Noodle Machine Working Principles
The noodle machine operates by passing flour dough through counter-rotating rollers that extrude and press the dough into sheets. These sheets then pass through front cutting blades that slice them into noodle strands. The shape of the noodles depends on the specifications of the cutting blades, and all machine models can accommodate different blade specifications, allowing a single machine to produce various noodle types by swapping blades.
The roller surfaces are precision-ground for smooth, attractive finish, ensuring the pressed dough sheets are uniform and glossy, which guarantees good dried noodle quality. The machine features a rational design with inline configuration, gear reducer and chain drive transmission, low noise, compact structure, and ergonomic design for ease of operation. It offers smooth transmission, accurate power delivery, low noise, no vibration, and excellent performance, and can be paired with small-scale drying equipment.
Usage Precautions and Maintenance
Pre-Operation Check: Conduct a dry run before use to confirm no abnormalities exist before normal operation.
Startup Cleaning: Before starting, inspect rollers and cutting blades for debris. Clean thoroughly before operation. Always disconnect power when wiping the machine. Clean accumulated dough after each use. Never use sharp tools on rollers or cutting blades.
Hand Safety: When feeding dough, maintain appropriate distance between hands and rollers. Never use sticks or tools to assist feeding while the machine runs, as this can cause serious personal injury and machine damage.
Lubrication: Apply lubricant to all oiling points once per shift using gear oil or No. 20 machine oil. Replace bearing grease annually with specified lubricant.
Belt Inspection: Regularly check V-belt tension and wear. Adjust or replace promptly.
Long-Term Storage: Apply cooking oil to roller and blade surfaces to prevent rust during extended idle periods.
