Cup Instant Noodle Production Line Ramen Noodle Making Machine

Product Description

Wheat Flour Multifunctional Fried Instant Noodles Making Machine
1. Flour storage 2. Flour lifting 3. Flour measuring 4. Flour mixing 5. Alkali mixing and measuring 6. Ripening 7. Compound Continuous pressing 8. Slitting 9. Steaming 10. Cutting Folding Dividing 11. Frying / Fried 12. Cooling 13. Packing.
Roll width: 350mm capacity: 1.5T/8h

Serial NO.	Product name	Model	quantity	Remark
1	alkali mixing and measuring	YSH10	1 unit	Power:0.75kw, volume:120L/unit, the surface touched with the water is SS304
2	double- speed flour mixing machine	HMJ200	1 unit	Motor power 9/11kw,200kg/batch,door opening by manual, the surface touched with flour is SS304
3	Disk-type feeder	PS200	1 unit	Motor:4kw,tray size:φ1800mm×410mm the surface touched with flour is SS304
4	Compound- continuous rolling machine	MT7-50	1 unit	Roll width:350mm,motor power:5.5kw+5.5kw(frequency conversion timing),7 pairs of steel roller-cold-hard alloy, frame (two sides)is SS201,the Dia. of the roller is:φ180mm×2,φ240mm×2,φ180 mm×2,φ162mm×1
5	belt type cabinet	SX6	2 units	the surface touched with flour is SS304,aluminum glass door Specification:750*850*1400mm,six roll of noodle can be put in
6	Dehydration sterilization machine	TS800	1 unit	Main driven 1.5kw(frequency conversion timing),the length of body is 16 meters,surface touching food is SS 304, Heating power~20kw, fan0.55kw×6
7	electrical control system	BPT-1	1 set	operation adopts frequency conversion timing

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.

Capacities

OUTPUT	POWER	STEAME CONSUMPTION	SIZE	WORKSHOP REQUIREMENT	WORKMAN REQUIRMENT
40,000bags/8h	42KW	1000-1200KG/H	L45m*W5m*H2.5m	L60m*W6m*H4.5m	5persons/shift
60,000bags/8h	56KW	1200-1400KG/H	L49m*W5m*H2.5m	L70m*W6m*H4.5m	7persons/shift
80,000bags /8h	68KW	1300-1500KG/H	L56m*W5m*H2.5m	L75m*W6m*H4.5m	9persons/shift
100,000bags/8h	80KW	1400-1600KG/H	L59m*W5m*H2.5m	L80m*W6m*H4.5m	11persons/shift
120,000bags/8h	83KW	1600-1800KG/H	L60m*W6m*H3m	L80m*W7m*H4.5m	13persons/shift
160,000bags/8h	106KW	1900-2100KG/H	L85m*W6m*H3m	L105m*W7m*H4.5m	15persons/shift
200,000bags/8h	114KW	2000-2200KG/H	L90m*W6m*H3m	L110m*W7m*H4.5m	15persons/shift