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PRODUCT NAME
Non-fried instant noodle production line
PRODUCT FEATURE

Automatic non-fried extruding instant noodle production line


      The series of the automatic non-fried instant noodle production line which is widely used for process grains ramen noodles, such as instant corn noodle, instant soba noodle, instant oats noodle or functionality compound food for special groups. It retains the nature flavor and nutrition of the raw material. It could be served for boiling and cooking with smooth and firm tastes. It achieves three demands for food nutrition, convenience and delicacy.

      The production line is mature in technology, reasonable in design, stable and reliable in operation, complete flow in process and diversified scales for different clients requirement not only industrialized enterprise but also small or medium size enterprises.




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)

1
SNTNCS4
40000
2.8
44*2.25*4
0.6
250
2/6
7
90
2
SNTNCS8
80000
5.8
45*2.65*4
0.6
400
3/10
7+
125
3
SNTNCS16
160000
11.2
50*4.5*4
0.9
700
5/15
10+
235
4
SNTNCS24
240000
16.8
60*3.05*4
1.2
900
7/20
15+
330
5
SNTNCS36
360000
25.2
69*3.05*4
1.5
1200
11/30
15+
451
6
SNTNCB4
40000
2.8
44*2.25*4
0.6
250
2/6
7
90
7
SNTNCB8
80000
5.8
45*2.65*4
0.6
400
3/10
7+
125
8
SNTNCB16
160000
11.2
50*4.5*4
0.9
700
5/15
10+
235
9
SNTNCB24
240000
16.8
60*8.05*4
1.2
900
7/20
15+
330
10
SNTNCB36
360000
25.2
69*8.05*4
1.5
1200
11/30
15+
451
PROCESS FLOW
Processing procedure

①Blend into starch milk
Quantitative raw material flour and water mixed together and blend into milk automatically according to different processing formula.

②Pre-heating
In order to meet the following step for the production, mixed well milk will be gelatinized according to the different required temperature.

③Cooking

Gelatinized slurry will be cooked to a certain temperature is initially cooked by a cooking device.


④Extruding and forming

The gelatinized slurry which is initially cooked by extruder, and then forming into the noodles and which corresponding specifications were produced by extrusion die.


⑤Pre-drying

Stainless steel conveyor board、blowers and heating devices installed inside the continuous tunnel, a part of moisture could be evaporated by hot wind, make surface of noodle or Ho Fun firm and smooth enough and then easy to be lifted.


⑥Continuous lifting on the rods

After pre-drying,the noodle will be lifted on the rods automatically and then continuously moving into the continuous aging tunnel without cutting.


⑦Continuous aging

In order to have better texture in steady quality, the noodle will be aged inside the continuous tunnel, the temperature and moisture could be adjustable according to different products. 


⑧Rational cutting or wrapping into nest form
The noodle could be automatically rational cutting into stick type with required length or mechanically wrapped into nest form.

According to different form of final products stick type noodle or nest type noodle, the following device of drying and cooling will be required the related equipments.


⑨Continuous drying and cooling tunnel
According to the drying curve set in advance, temperature and the humidity could be automatically adjusted in each drying and cooling areas. 

In order to reach at required water moisture and keep better quality of the final products, the noodle will be transferred into cooling tunnel automatically and lowed down to suitable room temperature for packing. After drying and cooling, the noodle is much more flexible without cracking.


⑩Rational cutting machine

If choose the stick type noodle production, the noodle will be rational cut into required length according neatly; cutting length could be adjustable by PLC.


⑪Each part of whole production line realizes auto-flushing.


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