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The Importance of Steam and Water Seal Design in Instant Noodle Production
Classification:
News
Group News
Industry News
Special Reports
Author:
[DONGFANG NAOMU]
Source:
www.noodlemachinery.com
Release time:
2025-05-04
The setting of the steaming section of the instant noodle production line is to send the separated noodles into the steaming box on the mesh belt, and use steam heating to gelatinize the noodles and fix their shape. The design of the water seal on the steaming machine ensures that the steam generated inside the machine can be effectively sealed, thereby maintaining a consistent and optimized steaming environment. A good water seal can not only improve the efficiency of the machine, but also ensure the uniform quality of the produced noodles.
During the operation of water seals, it is necessary to pay attention to preventing steam leakage and maintaining pressure stability. Steam is crucial for the gelatinization of starch in noodles, making them more elastic and facilitating subsequent processing. If the water seal is damaged, steam will escape, resulting in the noodles not being fully cooked. Stable pressure ensures that the steam can reach all parts of the noodles evenly, thereby achieving a uniform cooking effect. If the water seal is poor, it will cause pressure fluctuations, which may result in some noodles being overcooked while others remain uncooked, which will cause inconsistency in the texture and quality of the final product.
Our company, Zhengzhou Dongfang Naomu Food Machinery Co., Ltd., manufactures multi-layer steaming machines, which can be classified into multi-layer side-opening steaming machines, multi-layer counterweight top-opening steaming machines, and multi-layer vertical water sealed lifting steaming machines. During the production process, the noodles move back and forth in the steamer and are continuously heated and steamed by steam. The noodles will not be undercooked. After steaming, they can better achieve the gelatinization degree required by product quality, which is crucial for the production of high-quality noodles.
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