Business ProductionNourishing powderThe principle and mechanism of linesFeature Introductioncan

Nutritional powder production lineFrom ingredients, extrusion, puffing, forming, sandwich, cutting, spraying to finished product, all completed in one go,*Realizing automation, this production line has the characteristics of multiple optional models, flexible equipment configuration, wide range of raw materials, multiple product types, and simple operation. Choosing the appropriate configuration can produce products such as sandwich cakes, sandwich rolls, puffed rice fruits, steamed buns, rice cakes, nutritious breakfast, modified starch, etc., suitable for various food manufacturers.

High quality products are the foundation of enterprise development. While strictly controlling the quality, every component of the product is selected from domestic enterprises, and branded components can also be used according to customer requirements. Only by continuously improving the quality of the product can we meet customer requirements and the enterprise can develop. In order to help everyone better understand the relevant knowledge, the following editor will share with you the puffing processNutritional Rice noodles Production LineMain features and performance:

*Excellent product quality: The product is brewed with boiling water4It can be consumed in minutes, does not stick to the soup, does not strip continuously, and has a good taste.

Secondly, low consumption and energy saving: only steam before spinning3Minutes, automatic continuous low-pressure steaming of vermicelli after spinning only10About minutes.

Thirdly, automatic:8Hourly shift production4Tons of ready to eat Rice noodles only need operators14~16People (excluding packaging personnel).

Fourth, wide adaptability: it is also suitable for producing instant sweet potato vermicelli, instant corn vermicelli, instant mung bean vermicelli, etc.

Fifth, high yield rate: The automatic continuous feeding and receiving of each link in the production line, combined with automatic quantitative cutting and automatic distribution into boxes for drying, avoids transmission The phenomenon of waste caused by serious "scattering, disorder, breakage, fragmentation, and falling" in the production process of traditional craftsmanship.

Sixth, health and environmental protection: through the process of automatic feeding and receiving of pipes, troughs, buckets, belts, boxes, etc., the continuous automatic control of the whole production process from raw materials (rice or starch) to products (instant Rice noodles) has been realized, and the phenomenon of starch starch enzyme rancidity caused by the "static aging" or even "overnight aging" process in the traditional processing technology has been overcome.