Ricenoodle production line equipments

This equipment is designed on the base of fully consideration of integrality,reliability and operability of it.

This machine has three-in-one function of materials feeding, self-maturation and rice stick extrusion. The process flow from-top-to-bottom is compact and reasonable. It only needs one person to operate it, which highly improves the working efficiency.

The dryer is divided into three temperature zones to control: The first section is high temperature air intake on the top(); the second section is medium temperature air intake from the bottom(), and the third section is normal temperatre. Such distribution has effectively solved the uniformity problem of water content of the top & bottom part of the rice noodles cakes. Self-maturation and rice stick extrusion is one of the important working procedures during rice noodles production.

Mixed powder lot is extruded to become maturated materials throung screw extrusion press, then round vermicelli with diameter of 0.7-0.9 mm through spiral rice stick extruder. when vermicelli are extruded out, powder lot must be fed in continuously and evenly. After full maturation in the maturation barrel, the powder lot will enter the rice stick extrusion screw and then become vermicelli while undergoing conveying and extruding. The vermicelli must be fully cooled with fans.And those that are with uniform thickness, and have good transparency, bright and smooth appearance, non-white-impurity, and non-bubbles are the best products. If the flow is too small, powder lot would be easy to over-gelatinized, and become brown yellow, sticky, and easy to generate bubbles;if the flow is too large, the maturation of powder lot would not be enough, causing the vermicelli with white-impurity and bad transparency.

Ricenoodle production line equipments