Squeezing stainless steel noodle machine

NegotiableUpdate on 05/21

Model

Nature of the Manufacturer: Producers

Product Category

Place of Origin

Online Consult

Overview

The extrusion type stainless steel noodle machine consists of an automatic feeder, a twin-screw self maturing forming machine, and a CNC cutting machine. It adopts a twin-screw composite extrusion biological denaturation process, which uses a spiral shaft to push, knead, and extrude corn flour with low viscosity to mature and press it into circular or flat noodles.

Product Details

　　Squeezing stainless steel noodle machinestructure

Main components

The machine base is mainly composed of the body, spindle, bearings, machine head heat shell, rear end cover, sealing ring, etc.

The main components inside the body include feeding rod, feeding sleeve, heating rod, heating sleeve, grinding disc, etc., which are made of special alloy materials through heat treatment and have a long service life

Rack: welded with angle steel, aesthetically pleasing, sturdy, and safe.

In addition, there are pulleys and material hoppers.

　　Squeezing stainless steel noodle machineoverhaul:

1. After completing the noodle machine operation, it is necessary to promptly check the tightening of bolts in various parts and maintain the machine. If there are damaged or severely worn components, they should be repaired or replaced in a timely manner to ensure the safety and production efficiency of users.

2. After each use, clean the machine carefully to ensure food hygiene. During cleaning, do not use sharp tools to scrape the two rollers, nor do you use a water spray pipe for cleaning.

3. After maintenance, the noodle machine should be cleaned both inside and outside and placed in a dry and well ventilated room. The machine should not be placed directly on the ground to prevent moisture. If the paint falls off, it should be repainted. Parts without paint should be coated with anti rust oil for rust prevention.

4. Add lubricating oil to the gears from the refueling point once per shift, using either gear oil, 20 # engine oil, or edible oil. The recommended amount for each addition is several tens of drops. Lubricating grease in the turbine, worm, and bearings should be replaced every six months, using calcium based grease.

5. Check the elasticity and wear of the regular V-belt, and adjust or replace it in a timely manner.

6. When the machine is not in use for a long time, a small amount of food oil should be applied to the surface of the two rollers to prevent rust.

7. During operation, hard objects should be prevented from entering between the rollers to avoid damaging both rollers.

　　routine maintenance

1. Before starting up, check all parts for any abnormalities, carefully read the instructions, and operate according to the instructions.

2. The dough cannot be poured directly into the noodle bowl.

3. Idle for 10-15 minutes before pressing, and maintain an indoor temperature of 10-15 degrees Celsius or above during winter production.

4. Replace the bearing grease every six months.

5. Lubrication should be maintained for all gears and rolling bearings.

6. It is strictly prohibited for other hard objects to fall into the rolling mill and gears.

7. It is strictly prohibited to adjust the gap between the rollers to more than 5 millimeters during operation.

8. It is strictly prohibited to put hands into dangerous parts such as rollers, gears, chains, and cutters during machine operation.

9. After shutdown, keep the machinery clean and ensure that there are no residues or surface blanks inside each rolling mill.

10. Strictly prevent iron or other hard substances from mixing into the flour to avoid damaging the machine parts.