Warmly congratulate "Henan Guojian pasta machine", December 2014 in Vancouver, Canada, Fiber Sheng Foods Ltd. trial production.

Chinese pasta machine, Guojian re-creation!

Welcome to call us for consultation and business negotiation! ~GMS-90

GMS-90 type "National Sword" brand low-temperature drying pasta production line technical features

Zhengzhou Guojian Machinery Manufacturing Co.

Senior Engineer Yao Guojian 18637198066 0371-67169859

I. Overview:

Noodles in China has a long history, hanging noodles are low calorie healthy convenience food, favored by consumers. The production of high-quality noodles must have good raw materials and choose excellent processing equipment, especially drying equipment is more important. On the basis of summarizing and digesting the advanced technology at home and abroad, our company has developed a set of GMS-90 low-temperature drying production line, which has the advantages of large capacity, low consumption, strong adaptability, safety, hygiene, good stability, low operating costs, the use of electromechanical integration technology to achieve the synchronization and coordination of the whole line, to meet the specifications of the different varieties of noodles process requirements.

The main technical parameters of GMS-90 low-temperature drying production equipment for hanging noodles:

1, production capacity: flour input ≥ 10000kg/shift, finished noodles ≥ 9000kg/shift.

2, continuous calender: 10 pairs of rollers, opening width 650mm, hanging frequency ≥ 15 hanging / min.

3, process layout area: ≥ 2000m2, of which equipment occupies ≥ 900m2.

4, installed power: ≤ 95kw.

5, supporting boiler: ≥ 400,000 kcal; medium: steam, thermal oil, hot water can be.

6、Energy consumption:

　　Electricity consumption: 40～55 degrees of electricity/T hanging noodles;.

　　Coal consumption: 50～75kg standard coal/T noodles.

　　Water consumption: ≤0.5T water/T noodles.

7、Post operator: 6～8 persons/shift (excluding packaging workers and auxiliary management personnel).

8、Automatic flour supply system: Measuring set value 250-275kg/time, precision ±500g supply time ≤4min.

9、Three stages of mixing time 18min, water addition rate ≥28%, dough temperature ≤38℃.

10, ripening time: 10-20min, the second ripening time ≥ 6min.

11, drying and dehydration: 4 stages, time ≥ 240min.

12、Dropping rate: ≤0.3%

13, cut off the number of hangings: 10-12-15 hangings / times.

14、Products authenticity rate: ≥90%

Third, GMS-90 type low temperature drying hanging noodles production equipment performance characteristics:

1, brine liquid mixing barrel cavity using large-capacity multi-pronged barrel structure, mixing more evenly; measurement of automatic supply technology, so that the water supply is accurate, to meet the requirements of different formulations.

2、Flour supply adopts bulk flour automatic supply system, which makes flour storage and transportation, conveying, flour distribution, lifting, measuring, diversion, mixing system programmed, changing the phenomenon of manual noodle casting with high labor intensity and poor hygiene, and changing the noodle making process from two persons to one person operation.

3、Harmonizing adopts double-axis multi-speed harmonizing technology, and the cross-section of the harmonizing rod is oval, which is more in line with the requirements of noodle-making process, ensuring the full mixing of flour and water, and reducing the heating of the dough, which is conducive to the formation of gluten network. The discharging port adopts 90 degree rotating big door opening, which is sufficient for discharging noodles.

4, W-type double-pot ripening machine research and application, the realization of the A, B pot cycle ripening, feeding noodles, basically to ensure the consistency of the dough ripening time, ripening machine adopts a large pot body, small rotor, low rotational speed so that the dough in the process of ripening fully and evenly absorbed, the formation of gluten network organization is more dense, uniform.

5、Research and application of monolithic reducer rolling technology:

(1) the use of oversized rolls, large thickness into a piece, so that the cooked particles of dough after the initial pressure of a molding, eliminating the composite process of pinching air bubbles, open layer and other phenomena.

(2) 10 pairs of rolls make the noodle belt get longitudinal stretching at the same time of calendering, forming the regular network structure of the noodle belt, improving the surface finish of the noodle belt and the denseness of the noodle belt.

(3) The rolls are made of cold alloy cast iron and processed with precision, so that the surface hardness and finish of the rolls are guaranteed and they are resistant to metal impurities.

(4) The noodle knife is processed by precision CNC machine tool for program processing, and the surface is carbonized to ensure its precision; Bizi is processed by wire cutting program to improve the life of noodle knife and make the surface of noodle smooth and burr-free.

(5) the application of special head side plate design, realize the light roller, groove roller disassembly and installation is convenient, change parts maintenance simple, improve the steel of the noodle machine.

(6) The design and application of variable circumferential speed cut-off knife and over-torque insurance device:

So that the noodles are quickly cut off and conveyed to the upper rack, reducing the accumulation and bending of noodles on the knife, improving the neatness of the noodles on the pole, and reducing the phenomenon of bending of the active shaft when taking off the chain.

7、Application of free suspension ropeway drying technology:

(1) The use of fixed-pitch special steel cable, double support lugs combined suspension, T-rail, ensures the uniformity and accuracy of suspension spacing, stability and flexibility of movement, thus improving the smoothness of corner running, completely solving the problem of turning corner rods, realizing that the rate of falling rods is basically zero, and significantly improving the yield.

(2) The master and slave rope gears are installed by hanging, with consistent specifications, long durable life, effectively reducing maintenance costs. Adopt single wheel or double wheel drive, simplified structure, smooth running, running power significantly reduced.

(3) free suspension double support ear combination hanging unique design, to ensure the accuracy, so that the hanger is basically perpendicular and parallel to the rope, prolonging the service life.

(4) Integration of non-powered mechanical up and down frame unique design, the realization of the picket, up and down frame and hanging running steel rope synchronization and coordination, to ensure the accuracy and reliability of the face hanging up and down frame.

(5) the application of temperature and humidity control technology in the drying room: the heating pipeline adopts finned tubes to effectively improve the heat dissipation efficiency, and the heat source medium is steam, heat-conducting oil and hot water, which can be adapted to different conditions respectively. Together with the automatic detection and control of temperature and humidity, it saves energy and ensures the stability and accuracy of the drying process, thus preventing the phenomenon of noodle crisping and opening, and improving the quality of noodle.

8、Application of automatic racking pneumatic cutting machine: realize automatic racking of noodles and cutting off more than ten hangings at a time, electromechanical integration program control, cutting off neat and accurate, neatness at the leading level in China, the rate of broken head is obviously reduced, and can meet the needs of different noodles specifications products.

9、Electrical control system:

(1) Flour conveying, lifting and measuring adopt 'Toledo' automatic measuring sensor parts, PLC program control.

(2) Flouring is controlled by multi-speed motor delay relay.

(3) Rolling, drying, cutting section adopts frequency conversion speed control, PLC program control, can be linked to raise, lower speed and single machine fine-tuning.

(4) baking room temperature, humidity control using PLC control; baking room areas are supply, temperature display, setting, control functions.

In summary, for our design ideas, although the product has been marketed, due to regional environment, raw material differences, some of the technical indicators and methods to be adjusted, assessment. Due to my limited technical level, errors are inevitable, please peer experts to criticize and correct.