In its raw form, the starch contained in flour, rice, and potatoes has an intricate molecular structure that makes it hard for digestive enzymes to work on the actual raw material. Adding water and applying heat helps to break down this structure and turn it into a pasty gelatinous starch, providing a more easily digested substance. In terms of noodle making, lengths of noodle cut by the machine’s cutting part are transferred onto a net conveyor (SUS Corporation), which passes them through the machine’s body. The noodles are then subject to bursts of steam at 0.001 to 0.05 MPa from injection pipes inside the machine, which heat and hydrolyze the noodles. The internal temperature of the machine at this point is generally in the range of 98 to 100 ºC, with the noodles taking 1 to 3 minutes to pass through this stage of production.
For the conveyor system, you can select from flat or multistage (three or five stage models) designs depending on the amount of installation space available and required production capacity.
