Equipment Setup and Debugging
Initial setup of the production line is straightforward. Before starting, manually pull the chain hooks to ensure left and right hooks are symmetrical. Then operate the machine on a test basis, checking noodle hanging length. Stop the machine as needed to adjust chain position until noodles rest properly centered on the hanging rod with uniform bottom alignment.
Power Connection: Connect power using a push-pull three-phase knife switch or circuit breaker, installed in an easily accessible position. The motor requires a three-phase four-wire cable connection with proper grounding. Test the switch to verify correct rotation direction before proceeding to trial operation.
Dough Mixing Operation Standards
Before starting the dough mixer, first check that all fasteners are properly tightened and no foreign objects are present in the mixing bowl. Metal objects and other hard materials must never be mixed into the flour. Do not stop the mixer midway through normal mixing cycles.
Mixing is a critical process in noodle production. Both mixing duration and water addition directly affect finished noodle quality. Each mixing batch should run for more than 10 minutes, with approximately 25kg of water added per 100kg of flour. The goal is uniform moisture distribution, loose particles, and no unmixed dry flour remaining.
Noodle Machine Pre-Operation
Before starting the noodle machine, lubricate all transmission components. Check rollers for any debris or foreign material. Run the machine empty for 5-10 minutes to verify normal operation before introducing dough.
Roller Gap Adjustment
When adjusting roller gaps, ensure uniform clearance at both ends of the rollers, with consistent front-to-back matching. This prevents dough sheet accumulation, pulling, tearing, or edge cracking, and ensures uniform thickness throughout.
Noodle Cutter Maintenance
Inspect and oil the noodle cutter before each use. When installing, position the blade properly and secure with retaining blocks to prevent loosening or shifting during operation. Apply 2 drops of cooking oil per shift during production. Never operate the cutter without lubrication as this can damage precision components. After use, clean, oil, and store cutters properly to prevent rust, impact damage, and misplacement.
Comprehensive Operation and Cleaning
Operators must study the equipment manual thoroughly before use and follow all instructions strictly. After shutdown, maintain machine cleanliness - ensure no residual dough or scraps remain in any roller gaps. Only through diligent cleaning and maintenance can the automated production line maintain safe and stable operation over extended periods.
