The main factors influencing the effect of equipment cooling device in instant noodles production line are as follows.
1. Cooling time
Other parameters are fixed, and the longer the cooling time, the better the cooling effect. Conversely, the shorter the cooling time, the worse the cooling effect. As the cooling progresses, the temperature difference between the surface block and the cooling medium gradually decreases. Extending the cooling time indefinitely can make the cooling equipment bulky or reduce production capacity, as there are two ways to extend the cooling time: one is to reduce the transmission speed, and the other is to extend the length of the cooling tunnel.
2. Cooling wind speed and air volume
Cooling wind speed and air volume are one of the main factors that affect the cooling effect. A large air volume results in a large amount of energy exchange between the inside and outside of the cooling machine, which is conducive to rapid cooling because the temperature difference between the cooling medium and the surface increases. A high wind speed requires a high wind pressure, which is beneficial for the cooling of the surface block, as only by ensuring a certain wind pressure can the surface block be blown through and its energy be taken away.
3. The walking speed of the mesh belt
The walking speed and cooling time of the mesh belt are interdependent. The faster the mesh belt travels, the shorter the cooling time, and the worse the cooling effect. Conversely, the slower the mesh belt travels, the longer the cooling time, and the better the cooling effect, but it will reduce production. The walking speed of the mesh belt can be adjusted, with a speed range of 3-9m/min
4. Properties of surface blocks
The temperature of the dough is the main factor affecting the cooling effect. If the hot air is used to dry instant noodles, the cooling is easy because of its low temperature. If fried instant noodles have high temperature, it is difficult to cool them. In addition, the size of the noodle diameter, the tightness of the dough pattern, and the accumulation of dough can all affect its heat dissipation effect.
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