Hanging Type Dry Noodle Making Machine Drying Noodle Processing Line
According to the development trend of the hanging type dry noodle industry, high production capacity, automation and low energy consumption are the new needs of large size stick noodle enterprises. Dongfang has carefully made new type 1000 high-capacity, automatic stick noodle production equipment.
Product Features:
1. The electric appliance adopts digital control and touch screen display;
2. The temperature and humidity of the drying room are completely controlled by the computer and displayed on the screen;
3. It can realize remote monitoring and debugging, as well as fault diagnosis and analysis.
Technical Parameters:
| Product Name | Dry Stick Noodles Production Line |
| Production Capacity | 50T/24h |
| Roller Size | 1000mm |
| Total Power | 190KW |
| Equipment Area | 110m Long * 10m Width |
| Material | 304Stainless Steel |
Self-controlled Drying Room
1. Purposes
The drying room is used to dry the wet noodles under a certain temperature and humidity condition for about 2.5-4.5 hours, so that the water content of the noodles can reach requirements of the national standard about fine Stick Noodle foods. Then noodles can be packaged and transported to the market.
2. Main structure and working principle
The drying room consists of a terminal conveying, a steel structure frame, a transmission part, a steam line, a cooling fan, a moisture exhaust fan and a moisture exhaust passage.
The working principle is as follows:
The steel structure frame in the drying room is mainly composed of channel steel and the like. The conveyor chain guides shall be parallel to each other, and there shall be no misalignment or bending.
The driving part consists of several motors, gear reducers, and sprocket chains. Both ends of the noodles rod are placed on the conveying chain.
The cooling fan is installed above the cooling pipe of the drying room, and the heat dissipation pipe is fastened on the channel beam, and the wind heated by the heat dissipation pipe is continuously blown to the wet noodle. After five stages of cold air shaping, internal evaporation, heat drying, cold drying, and cooling, the moisture in the noodles is removed, and the noodles are slowly dried.
Product Tags:
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