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Main structure and working principle of automatic kneading press

Release time:

2023-09-22

The automatic noodle press is a new product developed by our company after extensive market research and user consultation, and absorbing the characteristics of various models at home and abroad.

Main structure and working principle of automatic kneading press

The automatic noodle press is a new product developed by our company after extensive market research and user consultation, and absorbing the characteristics of various models at home and abroad. This machine is suitable for all food production units, colleges and universities, large and medium-sized canteens, catering units, all kinds of crisp dough kneading pressure. Dough conveying, folding, kneading can be completed automatically and continuously, without manual folding, health rest assured. Its successful development fills the gap of domestic food processing machinery and is favored by users. It has automation performance and is a reasonable equipment for configuring various flour food processing production lines.

Structural characteristics and working principle

2.1 structural features: The automatic noodle pressing machine is mainly composed of a frame, a transmission part, a conveying folding part and a turning part. The transmission part mainly adopts chain transmission, which has smooth transmission and low noise. The conveying and folding parts adopt the technology of our factory and adopt different line speeds to realize automatic folding instead of heavy manual operation, which is both hygienic and assured, and realizes civilized production. The turning surface is composed of an upper roller, a lower roller and an adjustable roller, and the operation is simple and reliable.

2.2 working principle: Put the quantitative dough on the lower conveyor belt, start the machine, and automatically transfer it to the roll room. The dough will be automatically fed and pressed under the action of the conveyor belt and rollers. After pressing, it will automatically transfer from the upper conveyor belt to the lower conveyor belt. Due to the different line speeds, the dough will be automatically folded, transported and fed, and then transferred to the next process. After repeated kneading and pressing, the ideal surface pressing effect is achieved. The roller gap adjustment is realized by the turbine pair and the eccentric mechanism to realize the stepless adjustment of the thickness, and the user can master it according to the actual situation and the pasta process.

Key words:

automatic

principle

automatically