Product Name: Fully Automatic Non-Fried Instant Noodle Production Line

Features:

1. Suitable for mixing salt or additives with water.

2. Can be used with an external interlayer or internal coil to control liquid temperature through ice water or steam.

3. Typical capacity: 800-2000 liters.

4. Made of SUS316

◆ The mixing paddles are designed with a special angle to propel the flour forward and backward in different directions. This eliminates axial unevenness and significantly improves mixing uniformity.

◆ The flour and water are fully absorbed, expanding and bonding after absorbing water. This allows the flour and water to mix evenly, resulting in a dough with a moisture content exceeding 33.5%. This gradually forms a dough with toughness, elasticity, viscosity, extensibility, and plasticity, resulting in a chewier and more pliable pancake.

◆ A dedicated gear reduction transmission box is used, enclosing the high-frequency hardened transmission and reduction gears within the box. Comprehensive lubrication and sealing systems are provided, significantly improving the operating conditions of the transmission, reducing noise levels, increasing transmission efficiency, and extending service life.

◆ A timer alarm automatically generates a signal when the specified mixing time is reached, ensuring timely compliance. Safety features such as an emergency stop button and proximity switch provide dual safety features.

◆ The concept of resting dough to rest and rest has been mechanized, with conveyor-type feeding ensuring first-in, first-out (FIFO) of materials.

◆ The fully sealed design prevents moisture loss, maintains moisture retention and heat preservation, maintains moisture balance in the dough, and improves dough uniformity.

◆ The powdering mechanism utilizes a spiral-type powdering rod, with the powdering speed synchronized with the conveyor belt speed, ensuring uniform feeding of small dough particles and consistent sheeting.

◆ Composite and continuous sheeting equipment primarily consists of a feeding device, rollers, a nip adjustment mechanism, a scraper, and a transmission system.

◆ The feeding device utilizes either a direct or curved insert plate, featuring forced feeding, excellent uniformity, and easy material entry.

◆ The calendering rollers are made of high-hardness, high-chromium alloy steel, offering enhanced corrosion resistance and a long service life. They produce smooth, full-bodied dough sheets. Safety guards ensure safe operation, easy cleaning, easy inspection, and convenient maintenance.

◆ The rollers are driven by high-precision gears and are primarily made of alloy steel, offering high strength, hardness, and durability.

◆ The rollers are cast high-chromium alloy rollers, resulting in a smooth surface finish and precise sheet thickness. The gap between each pair of rollers is automatically adjusted using a servo control system.

◆ Recipe management allows automatic adjustment by simply entering noodle variety specifications. Fine-tuning can also be performed manually for each pair, either simultaneously or individually.

◆Multi-layer box-type aging, with a constant temperature and humidity design, effectively promotes gluten formation, maintains even moisture distribution, and improves dough extensibility.

◆Chain rods drive the dough sheet from top to bottom through seven layers of chain plates for approximately 30 minutes of resting.

◆Reversing folding and calendering to make the dough more compact and dense

◆ Automatic sheet splicing system: The industry's first, patented by Haikejia. The splicing belt conveyor automatically raises and lowers. Automatic sheet splicing is achieved through precise detection by photoelectric sensors.

◆ The scraper is controlled by a pneumatic cylinder, and the pressing force is adjusted by controlling the cylinder's stroke.

◆ All rollers utilize independent variable-frequency drive motors and dual servo motor adjustment: The gap between each pair of rollers is set by two servo motors on each end to set the calendering ratio, automatically adjusting the roller spacing for one-touch operation.

◆ PLC programming automatically adjusts the dough sheet tension based on proportional electric eye detection, ensuring continuous and uniform dough sheet operation.

◆ Real-time bearing temperature monitoring and automatic oiling based on temperature readings.

◆The steamer features a multi-layer design, extending the cooking time and improving product gelatinization while also saving space and optimizing layout.

◆The air intake is divided into three layers, with air entering from the front and back of each layer. The airtightness between the upper, middle, and lower layers is excellent. The use of a low-pressure steam source significantly reduces energy consumption (approximately 350-400 kg of steam per 1000 kg of finished product, representing a reduction of over 80%). Cleaning and lubrication nozzles are installed internally.

◆The inner and outer trawl nets are independently powered, with a small gap between the trawl inlet and outlet. The steamer net chain is made of plastic.

◆The entrance and exit are open for easy cleaning and maintenance.

Advantages of the pneumatic swing-slot cutting system:

① Noodles are fully stretched.

② The new PLC control program reduces the number of swings, thus reducing the risk of noodles becoming clogged. It also provides fast response and prevents noodles from sticking to the slide.

③ Clean cutting and accurate placement of noodles into boxes.

④ Comprehensive safety features ensure high safety. Long service life.

⑤ The water collection trough ensures a clean and tidy worksite.

◆ The noodle sorting machine keeps synchronization with the frying box and runs back and forth, which can sort the noodles completely, reduce the broken noodles and ensure the overall appearance of the noodles is beautiful.

◆ Advanced technology, reliable equipment, small footprint, low investment, and flexible operation.

◆ Utilizing a dedicated die box, the dough belt operates smoothly and prevents dough breakage.

◆ A blower and a finned radiator using steam as the heat source combine to achieve segmented circulation drying, ensuring uniform drying and minimizing energy consumption. Thermal efficiency can reach 45%-50%.

◆ Optimized radiator layout enables top-to-bottom hot air circulation. A butterfly valve at the blower inlet adjusts the fresh air flow rate, and the chain belt's linear speed can be adjusted via a continuously variable transmission.

◆ A sliding door on one side of the dryer allows for easy opening and cleaning and maintenance.

Advantages:

① Neatly arranged rows with consistent spacing.

② Teflon guide strips ensure the dough is free of contamination and black spots, ensuring safety and hygiene, and making cleaning easier.

③ Downward-blowing, upward-draft forced exhaust cooling provides effective cooling, forcing hot air out of the workshop, improving the workshop environment.