What do I need to do to purchase an Italian pasta production line for the first time? How much labor is needed? What kind of workflow is it? Below are answers for everyone one by one.
1, Preparation before starting the pasta production line (1 operator responsible)
Inspection of pasta production line: Check the components of the dough machine, extrusion molding machine, dryer, and cutting machine one by one to ensure that they are intact, whether the screws are loose, whether the transmission system is smooth, and ensure that there is no jamming phenomenon; At the same time, check that the circuit and air circuit (if any) connections of the equipment are normal, without any leakage or air leakage issues.
Sanitary cleaning: Use food grade cleaning agents to wipe the contact surfaces of equipment, including hoppers, extrusion molds, conveyor belts, etc., rinse them clean with clean water, and finally dry them with sterile cloth to ensure that the equipment meets food production hygiene standards.
Raw material preparation: Prepare high gluten flour, drinking water, salt, egg powder (optional) and other raw materials according to the formula ratio. Sift the flour to remove impurities, and let the drinking water stand at room temperature in advance (to avoid affecting the dough fermentation).
Parameter setting: Based on the specifications of the Italian pasta produced (such as diameter, length) and type (straight strip, spiral, etc.), set parameters such as kneading time, extrusion temperature, drying temperature and time, cutting length, etc. on the control panel. For example, the cutting length of the straight strip surface can be set to 25-30cm, and the drying temperature should be controlled at 45-55 ℃.
2, Core production process operation of pasta production line (completed by 3 operators in collaboration)
Ingredient program (operated by one person): Pour the sieved flour into the flour mixer, add other ingredients and mix them in proportion.
Squeezing process (connected with kneading process, monitored by one person): After kneading is completed, open the hopper valve and feed the dough into the extrusion molding machine. By replacing the corresponding mold (straight bar mold, spiral mold, etc.), the dough is extruded into the set shape of noodles under pressure. Attention should be paid to observing the forming status of the noodles during operation. If there is uneven thickness, adjust the extrusion pressure or check if the mold is blocked in a timely manner.
Pre drying treatment (automatic operation of equipment, 1 person inspection): The formed noodles enter the pre drying area through a conveyor belt, and are preliminarily dehydrated using the equipment's hot air system to remove surface moisture from the noodles (about 15-20 minutes), preventing cracking and deformation during subsequent drying processes. During inspection, attention should be paid to the speed of the conveyor belt to avoid noodle accumulation or falling off.
Secondary drying process (automatic operation, real-time monitoring): The pre dried noodles enter the main drying machine and undergo deep drying according to the set temperature and time, reducing the moisture content of the noodles to below 12% (in accordance with storage standards). During the drying process, it is necessary to regularly check the temperature and humidity instruments inside the equipment. If the values deviate from the set range, adjust them promptly through the control panel.
Cutting and screening (operated by one person): After drying, the noodles are automatically cut according to the preset length by a cutting machine. After cutting, the screening device is activated to remove broken noodles and unqualified products, and the noodles that meet the standards are collected in a temporary material box.
3, Closing work after the shutdown of the pasta production line (3 people working together)
Shutdown and cleaning of pasta production line: First, turn off the heating system. After the equipment temperature drops to room temperature, turn off the motors of each process in sequence; Clean the equipment again with food grade cleaning agents, focusing on removing residual dough from the mold holes and dust from the dryer to ensure that there are no material residues in the equipment.
Finished product sorting and storage: Weigh and package the screened qualified noodles, label them with production date, shelf life, and other labels, and then transfer them to the finished product warehouse. Stack them neatly by batch and keep a good record of storage.
Maintenance of pasta production line: After cleaning, apply food grade lubricating oil to the transmission parts of the equipment, turn off the main power and gas source, check the wear of vulnerable parts of the equipment (such as molds and mesh belts), replace or repair them in a timely manner if damaged, and fill in the equipment operation log to record the production batch, output, and equipment operation status of the day.
