The problem of poor cutting effect in instant noodle production may be caused by various factors, which not only affect the appearance and taste of the finished product, but also affect the steaming and frying effects, and may lead to a decrease in production efficiency. Here are some methods for troubleshooting and improving the cutting effect:
1.Check the condition of the cutting tools
When encountering poor cutting effect of instant noodles, the first thing we need to do is check if there is any problem with the cutting tool.
- Ensure that the cutting blade is sharp enough, as blunt blades can cause uneven cutting and even flattening of the noodles.
- Clean the cutting tools to avoid oil stains or flour accumulation that may affect cutting efficiency and accuracy.
2.Check the condition of the dough
- Dough moisture: Adjust the moisture content of the dough, as being too dry or too wet can affect the quality of the shredded dough. Moderate humidity is beneficial for molding and cutting.
- Dough formula: Adding an appropriate amount of improver (such as salt, protein powder, etc.) can change the structure of the dough and improve the smoothness of cutting.
3.Control temperature
- Temperature management of the dough and workshop is also critical. Too high or too low a temperature will affect the ductility and elasticity of the dough, which will affect the cutting effect.
4.Adjust the parameters of the cutter
- Accurately adjust the gap and pressure of the cutter based on the thickness of the dough and the width of the target noodles to ensure even cutting.
- Verify if the cutting speed is appropriate. Too fast may cause the noodles to break, too slow may cause adhesion.
5.Check the transmission system
- Confirm that the motor and chain are operating normally without any looseness or damage, ensuring smooth movement of the dough belt and avoiding shaking before and after cutting.
6.Process integration
- The fluency of the entire production process is also important, and the connection between the front and back processes should be reasonable to avoid unnecessary squeezing or stretching.
7.Train employees
- Provide professional training for operators to correctly use and adjust equipment, and follow standardized operating procedures.
If the above measures do not solve the problem, it may be necessary to consider replacing or upgrading the cutter, or seeking technical support from the equipment supplier is also an effective way.
Union Machinery has been engaged in food machinery customization services since its establishment in 2014, according to customer needs for you to tailor suitable machinery and equipment, for more product information, please refer to: https://www.hnunmachinery.com/Production-Line/Instant-Noodle-Production-Line/Instant-Noodle-Production-Line.html；Our expertise and advantages will bring you more opportunities and development space.
For personalized, industry-tailored advice and to explore state-of-the-art solutions, please don't hesitate to contact us at info@unmachinery.com
The following are other knowledge related to instant noodle production that I have summarized based on long-term work experience, for your reference. I hope it will be helpful to you.
1.How to design a fried instant noodle production line?
2.What are the factors that affect the dough mixing effect in the production of instant noodles?
3.What are the factors affecting the awakening effect of instant noodle production?
4.What are the factors affecting the Calendering effect of instant noodles production?
5.What are the factors affecting the cutting and shaping of instant noodles production?
6.What are the factors affecting the frying effect of instant noodles production?
7.What are the factors affecting the steaming effect of instant noodles production?
8.Precautions for operating rolling equipment on instant noodle production line
9.How to determine whether the rolling effect of the rolling machine is qualified?
10.How should the rolling machine be adjusted when working to ensure product quality?
11.How to solve common faults of steaming machine?
12.How to do if the steamed noodles are half-cooked?
13.What are the reasons for poor cutting effect in instant noodle production?
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