Fried wheat flour snack production line adopts the internationally advanced twin-screw extrusion technology, combined with the company’s years of experience in puffing technology research, and designed and manufactured new puffed food equipment to meet the needs of food and related industries. Series twin screw machine is composed of feeding system, extrusion system, rotary cutting system, heating system, transmission system and control system.
With the improvement of the national living standard and the change of lifestyle, the sandwich rice and fruit food as a convenient, fast and nutritious food soon entered thousands of households. Generally, corn flour, big Rice noodles, flour, bean flour, etc. are used as the main raw materials to complete the whole process from ingredients, extrusion, puffing, molding, baking, spraying and seasoning to finished products in one time. The fried wheat flour snack production line has many optional models, flexible equipment configuration, wide range of raw materials, multiple product types and simple operation. By changing different molds and changing the production process, various popular puffed foods can be produced on the market, which is suitable for various food manufacturers.
Fried wheat flour snack production line adopts advanced frequency converter speed regulation technology to make the equipment run more smoothly and save electricity; Forced lubrication system to ensure longer service life of the transmission part of the equipment; Fully automatic temperature control system to make temperature control more intuitive and parameters more accurate; The screw has self-cleaning function, and it is not necessary to disassemble the screw for cleaning during shutdown.
The fried wheat flour snack production line produced by Jinan Dayi Extrusion Machinery Co., Ltd. directly extrudes the flour by the twin-screw extruder, which is simple to operate and easy to understand. It fundamentally solves the problems of the single-screw extruder, such as small output, poor molding, difficult operation, and difficult cleaning. The shell is crisp and crisp, oily but not greasy, has residual fragrance after eating, and promotes intestinal digestion, so that the majority of consumers can enjoy the food after lunch.
