连续蒸面机 方便面生产线

经我司大量调研发现，加长本机的长度可使蒸汽喷射流量分布更合理，面条糊化更均匀、糊化度更高、耗汽量低、性能稳定可靠，易于清理，还增加了蒸面自动清洗装置，减少了人工清洗蒸网的工作量，使调整维护等更方便。本机全身采用不锈钢材料制作而成，符合食品卫生要求。

本机的主要作用是把连续压片机输出的波纹面带，接放在不锈钢网带上，经连续蒸煮成熟面(一般称为糊化工序)。通常情况下，淀粉的结构主要是链淀粉(淀粉分子结构的一种连接形式)。但在一定条件下，即含水量增加到一定值，温度升高，即利用减压后的0.o3mpa的饱和蒸汽(约95 ~ 100℃)，再经过一定的时间蒸煮(约135 ~l45秒)，淀汾中的链淀粉结构就会分解成支淀粉结构(是一种不定形的分子排列，如树枝、海绵状的结构)，这个过程叫做糊化。接着通过约2m长的输送带风冷后送到下工序。

主要技术参数

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 , 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 re

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