Pasta Extruder Working Principles and Maintenance Requirements
The pasta extruder (面食挤出机/面条机) operates by pressing flour through two counter-rotating rollers that extrude it into a flat sheet. This dough sheet then passes through cutting blades at the front of the machine head, which slice the sheet into noodle strands. The shape of the noodles depends on the specifications of the cutting blades.
Working Principle
All machine models can be fitted with different specifications of cutting blades, meaning a single machine can produce various types of noodles by simply changing the blade specifications. The roller surfaces are precision-ground by grinding machines, resulting in a smooth and aesthetically pleasing finish. The extruded dough sheets are uniform and smooth, ensuring good quality of the final dried noodles.
The machine features a reasonable design with an in-line layout, utilizing a reduction gearbox and chain sprocket transmission. It operates with low noise, has a compact structure, and incorporates ergonomic design that makes operation labor-saving. It is easy to operate, safe, hygienic, and visually accessible. The transmission is stable, with accurate power delivery, low noise, zero vibration, and superior performance.
Precautions and Maintenance
- Pre-operation check: Before use, the machine should undergo a dry run (no-load operation). Normal operation should only proceed after confirming there are no abnormalities.
- Cleaning before startup: Before starting the machine, check the rollers and noodle cutting blades for any foreign objects. The machine may only be started after cleaning is complete. Power must be disconnected when wiping down the machine. After each use, accumulated flour/dough residues should be promptly cleaned. Do not use sharp tools to scrape the two rollers or the noodle cutting blades.
- Safety during feeding: When feeding dough, hands can very easily be drawn into the rollers. Operators must maintain an appropriate distance between hands and the rollers. During operation, do not use wooden sticks or similar tools to assist in feeding dough, as this can easily lead to personal injury and machine damage.
- Lubrication schedule: Each lubrication point should receive lubricating oil once per shift. Gear oil or No. 20 machine oil is suitable. The grease inside the bearings should be replaced once per year, using the grease specified for this machine.
- Belt inspection: Regulary check the tension and wear condition of the standard V-belts, and adjust or replace them in a timely manner.
- Long-term storage: When the machine will be idle for an extended period, apply an appropriate amount of edible oil to the surfaces of both rollers and the noodle cutting blades to prevent rust.
