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TEL: +86-371-67827005
Mob: +8613937162114
E-mail: myron@cnzzjd.com
Address: Keji Road 5th, Mazhai Industrial Zone, Erqi District, Zhengzhou City, Henan Province

Fried Noodle Production Line

Processing procedures of fried noodle production line alkali water mixing----- flour mixing ----- ripening-----Compound and continuous rolling-------Continuous steaming-----Cutting&folding ----- Frying ----- cooling -----Packing

Fried noodle production line

Processing procedures of fried noodle production line

alkali water mixing----- flour mixing ----- ripening-----Compound and continuous rolling-------Continuous steaming-----Cutting&folding ----- Frying ----- cooling -----Packing


About capacity of fried noodle production line

Model

Power

Steam Consume

Area(m)

Worker

11000bags/8h

Electric 85kw

400-600KG/H
     When steam is power

L22*W2*H3

4

Steam 11kw

20,000bags/8h

Electric95kw

600-800KG/H
     When steam is power

L26*W2*H3

4

Steam 20kw

30,000bags/8h

35KW

800-1000KG/H

L32*W2*H4

4

40,000bags/8h

42KW

900-1000KG/H

L40*W2*H4

4

60,000bags/8h

56KW

1000-1200KG/H

L50*W2*H4

4

80,000bags/8h

68KW

1300-1500KG/H

L60*W2*H4

5

100,000bags/8h

80KW

1600-2000KG/H

L75*W2.6*H4

6

120,000bags/8h

83KW

1800-2000KG/H

L82*W2.8*H4.4

6

160,000bags/8h

106KW

2200-2400KG/H

L90*W3.5*H4.5

7

200,000bags/8h

114kw

2400-2700KG/H

L98*W3.5*H4.5

8

230,000bags/8h

125kw

2600-2800KG/H

L105*W3.8*H4.5

8


OUR ADVANTAGE

Fried noodle production line, the main process of the equipment using frequency control, photoelectric tracking, PLC program Control, to achieve a full range of synchronous coordination control, cut the number of knives, block weight can be reduced in the non-stop dynamic Whole, frying temperature control, and noodles using elliptical paddle two-axis two-speed technology to add more water, materials and moisture Combined with more uniform; curing machine using double pot technology, the basic guarantee of the dough aging, noodles steamed after the use of immersion flavor technology; equipment and food contact surface are used Stainless steel and non-toxic materials, in line with food hygiene standards.

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Our factory supply engineer overseas installation for fried noodle production line


PREPARATION BEFORE INSTALLATION

WORKSHOP FLOOR SHOULD BE READY WITH CONCRETE ACCORD TO WROKSHOP LAYOUT. 

DOWNCOMER AND WIRE TUBE SHOULD BE READY IN ADVANCE.

MAKE A MARK IN THE MIDDLE OF THE MACHINE LOCATION FROM A TO Z PARALLEING WITH THE WALL TO BE THE INSTALLATION BENCHMARK.

THE OUTLINE DISTANCE SHOULD BE LESS THAN 1M FROM THE WALL FOR EASY MAINTENANCE

INSTALLATION

PUT EACH UNIT ON THE RIGHT POSITION AND LEAVE CERTAIN SAPCE ACCORDTO LAYOUT, MAKE THE MIDDLE OF EACH UNIT SUPERPOSITION WITH THE MARK. EACH UNIT SHOULD TOUCH GROUND FULLY

BRINE MIXER AND MEASURING DEVICE COULD PUT THE RIGHT PLACE ACCORD TO PRESENT CONDITION. MAKE WATER PIPE,STEAM PIPE,DRAIN PIPE AND TWO PUMPS CONNECTED 

KEEP MIXER FLATLY OR DOUGH WILL BE ACCUMULATED ON LOWER PART, DISCHARGE GATE SHOULD BE TOWARDS THE DISCHARGE GATE DO AGING MACHINE TO PROLONG AGING TIME. PUT MIXER AND BRINE MIXER CONNECTED, TWO MIXER COULD SHARE ONE HOPPER OR NOT.

PUT AGING PLATE BELOW THE DISCHARGE GATE, DISCHARGE GATE OF AGING UP ROLLERS

CONNECT OUTER STEAMING MESH WITH ROLLERS AND DIVIDER PRECISELY. MAKE JOGGLE SMOOTHLY BETWEEN OUTER MSEH AND INNER MESH AND ADJUST SUPPORT BOLT TO KEEP IT FLATLY, ADJUST BOLT TO MAKE PITCH AT 5‰ AND INLET SHOULD BE HIGHER THAN OUTLET.

FRYER INSTALLATION SHOULD BE DONE ACCORD LAYOUT PRECISELY AND COULD BE ARRGNGED IN PRACTICALITY BASED ON FRYING TECHNICS. CIRCLE OIL PUMP SHOULD BE FIXED WITH GROUNDSILL FULY, HEAT PRESERVATION NEEDED ON CIRCLE OIL PIPE.

ADJUST THE POSITION OF SHAPING MACHINE AND COOLER TO MAKE GEAR ON INTIATIIVE SHAFT JOGGLE WELL WITH FRYER'S.

PUT CONTROL PANNEL 2M AWAY FROM MACHINE, GROUNDING PROTECTION REQUIRED BEFORE MAKE IT WORK

INSTALL ALL SHIELD BEFORE CHECKING ALL DRIVING PARTS IN RUNING. TO MAKE NO EYE WINKER.

INSTALL ALL STEAM PIPES,WATER PIPES AND ALL OIL PIPES.

CLEAN ALL PARTS TOUCHING FLOUR AND NOODLE


POWER SWITCH ON, TEST-DRIVE WITHOUT MATERIAL EACH UNIT FOR 1H TO MAKE EACH NUIT RUNNING STABLE, NON-BLOCK

TEST-DRIVE SOTPCOCK OF DSICHARGE GATE IN MIXER TO MAKE DISCACHARGE PLATEN TURN 90°

TEST-DRIVE LIFTER OF FRYER, MAKE IT WORK STABLE AND SMOOTHLY, CHECK WORKING CONDITION OF NOODLE BOX AND ITS COVER TO KEEP THEIR DISTANCE UNDER REQUIRMENT. IF NOT, DISCONNECT NOODLE COVER CONVEYING CHAINAND ADJUST IT.

PUT CLEAN WATER INTO OIL HOLLOWARE, SUPPLY STAEM IN 0.9Mpa TO MAKE WATER CIRCLE BETWEEN HOLLOWARE AND HEAT EXCHANGER TO CHECK LEAKAGE AND CLEAN THEM WITH WASH

BURTHEN TEST WITH 200KG FLOUR, TO ADJUST ROLLER GAP AND CUTTING LENGTH. FORMAL TEST TO CHECK ALL UNITS WORKING SMOOTHLY ACCORD QUALITY STANDARD


This is the process that we install the fried noodle production line.



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