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              PRODUCT NAME
              Non-fried instant noodle production line
              PRODUCT FEATURE

              Automatic non-fried extruding instant noodle production line


                    The series of the automatic non-fried instant noodle production line which is widely used for process grains ramen noodles, such as instant corn noodle, instant soba noodle, instant oats noodle or functionality compound food for special groups. It retains the nature flavor and nutrition of the raw material. It could be served for boiling and cooking with smooth and firm tastes. It achieves three demands for food nutrition, convenience and delicacy.

                    The production line is mature in technology, reasonable in design, stable and reliable in operation, complete flow in process and diversified scales for different clients requirement not only industrialized enterprise but also small or medium size enterprises.




              TECHNICAL DATA

              No.

              Model

              Output

              (24hours/

              bags)

              Daily

              Capacity

              (tons)

              Dimersion

              (L*W*H)

              m

              Air

               Compressed

              m3/min

              Steam

               Consunption

              Kg/H

              Water

               Consumption

              T/day

              Operarors

              each shift

              Electricity

              Power

              (Kw)

              1SNTNCS4400002.844*2.25*40.62502/6790
              2SNTNCS8800005.845*2.65*40.64003/107+125
              3SNTNCS1616000011.250*4.5*40.97005/1510+235
              4SNTNCS2424000016.860*3.05*41.29007/2015+330
              5SNTNCS3636000025.269*3.05*41.5120011/3015+451
              6SNTNCB4400002.844*2.25*40.62502/6790
              7SNTNCB8800005.845*2.65*40.64003/107+125
              8SNTNCB1616000011.250*4.5*40.97005/1510+235
              9SNTNCB2424000016.860*8.05*41.29007/2015+330
              10SNTNCB3636000025.269*8.05*41.5120011/3015+451
              PROCESS FLOW
              Processing procedure

              ①Blend into starch milk
              Quantitative raw material flour and water mixed together and blend into milk automatically according to different processing formula.

              ②Pre-heating
              In order to meet the following step for the production, mixed well milk will be gelatinized according to the different required temperature.

              ③Cooking

              Gelatinized slurry will be cooked to a certain temperature is initially cooked by a cooking device.


              ④Extruding and forming

              The gelatinized slurry which is initially cooked by extruder, and then forming into the noodles and which corresponding specifications were produced by extrusion die.


              ⑤Pre-drying

              Stainless steel conveyor board、blowers and heating devices installed inside the continuous tunnel, a part of moisture could be evaporated by hot wind, make surface of noodle or Ho Fun firm and smooth enough and then easy to be lifted.


              ⑥Continuous lifting on the rods

              After pre-drying,the noodle will be lifted on the rods automatically and then continuously moving into the continuous aging tunnel without cutting.


              ⑦Continuous aging

              In order to have better texture in steady quality, the noodle will be aged inside the continuous tunnel, the temperature and moisture could be adjustable according to different products. 


              ⑧Rational cutting or wrapping into nest form
              The noodle could be automatically rational cutting into stick type with required length or mechanically wrapped into nest form.

              According to different form of final products stick type noodle or nest type noodle, the following device of drying and cooling will be required the related equipments.


              ⑨Continuous drying and cooling tunnel
              According to the drying curve set in advance, temperature and the humidity could be automatically adjusted in each drying and cooling areas. 

              In order to reach at required water moisture and keep better quality of the final products, the noodle will be transferred into cooling tunnel automatically and lowed down to suitable room temperature for packing. After drying and cooling, the noodle is much more flexible without cracking.


              ⑩Rational cutting machine

              If choose the stick type noodle production, the noodle will be rational cut into required length according neatly; cutting length could be adjustable by PLC.


              ?Each part of whole production line realizes auto-flushing.


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