Dough mixing machine operation method in instant noodle production line

DONGFANG NAOMU-Professional noodle machine manufacturer

Main business: instant noodle machine, instant noodle production line, instant noodle equipment; nonfried instant noodle machine, nonfried noodle production line; fresh ramen noodle machine, fresh noodle production line, fresh noodle equipment; stick noodle machine, stick noodle production line, stick noodle equipment and so on.

Dough mixing machine operation method in instant noodle production line

The dough mixing part is very important in the production of instant noodle production line. And Zhengzhou dongfang naomu food machinery Co., Ltd has specialized in the production and development of instant noodle production line, instant noodle equipment, cup noodle production line, stick noodle production line, stick noodle equipment, stick noodle machine, non-fried noodle production line for many years.

(1) First of all according to the process of salt quantification, brine tank put water after the salt according to the requirements. If heated, open steam valve and heat, stirring to dissolve salt and other additives.

(2) Before starting, check whether there is any foreign matter in the mixer, whether the discharge gate at the bottom has been closed, whether the protection device is secure, and whether the power supply voltage is normal.

(3) check whether the outlet valve of the brine ration tank is in the closed state, and check whether the brine conveying equipment and raw material conveying equipment are normal. Start the salt water pump and add salt water.

Before starting the dough mixer, it is necessary to start the airless rotation of the stirring shaft for 3~5min, and check whether there are any abnormal phenomena and noises: if the equipment is in good condition, then stop the machine and manually pour the flour or start the feeding device.

After the flour is added, the mixer mixing shaft should be started first, and then water is added to reduce the dynamic load of mixing. Spray water to be uniform, the total time to add water in 1-2min is appropriate.

After the flour is added with water, the general stirring time should be controlled in 15~-20min. Within the control time, it is best not to stop the kneading-machine, it is really necessary to stop, the time is best not to exceed 10mi," if it is really necessary to stop for 10min, must be removed from the machine fabric before starting the test machine. Different additives should be dissolved according to their characteristics and then added to the dough mixer.

In the normal operation of the equipment, in order to ensure the consistency of quality and time, it is best to use automatic control system. The console and time signal when the light is bright, says it has to set time, according to the feeding switch immediately, open the discharge valve, put and good dough maturation feeding machine, at the time of discharge can't stop stirring, after being discharged all dough, stop running and close the discharge valve, put one after the next batch of flour, and then according to the normal operating procedures.

If the electric discharging device fails. Manual discharge can be used instead. When the electric unloading device is repaired for new use, the handwheel of the manual unloading door should be removed in time to prevent accidents caused by the rotation of the handwheel when the electric unloading device is started.

Good dough should not be placed for too long, if more than 10 minutes will affect the color and form a large dough, resulting in feeding difficulties.

In the normal start-up process, control each feeding volume. Frequently observe the voltage ammeter reading and equipment running condition, bearing heating condition and belt movement condition, find out the problem in time to deal with. In production, do not put your hand into the barrel.

The quality of dough is determined mainly by the perception and experience of people.

The inner wall of the dough mixer, the mixing shaft and the sticky powder of the blades should be cleaned 1~2 times per shift. The cutting slips between the dough mixer and the slicer should be cleaned thoroughly every once in a while. The spoiled and contaminated raw materials must be processed in other ways and shall not be used as raw materials for the production of instant noodles. After the completion of the work, must adhere to the mixer wall, shaft, blade surface block thoroughly clean, to avoid the proliferation of bacteria and equipment corrosion.