MST100 Type Multifunctional pasta machine
Technical parameters:
Type | Output (kg/h) | Power(kw) | Size(mm) | Weight(kg) |
MST60 | 40-50 | 3.0(three phase) | 700*510*960 | 134 |
MST100 | 60-80 | 4.0(three phase) | 730*530*920 | 145 |
MST functional noodle machine is my company in the development process, to extensively solicit the views of users based on, in order to make the quality better, more durable, more wide variety of gambling public house long, carefully developed by engineering and technical personnel of a new generation of food machinery.
This machine adopts extrusion forming process, has the advantages of compact structure, convenient use, characteristics of wide adaptability, through replacing different mold production in flour as raw materials a variety of shapes food pattern (such as a shell, white fungus, cat ears and thick noodles etc.) and less investment, quick effect, low power consumption, low cost, high yield, sincere vast urban and rural areas to engage in economic families are the most ideal small food machinery.
After many years of practice and exploration, the machine is favored by the majority of users, widely sold in Shanxi, Hebei, Henan, Shaanxi, Gansu, Ningxia, Inner Mongolia, Liaoning, Sichuan around, welcomed by users. Around the individual users and laid-off workers re employment to a certain role.
First, the structural characteristics and main technical parameters
1. structural characteristics:
This machine mainly is composed of a speed reduction box, component of fabric and propeller and forming die (as shown), will be fabric in the propeller repeatedly rolling, extrusion, propellers through the mold can be tumbled, cut into rules for a variety of tricks, food and has the advantages of small volume, high efficiency, simple operation, easy to use, with a machine with multiple functions.
Two, operation control and attention
1 fabric ratio:
Flour: selection of crude fiber without damaging the water content of the flour, facilitate the formation of gluten network, noodles when adjusting the raw material drying temperature.
Water: in principle, control in the amount of flour 20-30%, the general flour contains a certain amount of water, the amount of water control should be based on the situation and the combination of flour extrusion molding, flexible control.
Salt: the amount of about 2% of the flour (sweet food does not add).
Base: the main processing of noodles, the application of the 0.2% in the flour to control.
Additives: mainly in flour improver mainly, also according to need to add pigment, gourmet powder, adding amount and method of use except by external demand a sample test, find out the economical and reasonable investment quantity and method of use.
2 mixed fabric mixing and curing
To calculate water (note that the water temperature can not be less than 20 degrees) will the measurement of salt, alkali, the additive is added to water, stir and dissolve gradually add the dry flour mixing (the best conditions for the noodles machine), make the fabric is sufficient and uniform water, forming the gluten network, heap stuffy and set aside for 10 minutes, the further ripening and hands-on extrusion molding.
In mixing fabrics, water should pay attention to uniform, steady, accurate, mixed fabrics should showing a small granule flocculent (caught with the hand into a group throw up half a meter can spread) not but face suddenly dry wet suddenly, more difficult to squeeze molding operation, if the fabric is too dry, easy to plug the hole mould, increased mechanical load, mechanical damage such as the discovery of cutting knife on the severe adhesion, wet fabric.
3 machine extrusion molding operation
(1) die roll and die assembly and disassembly of the propeller:
Paste sundries cleaning bucket in reference cleaning installation diagram, with special spanner to unscrew the nut, remove the module (knife) with the assembly, pull out the spiral rod (available of the wrench handle end threaded extension lightly set aside), the clean, the spiral rod is installed in the sleeve, pay attention to the screw rod transmission flat key alignment "sleeve" keyway installed in the end) and then choose a good mold (check all come forward to opening and sealing valve is arranged on the front end of the sleeve screw nut and special spanner wrench (if provided with cutting blade to make the blade and the die surface flat, with a knife shaft of Luo mother adjust the spring pressure, and to make the cutter shaft at the rear end of the convex block is arranged in the spiral rod at the front end of the stick slot).
(2) extrusion molding operation:
Check each part of the complete start motor for a few minutes at idle, and check the spiral rod running direction is correct, whether there is abnormal sound, correct the small amount of fabric slowly add flour hopper (in a spiral rod can be swallowed, stay propeller head moderate rise. The mouth is to uniform intervention can be a normal feeding work.
(1) after the shutdown time by 3,1 steps apart propulsion and mold cleaning, to prevent the product surface is dry and hard effect after the next boot production (to remove the spiral boot air revolutions turn), the rod at the front end of the product surface spin out, and then pull out the spiral rod.
(2) a dough bucket inner surface can not be too much, so as not to cause under the influence of the thrusters work, while paying attention to the bucket surface not a big dough, should be timely hand catch broken, and dough with hands do not extend into the inner sleeve, to prevent injury.
(3) in the processing of "boring machine" (not to come forward) should be quickly shut down, after the 3.2 were detected.
(4) after a period of use, the drive belt is loose, the box body can be inverted to do a motor seat loose, the triangle belt.
(5) pay attention to lubrication of bearing and gear reducer, do not use dilute lubricating oil. Fill in a lubricant (Huang You) every quarter, clean up once a year.
Four, the cause of failure and excluded (see table)
Failure phenomena | Cause of production | Elimination method |
propeller | motor does not operate triangle with too loose, broken gear damage or remove keyspiral key flat key fall off bearing damage, card deadfabric over dry, load is too large | check lines, switches and motors, repair and replace. adjustment, replacementreplacement or other equipment other loadedreplacementre noodles |
Die out of normal | mold out of the face is blocked fabric is perfect or too soft sides of the air or dough is too much impact on feed | clean up the propeller and die adjust the fabric dry humiditycontrol the amount of flour dough in a timely manner to break the big dough |
Product residue white | fabric uncured absorbent unevenness fabric moisture is too high small amount of feed, the head temperature is too low | piles of boring, so full of water adjust water noodles to increase the amount of the face, to eliminate large dough |
Die center hole | Die back plane and cutting knife sealing surface has a surface | Clean |