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In recent years, the market for fried instant noodles has gradually shrunk. Major instant noodle companies are fiercely competing and are striving for product innovation. Many instant noodle manufacturers hope to produce healthier non-fried instant noodles to open new markets, but non-fried instant noodles are far from being acceptable to consumers because of their poor taste and deep brewing time.
For instant noodle manufacturers, it is difficult for low-capacity equipment to take advantage of new product marketing. The instant noodle production line capacity and stability of the host also directly affect the realization of continuous automation. The factors that determine the output of the host are the speed of dough extrusion and the breadth of the dough. In order to increase the output, we try to enlarge the screw diameter according to the original equipment to increase the dough width, and increase the screw speed to increase the extrusion speed. But through the research on the original equipment and the investigation of its manufacturers, we must give up the idea of zooming in on the original machine. The existing equipment mainly has the following problems:
The first problem is that the thickness of the extruded dough is uneven. The dough is extruded into a cylindrical shape by a screw. Because the inner ring rotates with the screw, the dough is subject to rotational shear, so the quality of the dough is difficult to control. The screw is not supported and fixed in the cylinder, so the gap between the inner ring and the outer ring changes when the inner ring and the outer ring rotate. After the dough sheet is extruded, the thickness of the sheet is very different. The thin part is only 0.5mm and the thick part is 1mm. If the screw and cylinder are directly enlarged, the difference in thickness will be greater.
Question 2: In the production process, after a period, black spots will be mixed in the surface. This is because the processing accuracy of the screw is not enough, and the screw design of the screw is not reasonable enough, which causes some dough to stick to the screw and form carbonization at high temperature. Over time, the carbonized dough will be more and more, and will agglomerate in the screw, causing the screw to block. In order to avoid black spot contamination of the products, production companies must remove the screw every few hours for cleaning. If the machine is simply scaled up, it can easily aggravate this phenomenon.
Question three: it is very difficult to disassemble and clean. When disassembling the screw of small equipment, it is necessary to remove the connecting shaft of the screw and the reducer and then use an iron rod to pass through the reducer to eject the screw from the rear. If not removed in time, the flour will be carbonized in the cylinder and difficult to eject. Through the redesign of the screw length-diameter ratio and the screw structure, the processing accuracy of the screw is improved, so that the dough is evenly mixed in the cylinder.