, and the dough mixing time can be set according to process needs. All operating procedures and steps can be controlled automatically by PLC programs.
　　After the dough is matured for 5-10 minutes, it is automatically fed to the compound calender. The dough sheet formed by compound calendering enters the dough aging machine and is matured for 10-15 minutes before being continuously calendered to make the required dough. Thick dough sheets are then cut into strips, picked up on rods, and put on shelves to enter the drying room. The entire process is fully automatic and intelligently controlled through photoelectric switches and frequency converters, making it easy to operate. Moreover, the supporting equipment has reasonable design, reliable quality, high safety performance and good process effect; the rolling ratio of the calendering equipment is reasonably designed, the composite part is equipped with a drawing roller, and the feeding effect is good. The other parts can be equipped with flat rollers or corrugated rollers according to the process. The complete set The calender is equipped with multiple emergency stop buttons and safety protection gear levers to effectively ensure the safety of the operator; the motors selected are all hard-tooth surface reduction motors with low noise and long service life.

3. Drying:
　　 After the noodles enter the drying room, they are first cut by a cutting machine. The wet noodle heads generated can be continuously and evenly transported to the single-axis U-shaped curing machine through the wet noodle head recovery device, which can reduce Reducing the number of workers and reducing labor intensity can also realize the timely return of the wet noodle head to avoid water loss due to too long intervals, thereby affecting the process effect and product quality.
The drying system designed by our company according to the user's factory and site conditions mainly has the following characteristics;
1. It adopts a single-row and double-chain transfer method and a C-shaped steel translation conveying mechanism; it is not only high in strength, but also hygienic because the transmission chain is not exposed. good.
2. The main transmission mechanism has a single row of double chain tracks and a double-circuit engineering plastic track; reducing the friction of movement and making the movement more stable. 3. Frequency control, the rod distance can be adjusted as needed to adapt to the process requirements of producing noodles of various specifications.       
4. Divided into four temperature zones, the effective drying length is about 400-450m, and the drying time is 5-5.5h. Both temperature and humidity can be automatically controlled, which not only reduces the difficulty of operation, but also reduces the impact of human factors on product quality. , and improve product quality and yield, and reduce energy consumption per unit product.
5. The heating and moisture drainage systems can realize automatic control: the heating system sets the temperature range according to the temperature zone, and the sensors in the drying room feed back the collected data to the control system. The control system can automatically adjust the opening and closing of the temperature control valve. Close; the moisture exhaust fan can also adjust the fan speed through the frequency converter according to the humidity data in the drying room to achieve automatic control.
6. In addition, our company can reasonably design the moisture drainage and air supply system according to the factory conditions to ensure timely moisture drainage and sufficient air supply.

4. Cutting and packaging: After the dried noodles are cut by the cutting machine, the finished noodles are transported to the weighing and packaging machine through the noodle conveying equipment; the broken noodles can first be preliminarily crushed by the dry noodle segmenting device, and then transported by air The collection system transports the crushed dough to the head crusher, and after crushing, the powder returned to the machine can be transferred to the powder supply system to be added in proportion.