2. The noodle cutter head and the bottom shaft of the noodle picker are connected by the chain provided by the main machine and tightened by the adjusting wheel.
Debugging method:
This machine must be debugged before it is used. The purpose of debugging is to make the middle of the noodle length just sit on the pole.
Methods: Before starting the machine, pull the chain hook by hand to make the left and right hooks symmetrical, then start the test paper noodles, and stop pulling the chain according to the length of the noodles until the noodles are just in the middle and the lower end is neat.
Configuration of noodle production line
1, dough mixing system
The equipment consists of a flour elevator, a flour conveyor, a brine mixer, a dough mixer and an electrical control cabinet. Quantitatively control the transported flour and mixed brine to form an atomized state, so that the raw materials are loose and dry and wet evenly.
2, pressure surface, cutting system
The curing machine, the compound machine, the calender, the cutting machine, the bar feeder and the strip picker are connected into a whole to complete the noodle forming stage. The prepared blank is cured within 10 minute, and the flour is stirred to fully absorb water and burst to form a wet gluten network, which is sent to a laminator to make two dough pieces at the same time, pressed into one piece, and then calendered by four-stage double rollers with a thickness of 0. 8~2 mm patch. Cut the pressed dough into 0.8~3 mm wet noodles according to different specifications with a slicing knife. Noodles cut into 2400-2600 mm in length are lifted to the parallel chain on the upper shelf by the automatic bar feeder.
3. Automatic shelf tail cutting device
It consists of lifting, rod loading, tail trimming and control cabinet. The wet noodles hung on the steel pole are lifted to the starting point of the drying room operation, and synchronously hung on the hanger of the mobile drying device under the control of the infrared integrated circuit. A tail cutter is installed at the starting point of pre-baking, and the cut dough can be recycled at any time. Because they are all cut into a certain length in advance and enter the drying process, the dry dough head is greatly reduced.
4. Drying system
It is composed of a drying drive, a steel wire rope, a chain suspension device, a steel structure cooling ceiling fan, a moisture exhaust fan, a steam heating pipe, a sensor, a temperature and humidity detection controller and an electrical control cabinet. The movable steel wire rope hanging adopts stepless speed regulation, and the dried noodles are transported to three drying areas at the speed of 10- 14 rods per minute. Cold air strips in 1 zone prevent noodles from stretching and surface drying quickly; Zone 2, moisturizing and sweating, is high temperature and high humidity drying, which realizes the internal moisture diffusion of vermicelli and controls the surface drying; 3 subarea cooling and heat dissipation, with the purpose of slow drying of finished products.
5. Remove the finished product system of the cutting plane.
It consists of a lower shelf machine, a molding machine, a slicer and a control cabinet. After 4+/-5 hours of drying, the linear vermicelli is unhooked by the anchor chain, sent to the slicer, cut into 240 mm (adjustable length) pieces, and packaged into beautiful and economical goods by 250 g and 500 g. ..