Foot operated small food noodle candy machine

NegotiableUpdate on 05/21

Model

Nature of the Manufacturer: Producers

Product Category

Place of Origin

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Overview

The foot operated small food noodle sugar machine is like a large bowl machine, with a high-temperature heating chamber in the center of the machine. The heat breaks the crystal structure and turns the sugar into syrup. There are some pores in the heating chamber that are smaller than the size of the sugar particles. When sugar rotates at high speed in the heating chamber, centrifugal force sprays the syrup from the small holes around the "big bowl". Due to the fact that the speed at which liquid substances solidify when cooled is related to their volume, the smaller the volume, the faster they solidify. Therefore. The researchers designed the diameter of the small holes in the heating chamber to be very small, only 50 microns. The syrup sprayed out of the holes immediately solidifies into solid sugar threads and does not stick to each other

Product Details

　　Foot operated small food noodle candy machineinstall

1. Open the packaging box, take out the main unit and move it to the appropriate position. Take out the packing list and count the random attachments.

2. Environmental temperature: -10~38 ° C Environmental humidity: Relative humidity ≤ 80%

a、 A stable horizontal installation position to ensure the normal operation of the machine without accidents;

b、 A good operating environment, avoiding the influence of heat sources and wind, avoiding places where water may splash, and having a good operable space.

3. Connect the power supply voltage: 190-230V/IPH power frequency: 50 ± 1Hza, determine the power supply type and capacity according to the voltage and power indicated on the nameplate.

a、 Connect the power cord from the machine to the power cord containing the air switch, and ensure that the ground connection is reliable.

Common problems and solutions of foot operated small food noodle candy machine:

After adding sugar, it doesn't produce silk and the sugar is thrown onto the edge of the basin, which is due to the high temperature;

2. After adding sugar, there is less silk produced, and the sugar silk is fragmented, flying randomly and accompanied by smoke, which is also due to the high temperature;

3. The sugar threads are uneven, slow to release, and loosely wrapped, with sugar particles and scattered sugar threads, indicating that the temperature is too low; If the temperature remains low for a long time, the sieve of the sugar extractor is prone to clogging

4. There are two situations when the sugar is added from the sugar outlet: one is when the temperature is low, and the other is when the sieve is clogged;

When making marshmallows, if the candy threads and bamboo sticks are not integrated and the sticks do not turn into candy, use a damp towel to wipe the bamboo sticks or water on them and shake off the water droplets;

6. If the embossing cannot be pressed, use a bamboo stick dipped in water pressure. Note that there should be no water droplets on the bamboo stick, otherwise the sugar threads will break. This requires more practice to master the technique.