Method for producing dried noodles, dried noodles production apparatus, and storage medium

Abstract

The application relates to the processing and production technology field of fine dried noodles, and provides a fine dried noodle production method, a fine dried noodle production device and a storage medium. The fine dried noodle production device comprises a dough mixing device, a calendering device, a noodle rolling device, a rod lifting unit, a rod, a drying unit and a cutting unit. The fine dried noodle production method comprises the following steps: controlling the dough mixing device to stir flour and brine to form dough; controlling the calendering device to extrude the dough to form a continuous noodle sheet; driving the continuous noodle sheet to move relative to a curling surface in the noodle rolling device, so that the curling surface rolls the continuous noodle sheet to form a continuous noodle roll; controlling the rod lifting unit to drive two rods to rotate around the same rotation axis, so that the continuous noodle roll is alternately wound on one of the two rods; controlling the drying unit to stretch the continuous noodle roll wound on the two rods to form a noodle column and dry the noodle column; and controlling the cutting unit to cut the noodle column, so that a part of the noodle column forms fine dried noodles with a preset length size. The full automation of the fine dried noodles is realized, and the efficiency of fine dried noodle production 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 fine noodles is complicated and has many steps, but the degree of automation is low, and it relies more on manual production. The labor intensity of workers is high, the production efficiency is low, and the production quality is unstable, which makes 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 noodle production method, noodle production equipment and storage medium, which can improve production efficiency and reduce labor intensity.

[0004] A first aspect of the embodiments of the present application provides a method for producing fine dried noodles, which is used in a fine dried noodle production device. The fine dried 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 fine dried noodle production method 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 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 onto one of the two pull rods;

[0009] Controlling the drying unit to stretch the continuous noodle roll wound on the two pull rods to form a noodle column and drying the noodle column;

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

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

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

[0013] Calculating a brine mixture ratio and a brine weight based on the temperature and humidity in the first working environment and a preset flour weight, and determining a first weight of required water and a second weight of required salt;

[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 to suck the salt water and the flour of the preset 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] Obtaining an actual height of the continuous dough sheet at an entrance 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, 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;

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

[0024] Obtaining a vertical angle of the continuous dough sheet after leaving 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 dried 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 rod loading 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 roll in a wave-like manner on the noodle proofing conveyor belt, the dried noodle production method further comprises:

[0030] When it is determined that the continuous noodle roll is located at the terminal end of the dough proofing conveyor belt, the swinging of the continuous noodle roll is stopped and the dough proofing conveyor belt is stopped 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, wherein the drying device is used to blow out airflow;

[0032] The step of controlling the drying unit to stretch the continuous noodle roll wound on the two pull rods to form a noodle column and drying the noodle column comprises:

[0033] suspending one of the two pull rods to the drive 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 air flow blown out by the drying device is controlled to blow through the continuous noodle roll from top to bottom.

[0036] In some embodiments, the drying unit includes a stretching device 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 air 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 the 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 includes 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. 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 hanging 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, wherein the distance 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] Acquiring a cumulative 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 the noodle column to obtain the dried noodles.

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

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

[0059] Obtaining a protruding length of the face column passing through the preset cutting position, determining that the protruding length is equal to a first preset discarded length, and controlling the cutting mechanism to cut the face column, wherein the first preset discarded length is less than a distance 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] Obtaining the extended length, determining that the extended length dimension is equal to a preset length dimension, and controlling the cutting mechanism to cut 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 is equal to a second preset waste length, and the cutting mechanism is controlled to cut the surface column, wherein the second preset waste length is smaller than the spacing between two adjacent conveying rollers.

[0064] The noodle production method provided in the embodiments of the present application facilitates fully automated production of noodles from raw materials to finished products, improving noodle production efficiency and reducing labor. Automated control facilitates more precise control of various parameters in the noodle manufacturing process compared to manual operation, thereby maintaining the quality stability of the finished noodles. The gradual changes in the morphology of the continuous noodle sheets, continuous noodle rolls, and noodle cylinders improve the taste of the finished noodles.

[0065] A second aspect of the embodiments of the present application provides a finely divided noodle production device, the finely divided noodle production device being configured to execute any of the above-mentioned finely divided noodle production methods, the finely divided noodle production device comprising:

[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 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, configured to stretch the continuous noodle roll wound on the two pull rods to form a noodle column and dry the noodle column;

[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 features an automatic operation monitoring system, a manual operation system, a semi-automatic operation system, and an I / O monitoring and alarm system. During the commissioning phase of the noodle production equipment, the semi-automatic operation system is used to debug and set parameters for each module. After commissioning, the automatic operation monitoring system is used for daily production. The system displays real-time information such as the operating status, operating hours, and daily output of each controlled object. BRIEF DESCRIPTION OF THE DRAWINGS

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

[0078] Figure 2 for Figure 1 The schematic diagram of the partial structure of the 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 A magnified 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 diagram of the noodle production equipment shown;

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

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

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

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

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

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

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

[0091] Figure 15 for Figure 11 An enlarged schematic diagram of point H;

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

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

[0094] Figure 18 for Figure 16 An enlarged schematic diagram of position I;

[0095] Figure 19 This is a schematic diagram of continuous dough rolls being transported on a dough proofing conveyor belt;

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

[0097] Figure 21Schematic diagram of the process of producing fine dried noodles in one embodiment of the present application;

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

[0099] Figure 23 This is a partial flow diagram of the method for producing fine dried noodles in the third embodiment of the present application;

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

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

[0102] Figure 26 This is a schematic diagram of a storage medium and noodle production equipment 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 feeding mechanism; 1111. Feeding bin; 1112. Vibrating screen; 1112a. Screening element; 1112b. Storage element; 1113. Weighing machine; 112. Salt water supply mechanism; 1121. Mixing tank; 1122. Water supply machine; 1123. Salt feeder; 113. First loader; 114. Second loader; 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 portion; 312. Clamping portion; 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. Tensioning device; 511. Tensioning drive member; 512. Constraint member; 52. Drying device; 521. Cutting mechanism; 522. Recovering mechanism; 53. Mounting truss; 54. Dehumidifier; 55. Drain pipe;

[0109] 60. Transfer unit; 61. Unloading mechanism; 611. Unloading adapter 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 conveyor belt; 72. Second cutting and conveying mechanism; 721. Conveyor roller; 73. Cutting mechanism;

[0111] 80. Dough resting device; 81. Dough resting 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. Rolling device; 110. Rolling block; 120. Rolling conveyor belt; 130. First roll 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 embodiments of the present invention are described in further detail with reference to the accompanying drawings and examples. The following examples are used to illustrate the present invention, but are not intended to limit the scope of the present invention.

[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 are not intended to 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 limiting 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 used for descriptive purposes only and cannot be understood as indicating or implying relative importance.

[0115] In the description of the embodiments of this application, it should be noted that, unless otherwise specified or 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 those of ordinary skill in the art, the specific meanings of the above terms in the embodiments of this application can be understood in specific circumstances.

[0116] In the embodiments of the present application, unless otherwise expressly specified or limited, a first feature being "above" or "below" a second feature may mean that the first feature is in direct contact with the second feature, or that the first feature is in indirect contact with the second feature through an intermediate medium. Furthermore, a first feature being "above" a second feature may mean that the first feature is directly above or diagonally above the second feature, or simply means that the first feature is higher in level than the second feature. A first feature being "below" a second feature may mean that the first feature is directly below or diagonally 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 representations of the above terms do 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 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 fine noodles is complicated, the degree of automation of fine 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 fine noodle production device 1000 for making fine noodles from flour and salt water, which 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 includes a feeding device 11 and a dough kneading device 12. 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 drive 221 and a curling surface 222. The curling drive 221 is used to drive the continuous dough sheet to move relative to the curling surface 222 and contact 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 Figure 9 The pull rod 40 is detachably mounted on the upper rod unit 30 . The upper rod unit 30 is capable of driving the two pull rods 40 to rotate around the same rotation axis, so that the pull rods 40 pull the continuous dough roll 700 and alternately wind the continuous dough roll 700 onto one of the two pull rods 40 .

[0124] See also Figure 11 and Figure 13 The drying unit 50 includes a stretching device 51 and a drying device 52. The stretching device 51 is capable of receiving two pull rods 40 alternately wound with a continuous noodle roll 700 and driving 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, which is used to cut the noodle column into dried noodles.

[0126] In this embodiment, flour and salt water are supplied to the dough kneading device 12 via a feeding device 11. The dough kneading device 12 kneads the flour and salt water into a dough, which is then rolled into a continuous dough sheet by a rolling device 21. The continuous dough sheet is then moved relative to the rolling surface 222 by a curling drive 221 to form a continuous dough roll 700. One end of the continuous dough roll 700 is wrapped around a tie rod 40. Under the action of the upper rod unit 30, the two tie rods 40 rotate about the same rotation axis, wrapping the continuous dough roll 700 around the outer periphery of the two tie rods 40. After multiple wraps, the continuous dough roll 700 can be cut manually or by an external device. The stretching device 51 increases the distance between the two tie rods 40 to stretch the continuous dough roll 700, forming a noodle column. The dried dough column is then dried in the drying unit 50 to form a noodle column. The transport unit 60 transports the dried noodle column to the cutting unit 70, which cuts the noodle column into multiple sections to form dried 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. It is helpful to realize the automation, scale and standardization of fine noodle production. 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, and 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 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 machine 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 calendering machine 212. Exemplarily, the thickness of the dough sheet after extrusion by the calendering conveyor 213 is 25 to 35 mm (millimetres).

[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 are pressed, the thickness of the dough sheet 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 are pressed, the thickness of the dough sheet 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 proofing box, and the two pull rods 40 and the continuous noodle roll 700 wrapped thereon can be temporarily placed in the dough proofing box for proofing. After the storage time meets the proofing time requirement, they are taken out of the dough proofing box and transported to the drying unit 50.

[0133] It can be understood that the time it takes 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] For example, 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. Each noodle production device 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 component, 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, so as to input flour and salt water into the stirring space; the stirrer is located in the stirring space, and the stirring drive component is used to drive the stirrer to stir 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 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 Flour supply mechanism 111 includes a feeding hopper 1111, a vibrating screen 1112, and a weighing machine 1113. Feeding hopper 1111 is used to supply flour, and vibrating screen 1112 is used to screen the flour. The screened flour is then conveyed to weighing machine 1113, which weighs flour within a predetermined weight range to provide a fixed amount of flour to dough kneading device 12. Vibrating screen 1112 can screen out foreign matter from the flour, improving the hygienic quality of noodle production.

[0140] For example, see Figure 4 The salt water supply mechanism 112 includes a mixing tank 1121, a water supply machine 1122, and a salt feeder 1123. The water supply machine 1122 is used to supply water to the mixing tank 1121, and the salt feeder 1123 is used to supply salt to the mixing tank 1121. The mixing tank 1121 is used to mix the salt and water to form salt water. The water supply machine 1122 and the salt feeder 1123 can control the concentration and amount of salt water. By adjusting the amount of salt water according to the amount of flour, the salt content of dough produced in the same batch can be maintained at the same level, 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 and down directions; 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 for screening the flour. A storage part 1112b is installed at the bottom of the screening part 1112a. The screened flour falls into the storage part 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 both the first loader 113 and the second loader 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 pipe of the first loader 113 is inclined, and the flour is conveyed obliquely upward from the feeding bin 1111 to the screening element 1112a, and after being screened by the screening element 1112a, it falls into the storage element 1112b below; when the height of the storage element 1112b is lower than the weighing machine 1113, the conveying pipe of the second loader 114 is inclined, and the flour in the storage element 1112b is conveyed obliquely upward to the weighing machine 1113.

[0143] For example, the bottom of the feeding bin 1111 is bolted to the bottom inlet of the first loader 113, and the top outlet of the first loader 113 is bolted to the screening element 1112a. The bottom of the second loader 114 is bolted to the outlet of the storage element 1112b, and the top of the second loader 114 is bolted to the inlet of the weighing machine 1113. This improves the connection strength between the feeding bin 1111, the first loader 113, the vibrating screen 1112, the second loader 114, and the weighing machine 1113, while also reducing dust pollution and improving the noodle production environment.

[0144] It will be appreciated that the brine ratio can be adjusted based on the temperature and humidity of the environment. For example, the feeding and noodle unit 10 is located in a first working environment, and the brine supply mechanism 112 further includes a first temperature sensor and a humidity sensor. The first temperature sensor is used to detect the temperature of the first working environment; the humidity sensor is used to detect the humidity of the first working environment. The brine ratio is determined based on the temperature and humidity. In this way, a fixed amount of brine can be automatically prepared based on the amount of flour, and the brine ratio concentration can be adjusted according to changes in the production environment.

[0145] For example, the flour supply mechanism 111 includes a flour supply channel, which connects the flour supply mechanism 111 to the chamber of the dough kneading device 12. The salt water supply mechanism 112 includes a salt supply channel, which connects the salt water supply mechanism 112 to the chamber. The dough kneading device 12 also includes a first on-off valve and a second on-off valve. The first on-off valve is located in the flour supply channel and controls the flow of flour into the chamber. The second on-off valve is located in the salt supply channel and controls the flow of salt water into the chamber. In this way, the first and second on-off valves control the flow of salt water and flour, allowing the salt water content of the dough to be adjusted as needed.

[0146] Exemplarily, the first switch valve and the second switch valve are opened at the same time, 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 provided 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 to maintain a negative pressure inside the machine chamber; the air release valve is used to connect the machine chamber to the atmosphere to maintain atmospheric pressure inside the machine chamber. In this way, under the action of the vacuum pump, a vacuum negative pressure environment can be provided in the mixing space. Kneading dough under a vacuum negative pressure state allows the protein in the flour to fully absorb water and form a network structure. When the mixer is kneading dough, the air release valve is closed, and the vacuum pump is used to control the pressure inside the machine chamber to a negative pressure state, for example, to -0.8 MPa (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 chamber includes a chamber body and a chamber cover. The chamber body defines a mixing space with an open top. The chamber cover is removably positioned to cover the open portion of the mixing space. The mixer is located within the mixing space. When the chamber cover closes the mixing space, negative pressure is maintained within the chamber, and the mixer mixes the dough. When the chamber cover opens the mixing space, the dough is poured out of the mixing space.

[0151] In some embodiments with an extrusion box, the top side of the extrusion chamber is open, and when the compartment cover is open, 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, each of which is connected to a flour supply mechanism 111 and a salt water supply mechanism 112. Multiple dough kneading devices 12 operate simultaneously, which can improve production efficiency and ensure a continuous supply of dough to form a continuous dough sheet.

[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 toward 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-up continuous dough roll 700. For example, the plurality of first cutting members 231 are spaced apart 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 drive member 221. The noodle rolling roller is a cylindrical structure and its arc surface forms a curling 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 roll conveyor belt, and the roll roller forms an acute angle with the roll conveyor belt. When the continuous dough sheet passes through the roll roller, under the pushing action of the roll roller, the continuous dough sheet rolls up from one side perpendicular to its conveying direction to 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 multiple 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 production equipment also 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] Proofing the dough during the transportation process can save the subsequent process of manually coiling the dough in related technologies. There is no need to use a dough puff or rely on manual labor, which can reduce production costs.

[0165] For some examples, see Figure 6 The dough proofing device 80 also includes a first swinging machine 82, which is arranged above the starting end of the dough proofing conveyor belt 81. The first swinging machine 82 is used to drive the continuous dough roll 700 to move back and forth 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 placed in a nearly wavy shape 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 be proofed simultaneously.

[0167] By controlling the speed of the dough-restoring conveyor belt 81 and the speed of the first dough-restoring machine 82 , the conveying speed and the resting time of the continuous dough roll 700 on the dough-restoring 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 noodle roll machine 82 includes a first noodle roll roller 821 and a first noodle roll driver. The first noodle roll roller 821 is used to support the continuous noodle roll 700 so that it can detach from the diverting conveyor belt 90. The rotation of the first noodle roll roller 821 drives the continuous noodle roll 700 along its extension direction. The first noodle roll driver is located downstream of the first noodle roll roller 821 along the conveying direction of the continuous noodle roll 700. The first noodle roll driver contacts the continuous noodle roll 700 to drive a portion of the continuous noodle roll 700 to reciprocate in a second direction, causing the continuous noodle roll 700 to be arranged in a wave-like pattern on the resting conveyor belt 81. By controlling the driving force of the first noodle roll driver, combined with controlling the speed of the resting conveyor belt 81, the conveying speed and resting time of the continuous noodle roll 700 on the resting 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] For example, 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 waving device 80.

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

[0173] For example, see Figure 6 The first noodle roll swinging mechanism 82 further includes a second guide member 823, which is disposed at the end of the first guide member closest to the dough-restoring conveyor belt 81 and extends toward the dough-restoring conveyor belt 81 of the dough-restoring device 80. Thus, the second guide member 823 serves both a guiding and supporting function, guiding the continuous noodle roll 700 to the dough-restoring device 80 while providing support to the continuous noodle roll 700, thereby reducing the possibility of the continuous noodle roll 700 breaking during its movement to the dough-restoring device 80.

[0174] Illustratively, 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 proofing devices 80, which are arranged in an up-down direction.

[0176] In this way, the dough resting time can be extended. At the same time, arranging multiple dough resting devices 80 in the vertical direction can reduce the production space occupied by the dough resting devices 80 compared to arranging multiple 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 the 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 full use of the space of the layout site along the second direction, reduce the size of the layout site along the first direction, which is beneficial to lowering the size requirements of 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 fine noodle production equipment 1000 further includes a diverting conveyor belt 90, which is used to divert the continuous noodle roll 700 output by the noodle rolling device 22 and transport it to the noodle resting device 80. The noodle resting conveyor belt 81 also transports in the first direction. The diverting conveyor belt 90 changes the conveying direction of the continuous noodle roll 700, ensuring smooth delivery of the continuous noodle roll 700 to the noodle resting conveyor belt 81. This can reduce the possibility of the continuous noodle roll 700 being pinched or pulled during its journey 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 the 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] For example, 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 noodle roll 700 perpendicular to its conveying direction, and is used to adjust the position of the continuous noodle roll 700 on the curling drive member 221 perpendicular to its conveying direction so that the continuous noodle roll 700 can be conveyed to the turning 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 7-10 The noodle production equipment 1000 also includes a rubbing device 100, which can convey the continuous noodle roll 700 to the upper rod unit 30. The rubbing device 100 includes a rubbing block 110, a rubbing conveyor belt 120 and a first rubbing driving member. The rubbing conveyor belt 120 is used to convey the continuous noodle roll 700; the rubbing block 110 is used to clamp the continuous noodle roll 700 with the rubbing conveyor belt 120; the first rubbing driving member drives the rubbing block 110 to move back and forth and its moving direction intersects with the conveying direction of the rubbing conveyor belt 120.

[0187] The rolling conveyor belt 120 can drive the continuous noodle roll 700 to move, and the first rolling drive member drives the rolling block 110 to move back and forth and contact the continuous noodle roll 700, rolling the moving continuous noodle roll 700, making the cross-section of the continuous noodle roll 700 rounded, and compressing the gaps in the continuous noodle roll 700. 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 Figure 10 The rubbing block 110 may be plate-shaped, and the surface of the rubbing block 110 in contact with the continuous noodle roll 700 is flat to improve the rubbing effect on the continuous noodle roll 700.

[0190] For example, 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 condenser device 100 includes a second condenser driver for driving the condenser block 110 to move toward the condenser conveyor belt 120 so that the condenser block 110 abuts against the continuous dough roll 700 and the continuous dough roll 700 remains clamped between the condenser block 110 and the condenser conveyor belt 120 .

[0192] For example, see Figure 8 The noodle production equipment 1000 is provided with a plurality of rolling devices 100. 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 Figure 9 The upper rod unit 30 includes a rotary drive member and a rotary bracket 31; the pull rod 40 is detachably connected to the rotary bracket 31 at both ends along its length direction, and the rotary drive member is drivingly connected to the rotary 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. Figure 20 The rotary drive member is drivingly connected to the middle position of the rotary bracket 31 along its length direction, which can reduce the active 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 perpendicular to the conveying direction of the continuous noodle roll 700. The upper roller is mounted on the upper roller support rod and is capable of reciprocating along the extension direction of the upper roller support rod. The continuous noodle roll 700 passes through the upper roller before being conveyed to the rotating bracket 31. It is understood that the speed at which the upper roller moves along the upper roller support rod is coordinated with the speed at which the continuous noodle roll 700 is wound onto the tie rod 40, so that the continuous noodle roll 700 can move along the length of the tie rod 40 while being wound, and is evenly wound onto the tie rod 40, thereby reducing the possibility of the continuous noodle roll 700 becoming tangled when wound at the same location on the tie rod 40.

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

[0197] For example, see Figure 9 The rotating bracket 31 has two mounting parts 311 and four clamping parts 312. The mounting part 311 is 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] For example, the clamping portion 312 is formed with clamping grooves, and both ends of the pull rod 40 can be inserted into the clamping grooves of the two clamping portions 312 respectively.

[0199] The specific method of driving the rotating bracket 31 to rotate is not limited. For example, the rotating bracket 31 can be driven to rotate by connecting the driving end of the driving motor to the rotating bracket 31 .

[0200] For example, the upper rod unit 30 includes two or more rotating brackets 31, which can be used alternately to improve production efficiency. Figure 9 The upper rod unit 30 includes two rotating brackets 31. When one rotating bracket 31 is wrapped around a 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 Figure 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 swing machine 33, the continuous noodle rolls 700 can be placed in a wavy 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 machine 33, the conveying speed and the resting time of the continuous noodle roll 700 on the upper conveyor belt 32 can be controlled.

[0204] For example, 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 Figure 10 The second noodle machine 33 includes a second noodle roller 331 and a second noodle driving member. The second noodle roller 331 is used to support the continuous noodle roll 700 so that the continuous noodle roll 700 can be separated from the noodle rubbing device 100. The continuous noodle roll 700 is driven to move along the extension direction of the continuous noodle roll 700 by the rotation of the second noodle roller 331. The second noodle driving member is located downstream of the second noodle roller 331 along the conveying direction of the continuous noodle roll 700. The second noodle driving member contacts the continuous noodle roll 700 to drive part of the continuous noodle roll 700 to reciprocate along the third direction, so that the continuous noodle 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 noodle 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 noodle roll 700 is passed through the accommodating space of the fourth guide member so that the continuous noodle roll 700 can be smoothly conveyed along the fourth guide member to the second swing bar driving member.

[0209] For example, the fourth 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 upper rod unit 30 .

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

[0211] Illustratively, 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 pull rods 40 alternately wound with the continuous dough roll 700 can be placed on the driving part, and the other pull rod 40 is in a suspended state. The drying device 52 is provided on the mounting truss 53 and is located above the pull rod 40 on the driving part to blow out a dry air flow from top to bottom.

[0213] For ease of understanding and explanation, the pull rod 40 placed on the driving portion 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 unit 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 air flow 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, four 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 6 m (meter) away from the starting position of the driving unit. In other embodiments, the drying device 52 includes a cold air blower and a hot air blower. The cold air blower is arranged above the stretching device 51 to provide cold air; the hot air blower 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 the noodle column. In this way, the hollowness of the noodles can be improved.

[0218] Illustratively, 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 drying 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 Figure 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 in which the drying unit 50 is located, thereby improving the drying efficiency and drying effect of the noodles.

[0221] For example, see Figure 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 noodle 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 noodle 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 the direction close to the mounting truss 53. The top end of the inclined frame is connected to the mounting truss 53. The lifting device is provided 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 other embodiments, the first pull rod can be placed at the starting end of the driving portion on the mounting truss 53 by an external device or manually. For example, the first pull rod can be placed at the starting end of the driving portion 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 touching the ground.

[0225] Exemplarily, the driving part includes at least two sprockets and a conveyor 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 conveyor chain to move along the fourth direction, so that the first pull rod can follow the conveyor chain to move along the fourth direction.

[0226] Exemplarily, the driving unit includes an encoder for obtaining the number of rotations of the sprocket to obtain the moving distance of the driving unit and further obtain the 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 Figure 13The stretching device 51 includes a stretching drive 511 and a restraining member 512. The stretching drive 511 is provided 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 restraining member 512 to drive the restraining member 512 to move in the vertical direction. The stretching device 51 includes an extended state and a retracted state; in the extended state, the restraining member 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 restraining member 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. In this way, 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 perpendicular to the fourth direction to adjust the position of the restraining member 512 so that the restraining member 512 acts on the pull rod 40 .

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

[0232] It can be understood that when the continuous dough roll 700 is stretched, the two ends are thicker and the stretching effect is relatively poor. 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, some embodiments refer to Figure 15 The drying device 52 also includes a recovery mechanism 522, which is arranged below the cutting mechanism 521 and is used to recover the tie rods 40 that fall after the noodle rods are cut. For example, the recovery mechanism can be a conveyor belt, and the tie rods 40 that fall after the noodle rods are cut fall onto the conveyor belt. After the conveyor belt recovers the tie rods 40, it can be transported to one side of the drying unit 50, or it can be transported to the upper rod unit 30. In this way, the time for manually collecting and transporting the fallen 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. 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 portion of the driving device is a first distance, the travel distance of the driving portion 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 face column is moderate can facilitate cutting of the face column, reduce the possibility of generating face residue when cutting the face column due to low humidity of the face column, and also reduce the probability of the face column sticking to the cutting mechanism 521 when cutting the face column due to high humidity of the face column.

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

[0238] For some examples, see Figure 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. Figure 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, and 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 unloading mechanism 61 can grab multiple first pull rods at a 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 drive assembly is divided into a first lower frame drive member, a second lower frame drive member and a third lower frame drive member. The first lower frame drive member can drive the grabbing member 612 to move in the vertical direction. The second lower frame drive member is driven and connected to the first lower frame drive member so as to drive the first lower frame drive member to move in the fourth direction, thereby driving the grabbing member 612 to move in the fourth direction; the third lower frame drive member is driven and connected to the second lower frame drive member so as to drive the second lower frame drive member to move perpendicular to the fourth direction, thereby driving the grabbing member 612 to move perpendicular 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 move upward away 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 Figure 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 driven and 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 has a support state and a lay-down state, switched between these two states by a first rotary actuator. The transfer unit 60 places the pull rod 40 on the limit rods 622, which support the ends of the pull rod 40, allowing the face column to hang in the support state. The first rotary actuator then rotates the placement plate 621, causing the face column to gradually align with the placement plate 621 under the action of gravity until the placement plate 621 extends horizontally, and the face column, under the action of gravity, aligns with the upper surface of the placement plate 621.

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

[0248] For some examples, see Figure 16-Figure 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 dried noodles;

[0249] The second cutting and conveying mechanism 72 includes a second rotary drive and a plurality of conveying rollers 721 arranged at intervals 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 the two adjacent conveying rollers 721, so that the pull rod can be recovered, reducing the chance of defective noodles and debris that do not meet the size requirements being transported to subsequent steps.

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

[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. For example, see Figure 16 The fine dried noodle production equipment 1000 further includes a packaging device 200, which is disposed at the conveying end of the second cutting and conveying mechanism 72 and is used to weigh the fine dried noodles and then package them into products.

[0253] For example, see Figure 16 The dried noodle production equipment 1000 further includes a flour puff removal device 300, which is disposed between the cutting device and the packaging device 200. The flour puff removal device 300 is used to remove the flour puff from the dried noodles. Thus, the flour puff removal device 300 can automatically remove the flour puff from the noodles, which is more efficient than manual removal, can reduce labor intensity, and improve production efficiency.

[0254] For example, see Figure 16 The fine dried noodle production equipment 1000 also includes a waste separation device 400, which is disposed between the noodle removal device 300 and the packaging device 200. The waste separation device 400 is used to remove debris such as cross-sections from the fine dried noodles. This ensures the quality of the fine dried noodles and helps improve the accuracy of subsequent weighing.

[0255] For example, see Figure 16 The noodle production equipment 1000 further includes a first conveying device 600 connected between the residual material separation device 400 and the packaging device 200 for conveying noodles.

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

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

[0258] S1: Control the dough mixing 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 onto one of the two pull rods;

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

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

[0264] The noodle production method provided in the embodiments of the present application facilitates fully automated production of noodles from raw materials to finished products, improving noodle production efficiency and reducing labor. Compared to manual operation, automated control facilitates more precise control of various parameters in the noodle manufacturing process, thereby maintaining the quality stability of the finished noodles. The gradual changes in the shapes of the continuous noodle sheet, continuous noodle roll 700, and noodle column facilitate improving the taste of the finished 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 predetermined length, the method for producing noodles further comprises:

[0266] S7: Remove the noodles from the dough and further separate them from the residual materials.

[0267] This reduces dust on the noodles, improves noodle production quality, and reduces the possibility of noodle dust clogging during production. For example, the noodle dust removal device 300 can automatically remove the noodle dust, which is more efficient than manual removal, reducing labor intensity and improving production efficiency. The residual material separation device 400 ensures noodle quality and helps improve 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 rolling device 21, the rolling device 22, and the upper rod unit 30 are located in the first working environment. Before controlling the dough kneading device 12 to mix flour and salt water to form dough, the noodle production method includes:

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

[0273] Calculating the brine ratio and brine weight based on the temperature and humidity in the first working environment and the preset flour weight, and determining a first weight of required water and a second weight of required salt;

[0274] Providing a first weight of water and a second weight of salt into the 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 to suck the salt water and the flour of the 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 Figure 22Before obtaining the temperature and humidity within the first working environment, the noodle production method further includes detecting whether flour is present in weighing machine 1113. If weighing machine 1113 is empty, first loader 113, second loader 114, and vibrating screen 1112 are simultaneously activated. First loader 113 conveys flour to vibrating screen 1112 for screening and filtering out impurities. The fourth on-off valve is then controlled to open, and second loader 114 conveys flour to weighing machine 1113 for weighing. If the weight feedback value from weighing machine 1113 is determined to be greater than a preset flour weight, conveying is stopped, and the fourth on-off valve is controlled to close.

[0279] After obtaining the temperature and humidity of the first working environment using the values ​​of the temperature sensor and humidity sensor, the brine ratio and brine weight can be calculated using an empirical formula based on the preset flour weight to determine the first required weight of water and the second required weight of salt. The first required weight of water is Q, the weight of water transported per unit time by the water supply machine is q, and the water supply machine operating time is t = Q / q. After providing the second weight of salt, the salt supply machine stops operating and the brine agitator is operated to stir the brine. The machine chamber is adjusted to a negative pressure state to allow the brine and the preset weight of flour to be drawn into the 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 Figure 23 The air pressure in the chamber of the dough mixing device 12 is adjusted to a negative pressure state to draw salt water and a preset weight of flour into the chamber. Specifically, the process includes: confirming that material preparation is complete; controlling the first and second on-off valves to open and the air release valve to close; and controlling the vacuum pump to turn on when the air pressure in the dough mixing device 12 is greater than -0.8 MPa. The vacuum pump is then turned off when the air pressure is determined to be no greater than -0.8 MPa. This ensures that 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 compartment, 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 Figure 23 , the salt water in the mixer chamber and the flour are mixed to form the dough, specifically including:

[0285] After ensuring that all the flour and salt water are completely sucked into the machine chamber, the first and second switch valves are controlled to close; the stirring drive is controlled to stir the flour and salt water and time it, and after ensuring that the stirring time reaches the preset stirring time, the stirring drive and vacuum pump are controlled to stop working and the air release valve is opened. After ensuring that the air pressure in the machine chamber is consistent with the external air pressure, the machine chamber cover is opened, and then the machine chamber is rotated 90 degrees and the agitator pushes the dough to discharge the dough. After the dough is discharged, the machine chamber is rotated -90 degrees and the machine chamber cover is closed to complete the return to its original position. The discharged dough enters the rolling device 21. If the production task is not completed, the above steps are repeated. If the production task is completed, the operation is stopped.

[0286] This allows the salt water to mix thoroughly with the flour and reduces clumping.

[0287] The preset stirring time range is 4.5 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 of the second calendering conveyor belt and the calendering roller;

[0291] 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;

[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] For example, 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. If the diffuse reflection proximity switch is triggered, the second calendering conveyor belt stops operating.

[0295] If the conveying speed of the first calendering conveyor belt is too fast, a large number of continuous dough sheets will be accumulated at the calendering roller, affecting production. A first position sensor is set. If the continuous dough sheets are accumulated, 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 after the calendering roller calenders 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] Illustratively, the calendering device 21 further includes a calendering conveyor 213, which is disposed 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, which is used to convey the continuous dough sheet to the calendering machine 212.

[0297] Illustratively, the calendering device 21 includes a plurality of calenders 212 arranged sequentially along the conveying direction of the continuous dough sheet. The continuous dough sheet passes through the calenders 212 in sequence, reducing its thickness. A second calendering conveyor belt is used to transport 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 weight and lack of support. If the speed at which the continuous dough sheet is discharged from the first calendering conveyor belt is faster 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 second calendering conveyor belt can be promptly controlled to start and stop. When the calenderability of the continuous dough sheet changes due to factors such as its moisture content, thereby affecting the conveying speed of the continuous dough sheet, this control method can adaptively adjust the conveying speed of the continuous dough sheet. This reduces the chance of the continuous dough sheet sagging excessively and coming into contact with other parts of the equipment, thereby causing contamination. This helps ensure that the production cycle of each device in the dried noodle production equipment 1000 is roughly the same.

[0304] The calendering device 21 includes a second position sensor located below the end of the second calendering conveyor belt to detect the vertical angle of the continuous dough sheet after it leaves 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 operating.

[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 fine 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 rod-loading unit 30. Before controlling the rod-loading unit 30 to drive the two pull rods 40 to rotate about the same rotation axis, the fine noodle production method further includes:

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

[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 Figure 19 , the continuous noodle roll 700 will obtain the conveying speed v1 provided by the resting conveyor belt 81 and the swinging speed v2 of the swinging continuous noodle roll 700 on the resting conveyor belt 81, and the conveying speed v1 and the swinging speed v2 are perpendicular to each other. For example, the amount of flour used in each production remains unchanged, that is, the output of each noodle remains unchanged, and the noodle output speed v0 is controlled to remain unchanged. The noodle output speed v0 is the total speed, and the conveying speed v1 and the swinging speed v2 are the component speeds. The noodle output 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 resting time.

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

[0311] When the continuous noodle roll 700 is determined to be at the terminal end of the dough proofing conveyor belt 81 , the swinging of the continuous noodle roll 700 is stopped and the dough proofing conveyor belt 81 is stopped from conveying the continuous noodle roll 700 until the continuous noodle roll 700 is determined to be away from the terminal end of the dough proofing conveyor belt 81 .

[0312] This allows the conveying speed of the dough-restoring conveyor belt 81 to be aligned with the speed at which the continuous noodle roll 700 is received by the upper rod unit 30, thereby ensuring that the production cycle of each device in the fine noodle production equipment 1000 is roughly the same. This also reduces the likelihood of the continuous noodle roll 700 accumulating on the dough-restoring conveyor belt 81, thereby reducing the chance of the accumulated continuous noodle roll 700 sticking to or coming into contact with other parts of the equipment, thereby contaminating them.

[0313] For example, the fine noodle production equipment 1000 further includes a third position sensor, which can be a photoelectric sensor, located at the terminal end of the noodle-resting conveyor belt 81. When the speed of the noodle-resting conveyor belt 81 exceeds the speed at which the upper rod unit 30 receives the continuous noodle column, and the continuous noodle roll 700 is retained at the terminal end of the noodle-resting conveyor belt 81, the third position sensor is triggered to emit a signal indicating that the continuous noodle roll 700 is at the terminal end of the noodle-resting conveyor belt 81, thereby controlling the noodle-resting conveyor belt 81 to stop operating. After the retained continuous noodle roll 700 leaves the terminal end of the noodle-resting conveyor belt 81, the third position sensor is no longer triggered to emit a signal indicating that the continuous noodle roll 700 is at the terminal end of the noodle-resting conveyor belt 81, and the noodle-resting 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 air flow;

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

[0316] Hang one of the two tie rods 40 to the drive device so that the other one hangs down;

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

[0318] The pull rod 40 is determined to be in the drying area, and the air flow blown out by the drying device 52 is controlled to blow through the continuous noodle 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 on 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, 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 is capable of receiving two pull rods 40 around which the continuous dough roll 700 is alternately wound;

[0321] After controlling the driving device 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 conducive to making the lengths of different continuous surface rolls 700 in the up and down directions within the preset length size range, so as to facilitate subsequent cutting processing by the cutting unit 70.

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

[0325] Determining that the pull rod 40 is in the stretching area, controlling the drying device 52 to blow air in a first temperature range from top to bottom toward the continuous dough roll 700 in the stretching area, and maintaining the 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 hollowness 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 dried noodle production method further includes:

[0332] Get the current temperature of the hot drying 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 dehumidification device reduces the humidity of the environment where the drying unit 50 is located, 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 fine noodle production apparatus 1000 further includes a transfer unit 60 capable of driving the pull rods 40 to separate from the drying unit 50 and transport the noodle rolls to the cutting unit 70 . After the drying unit 50 is controlled to stretch the continuous noodle rolls 700 wound around the two pull rods 40 to form noodle cylinders and then dry the noodle cylinders, the fine noodle production method further includes:

[0348] Controlling 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 conducive 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 drying 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 a second travel range.

[0357] In this way, whether the first pull rod reaches the hot drying area is directly determined by the moving distance of the first pull rod on the mounting truss, which is conducive 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 resection 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 determined directly 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 limit to the specific method of determining the moving distance of the first pull rod along the preset moving direction. For example, the driving part 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 pull rods 40 alternately wound around the continuous dough roll 700, namely the first pull 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 pull rod is s=nπd to determine the moving distance of the first pull rod on the mounting truss.

[0362] See also Figure 24 The drying unit 50 includes a fifth position sensor for detecting that the first pull rod is 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 shelving action, the fifth position sensor is triggered, the computer program issues an instruction, and the drive motor drives the sprocket to rotate. The driving part 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 located at the transfer unit 60. The sixth position sensor may be an inductive proximity switch.

[0364] When the first pull rod reaches the first travel range, the stretching device 51 starts to drive the first and second pull rods to increase the distance to stretch the noodles; when the first pull rod reaches the position of the cutting mechanism 521, the cutting mechanism 521 cuts off the noodle column and the second pull rod falls; when the first pull rod reaches the transfer unit 60, the sixth position sensor provided at the transfer unit 60 counts the number of first pull rods arriving at the transfer unit 60. When the number of first pull rods at the transfer unit 60 reaches the set number of noodle rods x, the transfer unit 60 transfers the first pull 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 drive device according to the position of the first pull 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 disposed on the upstream side of the mounting truss along the conveying direction of the pull rods, and comprises a lifting portion, which is used to suspend one of the two pull rods. Suspending 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 pull rod 40 on the conveyor lifting part is sent to the driving device.

[0369] This helps to reduce the probability of the continuous dough roll 700 coming into contact with the ground and being contaminated during the process of the two pull rods 40 being transported 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 distance between two adjacent conveying rollers 721 is L1, and the maximum dimension of the pull rod 40 perpendicular to its length direction is L2, where 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 cumulative 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 distance 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, or there may be multiple fourth position sensors. Figure 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] For example, 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 have reached a preset cutting position.

[0381] The cutting mechanism 73 controls the cutting action by calculating the cumulative transport distance of the face column driven by the first cutting and conveying mechanism 71. First, when the entire first pull rod passes through the preset cutting position, the face column is cut. Second, after the face column is cut, it is transported again a preset distance, such as d / 5, and then cut.

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

[0383] Determining that the accumulated conveying distance is less than a 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 the face column, wherein the first preset discarded length dimension is less than a distance dimension between two adjacent conveying rollers;

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

[0386] Obtaining the extended length, determining that the extended length dimension is equal to the preset length dimension, and controlling 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 is equal to a second preset waste length, and the cutting mechanism is controlled to cut the face column, where the second preset waste length is smaller than a distance 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 start of obtaining the noodle segments. The second preset conveying distance refers to the total conveying distance required after all the noodle segments are obtained and before the start of cutting the second discarded segments.

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

[0392] After the discarded section of the noodle column near the end of the pull rod 40 is completely removed, the collection of dried noodle segments begins. The conveyor belt is controlled to cause the noodle column to extend through the preset cutting position to a preset length d. The cutting mechanism 73 then cuts the noodle column, which is considered one cutting step. This cutting step is repeated multiple times, and the total number of cuts is counted, until the middle section of the noodle column is cut into multiple segments of dried noodles with a preset length d. This continues until the total number of cuts reaches a preset n times.

[0393] After the noodles are collected, the second discarded section at the other end of the noodle column, away from the pull rod 40, is cut to a length smaller than the distance between two adjacent conveyor rollers 721. Specifically, a predetermined length dimension d is set. The cutting conveyor belt is controlled so that the noodle column extends through the predetermined cutting position to a second predetermined discarded length dimension, such as d / 5. This second predetermined discarded length dimension is smaller than the distance between two adjacent conveyor rollers 721. The second discarded section at the end of the noodle column is cut multiple times, and the total number of cuts is counted until the entire discarded section at the other end of the noodle column is removed and falls between two adjacent conveyor rollers 721. This is done until the total number of cuts reaches a predetermined 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 residue and the first pull rod dropped from the shredded waste segment.

[0395] The present embodiment further provides a finely divided noodle production device 1000, which is used to perform any of the finely divided noodle production methods described in the embodiments of the present application. The finely divided noodle production device 1000 includes:

[0396] a dough kneading device 12 for mixing flour and salt water to form dough;

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

[0398] The dough rolling device 22 is used to roll 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] The drying unit 50 is used to stretch the continuous noodle roll 700 wound on the two pull rods 40 to form a noodle column and dry the noodle column;

[0402] A cutting unit 70 is used to cut 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 Figure 26 The embodiment of the present application further 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 operating 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, facilitating targeted debugging and reducing debugging difficulty.

[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 generate a fault record. It can also assist in debugging based on the IO monitoring situation.

[0411] According to the above technical solution, during the commissioning phase, the fine-grained noodle production equipment 1000 uses a semi-automatic operating system to debug and set parameters for each module. After commissioning, an automatic operation monitoring system is used during daily production. The operation monitoring system displays information such as the operating status, operating hours, and daily output of each controlled object in real time.

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

[0413] The foregoing description is merely a preferred embodiment of the present application and is not intended to limit the present application. Persons skilled in the art will readily appreciate that various modifications and variations are possible. Any modifications, equivalent substitutions, or improvements made within the spirit and principles of the present application shall be included within the scope of protection of the present application.

Claims

1. A method for producing fine dried noodles, used in fine dried noodles production equipment, characterized in that: The fine noodle production equipment includes a dough kneading device, a calendering device, a noodle rolling device, a rod-loading unit, a pull rod, a drying unit, and a cutting unit. The fine noodle production method includes: 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 curling surface in the dough rolling device so that the curling 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 onto one of the two pull rods; Controlling the drying unit to stretch the continuous noodle roll wound on the two pull rods to form a noodle column and drying the noodle column; Controlling the cutting unit to cut the noodle column so that a portion of the noodle column forms noodles of a preset length; The drying unit includes a drying device, a stretching device, and a driving device. The drying device is used to blow out airflow. The stretching device can receive the two pull rods on which the continuous noodle roll is alternately wound. The controlling the drying unit to stretch the continuous noodle roll wound on the two pull rods to form a noodle column and drying the noodle column includes: suspending one of the two pull rods to the drive device so that the other one is suspended; Controlling the driving device to drive the pull rod to move; Determining that the pull rod is in the stretching area, and controlling the stretching device to drive the distance between the two pull rods to increase to a preset stretching length range; It is determined that the pull rod is in the drying area, and the air flow blown out by the drying device is controlled to blow through the continuous noodle roll from top to bottom.

2. The method for producing fine dried noodles according to claim 1, wherein 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; Calculating a brine mixture ratio and a brine weight based on the temperature and humidity in the first working environment and a preset flour weight, and determining a first weight of required water and a second weight of required salt; 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 to suck the salt water and the flour of the preset 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, wherein: 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; The controlled calendering device extrude the dough to form a continuous dough sheet, specifically comprising: Obtaining an actual height of the continuous dough sheet at an entrance 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, wherein The calendering device includes 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 a vertical angle of the continuous dough sheet after leaving 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, wherein: The noodle production equipment further includes a dough resting conveyor belt, which is used to convey the continuous noodle roll from the noodle rolling device to the rod loading 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, wherein: After placing the continuous noodle roll in a wave-like manner on the noodle-resting conveyor belt, the noodle production method further comprises: When it is determined that the continuous noodle roll is located at the terminal end of the dough proofing conveyor belt, the swinging of the continuous noodle roll is stopped and the dough proofing conveyor belt is stopped 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 6, wherein: The step of controlling the airflow blown 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 air 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 the second blowing time, and the first temperature range is lower than the second temperature range.

8. The method for producing fine dried noodles according to claim 7, wherein: 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.

9. The method for producing fine dried noodles according to claim 1, wherein: The drying unit further includes a dehumidifying 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.

10. The method for producing fine dried noodles according to claim 1, wherein: 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 hanging state falls, and the fallen pull rod is recovered.

11. The method for producing fine dried noodles according to claim 1, wherein: The cutting unit includes a cutting mechanism, a first cutting and conveying mechanism, and a plurality of conveying rollers spaced apart 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; Acquiring a cumulative 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 the noodle column to obtain the dried noodles.

12. The method for producing fine dried noodles according to claim 11, wherein: The step of controlling the cutting mechanism to cut the noodle column to obtain the dried noodles according to the accumulated conveying distance specifically includes: Determining that the accumulated conveying distance is less than a first preset conveying distance; Obtaining a protruding length of the face column passing through the preset cutting position, determining that the protruding length is equal to a first preset discarded length, and controlling the cutting mechanism to cut the face column, wherein the first preset discarded length is less than a distance 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; Obtaining the extended length, determining that the extended length dimension is equal to a preset length dimension, and controlling the cutting mechanism to cut 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 is equal to a second preset waste length, and the cutting mechanism is controlled to cut the surface column, wherein the second preset waste length is smaller than the spacing between two adjacent conveying rollers.

13. A noodle production device, characterized in that: The fine dried noodle production equipment is used to perform the fine dried noodle production method according to any one of claims 1 to 12, 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 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, configured to stretch the continuous noodle roll wound on the two pull rods to form a noodle column and dry the noodle column; 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.

14. A storage medium having a computer program stored thereon, characterized in that: When the computer program is executed by a processor, the dried noodle production method according to any one of claims 1 to 13 is implemented.

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