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        PRODUCT NAME
        Non-fried instant rice noodle production line
        PRODUCT FEATURE

        Automatic instant rice noodle production line

              The series of the SNTNRS automatic instant rice noodle production line which is explored by our latest technique with extrusion non-expansion without deep fried is widely received as healthy instant food. Not only the single rice but also compound grains are suitable as the raw materials for the production, such as corn, millet, oat, soba, etc. The noodle tastes firm and smooth with balanced nutrition. In order to meet the different clients, there are more than ten kinds of capacity production lines for choice with waved block form and round noodle cake.

        Main Features

        1. The whole production line is highly controlled automatically from flour feeding to the final products, less manual operation. The operators only need to observe, monitor and adjust the equipments, which saves a lot of labors and reduces the product cost.

        2. No need to manually loose noodles and weigh each paste since the vermicelli is tidy after extrusion, and the weight of each noodle cake is stable, as the whole processing is controlled and adjusted in advance.

        3. The aging tunnel is adopted multiply-level with temperature and humidity controlled inside which improves the aging effect, shorten the time, and save the energy.

        4. In order to realize the industrial standard production and insurance the quality of final products, there are tens of frequency converts installed for the whole production line for controlling the temperature, humidity, adjusting speed of running, and so on.  

        5. To meet the different groups of customer requirement, not only the rice but also the compound grains such as corn, millet, soba,etc are widely used as raw materials.

        6. Different capacity and scale equipments meet the different clients requirement.



        TECHNICAL DATA

        No.

        Model

        Output

        (24hours/

        bags)

        Daily

        Capacity

        (tons)

        Dimersion

        (L*W*H)

        m

        Air

         Compressed

        m3/min

        Steam

         Consunption

        Kg/H

        Water

         Consumption

        T/day

        Operarors

        each shift

        Electricity

        Power

        (Kw)

        1SNTNRS4400002.855*2.25*40.63302/6790
        2SNTNRS8800005.856*2.65*40.65003/107+125
        3SNTNRS1616000011.263*4.5*40.98205/1510+235
        4SNTNRS2424000016.879*3.05*41.210507/2015+330
        5SNTNRS3636000025.290*3.05*41.5140011/3015+450
        6SNTNRC4400002.855*3.2*3.50.63302/6790
        7SNTNRC8800005.857*3.2*40.65003/107+125
        8SNTNRC1616000011.280*4.6*40.98205/1510+235
        9SNTNRC2424000016.880*6.5*41.210507/2015+330
        10SNTNRC3636000025.2110*6.5*41.5140011/3015+450
        PROCESS FLOW
        Prcessing procedure
        ①Rice flour mixing

        While mixing rice flour, how much water adding and mixing time could be set ahead of production.

        Easy operation and cleaning.


        ②Dough ripening and conveying
        The well mixed dough has been realized auto-lifted to the next rational feeder while it’s continuous moving inside the ripening feeder. 

        ③Dough rationing feeder

        Quantitative paste could be steadily delivered paste to noodles forming machine by screw and speed could be adjustable.


        ④Instant rice noodle forming machine

        The instant noodle formed into waved noodle belt after twice extrusion and convey to the next on the pre-cooling belt.


        ⑤Rice noodle rational cutting machine

        Automatically rational cutting  the noodles into block as the weight and size preset in advance.


        ⑥Rice noodle distributing & combining conveyor and  adjusting device

        In order to saving the production space, we adopt the noodle distributing and combing system; Noodle cakes will be adjusted before slides down to the noodle trays.


        ⑦Rice noodle auto-aging tunnel

        In order to have better texture, the rice noodle cakes will be run inside the multi-level tunnel with adjustable temperature and moisture controlled. 


        ⑧Continuous rice noodle steaming tunnel

        Steaming for 3 minutes, prevent the noodle cloudy soup.


        ⑨Continuous multiple-level rice noodle drying & cooling tunnel

        In order to have good quality of the drying and storing, the drying temperature and humidity will be set ahead of production according to the drying curve in different areas of the up & down multi-levels tunnel; the conditional cooling could meet the packing requirement and guarantee the moisture of the final products. 


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