Product Name: Fully Automatic Noodle Production Line

◆ 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 flour and salt water are thoroughly and evenly mixed in a high-speed mixer, ensuring consistent quality. The dough then enters the five-axis mixing unit, where it is effectively crushed and evenly distributed within the dough.

◆ The window-type mixing drum can store approximately 200 kg of material. When the drum reaches a certain level, overflow begins, and continuous production begins. The resulting dough is uniform and free of raw flour, ensuring optimal mixing quality.

◆ The high-precision design minimizes the gap between the mixing blades and the drum, preventing material from accumulating. The three sets of mixing blades are arranged at different heights, creating a smooth surface that resists sticking. The ingenious design also allows for easy removal for cleaning.

◆ Each axis is driven by an independent SEW motor, making installation and maintenance easy.

◆ 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.

◆ Automatic sheet splicing system: The industry's first, patented by Haikejia. A dough support roller is added to the front of the belt conveyor, ensuring the dough sheet enters the press rollers at a more optimal angle. The splicing belt conveyor can automatically rise and fall. Upon startup, the belt conveyor automatically raises, allowing the dough sheet to enter the press rollers. When the dough sheet is flowing normally, a photoelectric sensor detects the dough sheet, and the belt conveyor automatically lowers and stops at its normal position. If a dough sheet breaks during operation and falls, the photoelectric sensor loses detection, and the belt conveyor automatically raises to automatically splice the dough sheet.

◆ The scraper is made of pure copper and is pneumatically controlled. When the machine is stopped, the scraper is released for easy cleaning. Upon startup, the program automatically controls the cylinder to clamp the scraper. The clamping 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 press rollers is controlled by two servo motors on each end, setting the calendering ratio. The roller spacing is automatically adjusted for one-touch operation. ◆ PLC programming automatically adjusts the dough belt tension based on proportional electric eye detection, ensuring consistent speeds across all rollers. This ensures continuous and even dough belt movement while reducing labor.

◆ Real-time bearing temperature monitoring and automatic oiling based on temperature readings prevent bearing failures due to oil starvation and reduce labor.

◆ Imitating the manual dough kneading and sheeting method, continuous folding in horizontal and vertical directions improves the gluten network and improves the quality of the dough.

◆ Adopting an independent rod feeding and storage system, the noodles are picked up and put into the shelving system by high-speed quantitative rod feeding. The operation is controlled by PLC, and the length of noodles and the uniformity of both sides are randomly adjusted. The rods are automatically returned, and there is no need for manual rod collection, which reduces labor and improves work efficiency.