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Nantong Chang Hao Mechanical Manufacturing Co., Ltd. Home / Products / Spaghetti Production Line / Spaghetti production line
  • Spaghetti production line
  • Spaghetti production line
  • Spaghetti production line
  • Spaghetti production line

Spaghetti production line

(1) Dust-free feeding station, vacuum feeding, pneumatic discharging, and pulse dust removal.
(2) Large-capacity vacuum mixing, the dough is stirred under vacuum negative pressure, so that the protein in the flour fully absorbs water in a short time.
(3) The dough is moisturized and matured at low temperature, which is conducive to the formation of network structure in an optimized environment.
(4) Noodle steaming time is more than 6 minutes, the noodles are fully gelatinized, multi-temperature zone steaming, and steam pressure is automatically controlled.
(5) The noodle steaming machine ends with the noodle steaming process. The finished product is resistant to boiling, steaming and frying, has smooth texture and guaranteed workmanship.
(6) The noodles are synchronously and automatically shaped to ensure a beautiful appearance of the finished product.

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

Technical Characteristics

Model Capacity/8h Dimensions(L*W*H) Power Steam consumption
ZHZ-1T-S 1t 50m*6m*7m 50kW 300Kg/h
ZHZ-2T-S 2t 60m*6m* 7m 80kW 500Kg/h
ZHZ-4T-S 3~4t 80m*8m*7m 110kW 1000Kg/h 

Specifications

Flour sieving→ flour air convey→ flour feeding→high speed water & flour mixing→dough sheet mixing convey→ wind off feeding→vacuum mixing→> vacuum extrusion→ cutting and hanging→ drying→ cooling convey→fixed length cutting→quantitative weighing→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 Spaghetti production line Manufacturers and Spaghetti 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
Preparation of Dough of spaghetti production line
The preparation of dough in a spaghetti production line is a crucial step that influences the quality and characteristics of the final product. Here's a breakdown of the dough preparation process:
Ingredient Mixing: The process typically starts with the precise mixing of ingredients. The main ingredient for spaghetti dough is semolina flour, which is derived from durum wheat. Sometimes, other ingredients such as water, salt, and sometimes eggs are added depending on the desired recipe.
Batch or Continuous Mixing: Mixing can be done in batch or continuous mixing systems. In batch mixing, specific quantities of ingredients are mixed together in a large mixer until they form a consistent dough. Continuous mixing involves a continuous flow of ingredients into a mixer, ensuring a consistent process and output.
Hydration: In this step, water is added to the semolina flour to hydrate it and form a dough. The amount of water added is carefully controlled to achieve the desired consistency and texture of the dough. The hydration process is crucial for developing gluten in the dough, which gives the spaghetti its elasticity and chewiness.
Kneading: Once the ingredients are mixed, the dough is kneaded to develop the gluten further and ensure uniformity. Kneading can be done using mechanical kneaders or mixers equipped with dough hooks or blades. The dough is kneaded until it reaches the desired level of elasticity and smoothness.
Resting: After kneading, the dough may be allowed to rest for a period of time. This resting period allows the gluten to relax, making the dough easier to work with and improving the texture of the final product.
Conditioning: Some production lines include a conditioning step, where the dough is passed through rollers or extruders to further develop its texture and structure before extrusion. This step helps ensure uniformity and consistency in the spaghetti noodles.
Quality Control: Throughout the dough preparation process, quality control measures are implemented to monitor factors such as ingredient proportions, dough consistency, and hydration levels. Any deviations from the desired parameters may require adjustments to the recipe or processing conditions.
Extrusion of spaghetti production line
The extrusion process in a spaghetti production line is a critical stage where the dough is shaped into thin strands that will eventually become spaghetti noodles. Here's a more detailed look at the extrusion process:
Preparation of Dough: The process starts with mixing semolina flour (or a blend of durum wheat flour and water) to form a stiff dough. The dough must have the right consistency and moisture content to be extruded properly.
Feeding the Extruder: The prepared dough is then fed into the extruder. The extruder consists of a large cylinder with a rotating screw inside. The dough is fed into the cylinder, and the screw pushes it forward.
Shearing and Kneading: As the dough moves through the extruder, it undergoes shearing and kneading. This process helps develop the gluten in the dough, which is essential for the structure and texture of the spaghetti.
Extrusion through Dies: At the end of the extruder, the dough passes through a die. The die is a metal plate with small holes of the desired diameter and shape for the spaghetti noodles. As the dough is forced through the holes, it forms long strands resembling spaghetti.
Cutting or Length Control: Depending on the specific design of the extruder, the spaghetti strands may be cut to the desired length as they emerge from the die. Alternatively, the length of the strands may be controlled by adjusting the speed of the extruder or the cutting mechanism.
Drying: After extrusion, the freshly formed spaghetti strands are typically soft and moist. They need to be dried to remove excess moisture and achieve the desired texture. This is usually done using a drying chamber or conveyor belt system, where the spaghetti is exposed to controlled temperatures and airflow.
Quality Control: Throughout the extrusion process, quality control measures are implemented to ensure that the spaghetti noodles meet the desired specifications in terms of size, shape, texture, and moisture content. Any deviations from the standards may require adjustments to the dough recipe, extrusion parameters, or drying conditions.