| Capacity and Consumption of Air Fry Lines (Std. Product: 70g per noodle cake) |
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| Parameters/参数 | 800 Air-Fry | 800 Air-Dry | 600 Air-Fry | 600 Air-Dry | |
| 1 | Cake weight/ 面块重量 | 70 | 70 | 70 | 70 |
| 2 | Cutting speed/ 切刀速度 | 50 | 50 | 50 | 50 |
| 3 | Output per hour (bag)/ 时产量（包） | 24000 | 24000 | 18000 | 18000 |
| 4 | Output per hour (kg)/ 时产量（kg） | 1650 | 1650 | 1250 | 1250 |
| 5 | Flour consumption/ 面粉消耗量(kg) | 2000 | 2000 | 1500 | 1500 |
| 6 | Water consumption for dough mixing/ 和面用水量(kg) | 600 | 600 | 450 | 450 |
| 7 | Palm oil consumption/ 棕榈油消耗量(kg) | 0 | 0 | 0 | 0 |
| 8 | Steam pressure/ 蒸汽压力(MPa) | 1 | 0.5 | 1 | 0.5 |
| 9 | Steam consumption/ 蒸汽消耗量(kg) | 3000 | 2800 | 2500 | 2000 |
| 10 | Condensate recovery/ 冷凝水回收量(kg) | 2000 | 1800 | 1800 | 1300 |
| 11 | Installed capacity/ 装机容量(kW) | 330 | 230 | 300 | 200 |
| 12 | Power consumption/ 电能消耗量(kW/h) | 200 | 130 | 175 | 120 |
| 13 | Total water consumption/ 总耗水量(kg) | 1600 | 1600 | 1150 | 1150 |
| 14 | Plant requirements LxWxH(M)/⼚房要求 | 110X8X6m | 120X7X6m | 80X7X6m | 90X6X6m |
1）Flour mixing with vacuum technology.
2）Two-phase kneading techniques: high speed premixing of flour and minor ingredients to improve the mixture uniformity. High and low speed for dough kneading after water adding to obtain uniform and consistent flour dough. Then the high quality dough has been formed under the time control.
3）Paddle stirring with changeable angles, dough can move along the axial directions, improving uniformity of mixing.
4）Sturdy stainless steel mixing elements and powerful driving system allow retarting of mixer with full load after short time stoppage.
5）Unloading rotate by itself, reduced machine opening places, to a better overall seal.
6）Automatic mixing process control. Timing of each mixing phase is adjustable on PLC and Touch Screen control system.
1) Max. holding capacity: approx. 800 Kg (dough).
2) Dough mixed is discharged onto and transited by module chain (food grade) conveyor supported by rollers.
3) Dough is fed into downstream compress rollers automatically when called.
4) A rotary dough breaking system at the end of feeding tip helps to break down the mixed dough before entering the next roller station.
5) Including reversible motion of module chain operation for dough discharging in case of interruption and detachable side doors for easy cleaning.
6) Photo sensors for auto feeding control.
7) Duration time: approx. 15 min.
8) Materials: SS304.
9) Conveyor module chain: 0.18Kw, dough breaker: 0.75kW.
1) High strength alloy steel rollers with 350mm diameter to ensure performance.
2) Automatic control of dough feeding.
3) Speed synchronization by optical detector automatically.
4) Change the bearing no need to remove the roller. It's convenient to fix maintain it.
1) Seven roller stations with high chrome stainless steel on NSK bearings.
2) Mechanical over-load protection on roller gap adjustment mechanism to prevent damage from hard particles into rollers’ gap.
3) Roller configuration: Dia. 300mm x 6 + Dia. 240mm x 4 + Dia. 170mm x 4 Roller width: 600/800 mm.
4) Roller side guard: Stainless steel.
5) Motor drive, stable operation，Motor Power: 18.5 kW.
6) SS guards and E-stops are installed at the roller gap area to prevent possible operational incident.
7) Dough sheet feeding belts between roller stations. （optional）
8) Roller station with one set cable-operated safety switch. （optional）SIL3 high safety level safety sensor.（optional）
1) SS304 mesh wire conveyor.
2) Noodle slitter: Carbon Steel/1.25/1.36 mm thread size.
3) Noodle lane divider.
4) Noodle wave former: Teflon coated.
5) Noodle comb: 1.25/1.36 mm.
6) Precise digital adjustment on noodle wave pattern and density on control panel.
7) SS304 safety guards.
1) Working length: approx. 30 m.
2) Three (3) tiers and SU316 wire mesh belt structure.
3) Stainless steel bearings.
4) Motor power: Independent 1.5 kW speed variable motor driving with automatic speed synchronization.
5) Materials: Steamer: SS304 thoroughly with insulated body and side doors Driving Chain: SS304 C2052.
6) Steam pressure regulator and other valves.
7) Pressure gage and temperature gage.
8) SS steam exhaust chimneys with hoods at entrance/exit ends and length to roof.
1) Air Frying time: Approx. 3 min.
2) Cake basket with PTFE for HT section
3) Speed synchronized with line speed via frequency driver
4) Finished with air circulating blowers
5) Blower impeller; Alloy steel
6) All blowers equipped with insulation
7) Auto air venting and regulating mechanism
8) Insulation: Foam panels and rock wool for ducts
9) Surface of insulation; Carbon steel
10) Gear reducer for transmission
11) Globe valve(ASTM)
12) Total power installed: 320Kw
13) NSK and FYH bearings
14) Guard rail on top of HT and LT
Simpler ingredients, more original taste.
3-Minute Rehydration for Greater Convenience
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