BFP350
20 Years
2 Years Free Warranty
Wheat Flour
Noodle
Customized
CE, ISO9001
Electric
Automatic
30,000bags/8h
L60m*W6m*H4.5m
Round/Square
G-YOUNG
Container/Wood
customized
Zhengzhou, China
84381000
Product Description
Industrial Steaming Bag Instant Noodles Production Line
Fried instant 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 W-type double pot technology, the basic guarantee of the dough aging;9 pairs of cold alloy roll; 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.
Flow Chart
process flow | |
1. Flour storage | 10. Shaping |
2. Flour lifting | 11. Steaming |
3. Flour measuring | 12. Cutting |
4. Flour mixing | 13. Dividing |
5. Alkali mixing and measuring | 14. Fried |
6. Ripening | 15.Cooling |
7. Compound pressing | 16.Conveyor |
8. Curing | 17. Packing |
9. Continuous pressing | 18. Lifter |
Main configuration
Serial NO. | Product name | quantity |
1 | alkali mixing and measuring | 1 unit |
2 | double- speed flour mixing machine | 1 unit |
3 | Disk-type feeder | 1 unit |
4 | Compound- continuous rolling machine | 1 unit |
5 | belt type cabinet | 2 units |
6 | Dehydration sterilization machine | 1 unit |
7 | electrical control system | 1 set |
Fried instant 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 W-type double pot technology, the basic guarantee of the dough aging;9 pairs of cold alloy roll; 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.
