Ultra-non-fried drying technology has completely changed the traditional non-fried instant noodles can not quickly re-water the problem, using a unique high-temperature high-pressure simulation of the rapid circulation of hot air, internal rapid circulation of heat flow technology, the non-fried instant noodles not only have good rehydration, soft texture, light and non-greasy taste, but also shape and thickness can be customized according to customer needs, also more in line with the national demand for health instant noodles.
Non-fried noodle production line features:
1. The whole process needs to use PLC programmable controller automatic control tracking.
2. Stainless steel 304 should be used in the food contact department. The whole production line meets the hygienic requirements.
3. According to the customer needs, the use of double-axis and surface or continuous and surface machine, automatically proportional control of flour and water mixture.
4. Can be used belt aging transport, to ensure the first-in-first-out powder.
5. The flour needs to be pressed into dough by calendering roller with certain calendering ratio. The gluten network is even and the taste is better.
6. The steam box adopts single-layer whole box or multi-layer steam box, the steam pipe arrangement is reasonable, the surface area is even, the steam control is stable.
7. The whole process adopts PLC automatic tracking system, the cutting length of dough block is uniform and stable, automatic box dropping is accurate and stable.
8. The cutter and the inserting plate need to be synchronized and stable to ensure the dough folded neatly and evenly.
9. Continuous drying system, using a unique high-temperature high-pressure simulation of rapid circulation of hot air, internal rapid circulation of heat flow technology.