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Chinese noodle machine
Introduction:
Wheat flour is the main ingredient for making Asian noodles. The dough is compress between Set of two rolls to form a dough sheet.
The Enterprises is developed during the sheeting process, contributing to the noodle texture. The sheeted dough is then slitting
to produce noodles. The noodles are now ready for sale, or are further process to prolong shelf life, to modify eating characteristics
or to facilitate preparation by the consumer. In the preparation of instant fried noodles, the steaming process causes the starch to swell
and gelatinize. The addition of alkaline salts (kan sui, a mixture of sodium and potassium carbonates) in some Chinese type noodles gives
them a yellow color and a firmer, more elastic texture.
Flow diagram:
Mixing → Sheeting and Compounding → Sheeting → Slitting and Waving → Drying Noodles → Length Sizing of Dry Noodles → Packing
Features :
1.Product once moldings
2.Automatically cutting
3.Automatically on the pole
4.Lower noise
5.Low in energy consumption
6.Beautiful appearance
7.More durable
Main technical parameters :
Model |
King roller size (cm) |
Capacity (kg/h) |
Power (kw) |
Voltage (v) |
Weight (kg) |
Dimension (cm) |
OR40 |
9.2*22 |
40 |
1.5 |
220 |
120 |
80*45*105 |
OR60 |
12*25 |
60 |
1.5 |
220 |
120 |
98*60*120 |
OR120 |
12*25 |
120 |
2.2 |
220 |
120 |
98*55*120 |
OR180 |
9.6*25 |
180 |
2.2 |
220/380 |
260 |
108*60*120 |
OR220 |
13.8*25 |
220 |
3 |
220/380 |
550 |
150*65*137 |
OR240 |
13.8*30 |
240 |
3 |
220/380 |
650 |
150*75*137 |
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