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Bean/potato vermicelli production line Custom

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Nantong Chang Hao Mechanical Manufacturing Co., Ltd. Home / Products / Rice & Bean/Potato Vermicelli Production Line / Bean/potato vermicelli production line
  • Bean/potato vermicelli production line
  • Bean/potato vermicelli production line
  • Bean/potato vermicelli production line
  • Bean/potato vermicelli production line

Bean/potato vermicelli production line

(1) Two kinds of process equipment: one is vermicelli extrusion technology, and the other is glue coating and cutting technology to meet the needs of different products.
(2) It can be produced from various starch raw materials such as sweet potato, potato, cassava, pea, mung bean, lotus root and so on.
(3) Vermicelli, wide-noodle vermicelli, vermicelli tape, instant bowl vermicelli, etc. can be produced according to market demand.
(4) Low-temperature curing shortens the curing time.
(5) The pulping process, combined with freezing and aging, eliminates the need for freezing, kneading, and powdering.
(6) Multi-temperature zone low-temperature drying technology improves the vermicelli rehydration speed.

CONTACT US Nantong Chang Hao Mechanical Manufacturing Co., Ltd.

Technical Characteristics

Model Capacity/8h Dimensions(L*W*H) Power Steam consumption
ZHM-2T(800)-F 2-2.5t 50m*5m*6m 65kW 800Kg/h
ZHM-4T(1000)-F 3-4t 70m*6m*6m 80kW 1200Kg/h
ZHM-6T(1200)-F 5-7t 80m*6m*6m 100kW 1500Kg/h
ZHM-8T(1500)-F 8-10t  100m*6m*6m 125kW 1800Kg/h

Specifications

Hot water mixing→constant temperature storage→slurry discharging→coating and steaming→freezing aging→vermicelli sheet cutting →fixed length cutting →vermicelli cake into box→hot air drying →cooling→packing conveying→ packaging
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About Us
Nantong Chang Hao Mechanical Manufacturing Co., Ltd.
Nantong Chang Hao Mechanical Manufacturing Co., Ltd.

Nantong Chang Hao Mechanical Manufacturing Co, Ltd. is a modern science and technology enterprise integrate R&D, design, manufacture, sales, service and import & export business. As a famous China Bean/potato vermicelli production line Manufacturers and Bean/potato vermicelli production line Suppliers, We have a fried instant noodle production line, a non-fried noodle production line, specialty noodle production line, short cut pasta and spaghetti production line, rice & bean/potato vermicelli production line, rice noodle production line and snack noodle production line, with more than 30 varieties of products.

Since the establishment of the company, nearly one hundred production lines of various types have been exported to dozens of countries and regions in Europe, North America, South America, the Middle East, Southeast Asia, and Africa. Excellent quality and after-sales service have been recognized and appreciated by customers at home and abroad.

Our company has successively reached a strategic partnership with Uni-President Enterprise and the Swiss Buhler Group, the cooperation with the world's top groups has brought high-end equipment manufacturing standards and specifics to our company, and also become the basis for our company to enhance the international competitiveness of our products. important support.

In more than 20 years of development, Nantong Changhao's technical team has worked tirelessly. continuously innovated, and kept improving. The advanced technical equipment designed and developed has successively obtained national high-tech enterprise certification, CE certification, and several patent certificates.

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Industry knowledge
What are the main challenges faced in bean/potato vermicelli production?
Bean/potato vermicelli production presents several challenges, including:
Raw Material Quality and Consistency: Variability in the quality and characteristics of beans or potatoes can affect the consistency and quality of the final vermicelli product. Ensuring a reliable supply of high-quality raw materials is essential to maintain product consistency.
Ingredient Processing: Processing beans or potatoes into flour for vermicelli production can be complex and requires specialized equipment. Challenges may arise in achieving the desired texture and particle size of the flour while preserving nutritional value.
Dough Formulation: Formulating the vermicelli dough with bean or potato flour requires careful balancing of ingredients to achieve the desired texture, elasticity, and cooking properties. Achieving consistency in dough formulation can be challenging due to variations in raw materials and processing conditions.
Extrusion and Shaping: Extruding bean or potato vermicelli strands requires specialized equipment and precise control of extrusion parameters. Ensuring uniform thickness and shape of the vermicelli strands can be challenging, particularly with sticky or non-uniform dough.
Drying Process: Drying bean or potato vermicelli strands requires careful control of temperature, humidity, and airflow to ensure thorough drying without over-drying or sticking. Achieving uniform drying can be challenging, especially with thicker vermicelli strands or high-moisture dough.
Texture and Flavor: Maintaining the desired texture and flavor of bean or potato vermicelli throughout the production process is essential for consumer acceptance. Challenges may arise in achieving the desired firmness, chewiness, and flavor profile while ensuring proper cooking properties.
Quality Control: Implementing rigorous quality control measures is crucial to ensure consistent product quality and safety. Challenges may arise in monitoring and controlling parameters such as moisture content, texture, color, and microbial contamination.
Packaging and Shelf Life: Packaging bean or potato vermicelli to preserve freshness and extend shelf life can be challenging, particularly in humid or hot climates where moisture absorption and spoilage are more likely. Ensuring proper packaging materials and storage conditions is essential to maintain product quality.
Regulatory Compliance: Compliance with food safety regulations and standards, including labeling requirements and ingredient declarations, is essential for bean/potato vermicelli producers. Ensuring adherence to regulatory requirements adds complexity and may require additional resources and documentation.
Market Competition: Competing with traditional wheat-based vermicelli and other alternative noodle products in the market presents a challenge for bean/potato vermicelli producers. Differentiating the product based on unique characteristics, such as nutritional benefits or gluten-free status, may be necessary to capture market share.

How are production lines for bean/potato vermicelli adapted for different noodle thicknesses and shapes?
Production lines for bean/potato vermicelli can be adapted to produce different noodle thicknesses and shapes through various methods and adjustments. Here's how:
Extrusion Dies: Different extrusion dies or nozzles can be used to produce vermicelli of varying thicknesses and shapes. These dies can be customized to achieve specific noodle dimensions, including thickness, width, and shape (such as flat, round, or square).
Adjustable Extrusion Pressures: The pressure applied to the dough during extrusion can be adjusted to control the thickness and density of the vermicelli strands. Higher pressures result in thinner strands, while lower pressures produce thicker strands.
Speed of Extrusion: The speed at which the dough is extruded through the die can be adjusted to control the length and thickness of the vermicelli strands. Faster extrusion speeds generally result in thinner noodles, while slower speeds produce thicker noodles.
Cutting Mechanisms: Different cutting mechanisms can be used to cut the extruded dough into vermicelli strands of the desired length. Adjustable cutting blades or rollers can be used to achieve specific thicknesses and shapes.
Drying Parameters: The drying parameters, such as temperature, humidity, and drying time, can be adjusted based on the thickness and shape of the vermicelli strands. Thicker noodles may require longer drying times or lower temperatures to ensure thorough drying without over-drying.
Customization of Equipment: Production line equipment, including extruders, cutters, and drying chambers, can be customized or configured to accommodate different noodle thicknesses and shapes. Modular designs and interchangeable components allow for flexibility in production.
Testing and Optimization: Production lines for bean/potato vermicelli may undergo testing and optimization to determine the optimal parameters for producing different noodle thicknesses and shapes. This may involve conducting trials with various formulations, processing conditions, and equipment settings to achieve the desired results.
Quality Control Measures: Continuous monitoring and quality control measures are essential to ensure consistency in noodle thickness and shape. Regular inspections and adjustments may be necessary to maintain product quality and meet customer specifications.