Detailed Product Description :BFP series of automatic instant noodls line, with perfect technology,compact strccture,originaldesign and stable performance, is developed on the base of similar products and requirements in the world market, it realizes high automation,
convenient operation,low energy and small floor space the assures all working procedures from mixing to finished products and be accomplished once.
OUTPUT | POWER | STEAME CONSUMPTION | SIZE | WORKSHOP REQUIREMENT | WORKMAN REQUIRMENT |
30,000bags/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 |
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- 1. Features of production line
- 1.1 Advanced and reasonable production process
- The dough kneading machine adopts variable frequency speed control, which is characterized by electricitysaving, stable high and low speed transition, much more even flour stirring and good effect of dough kneading. It adopts softening dough (maturing) technology with twice heat preservation and moistening preservation: one time is softening dough of small dough; the other time is softening dough of zonal noodle (it is also called the secondary maturing. National patent No. of zonal noodle maturing machine is: ZL 02 2 47182.0). Namely, place the small dough and zonal noodle under condition of certain temperature and humidity for a period to prompt the water fully penetrate within dough and evenly distributed to improve the processing property of dough and zonal noodle.Sheetconnecting roller of compound machine and front table roller of continuous flattener adopt crimping roller (national patent No. is ZL 02 2 12563.9). Crimping roller rolling technology is the combination of traditional handmade noodle technology and modern mechanized technology, having the machine imitate the multidirectional rolling of handmade noodle so as to make the gluten form more dense network tissue across two directions vertically and horizontally and make up the defect that traditional flat rolling only allows the gluten tissue to extend vertically rather than extend horizontally. The structure of steam box is designed reasonably; the temperature within the box is moderate and the noodle has high gelatinization degree;The cut off dough has high boxing rate; dough weight is stable and accurate and it can be adjusted slightly without stopping the machineHeat exchange rate of frying is high and it has no pollution with the oil; the dough has low oil content
- 1.2 Advanced technology level and high automation degree
- PLC programmable controller is adopted as control center and fixed with sensing element with high precision, frequency governor so that synchronous control and autadjustment shall be realized during production; Stable performance, convenient operation and high efficiency; Mill roller is manufactured with special technique, with high hardness and long life span. Smooth roller adopts selfaligning roller bearing, which helps advance service life of roller axel head and driving accuracy.Wallboard is made of steel plate with high intensity; slot is dredged through the wallboard and engraved roller and smooth roller are fixed; fitting, disassembling and maintenance are very convenient; Dough cutter and chasing tool adopt numerical control machine to process, with high precision and good interchangeability.
- 1.3 Full consideration of food sanitation and production environment