Fine dried noodle production method, fine dried noodle production equipment and storage medium

Abstract

The invention relates to the technical field of fine dried noodle processing and production, and provides a fine dried noodle production method, fine dried noodle production equipment and a storage medium. The fine dried noodle production equipment comprises a dough kneading device, a rolling device, a dough rolling device, an upper rod unit, a pull rod, a drying unit and a cutting unit. The fine dried noodle production method comprises the following steps: controlling the dough kneading device to stir flour and saline water to form dough; controlling the rolling device to extrude the dough to form continuous dough sheets; driving the continuous dough sheet to move relative to the curled dough in the dough rolling device, so that the curled dough rolls the continuous dough sheet to form a continuous dough roll; the upper rod unit is controlled to drive the two pull rods to rotate around the same rotating axis, so that the continuous dough roll is alternately wound to one of the two pull rods; a drying unit is controlled to stretch the continuous dough rolls wound on the two pull rods to form dough columns, and the dough columns are dried; and controlling the cutting unit to cut the noodle column so as to enable one part of the noodle column to form the fine dried noodles with the preset length size. Full-automatic operation of the fine dried noodles is facilitated, and the production efficiency of the fine dried noodles is improved.

Description

Technical Field

[0001] The present application relates to the technical field of noodle processing and production, and in particular to a noodle production method, noodle production equipment and storage medium. Background Art

[0002] In the related art, the production process of dried noodles is complicated and involves many steps, but the degree of automation is low and it mostly relies on manual production. The labor intensity of workers is high, the production efficiency is low, and the production quality is unstable, making it difficult to meet market demand. Summary of the invention

[0003] In view of this, the embodiments of the present application hope to provide a method for producing noodles, a device for producing noodles, and a storage medium, which can improve production efficiency and reduce labor intensity.

[0004] A first aspect of an embodiment of the present application provides a method for producing fine noodles, which is used in a fine noodle production device, wherein the fine noodle production device includes a dough kneading device, a calendering device, a dough rolling device, a rod-loading unit, a pulling rod, a drying unit, and a cutting unit. The method for producing fine noodles includes:

[0005] Controlling the dough kneading device to stir flour and salt water to form dough;

[0006] Controlling the calendering device to extrude the dough to form a continuous dough sheet;

[0007] Driving the continuous dough sheet to move relative to the curling surface in the dough rolling device so that the curling surface rolls up the continuous dough sheet to form a continuous dough roll;

[0008] Controlling the upper rod unit to drive the two pull rods to rotate around the same rotation axis, so that the continuous dough roll is alternately wound around one of the two pull rods;

[0009] Controlling the drying unit to stretch the continuous dough rolls wound on the two pull rods to form dough columns and drying the dough columns;

[0010] The cutting unit is controlled to cut the noodle column so that a part of the noodle column forms hanging noodles of a preset length.

[0011] In some embodiments, the dough kneading device, the rolling device, the rolling device and the upper rod unit are located in a first working environment. Before the dough kneading device is controlled to stir flour and salt water to form dough, the noodle production method includes:

[0012] Acquiring the temperature and humidity in the first working environment;

[0013] Calculate the brine preparation ratio and brine weight according to the temperature and humidity in the first working environment and the preset flour weight, and determine the first weight of water required and the second weight of salt required;

[0014] Providing the first weight of water and the second weight of salt into a mixing box of the dough kneading device and stirring to form salt water;

[0015] Adjusting the air pressure in the chamber of the dough kneading device to a negative pressure state so as to suck the salt water and the flour of the preset flour weight into the chamber;

[0016] The salt water and flour in the machine chamber are stirred to form the dough.

[0017] In some embodiments, the calendering device includes a calendering roller, a first calendering conveyor belt, and a second calendering conveyor belt, wherein the first calendering conveyor belt is located upstream of the second calendering conveyor belt along the conveying direction of the continuous dough sheet, and the second calendering conveyor belt is used to convey the continuous dough sheet, and the continuous dough sheet passes between two adjacent calendering rollers;

[0018] The controlled calendering device extrude the dough to form a continuous dough sheet, specifically comprising:

[0019] Acquiring an actual height of the continuous dough sheet at an entrance position between the second calendering conveyor belt and the calendering roller;

[0020] If the actual height is not less than the preset height, controlling the first calendering conveyor belt to stop conveying the continuous dough sheet and the second calendering conveyor belt to convey the continuous dough sheet until the actual height is less than the preset height;

[0021] If the actual stacking height is less than the preset stacking height, the first calendering conveyor belt and the second calendering conveyor belt are controlled to convey the continuous dough sheet.

[0022] In some embodiments, the calendering device includes a calendering roller and a second calendering conveyor belt, the second calendering conveyor belt is used to convey the continuous dough sheet, and the continuous dough sheet passes between two adjacent calendering rollers;

[0023] The controlled calendering device extrude the dough to form a continuous dough sheet, specifically comprising:

[0024] Obtaining the vertical angle of the continuous dough sheet after it leaves the second calendering conveyor belt;

[0025] It is determined that the vertical angle is not greater than a preset angle, and the second calendering conveyor belt is controlled to stop conveying the continuous dough sheet. Until it is determined that the vertical angle is greater than a preset angle, the second calendering conveyor belt is controlled to convey the continuous dough sheet.

[0026] In some embodiments, the noodle production equipment further comprises a dough resting conveyor belt, wherein the dough resting conveyor belt is used to convey the continuous dough roll from the dough rolling device to the upper rod unit;

[0027] Before the upper rod control unit drives the two pull rods to rotate around the same rotation axis, the noodle production method further includes:

[0028] The continuous noodle roll is swung back and forth, and then the continuous noodle roll is dropped to the starting end of the noodle-proofing conveyor belt, so that the continuous noodle roll is placed in a wave-like manner on the noodle-proofing conveyor belt.

[0029] In some embodiments, after placing the continuous noodle rolls in a wave-like manner on the noodle proofing conveyor belt, the noodle production method further comprises:

[0030] Determine that the continuous noodle roll is located at the terminal end of the dough proofing conveyor belt, stop swinging the continuous noodle roll and stop the dough proofing conveyor belt from conveying the continuous noodle roll until it is determined that the continuous noodle roll leaves the terminal end of the dough proofing conveyor belt.

[0031] In some embodiments, the drying unit includes a drying device and a driving device, and the drying device is used to blow out airflow;

[0032] The step of controlling the drying unit to stretch the continuous dough rolls wound on the two pull rods to form dough columns and drying the dough columns comprises:

[0033] suspending one of the two pull rods to the driving device so that the other one is suspended;

[0034] Controlling the driving device to drive the pull rod to move;

[0035] It is determined that the pull rod is in the drying area, and the airflow blown out by the drying device is controlled to blow through the continuous dough roll from top to bottom.

[0036] In some embodiments, the drying unit includes a stretching device, which is capable of receiving the two pull rods around which the continuous dough roll is alternately wound;

[0037] After controlling the driving device to drive the pull rod to move, the noodle production method further includes:

[0038] It is determined that the pull rod is in the stretching area, and the stretching device is controlled to drive the distance between the two pull rods to increase to a preset stretching length range.

[0039] In some embodiments, controlling the airflow blown by the drying device to blow through the continuous dough roll from top to bottom specifically includes:

[0040] Determining that the pull rod is in the stretching area, controlling the drying device to blow an airflow in a first temperature range from top to bottom toward the continuous dough roll in the stretching area, and maintaining a first blowing time;

[0041] Determine that the pull rod is located in a hot drying area downstream of the stretching area, control the drying device to blow an airflow in a second temperature range from top to bottom toward the continuous dough roll located in the hot drying area, maintain a second blowing time, and the first temperature range is lower than the second temperature range.

[0042] In some embodiments, after determining that the pull rod is located in the hot drying area downstream of the stretching area, the noodle production method further includes:

[0043] Obtaining the current temperature of the hot drying area;

[0044] It is determined that the current temperature of the hot drying area deviates from the second temperature range, and the drying device is controlled to adjust the temperature of the hot drying area until the current temperature of the hot drying area is within the second temperature range.

[0045] In some embodiments, the drying unit further comprises a dehumidification device;

[0046] After determining that the pull rod is in the drying area, the noodle production method further includes:

[0047] Obtaining the current humidity of the drying area;

[0048] It is determined that the current humidity of the drying area deviates from a preset drying humidity range, and the dehumidification device is controlled to adjust the current humidity of the drying area until the current humidity of the drying area is within the preset drying humidity range.

[0049] In some embodiments, the drying device includes a cutting mechanism, and after controlling the driving device to drive the pull rod to move, the noodle production method further includes:

[0050] It is determined that the pull rod is in the cutting area, and the cutting mechanism is controlled to cut off the surface column so that the pull rod in the suspended state falls, and the fallen pull rod is recovered.

[0051] In some embodiments, the cutting unit includes a cutting mechanism, a first cutting and conveying mechanism, and a plurality of conveying rollers spaced apart along a conveying direction, the spacing between two adjacent conveying rollers is L1, and the maximum dimension of the pull rod perpendicular to its length direction is L2, wherein L1>L2;

[0052] The controlling the cutting unit to cut the noodle column so that a portion of the noodle column forms noodles of a preset length comprises:

[0053] Confirming that the face column is located at the first cutting and conveying mechanism;

[0054] Driving the first cutting and conveying mechanism to convey the face column through a preset cutting position of the cutting mechanism;

[0055] Acquire the accumulated conveying distance that the first cutting and conveying mechanism drives the face column to move after the face column passes through the preset cutting position;

[0056] According to the accumulated conveying distance, the cutting mechanism is controlled to cut off the noodle column to obtain the dried noodles.

[0057] In some embodiments, controlling the cutting mechanism to cut off the noodle column to obtain the noodles according to the accumulated conveying distance specifically includes:

[0058] Determining that the accumulated conveying distance is less than a first preset conveying distance;

[0059] Obtaining the extended length of the face column passing through the preset cutting position, determining that the extended length dimension is equal to a first preset discarded length dimension, and controlling the cutting mechanism to cut off the face column, wherein the first preset discarded length dimension is smaller than the spacing dimension between two adjacent conveying rollers;

[0060] Determining that the accumulated conveying distance is not less than a first preset conveying distance and less than a second preset conveying distance;

[0061] Acquire the extension length, determine that the extension length is equal to a preset length, and control the cutting mechanism to cut off the face column;

[0062] Determining that the accumulated conveying distance is not less than a second preset conveying distance;

[0063] The extended length is obtained, and it is determined that the extended length dimension is equal to a second preset discarded length dimension, and the cutting mechanism is controlled to cut the surface column, and the second preset discarded length dimension is smaller than the spacing dimension between two adjacent conveying rollers.

[0064] The method for producing fine noodles provided in the embodiment of the present application is conducive to realizing the fully automated operation of producing fine noodles from raw materials to finished products, which can improve the efficiency of fine noodles production and reduce the use of labor. Through automated control, compared with manual operation, it is conducive to more accurately controlling various parameters in the fine noodles manufacturing process, which is conducive to maintaining the quality stability of the fine noodles. Through the gradual change of the continuous noodle sheets, continuous noodle rolls and noodle columns, it is conducive to improving the taste of the fine noodles.

[0065] A second aspect of the embodiments of the present application provides a dried noodle production device, the dried noodle production device is used to perform any of the above-mentioned dried noodle production methods, and the dried noodle production device comprises:

[0066] A dough-mixing device for mixing flour and salt water to form dough;

[0067] A calendering device for extruding the dough to form a continuous dough sheet;

[0068] A dough rolling device, used for rolling up the continuous dough sheet to form a continuous dough roll;

[0069] Tie rod;

[0070] An upper rod unit, used for alternately winding the continuous dough roll onto one of the two pull rods;

[0071] A drying unit, used for stretching the continuous dough rolls wound on the two pull rods to form dough columns and drying the dough columns;

[0072] A cutting unit, used for cutting the noodle column to form noodles of a preset length;

[0073] A control device is used to control the dough kneading device, the calendering device, the dough rolling device, the upper rod unit, the drying unit and the cutting unit.

[0074] The fine dried noodle production equipment provided in the embodiment of the present application has the same beneficial effects as the fine dried noodle production method described above.

[0075] A third aspect of an embodiment of the present application provides a storage medium having a computer program stored thereon, wherein when the computer program is executed by a processor, any of the above-mentioned methods for producing noodles is implemented.

[0076] The computer program has an automatic operation monitoring system, a manual operation system, a semi-automatic operation system, and an IO monitoring alarm system. The semi-automatic operation system is used to debug and set parameters for each module of the noodle production equipment during the debugging stage. After the debugging is completed, the automatic operation monitoring system is used for daily production. The working status, working time, and daily output of each controlled object are displayed in real time in the dynamic operation monitoring system. BRIEF DESCRIPTION OF THE DRAWINGS

[0077] Figure 1 It is a structural schematic diagram of a dried noodle production device in one embodiment of the present application;

[0078] Figure 2 for Figure 1 A schematic diagram of a partial structure of a dried noodle production equipment shown;

[0079] Figure 3 for Figure 2 A top view of the noodle production equipment shown;

[0080] Figure 4 for Figure 2 A magnified schematic diagram of point A;

[0081] Figure 5 for Figure 2 An enlarged schematic diagram of point B;

[0082] Figure 6 for Figure 2 An enlarged schematic diagram of point C;

[0083] Figure 7 for Figure 1 A second partial structural schematic diagram of the noodle production equipment shown;

[0084] Figure 8 for Figure 7 A top view of the noodle production equipment shown;

[0085] Fig. 9 for Figure 7 An enlarged schematic diagram of point D;

[0086] Fig.10 for Figure 7 An enlarged schematic diagram of point E;

[0087] Fig.11 for Figure 1 A third partial structural schematic diagram of the noodle production equipment shown;

[0088] Fig.12 for Fig.11 A top view of the noodle production equipment shown;

[0089] Fig.13 for Fig.11 An enlarged schematic diagram of point F;

[0090] Fig.14 for Fig.11 An enlarged schematic diagram of point G;

[0091] Fig.15 for Fig.11 An enlarged schematic diagram of the H position;

[0092] Fig.16 for Figure 1 A fourth partial structural schematic diagram of the noodle production equipment shown;

[0093] Fig.17 for Fig.16 A top view of the noodle production equipment shown;

[0094] Fig.18 for Fig.16 An enlarged schematic diagram of point I;

[0095] Fig.19 It is a schematic diagram of continuous dough rolls being conveyed on a dough proofing conveyor belt;

[0096] Fig. 20 A schematic diagram of a continuous dough roll being wound onto a pull rod on a rotating support;

[0097] Fig.21Schematic diagram of the process of producing noodles in one embodiment of the present application;

[0098] Fig. 22 This is a partial flow diagram of the method for producing fine dried noodles in the second embodiment of the present application;

[0099] Fig.23 It is a partial flow diagram of the method for producing noodles in the third embodiment of the present application;

[0100] Fig.24 This is a partial flow chart of the method for producing fine dried noodles in the fourth embodiment of the present application;

[0101] Fig.25 It is a partial flow diagram of the method for producing fine dried noodles in the fifth embodiment of the present application;

[0102] Fig.26 This is a schematic diagram of a storage medium and a noodle production device in one embodiment of the present application.

[0103] Description of Reference Numerals

[0104] 1000. Noodle production equipment;

[0105] 10. Feeding and dough kneading unit; 11. Feeding device; 111. Flour supply mechanism; 1111. Feeding bin; 1112. Vibrating screen; 1112a. Screening element; 1112b. Material storage element; 1113. Weighing machine; 112. Salt water supply mechanism; 1121. Mixing box; 1122. Water supply machine; 1123. Salt supply machine; 113. First feeder; 114. Second feeder; 12. Dough kneading device;

[0106] 20. Strip forming unit; 21. Calendering device; 211. Auger conveyor; 212. Calendering machine; 213. Calendering conveyor; 22. Rolling device; 221. Rolling drive member; 222. Rolling surface; 223. Third guide member; 224. Rolling roller drive member; 23. Slicing device; 231. First cutting member;

[0107] 30. Upper rod unit; 31. Rotating bracket; 311. Mounting part; 312. Clamping part; 32. Upper conveyor belt; 33. Second swing bar machine; 331. Second swing bar roller; 332. Second swing bar support rod; 34. Support frame;

[0108] 40, pull rod; 50, drying unit; 51, stretching device; 511, stretching drive member; 512, restraining member; 52, drying device; 521, cutting mechanism; 522, recovery mechanism; 53, installation truss; 54, dehumidifier; 55, drainage pipe;

[0109] 60. Transfer unit; 61. Unloading mechanism; 611. Unloading transfer frame; 612. Grabbing member; 62. Steering mechanism; 621. Placement plate; 622. Limit rod;

[0110] 70. Cutting unit; 71. First cutting and conveying mechanism; 711. Cutting conveying belt; 72. Second cutting and conveying mechanism; 721. Conveying roller; 73. Cutting mechanism;

[0111] 80. dough proofing device; 81. dough proofing conveyor belt; 82. first dough swinging machine; 821. first dough swinging roller; 822. first dough swinging support rod; 823. second guide member;

[0112] 90. Steering conveyor belt; 100. Strip-rubbing device; 110. Strip-rubbing block; 120. Strip-rubbing conveyor belt; 130. First strip-rubbing driving member; 200. Packaging device; 300. Dough removal device; 400. Residue separation device; 500. First conveying device; 600. Second conveying device; 700. Continuous dough roll. DETAILED DESCRIPTION

[0113] The following is a further detailed description of the implementation of the present application in conjunction with the accompanying drawings and examples. The following examples are used to illustrate the present application but cannot be used to limit the scope of the present application.

[0114] It should be noted that in the embodiments of the present application, the orientations or positional relationships such as "upper" and "lower" are based on the orientations or positional relationships shown in the accompanying drawings. It should be understood that these orientation terms are only for the convenience of describing the present application and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and therefore cannot be understood as a limitation on the present application. The present application will be further described in detail below in conjunction with the accompanying drawings and specific embodiments. In addition, the terms "first", "second", "third" or "fourth" are only used for descriptive purposes and cannot be understood as indicating or implying relative importance.

[0115] In the description of the embodiments of the present application, it should be noted that, unless otherwise clearly specified and limited, the term "connection" should be understood in a broad sense, for example, it can be a fixed connection, a detachable connection, or an integral connection; it can be a mechanical connection or an electrical connection; it can be a direct connection or an indirect connection through an intermediate medium. For ordinary technicians in this field, the specific meanings of the above terms in the embodiments of the present application can be understood according to specific circumstances.

[0116] In the embodiments of the present application, unless otherwise clearly specified and limited, the first feature being "above" or "below" the second feature may mean that the first feature is in direct contact with the second feature, or the first feature and the second feature are in indirect contact through an intermediate medium. Moreover, the first feature being "above" the second feature may mean that the first feature is directly above or obliquely above the second feature, or simply means that the first feature is higher in level than the second feature. The first feature being "below" the second feature may mean that the first feature is directly below or obliquely below the second feature, or simply means that the first feature is lower in level than the second feature.

[0117] In the description of this specification, the description with reference to the terms "some embodiments", "exemplarily", etc. means that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the embodiments of the present application. In this specification, the schematic representation of the above terms does not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described can be combined in any one or more embodiments or examples in a suitable manner. In addition, those skilled in the art can combine different embodiments or examples described in this application and the features of different embodiments or examples without contradiction.

[0118] In the description of the embodiments of the present invention, for the convenience of explanation, Figure 1 , Figure 3 and Figure 8 As shown, the direction of arrow X is the “first direction”, and the direction of arrow Y is the “second direction”.

[0119] In the related art, the production process of noodles is complicated, the degree of automation of noodle production equipment is low, it relies heavily on manual labor, the production efficiency is low and the labor intensity is high, the product quality is unstable, and it is difficult to meet the growing market demand.

[0120] In view of this, the embodiment of the present application provides a noodle production device 1000, which is used to make noodles from flour and salt water, and can improve the degree of automation and improve production efficiency. Figure 1 The dried noodle production equipment 1000 includes a feeding and noodle unit 10, a strip forming unit 20, a rod-loading unit 30 and at least two pull rods 40, a drying unit 50, a transfer unit 60 and a cutting unit 70.

[0121] See also Figure 2 and Figure 3 The feeding and dough kneading unit 10 comprises a feeding device 11 and a dough kneading device 12, wherein the feeding device 11 is used to provide flour and salt water to the dough kneading device 12, and the dough kneading device 12 is used to mix the flour and salt water to form dough;

[0122] See also Figure 2 and Figure 5The dough forming unit 20 includes a calendering device 21 and a dough rolling device 22. The dough kneading device 12 can convey the dough to the calendering device 21. The calendering device 21 is used to extrude the dough to form a continuous dough sheet. The dough rolling device 22 includes a curling driving member 221 and a curling surface 222. The curling driving member 221 is used to drive the continuous dough sheet to move relative to the curling surface 222 and contact with the curling surface 222, so that the continuous dough sheet is rolled up to form a continuous dough roll 700.

[0123] See also Figure 7 and Fig. 9 The pull rod 40 is detachably disposed on the upper rod unit 30, and the upper rod unit 30 can drive the two pull rods 40 to rotate around the same rotation axis, so that the pull rod 40 pulls the continuous dough roll 700 and makes the continuous dough roll 700 alternately wound around one of the two pull rods 40;

[0124] See also Fig.11 and Fig.13 The drying unit 50 includes a stretching device 51 and a drying device 52. The stretching device 51 can receive two pull rods 40 alternately wound with a continuous noodle roll 700 and drive the distance between the two pull rods 40 to increase to a preset distance range, so as to stretch the continuous noodle roll 700 to form a noodle column. The drying device 52 is used to dry the noodle column.

[0125] See also Figure 1 The transfer unit 60 can drive the pull rod 40 to separate from the drying unit 50 and transport it to the cutting unit 70, and the cutting unit 70 is used to cut the noodle column into dried noodles.

[0126] In this embodiment, flour and salt water are provided to the dough kneading device 12 by the feeding device 11, and the dough kneading device 12 stirs the flour and salt water to form dough, and then forms a continuous dough sheet by the calendering device 21, and the continuous dough sheet is moved relative to the curling surface 222 by the curling driving member 221 to form a continuous dough roll 700. One end of the continuous dough roll 700 is wound onto the pull rod 40, and under the action of the upper rod unit 30, the two pull rods 40 rotate around the same rotation axis, so that the continuous dough roll 700 is wound around the periphery of the two pull rods 40, and after winding multiple circles, the continuous dough roll 700 can be cut manually or by external equipment. The distance between the two pull rods 40 is enlarged by the stretching device 51 to stretch the continuous dough roll 700, so that the continuous dough roll 700 forms a noodle column. After drying by the drying unit 50 to form a noodle column, the transport unit 60 transports the dried noodle column to the cutting unit 70, and the cutting unit 70 cuts the noodle column into multiple sections to form noodles. Thus, the whole fine noodle production equipment 1000 has a compact structure, which can reduce the number of workers used in the production process, reduce labor intensity, and improve production efficiency. This is helpful to realize the automated, large-scale, and standardized production of fine noodles. Figure 2 The calendering device 21 includes an auger conveyor 211 and a calender 212 .

[0127] The auger conveyor 211 includes a first driver, a spiral blade and an extrusion box. An extrusion chamber is provided in the extrusion box. The spiral blade is located in the extrusion chamber. The first driver drives the spiral blade to rotate. An extrusion die connected to the outside is provided at one end of the extrusion chamber along the rotation axis of the spiral blade. The extrusion die is provided with an extrusion hole, such as a square extrusion hole. During the rotation of the spiral blade, the spiral blade drives the dough to continuously extrude a continuous dough sheet with a rectangular cross-section from the extrusion chamber.

[0128] The calender 212 can provide uniform pressure during the calendering process, making the internal structure of the dough more uniform and reducing bubbles and holes.

[0129] Please continue reading Figure 2 The calendering device 21 also includes a calendering conveyor 213, which is arranged between the auger conveyor 211 and the calender 212 along the conveying direction of the continuous dough sheet, and is used to convey the continuous dough sheet to the calender 212. The calender 212 includes a plurality of first calendering rollers, which extrude the continuous dough sheet through the calendering rollers to reduce the thickness of the continuous dough sheet. In other embodiments, the calendering conveyor 213 is also provided with a second calendering roller, which can perform the first calendering before the continuous dough sheet is conveyed to the calender 212. Exemplarily, the thickness of the dough sheet after extrusion by the calendering conveyor 213 is 25 to 35 mm (millimetre).

[0130] For example, please refer to Figure 2 The calendering device 21 includes a plurality of calenders 212, which are arranged in sequence along the conveying direction of the continuous dough sheet. The continuous dough sheet passes through the calenders 212 in sequence to reduce the thickness of the continuous dough sheet. Exemplarily, after the calendering conveyor 213 and the plurality of calenders 212 extrude the sheet, the thickness is 7 to 8 mm and the width is 480 to 520 mm. For example, after the calendering conveyor 213 and the two calenders 212 extrude the sheet, the thickness is 8 mm and the width is 500 mm.

[0131] The feeding device 11 is used to provide flour and salt water. The salt water is prepared by mixing salt and water. The mixing ratio of salt and water and the weight of salt and water can be controlled according to production requirements.

[0132] It can be understood that, in some embodiments, the noodle production equipment 1000 also includes a dough-resting box, and the two pull rods 40 and the continuous noodle roll 700 wound thereon can be temporarily placed in the dough-resting box for resting. After the storage time meets the requirement of the resting time, they are taken out from the dough-resting box and transported to the drying unit 50.

[0133] It can be understood that the time for the dough to pass through the feeding device 11, the dough kneading device 12, the calendering device 21, the dough rolling device 22 and the upper rod unit 30 meets the requirements of the dough proofing time, and the dough is proofed during the transportation process.

[0134] Exemplarily, every two tie rods 40 or every two or more tie rods 40 serve as a group of tie rods to wind the continuous noodle roll 700, and each noodle production equipment 1000 may be provided with multiple groups of tie rods to improve production efficiency.

[0135] The diameter of the continuous dough roll 700 ranges from 20 to 25 mm. For example, the diameter of the continuous dough roll 700 is 25 mm.

[0136] For some examples, see Figure 2 and Figure 4 The feeding device 11 includes a flour supply mechanism 111 and a salt water supply mechanism 112; the dough kneading device 12 includes a machine chamber, a stirrer and a stirring drive member, a stirring space is formed in the machine chamber, the flour supply mechanism 111 and the salt water supply mechanism 112 are respectively connected to the stirring space to input flour and salt water into the stirring space; the stirrer is located in the stirring space, and the stirring drive member is used to drive the stirrer to stir the flour and salt water to form dough.

[0137] In this way, the kneading time can be controlled by controlling the stirring time of the stirring driving member. The stirring driving member drives the stirrer to knead the dough, which can avoid the influence of manual kneading on the quality of the output dough and improve the production efficiency.

[0138] Exemplarily, the stirring time of the stirring drive member ranges from 5 to 7 minutes.

[0139] For example, please refer to Figure 2 and Figure 4 The flour supply mechanism 111 includes a feeding bin 1111, a vibrating screen 1112 and a weighing machine 1113; the feeding bin 1111 is used to provide flour, the vibrating screen 1112 is used to screen the flour, and the screened flour is conveyed to the weighing machine 1113, and the weighing machine 1113 is used to weigh the flour within a predetermined weight range to provide a certain amount of flour to the dough kneading device 12. The vibrating screen 1112 can screen out foreign matter in the flour, thereby improving the hygienic quality of noodle production.

[0140] For example, see Figure 4 The salt water supply mechanism 112 includes a mixing box 1121, a water supply machine 1122 and a salt supply machine 1123. The water supply machine 1122 is used to provide water to the mixing box 1121, and the salt supply machine 1123 is used to provide salt to the mixing box 1121. The mixing box 1121 is used to mix salt and water to form salt water. The concentration and amount of salt water can be controlled by the water supply machine 1122 and the salt supply machine 1123. The salt water is configured according to the amount of flour, and the salt content of the dough produced in the same batch can be controlled to be the same, thereby improving the efficiency of salt water supply and thus improving production efficiency.

[0141] For example, see Figure 2 and Figure 4The feeding device 11 also includes a first loader 113 and a second loader 114; the vibrating screen 1112 includes a screening piece 1112a and a storage piece 1112b arranged in the up-down direction; the two ends of the first loader 113 are respectively connected to the feeding bin 1111 and the screening piece 1112a, and the first loader 113 is used to transport flour from the feeding bin 1111 to the vibrating screen 1112; the two ends of the second loader 114 are respectively connected to the storage piece 1112b and the weighing machine 1113, and the second loader 114 is used to transport flour from the vibrating screen 1112 to the weighing machine 1113. When starting work, first pour the flour into the feeding bin 1111, and then transport it to the vibrating screen 1112 through the first loader 113 to screen the flour. A storage piece 1112b is installed at the bottom of the screening piece 1112a. The screened flour falls into the storage piece 1112b and is temporarily stored. Then it is transported to the weighing machine 1113 through the second loader 114 for weighing.

[0142] It is understandable that the first feeder 113 and the second feeder 114 can be set according to the height adaptability of the feeding bin 1111, the vibrating screen 1112 and the weighing machine 1113. For example, when the height of the screening element 1112a in the vibrating screen 1112 is higher than the feeding bin 1111, the conveying pipeline of the first feeder 113 is inclined, and the flour is obliquely conveyed upward from the feeding bin 1111 to the screening element 1112a, and falls into the storage element 1112b below after being screened by the screening element 1112a; when the height of the storage element 1112b is lower than the weighing machine 1113, the conveying pipeline of the second feeder 114 is inclined, and the flour in the storage element 1112b is obliquely conveyed upward to the weighing machine 1113.

[0143] Exemplarily, the bottom of the feeding bin 1111 is connected to the bottom entrance of the first loader 113 by bolts, and the top exit of the first loader 113 is connected to the screening member 1112a by bolts. The bottom of the second loader 114 is connected to the exit position of the material storage member 1112b by bolts, and the top of the second loader 114 is connected to the entrance position of the weighing machine 1113 by bolts. In this way, the connection strength of the feeding bin 1111, the first loader 113, the vibrating screen 1112, the second loader 114 and the weighing machine 1113 can be improved, and at the same time, dust pollution can be reduced, and the noodle production environment can be improved.

[0144] It is understandable that the ratio of the brine can be adjusted according to the temperature and humidity of the environment. Exemplarily, the feeding and noodle unit 10 is located in the first working environment, and the brine supply mechanism 112 also includes a first temperature sensor and a humidity sensor. The first temperature sensor is used to obtain the temperature of the first working environment; the humidity sensor is used to obtain the humidity of the first working environment; and the brine ratio is obtained by temperature and humidity. In this way, a fixed amount of brine can be automatically prepared according to the amount of flour, and the brine ratio concentration can be changed according to changes in the production environment.

[0145] Exemplarily, the flour supply mechanism 111 includes a flour supply channel, and the flour supply mechanism 111 and the machine chamber of the dough kneading device 12 are connected through the flour supply channel; the salt water supply mechanism 112 includes a salt supply channel, and the salt water supply mechanism 112 and the machine chamber are connected through the salt supply channel; the dough kneading device 12 also includes a first switch valve and a second switch valve; the first switch valve is arranged in the flour supply channel, and is used to control the flour to be transported into the machine chamber; the second switch valve is arranged in the salt supply channel, and is used to control the salt water to be transported into the machine chamber. In this way, the amount of salt water supplied and the amount of flour supplied are controlled by the first switch valve and the second switch valve, and the amount of salt water in the dough can be adjusted according to demand.

[0146] Exemplarily, the first switch valve and the second switch valve are opened simultaneously, and after the flour and salt water are completely poured into the machine chamber, the stirring drive starts to drive the stirrer to stir.

[0147] Exemplarily, the feeding device 11 further includes a fourth switch valve, which is arranged on the weighing machine 1113 and is used to control the flour to enter the weighing machine.

[0148] Exemplarily, the dough kneading device 12 includes a vacuum pump and an air release valve. The vacuum pump is used to adjust the air pressure in the machine chamber so that the machine chamber is at a negative pressure; the air release valve is used to connect the machine chamber to the atmosphere so that the machine chamber is at atmospheric pressure. In this way, a vacuum negative pressure environment can be provided in the mixing space under the action of the vacuum pump. Kneading dough under a vacuum negative pressure state allows the protein in the flour to fully absorb water to form a network structure. When the mixer is kneading dough, the air release valve is closed, and the machine chamber is controlled to a negative pressure state by the vacuum pump, for example, the machine chamber is controlled to -0.8Mpa (megapascals); after the dough kneading is completed, the vacuum pump is turned off, the air release valve is opened, and the air pressure in the machine chamber is restored to atmospheric pressure, so that the machine chamber can be opened to discharge the kneaded dough.

[0149] Exemplarily, the dough kneading device 12 further includes a vacuum pipe and a third switch valve. The vacuum pump and the machine chamber are connected through the vacuum pipe. The third switch valve is arranged in the vacuum pipe to control the connection between the vacuum valve and the machine chamber.

[0150] In some embodiments, the machine chamber includes a chamber body and a chamber cover, a stirring space is provided in the chamber body, the top of the stirring space is open, the chamber cover is openably and closably covered at the opening of the stirring space, and the stirrer is located in the stirring space. When the chamber cover closes the stirring space, the chamber is in a negative pressure state, and the stirrer stirs the dough; when the chamber cover opens the stirring space, the dough is poured out of the stirring space.

[0151] In some embodiments with an extrusion box, the top side of the extrusion chamber is open, and when the compartment cover is in an open state, the dough poured out from the mixing space falls directly into the extrusion chamber.

[0152] For some examples, see Figure 4 There are multiple dough kneading devices 12, and each dough kneading device 12 is respectively connected to the flour supply mechanism 111 and the salt water supply mechanism 112. Multiple dough kneading devices 12 operate simultaneously, which can improve production efficiency and ensure continuous supply of dough to form continuous dough sheets.

[0153] For some examples, see Figure 2 and Figure 5 The strip forming unit 20 also includes a slicing device 23. The calendering device 21, the slicing device 23 and the rolling device 22 are arranged in sequence along the conveying direction of the continuous dough sheet; the slicing device 23 includes a first cutting piece 231, and the blade of the first cutting piece 231 faces the calendering device 21 along the conveying direction of the continuous dough sheet. The first cutting piece 231 is used to cut the continuous dough sheet to reduce its width.

[0154] It can be understood that the width direction of the continuous dough sheet, the extrusion direction of the calendering device 21 and the conveying direction of the continuous dough sheet are perpendicular to each other.

[0155] The first cutting member 231 cuts the continuous dough sheet into multiple strips to reduce the width of the continuous dough sheet so as to reduce the diameter of the subsequent rolled continuous dough roll 700. Exemplarily, the plurality of first cutting members 231 are arranged at intervals along a direction perpendicular to the conveying direction of the continuous dough sheet.

[0156] Exemplarily, there are three first cutting pieces 231, which cut the continuous dough sheet into four strips.

[0157] For some examples, see Figure 5 The noodle rolling device 22 includes a noodle rolling conveyor belt and a noodle rolling roller. The noodle rolling conveyor belt is used to convey continuous noodle sheets to form a rolling driving member 221. The noodle rolling roller is a cylindrical structure and its arc surface forms a rolling surface 222. The noodle rolling roller is arranged on one side of the noodle rolling conveyor belt. The noodle rolling roller is rotatable and the angle between its rotation axis and the conveying direction of the noodle rolling conveyor belt is an acute angle.

[0158] There is a gap between the dough roll and the dough conveyor belt, so that the dough roll can rotate above the dough conveyor belt to reduce the friction between the dough roll and the continuous dough sheet.

[0159] The continuous dough sheet moves under the action of the rolling conveyor belt, and the rolling roller forms an acute angle with the rolling conveyor belt. When the continuous dough sheet passes through the rolling roller, under the pushing action of the rolling roller, the continuous dough sheet rolls up from one side perpendicular to its conveying direction toward the other side to form a continuous dough roll 700.

[0160] Exemplarily, the roll roller is arranged above the roll conveyor belt.

[0161] For some examples, see Figure 5 The rolling device 22 also includes a rolling roller driving member 224 for driving the rolling roller to rotate.

[0162] For example, see Figure 5 , there may be a plurality of rolling devices 22. For example, the strip forming unit 20 includes four rolling devices 22, two of which are located at the upper layer, and the other two are located at the lower layer.

[0163] For some examples, see Figure 1 , Figure 2 and Figure 6 The noodle making apparatus further includes a dough proofing device 80, which includes a dough proofing conveyor belt 81. The dough proofing conveyor belt 81 is used to place the continuous noodle roll 700 and convey it to the upper rod unit 30, so that the continuous noodle roll 700 can be proofed during the conveying process.

[0164] Allowing the dough to rest during the conveying process can save the process of manually winding the dough in the related technology. There is no need to use a dough puff or manual labor, which can reduce production costs.

[0165] For some examples, see Figure 6 The dough proofing device 80 also includes a first dough strip swinging machine 82, which is arranged above the starting end of the dough proofing conveyor belt 81. The first dough strip swinging machine 82 is used to drive the continuous dough roll 700 to reciprocate along the second direction, and the second direction intersects with the conveying direction of the dough proofing conveyor belt 81.

[0166] Under the action of the first strip swinging machine 82, the continuous noodle roll 700 can be arranged in a nearly wave-like manner on the dough-proofing conveyor belt 81. This is conducive to arranging longer continuous noodle rolls 700 on the dough-proofing conveyor belt 81, and is conducive to allowing more continuous noodle rolls 700 to proof simultaneously.

[0167] By controlling the speed of the dough-proofing conveyor belt 81 and the speed of the first dough-proofing machine 82 , the conveying speed and the dough-proofing time of the continuous dough roll 700 on the dough-proofing conveyor belt 81 can be controlled.

[0168] Exemplarily, the dough-proofing conveyor belt 81 is arranged along a first direction, the conveying direction of the dough-proofing conveyor belt 81 is the first direction, and the second direction is perpendicular to the first direction.

[0169] For example, see Figure 6 The first swing bar machine 82 includes a first swing bar roller 821 and a first swing bar driving member. The first swing bar roller 821 is used to support the continuous noodle roll 700 so that the continuous noodle roll 700 is separated from the turning conveyor belt 90. The continuous noodle roll 700 is driven to move along the extension direction of the continuous noodle roll 700 by the rotation of the first swing bar roller 821. The first swing bar driving member is located downstream of the first swing bar roller 821 along the conveying direction of the continuous noodle roll 700. The first swing bar driving member contacts the continuous noodle roll 700 to drive a part of the continuous noodle roll 700 to reciprocate along the second direction, so that the continuous noodle roll 700 is placed in a wave shape on the dough-restoring conveyor belt 81. By controlling the driving force of the first swing bar driving member and combining it with controlling the speed of the dough-restoring conveyor belt 81, the conveying speed and resting time of the continuous noodle roll 700 on the dough-restoring conveyor belt 81 can be controlled.

[0170] Exemplarily, the first swing bar machine 82 also includes a first guide member, which forms a cylindrical accommodating space, one end of the accommodating space along the conveying direction of the continuous dough roll 700 is open toward the first swing bar roller 821, and the other end is open toward the first swing bar driving member. The continuous dough roll 700 is inserted into the accommodating space of the first guide member, so that the continuous dough roll 700 can be smoothly conveyed along the first guide member to the first swing bar driving member.

[0171] Exemplarily, the first guide member is made of a flexible material, which can drive the continuous noodle roll 700 to swing, thereby reducing the possibility of the continuous noodle roll 700 breaking during the process of moving to the noodle waking device 80.

[0172] Exemplarily, the first guide member is a spring, and the continuous noodle roll 700 is inserted into a cylindrical accommodating space formed by the spring body. The spring can drive the continuous noodle roll 700 to swing, thereby reducing the possibility of the continuous noodle roll 700 breaking during the process of moving to the noodle waking device 80.

[0173] For example, see Figure 6 The first dough roll swinging machine 82 further includes a second guide member 823, which is disposed at one end of the first guide member close to the dough resting conveyor belt 81, and extends toward the dough resting conveyor belt 81 of the dough resting device 80. In this way, the second guide member 823 can play a guiding and supporting role, guiding the continuous dough roll 700 to the dough resting device 80 while providing a supporting force to the continuous dough roll 700, thereby reducing the possibility of the continuous dough roll 700 breaking during the process of moving to the dough resting device 80.

[0174] Exemplarily, the first swing bar machine 82 includes a first swing bar support rod 822 , and the first swing bar roller 331 is sleeved on the first swing bar support rod 822 , so that the first swing bar roller 331 can rotate around the first swing bar support rod 822 .

[0175] For some examples, see Figure 2 The noodle making apparatus further includes a plurality of noodle waking devices 80, and the plurality of noodle waking devices 80 are arranged in an up-and-down direction.

[0176] In this way, the dough resting time can be extended. Meanwhile, arranging the plurality of dough resting devices 80 in the vertical direction can reduce the production space occupied by the dough resting devices 80 compared to arranging the plurality of dough resting devices 80 in the horizontal direction.

[0177] Exemplarily, the number of dough proofing devices 80, the number of dough rolling devices 22, and the number of continuous dough sheets cut by the first cutting member 231 are the same. For example, the number of dough proofing devices 80, the number of dough rolling devices 22, and the number of continuous dough sheets cut by the first cutting member 231 are all four, and the number of first cutting members 231 is three.

[0178] For some examples, see Figure 2 and Figure 3 The dough kneading device 12, the calendering device 21 and the rolling device 22 are arranged in sequence along the first direction, and the dough proofing device 80 is located on a side of at least one of the three that is perpendicular to the first direction, and the conveying direction of the dough proofing conveyor belt 81 is the first direction.

[0179] In this way, the dough proofing device 80 can make more effective use of the space along the second direction of the layout site, reduce the size of the layout site along the first direction, which is beneficial to lowering the size requirements for the layout site and improving the layout flexibility of the noodle production equipment 1000; utilizing the first direction dimensions required by the dough kneading device 12, the calendering device 21 and the rolling device 22 is beneficial to increasing the size of the dough proofing conveyor belt 81, which is beneficial to making the continuous noodle roll 700 proof more fully.

[0180] For example, see Figure 2 and Figure 6 The noodle production equipment 1000 further includes a steering conveyor belt 90, which is used to deflect the continuous noodle roll 700 outputted from the noodle rolling device 22 and then convey it to the noodle resting device 80. The noodle resting conveyor belt 81 also conveys in the first direction. The steering conveyor belt 90 changes the conveying direction of the continuous noodle roll 700, so that the continuous noodle roll 700 is smoothly conveyed to the noodle resting conveyor belt 81, which can reduce the possibility of the continuous noodle roll 700 being pinched or pulled off during the process of moving to the noodle resting device 80.

[0181] In the embodiment where there are multiple dough proofing devices 80, the first dough proofing device 80 is a first dough proofing device, which is connected to the dough rolling device 22, and the two ends of the turning conveyor belt 90 are respectively connected to the first dough proofing device and the dough rolling device 22.

[0182] Exemplarily, the material of the steering conveyor belt 90 is a flexible material, and the conveying direction of the steering conveyor belt 90 can be adaptively adjusted according to the positions of the first dough proofing device and the dough rolling device 22 .

[0183] For example, see Figure 2 and Figure 3 The first dough proofing device and the dough rolling device 22 are arranged side by side, the turning conveyor belt 90 is close to a U-shape, and the two ends of the U-shape of the turning conveyor belt 90 are respectively connected to the first dough proofing device and the dough rolling device 22.

[0184] For example, see Figure 5 The rolling device 22 also includes a third guide member 223, which is arranged above the curling drive member 221 and is located downstream of the curling surface 222 along the conveying direction. The third guide member 223 can be used to stop the continuous roll 700 perpendicular to its conveying direction, and is used to adjust the position of the continuous roll 700 on the curling drive member 221 perpendicular to its conveying direction, so that the continuous roll 700 can be conveyed to the steering conveyor belt 90.

[0185] For example, see Figure 5 The rolling device 22 includes a plurality of third guide members 223, which are arranged at intervals perpendicular to the first direction.

[0186] For some examples, see Figure 7-Figure 10 The noodle production equipment 1000 also includes a strip-rubbing device 100, which can convey the continuous noodle roll 700 to the upper rod unit 30. The strip-rubbing device 100 includes a strip-rubbing block 110, a strip-rubbing conveyor belt 120 and a first strip-rubbing driving member. The strip-rubbing conveyor belt 120 is used to convey the continuous noodle roll 700; the strip-rubbing block 110 is used to clamp the continuous noodle roll 700 with the strip-rubbing conveyor belt 120; the first strip-rubbing driving member drives the strip-rubbing block 110 to move back and forth and its moving direction intersects with the conveying direction of the strip-rubbing conveyor belt 120.

[0187] The rolling conveyor belt 120 can drive the continuous noodle roll 700 to move, and the first rolling driving member drives the rolling block 110 to move back and forth and contact with the continuous noodle roll 700, so as to roll the moving continuous noodle roll 700, so that the cross-section of the continuous noodle roll 700 becomes round, and the gap in the continuous noodle roll 700 is compressed. Compared with manual rolling, it is beneficial to unify the size of the continuous noodle roll 700 and improve production efficiency.

[0188] Exemplarily, the convex conveyor belt 120 is arranged along a first direction, and the conveying direction of the convex conveyor belt 120 is the first direction.

[0189] For example, see Fig.10 The rubbing block 110 may be plate-shaped, and the surface of the rubbing block 110 in contact with the continuous dough roll 700 is flat to improve the rubbing effect on the continuous dough roll 700.

[0190] Exemplarily, the reciprocating direction of the first rubbing block 110 is perpendicular to the conveying direction of the rubbing conveyor belt 120, which can improve the rubbing efficiency.

[0191] The convex device 100 includes a second convex driving member for driving the convex block 110 to move toward the convex conveyor belt 120 so that the convex block 110 abuts against the continuous dough roll 700 and the continuous dough roll 700 is held between the convex block 110 and the convex conveyor belt 120 .

[0192] For example, see Figure 8 The noodle production equipment 1000 is provided with a plurality of rolling devices 100 , and the continuous noodle roll 700 can be rolled multiple times through the plurality of rolling devices 100 , which can make the continuous noodle roll 700 more uniform and enhance the toughness of the continuous noodle roll 700 .

[0193] For some examples, see Fig. 9 The upper rod unit 30 includes a rotating drive member and a rotating bracket 31; the pull rod 40 is detachably connected to the rotating bracket 31 at both ends along its length direction, and the rotating drive member is drivingly connected to the rotating bracket 31 at the middle position along its length direction.

[0194] Under the action of the rotary drive member, the rotary bracket 31 can rotate so that the continuous dough roll 700 is wound onto the pull rod 40 on the rotary bracket 31. Fig. 20 The rotary drive member is drivingly connected to the rotary bracket 31 at the middle position along the length direction thereof, which can reduce the activity space occupied by the rotary bracket 31 during rotation and reduce the possibility of interference with other structures.

[0195] Exemplarily, the upper rod unit 30 further includes an upper roller support rod and an upper roller, the upper roller support rod extends in a direction perpendicular to the conveying direction of the continuous dough roll 700, the upper roller is arranged on the upper roller support rod and can reciprocate along the extension direction of the upper roller support rod, and the continuous dough roll 700 first passes through the upper roller before being conveyed to the rotating bracket 31. It can be understood that the moving speed of the upper roller along the upper roller support rod is adapted to the speed at which the continuous dough roll 700 is wound onto the pull rod 40, so that the continuous dough roll 700 can be wound while moving along the length direction of the pull rod 40, and evenly wound onto the pull rod 40, thereby reducing the possibility of the continuous dough roll 700 being tangled when being wound at the same position on the pull rod 40.

[0196] For example, see Fig. 9The upper rod unit 30 includes a support frame 34 , which is disposed on both sides of the conveying direction of the continuous dough roll 700 . The rotating bracket 31 is disposed on the support frame 34 and can rotate relative to the support frame 34 .

[0197] For example, see Fig. 9 The rotating bracket 31 has two mounting parts 311 and four clamping parts 312. The mounting parts 311 are rotatably arranged on the support frame 34, and the two ends of the pull rod 40 are respectively inserted into the two clamping parts 312; the mounting part 311 is formed with a mounting groove, and the two clamping parts 312 can be close to or away from each other in the mounting groove to adjust the distance between the two pull rods 40.

[0198] Exemplarily, the clamping portion 312 is formed with clamping grooves, and both ends of the pull rod 40 can be respectively inserted into the clamping grooves of the two clamping portions 312 .

[0199] The specific method of driving the rotating bracket 31 to rotate is not limited, for example, the driving end of the driving motor is connected to the rotating bracket 31 to drive the rotating bracket 31 to rotate.

[0200] For example, the upper rod unit 30 includes two or more rotating brackets 31, and the rotating brackets 31 can be used alternately to improve production efficiency. Fig. 9 The upper rod unit 30 includes two rotating brackets 31. When one rotating bracket 31 is wound around the continuous surface column, the pull rod 40 is placed on the idle rotating bracket 31 through an external device or manually.

[0201] For some examples, see Figure 7 and Fig.10 The upper rod unit 30 also includes an upper conveyor belt 32 and a second swing machine 33. The rotating bracket 31 is arranged at the end of the upper conveyor belt 32 along its conveying direction, and the second swing machine 33 is arranged at the head end of the upper conveyor belt 32 along its conveying direction. The second swing machine 33 is used to drive the continuous dough roll 700 to reciprocate along a third direction, and the third direction intersects with the conveying direction of the upper conveyor belt 32.

[0202] Under the action of the second strip swinging machine 33, the continuous noodle rolls 700 can be arranged in a wave-like manner on the upper conveyor belt 32, so that longer continuous noodle rolls 700 can be arranged on the upper conveyor belt 32, so that more continuous noodle rolls 700 can be proofed.

[0203] By controlling the speed of the upper conveyor belt 32 and the speed of the second noodle roll swinging machine 33, the conveying speed and resting time of the continuous noodle roll 700 on the upper conveyor belt 32 can be controlled.

[0204] Exemplarily, the third direction is perpendicular to the conveying direction of the upper conveyor belt 32, which can improve the rolling efficiency.

[0205] Exemplarily, the upper conveyor belt 32 is arranged along a first direction, the conveying direction of the upper conveyor belt 32 is the first direction, and the third direction is perpendicular to the first direction.

[0206] For example, see Fig.10 The second swing bar machine 33 includes a second swing bar roller 331 and a second swing bar driving member. The second swing bar roller 331 is used to support the continuous dough roll 700 so that the continuous dough roll 700 is separated from the dough rolling device 100. The continuous dough roll 700 is driven to move along the extension direction of the continuous dough roll 700 by the rotation of the second swing bar roller 331. The second swing bar driving member is located downstream of the second swing bar roller 331 along the conveying direction of the continuous dough roll 700. The second swing bar driving member contacts the continuous dough roll 700 to drive part of the continuous dough roll 700 to reciprocate along the third direction, so that the continuous dough roll 700 is placed in a wave shape on the upper conveyor belt 32.

[0207] By controlling the driving force of the second swing bar driving member in combination with controlling the speed of the upper conveyor belt 32, the conveying speed and resting time of the continuous noodle roll 700 on the upper conveyor belt 32 can be controlled.

[0208] Exemplarily, the second swing bar machine 33 also includes a fourth guide member, which forms a cylindrical accommodating space. One end of the accommodating space along the conveying direction of the continuous dough roll 700 is open toward the second swing bar roller 331, and the other end is open toward the second swing bar driving member. The continuous dough roll 700 is inserted into the accommodating space of the fourth guide member, so that the continuous dough roll 700 can be smoothly conveyed along the fourth guide member to the second swing bar driving member.

[0209] Exemplarily, the fourth guide member is made of a flexible material, which can drive the continuous dough roll 700 to swing, thereby reducing the possibility of the continuous dough roll 700 breaking during the process of moving to the upper rod unit 30 .

[0210] Exemplarily, the fourth guide member is a spring, and the continuous dough roll 700 is inserted into a cylindrical accommodation space formed by the spring body. The spring can drive the continuous dough roll 700 to swing, thereby reducing the possibility of the continuous dough roll 700 breaking during the process of moving to the upper rod unit 30.

[0211] Exemplarily, the second swing bar machine 33 includes a second swing bar support rod 332 , and the second swing bar roller 331 is sleeved on the second swing bar support rod 332 , so that the second swing bar roller 331 can rotate around the second swing bar support rod 332 .

[0212] For some examples, see Figure 11-Figure 15The drying unit 50 includes a mounting truss 53 and a driving device, the mounting truss 53 extends along the fourth direction, the driving part of the driving device is located at the top of the mounting truss 53 and can move along the fourth direction; one of the two tie rods 40 alternately wound with the continuous dough roll 700 can be placed on the driving part, and the other tie rod 40 is in a suspended state, and the drying device 52 is arranged on the mounting truss 53 and is located above the tie rod 40 on the driving part to blow out a dry airflow from top to bottom.

[0213] For ease of understanding and explanation, the pull rod 40 placed on the driving part is referred to as a first pull rod, and the other pull rod 40 in a suspended state is referred to as a second pull rod.

[0214] The first pull rod follows the driving part and moves along the fourth direction from one end to the other end of the mounting truss 53. The drying device 52 blows out a dry airflow from top to bottom, which can improve the drying efficiency and drying effect.

[0215] Exemplarily, the fourth direction is the same as the first direction.

[0216] Exemplarily, the drying device 52 includes a fan, which is arranged on the mounting truss 53 and located above the driving part, so that the air flow can flow to the first pull rod, with the air outlet facing the ground, providing hot air to dry the moisture inside the noodles, thereby improving the drying efficiency and drying effect of the noodles.

[0217] Exemplarily, 4 heat dissipation units are arranged perpendicular to the fourth direction, and each heat dissipation unit includes 45 fans and 20 radiators. Five fans are arranged at the starting position on the mounting truss 53, and 40 fans are arranged at intervals starting from 6m (meter) away from the starting position of the driving unit. In other embodiments, the drying device 52 includes a cold air fan and a hot air fan. The cold air fan is arranged above the stretching device 51 to provide cold air; the hot air fan is arranged above the driving unit and is located downstream of the stretching device 51 along the conveying direction to provide hot air to facilitate drying of the noodle column. In this way, the hollow rate of the noodles can be improved.

[0218] Exemplarily, the drying unit 50 includes a radiator, which is disposed on the mounting truss 53 and is used to control the temperature of the environment in which the drying unit 50 is located, thereby improving the drying efficiency and effect of the noodles.

[0219] Exemplarily, the drying device 52 includes 20 radiators located below the fans. The 20 radiators are spaced apart below the 20 fans to blow out hot air. In this way, the heat from the radiators is used to dry the surface column, which can save energy.

[0220] For example, see Fig.15 The drying unit 50 includes a dehumidifier 54, which is arranged on the mounting truss 53 and is used to reduce the humidity of the environment where the drying unit 50 is located, thereby improving the drying efficiency and drying effect of the noodles.

[0221] For example, see Fig.15 The drying unit 50 includes a drainage pipe 55 connected to the bottom of the dehumidifier 54 for draining the dehumidifier 54 .

[0222] It can be understood that the vertical length of the continuous dough roll 700 on the mounting truss 53 is longer, and the mounting truss 53 is higher. In order to facilitate the transportation of the continuous dough roll 700 to the mounting truss 53, in some embodiments, the drying unit 50 also includes a lifting device, a support rod and an inclined frame. The support rod is used to support the inclined frame so that the bottom end of the inclined frame is suspended at a preset height; the inclined frame extends along the fourth direction and gradually rises in a direction close to the mounting truss 53, and the top of the inclined frame is connected to the mounting truss 53. The lifting device is arranged on the inclined frame, and the first pull rod can be placed on the lifting drive part of the lifting device to drive the pull rod 40 to move along the fourth direction toward the mounting truss while rising until the pull rod 40 is transported to the mounting truss 53.

[0223] In some other embodiments, the first pull rod may be placed at the starting end of the driving part on the installation truss 53 by an external device or manually. Exemplarily, the first pull rod is placed at the starting end of the driving part on the inclined frame by an external device or manually.

[0224] Exemplarily, the preset height is a height that is convenient for manually placing the first pull rod on the driving part, and the second pull rod is in a suspended state at a certain distance from the ground to prevent the continuous dough roll 700 from contacting the ground.

[0225] Exemplarily, the driving part includes at least two sprockets and a conveying chain, the sprockets are arranged on the mounting truss 53 at intervals along the fourth direction, and the sprockets can rotate on the mounting truss 53 to drive the conveying chain to move along the fourth direction, so that the first pull rod can follow the conveying chain to move along the fourth direction.

[0226] Exemplarily, the driving unit includes an encoder for acquiring the number of rotations of the sprocket to obtain a moving distance of the driving unit, and further to obtain a position of the first pull rod.

[0227] In some embodiments, there are multiple installation trusses 53, and the multiple installation trusses 53 are arranged perpendicular to the fourth direction so as to transport different first pull rods according to different production rhythms.

[0228] For some examples, see Fig.13The stretching device 51 includes a stretching drive 511 and a constraint 512. The stretching drive 511 is arranged on the mounting truss 53 and is located at the initial end of the driving device along the fourth direction. The stretching drive 511 is driven and connected to the constraint 512 to drive the constraint 512 to move in the vertical direction. The stretching device 51 includes an extended state and a retracted state; in the extended state, the constraint 512 abuts against the top of the pull rod 40 in a suspended state in the vertical direction to pull the continuous dough roll 700 on the pull rod 40 in the vertical direction; in the retracted state, the constraint 512 is separated from the pull rod 40 in the vertical direction.

[0229] The restraining member 512 abuts against the top of the second pull rod and moves downward in the vertical direction at the same time, so that the distance between the first pull rod and the second pull rod increases, and the continuous dough roll 700 is stretched so that the cross-sectional size of the formed dough column meets the preset size range.

[0230] Exemplarily, the stretching device 51 further includes a second stretching driving member for driving the restraining member 512 to move in a direction perpendicular to the fourth direction to adjust the position of the restraining member 512 so as to facilitate the restraining member 512 to act on the pull rod 40 .

[0231] For some examples, see Fig.15 The drying device 52 includes a cutting mechanism 521, which is arranged below the driving part of the driving device, and is used to cut off the face column along the vertical direction.

[0232] It is understandable that when the continuous dough roll 700 is stretched, the two ends are relatively thicker, the stretching effect is relatively poor, and its cross-sectional size is difficult to meet the requirements of the preset size range. The cutting mechanism 521 cuts off the dough column at the second pull rod, and the end of the dough column close to the second pull rod falls with the second pull rod, thereby removing a part of the dough column that does not meet the requirements of the preset size range.

[0233] In order to further improve production efficiency, in some embodiments, please refer to Fig.15 The drying device 52 further includes a recovery mechanism 522, which is disposed below the cutting mechanism 521 and is used to recover the rod 40 that falls after the noodle rod is cut. For example, the recovery mechanism may be a conveyor belt, and the rod 40 that falls after the noodle rod is cut falls on the conveyor belt. After the conveyor belt recovers the rod 40, it can be transported to one side of the drying unit 50, or the rod 40 can be transported to the upper rod unit 30. In this way, the time for manually collecting the fallen rod 40 and transporting the rod 40 can be reduced, and at the same time, the possibility of the rod 40 scattered on the ground interfering with the production process can be reduced. In addition, the production process of the noodles will not be interrupted due to insufficient noodle rods.

[0234] Exemplarily, the cutting mechanism 521 includes a connecting portion (not shown in the figure), one end of which is fixed to the mounting truss 53, so that the cutting mechanism 521 is fixed above the recovery mechanism 522. The recovery mechanism 522 can move to the bottom of the cutting mechanism 521 to recover the pull rod 40, and then transport the pull rod 40 to other locations without being affected.

[0235] In some embodiments, the distance between the cutting mechanism 521 and the starting end of the driving part of the driving device is a first distance, the travel distance of the driving part of the driving device is a second distance, and the first distance does not exceed one third of the second distance.

[0236] In this way, cutting when the moisture content of the surface column is moderate can facilitate cutting of the surface column, reduce the possibility of producing surface residue when cutting the surface column due to low humidity of the surface column, and also reduce the probability of the surface column sticking to the cutting mechanism 521 when cutting the surface column due to high humidity of the surface column.

[0237] Exemplarily, the first distance is 15 m and the second distance is 50 m.

[0238] For some examples, see Fig.14 The transfer unit 60 includes a lowering mechanism 61 and a steering mechanism 62. The lowering mechanism 61 can separate the pull rod 40 on the driving part from the driving part and move it to the steering mechanism 62. The steering structure includes a supporting state and a laying state. Fig.14 The figure shows a laid-down state. In the supported state, the steering mechanism 62 can support the pull rod 40 so that the face column is in a suspended state. In the laid-down state, the steering mechanism 62 can support the face column on the pull rod 40 and transport the face column and the pull rod 40 to the cutting unit 70.

[0239] In this way, the efficiency of removing the surface columns from the shelves can be improved, the effective connection between the drying unit and the cutting unit can be achieved, the continuity of production operations can be improved, the use of manpower can be reduced, and the transportation efficiency and production efficiency can be improved.

[0240] Exemplarily, the dismantling mechanism 61 includes a dismantling adapter frame 611, a dismantling drive assembly and a grabbing member 612; the dismantling adapter frame 611 is connected to the mounting truss 53, the grabbing member 612 is used to support the first pull rod so that the first pull rod is disengaged from the driving part of the driving device in the vertical direction, and the dismantling drive assembly can drive the grabbing member 612 to move on the dismantling adapter frame 611 in the vertical direction, the fourth direction and perpendicular to the fourth direction.

[0241] It can be understood that the grabbing member 612 of the lowering mechanism 61 can grab a plurality of first pull rods at one time, which can improve production efficiency.

[0242] In some embodiments, the steering mechanism 62 is located on a side of the mounting truss 53 that is perpendicular to the fourth direction.

[0243] Exemplarily, the lower frame driving assembly is divided into a first lower frame driving member, a second lower frame driving member and a third lower frame driving member. The first lower frame driving member can drive the grabbing member 612 to move in the vertical direction. The second lower frame driving member is drivingly connected to the first lower frame driving member so as to be able to drive the first lower frame driving member to move in the fourth direction, thereby driving the grabbing member 612 to move in the fourth direction; the third lower frame driving member is drivingly connected to the second lower frame driving member so as to be able to drive the second lower frame driving member to move perpendicularly to the fourth direction, thereby driving the grabbing member 612 to move perpendicularly to the fourth direction.

[0244] For example, the first lower frame driving member drives the grabbing member 612 to move upward so that the grabbing member 612 supports the first pull rod and makes it upwardly disengaged from the driving part of the driving device, the second lower frame driving member drives the first lower frame driving member to move along the fourth direction away from the mounting truss 53, and the third lower frame driving member drives the second lower frame driving member to move perpendicular to the fourth direction.

[0245] For some examples, see Fig.14 The steering mechanism 62 includes a first rotary driver, a placement plate 621 and at least two limit rods 622. The first rotary driver is connected to the placement plate 621 to drive the placement plate 621 to rotate. The two limit rods 622 are arranged on opposite sides of the placement plate 621. In the supporting state, the two limit rods 622 extend in the horizontal direction to support the two ends of the pull rod 40, and the placement plate 621 extends in the vertical direction. In the laid-down state, the placement plate 621 extends in the horizontal direction to support the surface column.

[0246] The steering mechanism 62 includes a supporting state and a laying state, and the switching between the two states is realized by the first rotary drive. The transfer unit 60 places the pull rod 40 on the limit rod 622, and the two limit rods 622 respectively support the two ends of the pull rod 40, so that the surface column is suspended in the supporting state; then the first rotary drive drives the placement plate 621 to rotate, and the surface column gradually fits with the placement plate 621 under the action of gravity until the placement plate 621 extends in the horizontal direction, and the surface column fits with the upper surface of the placement plate 621 under the action of gravity.

[0247] In this way, the purpose of changing the surface column from being suspended in the vertical direction to being arranged in the horizontal direction is achieved.

[0248] For some examples, see Figure 16-18 The cutting unit 70 includes a first cutting and conveying mechanism 71, a cutting mechanism 73, and a second cutting and conveying mechanism 72. The first cutting and conveying mechanism 71 can drive the pull rod 40 to move toward the cutting mechanism 73, and the conveying direction of the first cutting and conveying mechanism 71 is perpendicular to the length direction of the pull rod 40. The cutting mechanism 73 is used to cut the noodle column into segments to form noodles.

[0249] The second cutting and conveying mechanism 72 includes a second rotary drive and a plurality of conveying rollers 721 spaced apart along the conveying direction of the first cutting and conveying mechanism 71. The second rotary drive drives the conveying rollers 721 to rotate. The rotation axis of the conveying rollers 721 is perpendicular to the conveying direction of the first cutting and conveying mechanism 71. The distance between two adjacent conveying rollers 721 is greater than the maximum dimension of the pull rod 40 perpendicular to its length direction.

[0250] In this way, the noodle column can be cut into noodles of preset size through the cutting mechanism 73; the pull rod after cutting and the defective noodles and debris that do not meet the size requirements can fall from the gap between two adjacent conveying rollers 721, so as to recover the pull rod and reduce the probability of conveying the defective noodles and debris that do not meet the size requirements to the subsequent steps.

[0251] Exemplarily, the cutting unit 70 includes a first cutting conveying mechanism 71, which includes a cutting conveying belt 711 and at least two locking members, which can move relative to the cutting conveying belt 711 toward the cutting mechanism 73, and the pull rod 40 can be clamped between the locking members and move along the cutting conveying belt 711 with the locking members.

[0252] In some embodiments, the cutting conveyor belt 711 is arranged along the fourth direction and arranged side by side with the mounting truss 53. Fig.16 The dried noodle production equipment 1000 also includes a packaging device 200, which is arranged at the conveying end of the second cutting and conveying mechanism 72, and is used to weigh the noodles and then package them into products.

[0253] For example, see Fig.16 The dried noodle production equipment 1000 further includes a dough removal device 300, which is arranged between the cutting device and the packaging device 200, and is used to remove the dough on the dried noodles. In this way, the dough removal device 300 can automatically remove the dough on the dried noodles, which is more efficient than manual removal of the dough, can reduce labor intensity, and improve production efficiency.

[0254] For example, see Fig.16 The dried noodle production equipment 1000 further includes a residual material separation device 400, which is arranged between the noodle removal device 300 and the packaging device 200. The residual material separation device 400 is used to remove the cross-sections and other debris mixed in the dried noodles. In this way, the residual material separation device 400 can ensure the quality of the noodles and is conducive to improving the accuracy of subsequent weighing.

[0255] For example, see Fig.16 The noodle production equipment 1000 also includes a first conveying device 600, which is connected between the residual material separation device 400 and the packaging device 200 and is used to convey the noodles.

[0256] For example, see Fig.16The noodle production equipment 1000 further includes a second conveying device 500 connected between the cutting unit 70 and the noodle removal device 300 for conveying the noodles.

[0257] The embodiment of the present application also provides a method for producing fine noodles, which is used in a fine noodle production device 1000. The fine noodle production device 1000 includes a dough kneading device 12, a calendering device 21, a dough rolling device 22, a rod unit 30, a pull rod 40, a drying unit 50 and a cutting unit 70. Fig.21 , the noodle production method comprises:

[0258] S1: Control the dough kneading device to mix flour and salt water to form dough;

[0259] S2: controlling the calendering device to extrude the dough to form a continuous dough sheet;

[0260] S3: driving the continuous dough sheet to move relative to the curling surface in the dough rolling device, so that the curling surface rolls the continuous dough sheet to form a continuous dough roll 700;

[0261] S4: Control the upper rod unit to drive the two pull rods to rotate around the same rotation axis, so that the continuous dough roll 700 is alternately wound around one of the two pull rods;

[0262] S5: Control the drying unit to stretch the continuous dough roll 700 wound on the two pull rods to form a dough column and dry the dough column;

[0263] S6: Control the cutting unit to cut the noodle column so that a part of the noodle column forms hanging noodles of a preset length.

[0264] The method for producing fine noodles provided in the embodiment of the present application is conducive to realizing the fully automated operation of producing fine noodles from raw materials to finished products, which can improve the efficiency of fine noodles production and reduce the use of labor. Through automated control, compared with manual operation, it is conducive to more accurately controlling various parameters in the fine noodles manufacturing process, which is conducive to maintaining the quality stability of the fine noodles. The gradual changes in the shapes of the continuous noodle sheets, the continuous noodle rolls 700 and the noodle columns are conducive to improving the taste of the fine noodles.

[0265] In some embodiments, after the step of controlling the cutting unit to cut the noodle column so that a portion of the noodle column forms noodles of a preset length, the noodle production method further comprises:

[0266] S7: removing the noodles from the dough and further separating them from the residual materials.

[0267] In this way, the dust on the noodles can be reduced, the production quality of the noodles can be improved, and the possibility of the noodles causing equipment blockage during the production process can be reduced. For example, the noodles on the noodles can be automatically removed by the noodles removal device 300, which is more efficient than manual noodles removal, can reduce labor intensity, and improve production efficiency. The residual material separation device 400 can ensure the quality of the noodles and is conducive to improving the accuracy of subsequent weighing.

[0268] In some embodiments, after the step of removing the noodles from the dough and further separating them from the residual materials, the method for producing noodles further comprises:

[0269] S8: Package the noodles and spray code the packages.

[0270] In this way, the noodles can be protected from the influence of the external environment and are convenient for storage and transportation.

[0271] In some embodiments, the dough kneading device 12, the calendering device 21, the dough rolling device 22 and the upper rod unit 30 are located in the first working environment. Before the dough kneading device 12 is controlled to stir the flour and the salt water to form the dough, the method for producing noodles includes:

[0272] Acquiring the temperature and humidity in the first working environment;

[0273] Calculate the brine preparation ratio and brine weight according to the temperature and humidity in the first working environment and the preset flour weight, and determine the first weight of water required and the second weight of salt required;

[0274] Providing a first weight of water and a second weight of salt into a mixing box 1121 of the dough kneading device 12 and stirring to form salt water;

[0275] Adjusting the air pressure in the chamber of the dough kneading device 12 to a negative pressure state so as to suck the salt water and the flour of a preset weight into the chamber;

[0276] The salt water and flour in the mixer are mixed to form a dough.

[0277] In this way, the salt water ratio can be adaptively adjusted according to the specific temperature and humidity conditions of the first working environment for subsequent stirring to form dough, which is beneficial to improving the consistency of the finished noodles under different temperature and humidity conditions, reducing the taste differences of the finished noodles, and improving the user experience.

[0278] For some examples, see Fig. 22Before obtaining the temperature and humidity in the first working environment, the noodle production method further includes: detecting whether there is flour in the weighing machine 1113. If the weighing machine 1113 is empty, the first feeder 113, the second feeder 114 and the vibrating screen 1112 are started at the same time, the first feeder 113 conveys the flour to the vibrating screen 1112 for sieving the flour, and after filtering out the impurities, the fourth switch valve is controlled to open, and the second feeder 114 conveys the flour to the weighing machine 1113 for weighing. When it is determined that the weight feedback value of the weighing machine 1113 is greater than the preset flour weight value, the conveying is stopped, and the fourth switch valve is controlled to close.

[0279] After obtaining the temperature and humidity of the first working environment through the values ​​of the temperature sensor and humidity sensor of the first working environment, the brine ratio and brine weight can be calculated according to the empirical formula based on the preset flour weight to obtain the first weight of the required water and the second weight of the required salt. The first weight of the required water is Q, the weight of the water transported by the water supply machine per unit time is q, the working time of the water supply machine is t=Q / q, and after providing the second weight of salt, the salt supply machine stops working and runs the brine agitator to stir to form brine. After adjusting the machine chamber to a negative pressure state, the brine and the preset flour weight of flour are sucked into the machine chamber.

[0280] Exemplarily, the noodle production equipment includes two dough kneading devices 12. The computer program adjusts the working rhythm of the two dough kneading devices 12 according to the preset noodle production output to match the production speed of the subsequent continuous dough sheets, thereby ensuring a continuous supply of continuous dough sheets.

[0281] For some examples, see Fig.23 , adjust the air pressure in the chamber of the dough mixing device 12 to a negative pressure state, so as to suck the salt water and the flour of the preset weight into the chamber, specifically including: determining that the material preparation is completed; controlling the first switch valve and the second switch valve to open, and controlling the air release valve to close; determining that the air pressure in the dough mixing device 12 is greater than -0.8MPa, controlling the vacuum pump to open, until determining that the air pressure does not exceed -0.8MPa, and the vacuum pump is closed. In this way, a certain degree of negative pressure is maintained in the dough mixing chamber.

[0282] This is done to allow as much brine and flour as possible to be delivered into the engine room, reducing errors.

[0283] Determining that the material preparation is complete means that the brine in the mixing box 1121 meets the preset brine weight, and the flour in the weighing machine 1113 meets the preset flour weight.

[0284] For some examples, see Fig.23 , the salt water in the mixer chamber and the flour are mixed to form dough, specifically including:

[0285] Make sure that all the flour and salt water are sucked into the machine chamber, control the first switch valve and the second switch valve to close; control the stirring drive to stir the flour and salt water and time it, make sure that the stirring time reaches the preset stirring time, control the stirring drive and the vacuum pump to stop working, open the vent valve, make sure that the air pressure in the machine chamber is consistent with the external air pressure, then open the machine chamber cover, then flip the machine chamber 90° and the stirrer pushes the dough to discharge the dough, after the dough is discharged, flip the machine chamber -90° and then close the machine chamber cover to complete the return, and the discharged dough enters the calendering device 21. If the production task is not completed, the above actions are repeated, and if the production task is completed, the operation is stopped.

[0286] This allows the salt water and flour to be fully mixed and reduces clumping.

[0287] The preset stirring time range is 4.5 minutes (minutes) to 6 minutes, and can be 4.5 minutes, 5 minutes, 5.5 minutes, 6 minutes, etc.

[0288] In some embodiments, the calendering device 21 includes a calendering roller, a first calendering conveyor belt and a second calendering conveyor belt, wherein the first calendering conveyor belt is located upstream of the second calendering conveyor belt along the conveying direction of the continuous dough sheet, and the second calendering conveyor belt is used to convey the continuous dough sheet, and the continuous dough sheet passes between two adjacent calendering rollers;

[0289] Controlling the calendering device 21 to extrude the dough to form a continuous dough sheet specifically includes:

[0290] Obtaining the actual height of the continuous dough sheet at the entrance position of the second calendering conveyor belt and the calendering roller;

[0291] If the actual height is not less than the preset height, the first calendering conveyor belt is controlled to stop conveying the continuous dough sheet and the second calendering conveyor belt is controlled to convey the continuous dough sheet until the actual height is less than the preset height;

[0292] If the actual stacking height is less than the preset stacking height, the first calendering conveyor belt and the second calendering conveyor belt are controlled to convey the continuous dough sheet.

[0293] In this way, the probability of continuous dough sheets being excessively stacked and sticking to each other can be reduced, and the probability of continuous dough sheets being narrowed or even broken due to pulling can be reduced, which is conducive to making the production rhythm of each device in the noodle production equipment 1000 roughly the same.

[0294] Exemplarily, the calendering device 21 includes a first position sensor located at the entrance of the second calendering conveyor belt and the calendering roller to obtain the actual height of the continuous dough sheet. The first position sensor can be a diffuse reflection proximity switch, and if the diffuse reflection proximity switch is triggered, the second calendering conveyor belt stops working.

[0295] If the conveying speed of the first calendering conveyor belt is too fast, a large number of continuous dough sheets will be piled up at the calendering roller, affecting production. A first position sensor is set. If the continuous dough sheets are piled up, the height of the continuous dough sheets on the first calendering conveyor belt will increase until the first position sensor is triggered to send a signal to determine that the actual height of the continuous dough sheet accumulation is greater than the preset accumulation height. The first calendering conveyor belt is controlled to stop conveying, and wait for the calendering roller to calender the continuous dough sheets. The height of the accumulated continuous dough sheets is reduced until the actual accumulation height is less than the preset accumulation height. The first position sensor will not be blocked and stop sending a signal to determine that the actual height of the continuous dough sheet accumulation is greater than the preset accumulation height, and then the first calendering conveyor belt is controlled to resume operation.

[0296] Exemplarily, the calendering device 21 further includes a calendering conveyor 213, which is arranged between the auger conveyor 211 and the calendering machine 212 along the conveying direction of the continuous dough sheet, and is used to convey the continuous dough sheet to the calendering machine 212. The calendering conveyor 213 includes a first calendering conveyor belt, and the first calendering conveyor belt is used to convey the continuous dough sheet to the calendering machine 212.

[0297] Exemplarily, the calendering device 21 includes a plurality of calenders 212, which are arranged in sequence along the conveying direction of the continuous dough sheet, and the continuous dough sheet passes through the calenders 212 in sequence to reduce the thickness of the continuous dough sheet. The second calendering conveyor belt is used to convey the continuous dough sheet between the calenders 212 and to the rolling device 22.

[0298] In some embodiments, the calendering device 21 includes a calendering roller and a second calendering conveyor belt, the second calendering conveyor belt is used to convey the continuous dough sheet, and the continuous dough sheet passes between two adjacent calendering rollers;

[0299] Controlling the calendering device 21 to extrude the dough to form a continuous dough sheet specifically includes:

[0300] Obtaining the vertical angle of the continuous dough sheet after it leaves the second calendering conveyor belt;

[0301] When it is determined that the vertical angle is not greater than the preset angle, the second calendering conveyor belt is controlled to stop conveying the continuous dough sheet. When it is determined that the vertical angle is greater than the preset angle, the second calendering conveyor belt is controlled to convey the continuous dough sheet.

[0302] The continuous dough sheet will sag at the second position sensor due to its own gravity and without support. If the speed at which the continuous dough sheet is discharged from the first calendering conveyor belt is greater than the speed at which the continuous dough sheet enters between two adjacent calendering rollers, the sag of the continuous dough sheet at the end of the second calendering conveyor belt will increase, otherwise the sag will decrease. Controlling the position of the second position sensor can adjust the sag of the continuous dough sheet at the end of the second calendering conveyor belt when the second position sensor is triggered.

[0303] In this way, when the continuous dough sheet tends to accumulate, the start and stop of the second calendering conveyor belt can be controlled in time. When the calenderability of the continuous dough sheet changes due to factors such as the moisture content of the continuous dough sheet, thereby affecting the conveying speed of the continuous dough sheet, the control method can realize adaptive adjustment of the conveying speed of the continuous dough sheet. The probability of the continuous dough sheet sagging excessively and contacting other parts of the equipment and being contaminated can be reduced, which is conducive to making the production rhythm of each device in the noodle production equipment 1000 roughly the same.

[0304] The calendering device 21 includes a second position sensor located below the end of the second calendering conveyor belt to obtain the vertical angle of the continuous dough sheet after leaving the second calendering conveyor belt. The second position sensor can be a diffuse reflection proximity switch. If the diffuse reflection proximity switch is triggered, the second calendering conveyor belt stops working.

[0305] It can be understood that when the continuous surface sheet blocks the second position sensor, the vertical angle is equal to the preset angle.

[0306] In some embodiments, the noodle production equipment 1000 further includes a dough resting conveyor belt 81, which is used to convey the continuous noodle roll 700 from the noodle rolling device 22 to the upper rod unit 30; before controlling the upper rod unit 30 to drive the two pull rods 40 to rotate around the same rotation axis, the noodle production method further includes:

[0307] The continuous noodle roll 700 is swung back and forth, and then the continuous noodle roll 700 is dropped to the starting end of the dough-proofing conveyor belt 81 , so that the continuous noodle roll 700 is placed on the dough-proofing conveyor belt 81 in a wave-like manner.

[0308] By swinging the continuous noodle roll 700, the continuous noodle roll 700 is placed in a wave-like manner on the dough-restoring conveyor belt 81, so that the dough-restoring conveyor belt 81 can rest more continuous noodle rolls 700 in the same time.

[0309] Understandably, see Fig.19 , the continuous noodle roll 700 will obtain the conveying speed v1 provided by the noodle-resting conveyor belt 81 and the swinging speed v2 of the swinging continuous noodle roll 700 on the noodle-resting conveyor belt 81, and the conveying speed v1 and the swinging speed v2 are perpendicular. For example, the amount of flour used in each production remains unchanged, that is, the output of each noodle remains unchanged, and the noodle-making speed v0 is controlled to remain unchanged. The noodle-making speed v0 is the total speed, and the conveying speed v1 and the swinging speed v2 are the partial speeds. The noodle-making speed v0 can be obtained by setting the conveying speed v1 and the swinging speed v2. In this way, the conveying speed v1 and the swinging speed v2 of the swinging continuous noodle roll 700 can be adjusted according to demand, thereby adjusting the noodle-resting time.

[0310] In some embodiments, after placing the continuous noodle roll 700 in a wave-like manner on the noodle proofing conveyor belt 81, the method for producing dried noodles further includes:

[0311] Determine that the continuous noodle roll 700 is located at the terminal end of the dough proofing conveyor belt 81 , stop swinging the continuous noodle roll 700 and stop the dough proofing conveyor belt 81 from conveying the continuous noodle roll 700 until it is determined that the continuous noodle roll 700 leaves the terminal end of the dough proofing conveyor belt 81 .

[0312] In this way, the conveying speed of the dough-restoring conveyor belt 81 and the speed at which the upper rod unit 30 receives the continuous noodle roll 700 can be adapted to each other, which is conducive to making the production rhythm of each device in the noodle production equipment 1000 substantially the same. The possibility of the continuous noodle roll 700 piling up on the dough-restoring conveyor belt 81 is reduced, thereby reducing the probability of the accumulated continuous noodle roll 700 being adhered or contacting with other parts of the equipment and being contaminated.

[0313] For example, the noodle production equipment 1000 further includes a third position sensor, which may be a photoelectric sensor, and is disposed at the terminal end of the noodle-restoring conveyor belt 81. When the speed of the noodle-restoring conveyor belt 81 is greater than the speed at which the upper rod unit 30 receives the continuous noodle column, the continuous noodle roll 700 is retained at the terminal end of the noodle-restoring conveyor belt 81, which triggers the third position sensor to send a signal to determine that the continuous noodle roll 700 is located at the terminal end of the noodle-restoring conveyor belt 81, and controls the noodle-restoring conveyor belt 81 to stop operating. After the retained continuous noodle roll 700 leaves the terminal end of the noodle-restoring conveyor belt 81, the third position sensor is no longer triggered to send a signal to determine that the continuous noodle roll 700 is located at the terminal end of the noodle-restoring conveyor belt 81, and the noodle-restoring conveyor belt 81 resumes operation.

[0314] In some embodiments, the drying unit 50 includes a drying device 52 and a driving device, and the drying device 52 is used to blow out airflow;

[0315] Controlling the drying unit 50 to stretch the continuous dough roll 700 wound on the two pull rods 40 to form a dough column and drying the dough column includes:

[0316] Hanging one of the two tie rods 40 to the drive device so that the other one is suspended;

[0317] Control the driving device to drive the pull rod 40 to move;

[0318] It is determined that the pull rod 40 is in the drying area, and the airflow blown out by the drying device 52 is controlled to blow through the continuous dough roll 700 from top to bottom.

[0319] In this way, the first pull rod is placed on the driving device, and the second pull rod is suspended under the action of gravity. At this time, the continuous noodle roll 700 is still alternately wound around the two pull rods 40. The first pull rod drives the continuous noodle roll 700 to move to the drying area for drying. The drying device 52 can blow through the continuous noodle roll 700 from top to bottom to improve the drying effect. At the same time, since the direction of gravity is the same as the direction of airflow, it is beneficial for the continuous noodle roll 700 to maintain a straight extension under the action of the drying airflow, thereby reducing the risk of entanglement between different continuous noodle rolls 700.

[0320] In some embodiments, the drying unit 50 includes a stretching device 51, which can receive two pull rods 40 around which the continuous dough roll 700 is alternately wound;

[0321] After the driving device is controlled to drive the pull rod 40 to move, the noodle production method further includes:

[0322] It is determined that the pull rod 40 is in the stretching area, and the stretching device 51 is controlled to drive the distance between the two pull rods 40 to increase to a preset stretching length range.

[0323] The second pull rod is stretched to a preset position by the stretching device 51 to stretch the distance between the first pull rod and the second pull rod to a preset distance, which is beneficial for making the lengths of different continuous rolls 700 in the up and down directions within a preset length size range, so as to facilitate the subsequent cutting process by the cutting unit 70.

[0324] In some embodiments, controlling the airflow blown by the drying device 52 to blow through the continuous dough roll 700 from top to bottom specifically includes:

[0325] Determine that the pull rod 40 is in the stretching area, control the drying device 52 to blow airflow in a first temperature range from top to bottom toward the continuous dough roll 700 in the stretching area, and maintain a first blowing time;

[0326] Determine that the pull rod 40 is located in the hot drying area downstream of the stretching area, control the drying device 52 to blow airflow in the second temperature range from top to bottom toward the continuous dough roll 700 located in the hot drying area, and maintain the second blowing time, and the first temperature range is lower than the second temperature range.

[0327] The heat drying area is located downstream of the stretching area along the moving direction of the pull rod 40 .

[0328] In this way, the continuous noodle roll 700 is dried by airflows of different temperatures, so that the shrinkage rates of different parts of the continuous noodle roll 700 vary, which is beneficial to increasing the hollow ratio of the noodles, improving the taste of the noodles, and reducing the time required to cook the noodles.

[0329] The first temperature range is 25°C to 27°C, and the air flow temperature in the stretching area can specifically be 25°C, 25.5°C, 26°C, 26.5°C, etc.

[0330] The second temperature range is 35°C to 45°C, and the air flow temperature in the hot drying area can specifically be 35°C, 36°C, 37°C, 38°C, 39°C, 40°C, 41°C, 42°C, 43°C, 44°C, 45°C, etc.

[0331] In some embodiments, after determining that the pull rod 40 is located in the hot drying area downstream of the stretching area, the method for producing noodles further includes:

[0332] Get the current temperature of the hot baking area;

[0333] It is determined that the current temperature of the hot drying area deviates from the second temperature range, and the drying device 52 is controlled to adjust the temperature of the hot drying area until the current temperature of the hot drying area is within the second temperature range.

[0334] The drying device 52 further includes a second temperature sensor for acquiring the temperature of the hot drying area, so as to control the temperature of the hot drying area within a second temperature range.

[0335] Exemplarily, the drying device 52 includes a plurality of second temperature sensors, and the second temperature sensors are arranged at intervals. For example, the interval between two adjacent second temperature sensors along the moving direction of the pull rod 40 is 6 m.

[0336] In some embodiments, the drying unit 50 further includes a dehumidification device;

[0337] After determining that the pull rod 40 is in the drying area, the noodle production method further includes:

[0338] Get the current humidity of the drying area;

[0339] It is determined that the current humidity of the drying area deviates from a preset drying humidity range, and the dehumidification device is controlled to adjust the current humidity of the drying area until the current humidity of the drying area is within the preset drying humidity range.

[0340] The humidity of the environment where the drying unit 50 is located is reduced by the dehumidification device, thereby improving the drying efficiency and drying effect of the noodles.

[0341] The dehumidification device may include a dehumidifier 54 and a drainage pipe 55 . After the dehumidifier 54 absorbs moisture in the environment where the drying unit 50 is located, the collected water is discharged to an area away from the drying unit 50 through the drainage pipe 55 .

[0342] In some embodiments, the drying device 52 includes a cutting mechanism 521. After the driving device is controlled to drive the pull rod 40 to move, the noodle production method further includes:

[0343] It is determined that the pull rod 40 is in the cutting area, and the cutting mechanism 521 is controlled to cut off the surface column, so that the pull rod 40 in the suspended state falls, and the fallen pull rod 40 is recovered.

[0344] In this way, the time for manually collecting the fallen tie rods 40 and transporting the tie rods 40 can be reduced, and the possibility of the tie rods 40 scattered on the ground interfering with the production process can be reduced.

[0345] Exemplarily, the drying device 52 further includes a recovery mechanism 522, which is disposed below the cutting mechanism 521 and is used to recover the pull rod 40 that falls after the surface column is cut.

[0346] The specific form of the recovery mechanism 522 is not limited. For example, the recovery mechanism 522 is a conveyor belt, and the conveying direction of the recovery mechanism 522 is perpendicular to the moving direction of the pull rod 40 so as to convey the fallen pull rod 40 away from the moving area of ​​the pull rod 40 as quickly as possible.

[0347] In some embodiments, the dried noodle production equipment 1000 further includes a transfer unit 60, which can drive the pull rod 40 to separate from the drying unit 50 and transport them to the cutting unit 70; after the drying unit 50 is controlled to stretch the continuous noodle roll 700 wound on the two pull rods 40 to form a noodle column and dry the noodle column, the dried noodle production method further includes:

[0348] Control the transfer unit 60 to drive the pull rod 40 to separate from the drying unit 50;

[0349] Determining that the number of pull rods 40 to be transported reaches a preset number;

[0350] After determining that the face column has reached the preset unloading position, the transfer unit 60 is controlled to transport the pull rod 40 and the face column to the cutting unit 70 .

[0351] In this way, the transfer efficiency can be improved.

[0352] In some embodiments, determining that the pull rod 40 is in the stretching region specifically includes:

[0353] It is determined that the moving distance of the first pull rod located at the installation truss along the preset moving direction is within a first travel range.

[0354] In this way, whether the first pull rod reaches the stretching area is directly determined by the moving distance of the first pull rod on the mounting truss, which is beneficial to improving the positioning accuracy of the specific position of the first pull rod.

[0355] In some embodiments, determining that the pull rod 40 is located in the hot baking area downstream of the stretching area specifically includes:

[0356] It is determined that the moving distance of the first pull rod located at the installation truss along the preset moving direction is within the second travel range.

[0357] In this way, whether the first pull rod reaches the hot baking area is directly determined by the moving distance of the first pull rod on the mounting truss, which is beneficial to improving the positioning accuracy of the specific position of the first pull rod.

[0358] In some embodiments, determining that the pull rod 40 is in the cut-off area specifically includes:

[0359] It is determined that the moving distance of the first pull rod located at the installation truss along the preset moving direction is within a third travel range.

[0360] In this way, whether the first tie rod reaches the cut-out area is directly determined by the moving distance of the first tie rod on the mounting truss, which is beneficial to improving the positioning accuracy of the specific position of the first tie rod.

[0361] There is no limitation on the specific method for determining the moving distance of the first tie rod along the preset moving direction. For example, the driving unit includes at least two sprockets, a conveyor chain and a driving motor. The driving motor is connected to the sprocket driving, and the sprocket is connected to the conveyor chain driving. One of the two tie rods 40 alternately wound around the continuous dough roll 700, namely the first tie rod, can be placed on the conveyor chain; the number of rotations of the sprocket is n, the diameter of the sprocket is d, and the moving distance of the first tie rod is s=nπd to determine the moving distance of the first tie rod on the mounting truss.

[0362] See also Fig.24 The drying unit 50 includes a fifth position sensor for detecting that the first pull rod is already at the initial end of the driving device. The fifth position sensor can be an inductive proximity switch. When the first pull rod completes the action of being put on the shelf, the fifth position sensor is triggered, the computer program issues an instruction, and the drive motor drives the sprocket to rotate. The driving unit also includes an encoder for obtaining the number of rotations of the sprocket. When the number of rotations of the sprocket reaches the set number of rotations n, the sprocket stops rotating, and the first pull rod reaches the mounting truss. After each first pull rod is put on the shelf, the conveyor chain moves a distance s. Taking the position of the fifth position sensor as the origin, the number of first pull rods on the shelf is N, and the moving distance of each first pull rod is x=Ns, so as to realize the positioning of the first pull rod.

[0363] The transfer unit 60 further includes a sixth position sensor for detecting that the first pull rod is already located at the transfer unit 60. The sixth position sensor may be an inductive proximity switch.

[0364] When the first tie rod reaches the first travel range, the stretching device 51 starts to drive the first tie rod and the second tie rod to increase the distance to stretch the noodles; when the first tie rod reaches the position of the cutting mechanism 521, the cutting mechanism 521 cuts off the noodle column, and the second tie rod falls; when the first tie rod reaches the transfer unit 60, the sixth position sensor set at the transfer unit 60 counts the number of first tie rods that arrive at the transfer unit 60, and when the number of first tie rods at the transfer unit 60 reaches the set noodle rod number x, the transfer unit 60 transfers the first tie rod to the cutting unit 70. This positioning method can facilitate the control of the automatic production process, and the start and stop control of the driving device according to the position of the first tie rod, i.e., the noodle column, can reduce the waste of power energy.

[0365] In some embodiments, the drying unit further comprises a lifting device, which is arranged on the upstream side of the mounting truss along the conveying direction of the pull rod, and the lifting device is provided with a lifting part, which is used to hang one of the two pull rods. Hanging one of the two pull rods to the driving device so that the other one is suspended specifically comprises:

[0366] Hang one of the two tie rods 40 to the lifting part;

[0367] The driving rod 40 is raised to a preset height, and the other rod 40 is released to be suspended;

[0368] The tie rod 40 on the conveying lifting part is sent to the driving device.

[0369] This helps to reduce the probability that the continuous dough roll 700 is contaminated by contact with the ground during the process of transferring the two pull rods 40 from the upper rod unit to the driving device.

[0370] In some embodiments, the cutting unit 70 includes a cutting mechanism 73, a first cutting and conveying mechanism 71, and a plurality of conveying rollers 721 spaced apart along the conveying direction, the spacing between two adjacent conveying rollers 721 is L1, and the maximum dimension of the pull rod 40 perpendicular to its length direction is L2, wherein L1>L2;

[0371] Controlling the cutting unit 70 to cut the noodle column so that a portion of the noodle column forms noodles of a preset length includes:

[0372] Confirm that the face column is located at the first cutting and conveying mechanism;

[0373] Drive the first cutting and conveying mechanism 71 to convey the surface column through the preset cutting position of the cutting mechanism;

[0374] Obtaining the accumulated conveying distance that the first cutting and conveying mechanism 71 drives the face column to move after the face column passes through the preset cutting position;

[0375] According to the accumulated conveying distance, the cutting mechanism is controlled to cut off the noodle column to obtain the dried noodles.

[0376] The maximum dimension of the pull rod 40 perpendicular to its length direction is smaller than the spacing dimension between two adjacent conveying rollers 721 , so that the first pull rod can fall between two adjacent conveying rollers 721 after cutting the surface column, thereby facilitating the recovery of the pull rod 40 .

[0377] The specific form of the first cutting and conveying mechanism is not limited, for example, a cutting conveying belt 711 .

[0378] In some embodiments, the cutting unit 70 further includes a fourth position sensor for detecting whether the cutting conveyor belt 711 has a pull rod 40. The fourth position sensor may be a photoelectric sensor, and there may be multiple fourth position sensors. Fig.25 When it is detected that the surface column is located on the cutting conveyor belt 711, the cutting conveyor belt 711 starts to run. When there is no surface column on the cutting conveyor belt 711, the cutting conveyor belt 711 stops running, which can save the power energy for driving the cutting conveyor belt 711 to run.

[0379] Exemplarily, the fourth position sensor may be arranged to be located at a position where the first pull rod 40 reaches the cutting conveyor belt 711 and / or may be arranged to be located at a preset cutting position.

[0380] For example, the accumulated conveying distance may be counted starting from when the fourth position sensor detects the first pull rod 40 , or starting from when the first pull rod 40 is detected to reach a preset cutting position.

[0381] The cutting action of the cutting mechanism 73 is controlled by calculating the cumulative conveying distance of the face column driven by the first cutting conveying mechanism 71. The first step: when the entire first pull rod passes through the preset cutting position, the face column is cut; the second step: after the face column is cut, it is conveyed again by a preset distance such as d / 5, and then the face column is cut off.

[0382] In some embodiments, according to the accumulated conveying distance, controlling the cutting mechanism to cut off the noodle column to obtain the noodles specifically includes:

[0383] Determining that the accumulated conveying distance is less than the first preset conveying distance;

[0384] Obtaining the extended length of the face column passing through the preset cutting position, determining that the extended length is equal to a first preset discarded length dimension, and controlling the cutting mechanism to cut off the face column, wherein the first preset discarded length dimension is smaller than the spacing dimension between two adjacent conveying rollers;

[0385] Determining that the accumulated conveying distance is not less than the first preset conveying distance and less than the second preset conveying distance;

[0386] Obtain the extended length, determine that the extended length dimension is equal to the preset length dimension, and control the cutting mechanism to cut off the face column;

[0387] Determining that the accumulated conveying distance is not less than a second preset conveying distance;

[0388] The extended length is obtained, and it is determined that the extended length dimension is equal to the second preset discarded length dimension, and the cutting mechanism is controlled to cut the face column, and the second preset discarded length dimension is smaller than the spacing dimension between two adjacent conveying rollers.

[0389] It can be understood that the thickness of the two ends of the face column is thicker than that in the middle. The first preset discarded length dimension refers to the dimension of the discarded section located at one end of the face column close to the pull rod 40, and the second preset discarded length dimension refers to the dimension of the discarded section located at the other end of the face column.

[0390] The first preset conveying distance refers to the total conveying distance required after all the first discarded segments are cut and before the noodle segments are obtained, and the second preset conveying distance refers to the total conveying distance required after all the noodle segments are obtained and before the second discarded segments are cut.

[0391] See also Fig.25 In order to allow the discarded segment to fall from between two adjacent conveying rollers 721, the first discarded segment at one end of the face column close to the pull rod 40 is cut to a size smaller than the distance between two adjacent conveying rollers 721. Specifically, the preset length dimension is d, and the cutting conveyor belt is controlled to make the face column extend through the preset cutting position to a first preset discarded length dimension such as d / 5. The first preset discarded length dimension is smaller than the distance between two adjacent conveying rollers 721. The cutting mechanism 73 cuts off the face column, which is regarded as a cutting step. Repeat this cutting step multiple times and count the total number of cutting times, so that the first discarded segment at one end of the face column close to the pull rod 40 is completely cut off and falls from between two adjacent conveying rollers 721. Until the total number of cutting times reaches the preset i times.

[0392] After all the discarded sections of the noodle column near the end of the pull rod 40 are cut off, the noodle segments are obtained. The conveyor belt is controlled to make the noodle column extend through the preset cutting position to a preset length dimension d, and the cutting mechanism 73 cuts the noodle column, which is regarded as one cutting step. This cutting step is repeated multiple times and the total number of cutting times is counted, so that the middle section of the noodle column is cut into multiple sections of noodles with a length dimension of the preset length dimension d. Until the total number of cutting times reaches the preset n times.

[0393] After obtaining the noodles, the second discarded section at the other end of the noodle column away from the pull rod 40 is cut to a size smaller than the distance between two adjacent conveying rollers 721. Specifically, the preset length dimension is d, and the cutting conveyor belt is controlled to make the noodle column extend through the preset cutting position to a second preset discarded length dimension, such as d / 5, and the second preset discarded length dimension is smaller than the distance between two adjacent conveying rollers 721. The second discarded section of the tail section of the noodle column is cut multiple times and the total number of cuts is counted, so that the discarded section at the other end of the noodle column is completely cut off and falls between two adjacent conveying rollers 721. Until the total number of cuts is determined to be the preset j times.

[0394] The cutting unit 70 further includes a collecting box, which is disposed below the gap between two adjacent conveying rollers 721 to collect the surface residues and the first pull rod dropped from the shredded waste segment.

[0395] The embodiment of the present application further provides a fine noodle production device 1000, which is used to execute any fine noodle production method described in the embodiment of the present application. The fine noodle production device 1000 includes:

[0396] A dough kneading device 12, for kneading flour and salt water to form dough;

[0397] A calendering device 21, used for extruding the dough to form a continuous dough sheet;

[0398] The dough rolling device 22 is used to roll up the continuous dough sheet to form a continuous dough roll 700;

[0399] Tie rod 40;

[0400] The upper rod unit 30 is used to alternately wind the continuous dough roll 700 onto one of the two pull rods 40;

[0401] A drying unit 50, for stretching the continuous dough roll 700 wound on the two pull rods 40 to form a dough column and drying the dough column;

[0402] A cutting unit 70, used for cutting the noodle column to form noodles of a preset length;

[0403] The control device is used to control the dough kneading device 12, the calendering device 21, the dough rolling device 22, the upper rod unit 30, the drying unit 50 and the cutting unit 70.

[0404] Exemplarily, the control device includes a central control main station and multiple controllers, the central control main station is signal-connected to the multiple controllers, and each controller is signal-connected to the dough kneading device 12, the calendering device 21, the rolling device 22, the upper rod unit 30, the drying unit 50 and the cutting unit 70 respectively.

[0405] See also Fig.26 The embodiment of the present application also provides a storage medium, on which a computer program is stored. When the computer program is executed by a processor, any of the noodle production methods in the embodiment of the present application is implemented.

[0406] The computer program has an automatic operation monitoring system, a manual operation system, a semi-automatic operation system, and an IO monitoring alarm system.

[0407] In automatic mode, the automatic operation monitoring system can view the status and parameters of each controlled object during automatic operation, modify the overall parameters, and control the start and stop of the entire production process.

[0408] In manual mode, the manual operation system can control each controlled object separately and modify all controlled parameters of each controlled object.

[0409] In debugging mode, the semi-automatic operating system can control the start and stop and parameter modification of each controller separately, which facilitates targeted debugging and reduces the difficulty of debugging.

[0410] The IO monitoring and alarm system is responsible for monitoring the operation of equipment during the production process. When a fault occurs, it will immediately alarm and form a fault record. It can also assist in debugging based on the IO monitoring situation.

[0411] According to the above technical solution, the noodle production equipment 1000 uses a semi-automatic operating system to debug and set parameters for each module during the debugging stage, and uses an automatic operation monitoring system for daily production after the debugging is completed. The operation monitoring system displays the working status, working time, and daily output of each controlled object in real time.

[0412] When the equipment fails, the alarm system will pop up the detected fault on the main interface. Maintenance personnel can view the working status of each input point and output point on the IO monitoring screen, and the alarm content history can be seen on the alarm screen. Entering the manual mode, each device in the noodle production equipment can be individually controlled on the manual page to continue production or troubleshoot problems.

[0413] The above description is only a preferred embodiment of the present application and is not intended to limit the present application. For those skilled in the art, the present application may have various modifications and variations. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present application shall be included in the protection scope of the present application.

Claims

1. A method for producing fine noodles, used in fine noodles production equipment, characterized in that: The noodle production equipment comprises a dough kneading device, a calendering device, a dough rolling device, a rod-loading unit, a pulling rod, a drying unit and a cutting unit, and the noodle production method comprises: Controlling the dough kneading device to stir flour and salt water to form dough; Controlling the calendering device to extrude the dough to form a continuous dough sheet; Driving the continuous dough sheet to move relative to the rolling surface in the dough rolling device so that the rolling surface rolls the continuous dough sheet to form a continuous dough roll; Controlling the upper rod unit to drive the two pull rods to rotate around the same rotation axis, so that the continuous dough roll is alternately wound around one of the two pull rods; Controlling the drying unit to stretch the continuous dough rolls wound on the two pull rods to form dough columns and drying the dough columns; The cutting unit is controlled to cut the noodle column so that a part of the noodle column forms hanging noodles of a preset length.

2. The method for producing fine dried noodles according to claim 1, characterized in that: The dough kneading device, the rolling device, the rolling device and the upper rod unit are located in a first working environment. Before the dough kneading device is controlled to stir flour and salt water to form dough, the noodle production method includes: Acquiring the temperature and humidity in the first working environment; Calculate the brine preparation ratio and brine weight according to the temperature and humidity in the first working environment and the preset flour weight, and determine the first weight of water required and the second weight of salt required; Providing the first weight of water and the second weight of salt into a mixing box of the dough kneading device and stirring to form salt water; Adjusting the air pressure in the chamber of the dough kneading device to a negative pressure state so as to suck the salt water and the flour of the preset flour weight into the chamber; The salt water and flour in the machine chamber are stirred to form the dough.

3. The method for producing fine dried noodles according to claim 1, characterized in that: The calendering device comprises a calendering roller, a first calendering conveyor belt and a second calendering conveyor belt, wherein the first calendering conveyor belt is located upstream of the second calendering conveyor belt along the conveying direction of the continuous dough sheet, and the second calendering conveyor belt is used to convey the continuous dough sheet, and the continuous dough sheet passes between two adjacent calendering rollers; The controlled calendering device extrude the dough to form a continuous dough sheet, specifically comprising: Acquiring an actual height of the continuous dough sheet at an entrance position between the second calendering conveyor belt and the calendering roller; If the actual height is not less than the preset height, controlling the first calendering conveyor belt to stop conveying the continuous dough sheet and the second calendering conveyor belt to convey the continuous dough sheet until the actual height is less than the preset height; If the actual stacking height is less than the preset stacking height, the first calendering conveyor belt and the second calendering conveyor belt are controlled to convey the continuous dough sheet.

4. The method for producing fine dried noodles according to claim 1, characterized in that: The calendering device comprises a calendering roller and a second calendering conveyor belt, wherein the second calendering conveyor belt is used to convey the continuous dough sheet, and the continuous dough sheet passes between two adjacent calendering rollers; The controlled calendering device extrude the dough to form a continuous dough sheet, specifically comprising: Obtaining the vertical angle of the continuous dough sheet after it leaves the second calendering conveyor belt; It is determined that the vertical angle is not greater than a preset angle, and the second calendering conveyor belt is controlled to stop conveying the continuous dough sheet. Until it is determined that the vertical angle is greater than a preset angle, the second calendering conveyor belt is controlled to convey the continuous dough sheet.

5. The method for producing fine dried noodles according to claim 1, characterized in that: The noodle production equipment further comprises a dough resting conveyor belt, wherein the dough resting conveyor belt is used to convey the continuous noodle roll from the noodle rolling device to the upper rod unit; Before the upper rod control unit drives the two pull rods to rotate around the same rotation axis, the noodle production method further includes: The continuous noodle roll is swung back and forth, and then the continuous noodle roll is dropped to the starting end of the noodle-proofing conveyor belt, so that the continuous noodle roll is placed in a wave-like manner on the noodle-proofing conveyor belt.

6. The method for producing fine dried noodles according to claim 5, characterized in that: After placing the continuous noodle rolls in a wave-like manner on the noodle resting conveyor belt, the noodle production method further comprises: Determine that the continuous noodle roll is located at the terminal end of the dough proofing conveyor belt, stop swinging the continuous noodle roll and stop the dough proofing conveyor belt from conveying the continuous noodle roll until it is determined that the continuous noodle roll leaves the terminal end of the dough proofing conveyor belt.

7. The method for producing fine dried noodles according to claim 1, characterized in that: The drying unit comprises a drying device and a driving device, wherein the drying device is used to blow out airflow; The step of controlling the drying unit to stretch the continuous dough rolls wound on the two pull rods to form dough columns and drying the dough columns comprises: suspending one of the two pull rods to the driving device so that the other one is suspended; Controlling the driving device to drive the pull rod to move; It is determined that the pull rod is in the drying area, and the airflow blown out by the drying device is controlled to blow through the continuous dough roll from top to bottom.

8. The method for producing fine dried noodles according to claim 7, characterized in that: The drying unit comprises a stretching device, the stretching device being capable of receiving the two pull rods alternately wound by the continuous dough roll; After controlling the driving device to drive the pull rod to move, the noodle production method further includes: It is determined that the pull rod is in the stretching area, and the stretching device is controlled to drive the distance between the two pull rods to increase to a preset stretching length range.

9. The method for producing fine dried noodles according to claim 8, characterized in that: The step of controlling the airflow blown out by the drying device to blow through the continuous dough roll from top to bottom specifically includes: Determining that the pull rod is in the stretching area, controlling the drying device to blow an airflow in a first temperature range from top to bottom toward the continuous dough roll in the stretching area, and maintaining a first blowing time; Determine that the pull rod is located in a hot drying area downstream of the stretching area, control the drying device to blow an airflow in a second temperature range from top to bottom toward the continuous dough roll located in the hot drying area, maintain a second blowing time, and the first temperature range is lower than the second temperature range.

10. The method for producing fine dried noodles according to claim 9, characterized in that: After determining that the pull rod is located in the hot drying area downstream of the stretching area, the noodle production method further includes: Obtaining the current temperature of the hot drying area; It is determined that the current temperature of the hot drying area deviates from the second temperature range, and the drying device is controlled to adjust the temperature of the hot drying area until the current temperature of the hot drying area is within the second temperature range.

11. The method for producing fine dried noodles according to claim 7, characterized in that: The drying unit also includes a dehumidification device; After determining that the pull rod is in the drying area, the noodle production method further includes: Obtaining the current humidity of the drying area; It is determined that the current humidity of the drying area deviates from a preset drying humidity range, and the dehumidification device is controlled to adjust the current humidity of the drying area until the current humidity of the drying area is within the preset drying humidity range.

12. The method for producing fine dried noodles according to claim 7, characterized in that: The drying device includes a cutting mechanism. After controlling the driving device to drive the pull rod to move, the noodle production method further includes: It is determined that the pull rod is in the cutting area, and the cutting mechanism is controlled to cut off the surface column so that the pull rod in the suspended state falls, and the fallen pull rod is recovered.

13. The method for producing fine dried noodles according to claim 1, characterized in that: The cutting unit comprises a cutting mechanism, a first cutting and conveying mechanism and a plurality of conveying rollers arranged at intervals along the conveying direction, the distance between two adjacent conveying rollers is L1, the maximum dimension of the pull rod perpendicular to its length direction is L2, wherein L1>L2; The controlling the cutting unit to cut the noodle column so that a portion of the noodle column forms noodles of a preset length comprises: Confirming that the face column is located at the first cutting and conveying mechanism; Driving the first cutting and conveying mechanism to convey the face column through a preset cutting position of the cutting mechanism; Acquire the accumulated conveying distance that the first cutting and conveying mechanism drives the face column to move after the face column passes through the preset cutting position; According to the accumulated conveying distance, the cutting mechanism is controlled to cut off the noodle column to obtain the dried noodles.

14. The method for producing fine dried noodles according to claim 13, characterized in that: According to the accumulated conveying distance, controlling the cutting mechanism to cut off the noodle column to obtain the dried noodles specifically includes: Determining that the accumulated conveying distance is less than a first preset conveying distance; Obtaining the extended length of the face column passing through the preset cutting position, determining that the extended length dimension is equal to a first preset discarded length dimension, and controlling the cutting mechanism to cut off the face column, wherein the first preset discarded length dimension is smaller than the spacing dimension between two adjacent conveying rollers; Determining that the accumulated conveying distance is not less than a first preset conveying distance and less than a second preset conveying distance; Acquire the extension length, determine that the extension length is equal to a preset length, and control the cutting mechanism to cut off the face column; Determining that the accumulated conveying distance is not less than a second preset conveying distance; The extended length is obtained, and it is determined that the extended length dimension is equal to a second preset discarded length dimension, and the cutting mechanism is controlled to cut the surface column, and the second preset discarded length dimension is smaller than the spacing dimension between two adjacent conveying rollers.

15. A dried noodle production device, characterized in that: The fine dried noodle production equipment is used to execute the fine dried noodle production method according to any one of claims 1 to 14, and the fine dried noodle production equipment comprises: A dough-mixing device for mixing flour and salt water to form dough; A calendering device for extruding the dough to form a continuous dough sheet; A dough rolling device, used for rolling up the continuous dough sheet to form a continuous dough roll; Tie rod; An upper rod unit, used for alternately winding the continuous dough roll onto one of the two pull rods; A drying unit, used for stretching the continuous dough rolls wound on the two pull rods to form dough columns and drying the dough columns; A cutting unit, used for cutting the noodle column to form noodles of a preset length; A control device is used to control the dough kneading device, the calendering device, the dough rolling device, the upper rod unit, the drying unit and the cutting unit.

16. A storage medium having a computer program stored thereon, characterized in that: When the computer program is executed by a processor, the method for producing dried noodles according to any one of claims 1 to 14 is implemented.

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