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The automatic control system for dry pasta lines and machinery
Entering more specifically in the “automation” topic we can say that an automatic control system is characterized by three basic groups, namely:
group of devices for detecting functional parameters and field control
parameter processing group
First group is composed of all the elements that detect the quantities to be controlled, such as: temperature and humidity probes, inductive sensors for controlling movement, inverters for controlling motor speed, microswitches for monitoring the alarm and safety system .
Second group is composed of the PLC (Programmable Logic Controller) system which takes the inputs sent by the instruments in the field, processes them and sends the command outputs to the process. This device consists of an electronic processing unit equipped with a memory and built around a microprocessor.
The supervision system consists of an interface software program that allows the operator to interact in a simple and intuitive way with all the process parameters, monitoring at all times the operation of the entire production chain.
The operator can set all the production parameters simply by recalling from the PLC memory the so-called “recipes”, prepared for each of the various pasta formats foreseen by the production program of the line.
The system will automatically reset the line at each format change, in just a few seconds, thus relieving the technologist from a task as heavy as it is delicate.
In addition, the system will intervene automatically in the event of anomalies detected along the line, independently providing for the various corrections and / or warning the operator of the intervention performed or of the simple detection. In extreme cases the system will block the operation of the component or machine in question, or even of the entire line if the detected anomaly exceeds the safety levels.
Is The Food Produced By The Puffed Food Machinery Healthy?The puffed food machinery is fully automated from batching, extrusion, puffing, molding, sandwiching, cutting, spraying to finished product at one time. The production line has the characteristics of many optional models, flexible equipment configuration, wide range of raw materials, many types of products, and simple operation. Choosing the right configuration can produce sandwich cakes, sandwich rolls, puffed rice crackers, barley, rice crackers, nutritious breakfast, modified starch and other products, which are suitable for various food manufacturers.
1. What is puffed food?
Puffed food, as the name suggests, is a crispy food with a certain degree of puffing that is made with grains, potatoes or starch as the main material and made by the puffing technology of puffing food machinery. The most common ones are popcorn and potato chips. There are many types of puffed foods.
Puffed foods can be divided into fried puffed foods and non-fried puffed foods according to whether they have been fried or sprayed. Potato chips, wonderful crispy corners, and rice crackers are all fried puffed foods, while snow rice crackers and popcorn are all non-fried puffed foods.
Puffed food machinery According to the processing technology, puffed food can be divided into baking type, fried type, direct extrusion type, and color type.
1. baking type. It is puffed by baking or roasting, and the common ones are Wangwang Snow Cake and Wangwang Senbei.
2. fried type. It is made by edible frying and puffing. The common ones include fried potato chips, corn on the cob, and corn flakes.
3. Direct extrusion type. The raw material is extruded by an extruder, and under high temperature and high pressure conditions, it is made by expanding the pressure difference between the inside and outside of the machine. Common ones are Xiaomi Tong, Lexiang Rice, Shrimp Crackers and so on.
4. Design and color craftsmanship. On the basis of the above three processes, add another coloring process. Multi-grain fruits, sandwich rice crackers.
In addition to the traditional puffing technologies above, there have been many new puffing technologies in recent years. For example, vacuum low-temperature puffing technology is mainly used for puffing fruit and vegetable products. Microwave puffing technology is mainly used for puffed cereal products, such as popcorn and soybean products.
Puffing is just a food processing technology. Puffed food is not necessarily unhealthy, and some puffed food production line may even be healthier than boiled.
Fried pasta production line adopts corn starch or potato starch, cassava starch as main raw material, following the process of starch mixing, extrusion forming, pulling and cutting, cooling and drying, then frying and flavoring to make a series of fried corn/ potato puffed food or snacks in different shapes, such as crisp pea, shell, screw, square tube, round tube, wave etc.
This line is famous for its operated easily, unique technics, rational configuration, high autuomatition and stable performance. It makes less cracked and no scrap, and main parts of this line are durable in use.