|Product Name:||Full Automatic Pasta Ramen Egg Noodle Machine Japanese Noodle Making Machine||Type:||Instant Noodle Production Line / Noodle Production Line /|
|Warranty:||1 Year For The Instant Noodles Production Line||Condition:||New|
|Voltage:||380V/50HZ,Customized||After-sales Service Provided:||Field Installation,commissioning And Training|
|Production Capacity:||11000pcs/8h||Raw Material:||Whear Flour|
|Feature:||Instant Noodles Making Machine|
11000pcs/8h Instant Noodle Production Line,
Whear Flour Instant Noodle Production Line,
11000pcs/8h semi automatic noodle making machine
Full Automatic Pasta Ramen Egg Noodle Machine Japanese Noodle Making Machine
Full Automatic Pasta Ramen Egg Noodle Machine Japanese Noodle Making Machine of corrugated instant noodles,rehydration time is short,goog elasticity,smoothness and transparency,comparable with large market popular equipment.
The Company is responsible for the installation, commissioning equipment, training staff until the production of qualified products; process recipe, spices, agents printed bags.
Production from flour to finished products automatically once completed, the high degree of automation, simple operation, moderate yield, energy saving, small footprint,the investment is only one tenth of large equipment, with less investment, quick features, particularly suitable for medium small and individual businesses.
Full Automatic Pasta Ramen Egg Noodle Machine Japanese Noodle Making Machine Of Voltage:Three phases: 380V/50Hz, Single phase: 220V/50Hz, we can make it according to customers' Local voltage according to different countries
Product characteristics of Full Automatic Pasta Ramen Egg Noodle Machine Japanese Noodle Making Machine :
Use a flour mixing machine to mix flour and water. The amount of water added per 1kg of flour is 0.3～0.4㎏. The temperature is 20-30°C, and the stirring time is 15-20 minutes. The dough produced in this process is called "dough", which is composed of a fine mesh structure and forms the "glutinous" of the dough.
The formation of dough sheet. The dough is passed between the two rotating rolls to first make two dough sheets, and then combine them into one. In this process, the dough sheet is made strong and uniform. Before the two dough pieces are combined, the dough is sometimes aged for a period of time.
Use a pressing roller to press a dough sheet with a thickness of about 10mm to make it thinner to about 1mm. In this process, the mesh structure of the surface is strengthened to strengthen the "tendons"
After pressing, the dough sheet enters the cutting stage. Rotate the cutter, and the noodles become noodles.
The noodles are steamed through a continuous steamer. It is usually steamed at 100°C for 5 to 10 minutes. Here, the starch in the noodles becomes digestible.
6. Cut off and inputs
The noodles are cut and shaped here. The length is generally 40 to 70 cm.
Fry the noodles together with the metal frame in edible oil at 150-170°C for 1 to 2 minutes. In the dough stage, the water content of 30-40% becomes 3 to 6%, and the starch is further gelatinized.
Blow the noodles with cold air to cool. After that, check the weight, shape, color, dryness, fried state, cooling temperature,etc.
Function:mixing raw material with water,like the wheat flour,egg,salt and so on.
Instant noodle production line
Delta, ABB, LG, FUJI,OMRON,customizable
1.Consultation service before, during, and after sales;
2.Project planning and design services;
3.Debugging of equipment until everything is functional;
4.Training of equipment maintenance and operating personally;
5.Provide 1 year complete warranty and life-time maintenance service.
Contact Person: Louisa Dai