Processing Procedure
Flour insert --- Mixing --- Ripening --- Lifting --- Feeding --- First extrusion --- Second extrusion --- Vermicelli forming --- Rationing cutting --- Combing ---Adjusting ---Distributing--- Aging --- Steaming --- Drying --- Cooling ---Inspecting --- Packaging --- Production conveyor
THE MAIN FEATURES
1.The whole production line is highly controlled automatically from flour feeding to the final products, less manual operation. The operators only need to observe, monitor and adjust the equipments, which saves a lot of labors and reduces the product cost.
2.No need to manually loose noodles and weigh each paste since the vermicelli is tidy after extrusion, and the weight of each vermicelli block is stable，as the whole processing is controlled and adjusted in advance.
3.The aging tunnel is adopted multiply-level cycling belt. To promote improve the aging effect, shorten the time, and save the energy, the heaters and humidifiers are reasoning installed among the aging tunnel..
4.In order to guarantee the high quality of the products and achieves standardized production, the production line is controlled by scored of frequency conversion speed regulator which can adjust technical parameters of temperature, speed and pressure for each unit .
5. To meet the market requirement, the vermicelli production line is explored for multiple-purpose, the operators just need to adjust the technological process instead of adjust the equipments, more than ten kinds of instant vermicelli can be processed by this production line such as wheat, corn, buckwheat, oats, barley, sorghum, millet, A-corn, beans, etc., thereby it increases the utilization of the equipment, save the cost, create profit and low down the investment risk.