Continuous noodles braizing machine

1.Smooth operation 2.Low noise and dust pollution in less 3.High efficiency

ZM - 35-80 Continuous Noodle Braizing Machine

Through our extensive survey, lengthening the length of this machine can make steam injection flow distributed more reasonably, noodles gelatinization more uniform, and get higher gelatinization degree, low steam consumption quantity, more stable and reliable performance, and easy to clean, at the same time, adding automatic cleaning device decreased the artificial cleaning work of the steam net, make adjustment and maintenance etc more conveniently. The machine body is made of all stainless steel materials, according with food health requirements.

The main function of this machine is to put the corrugated noodles output by Continuous Rolling Machine on the stainless steel net, and then steam them continuously until they become cooked noodles (commonly called gelatinization process). Normally, starch structure is mainly amylose (a kind of connection form of starch molecular structure). But under certain condition, that is the water content and temperature increase to a certain level, or making use of saturated vapor (about 95-100) which has been decompressed to 0.03MPa, and after braizing for a certain time (about 135-145 seconds), the amylose structure will be decomposed into  amylopectin structure (is a kind of amorphous molecules arrangement, like the branches, spongy structure), this process is called gelatinization. And then the products will be sent to the next process after they are wind-cooled through about 2m-long conveying belt.

Main technical parameters

Model	ZM-35-80
Working temperature	95 ~ 100
The steam pressure	0.03Mpa (Saturated )
Engine power	Provided by dividing machine
Machine weight	4900kg
Productivity	450 pcs/min
Braizing time	≥l35 Seconds
Steam consumption amount	1300 ~ 1500kg
Line speed of net belt	15.0m/min
Outline dimension	35000x1050x1130mm

Continuous noodles braizing machine