A continuous cooking and cooling device for flour processing

Abstract

The utility model discloses a kind of powder noodle processing continuous cooking cooling devices, it relates to food machinery technical field, the device includes noodle box type noodle cooking machine, water draining transition lifting mechanism one, ice water soaking cooling machine, water draining transition lifting mechanism two in turn being arranged along material conveying direction, further include noodle box conveying system, the noodle box conveying system includes first noodle box conveying device, second noodle box conveying device that circulate in noodle cooking machine alone, circulate in cooling machine alone, the noodle box conveying system carries powder, noodle passes through noodle box type noodle cooking machine, water draining transition lifting mechanism one and ice water soaking cooling machine, water draining transition lifting mechanism two in turn;Through the seamless connection of each partial device cooperation implementation cooking, draining and cooling, draining, continuous operation, effectively avoid cold and hot mixing;It solves the problem of low cooling efficiency, easy to stick, unstable quality and unable to continuous production in the existing powder noodle processing, through integrated continuous processing, reduce powder noodle transfer pollution and damage, ensure cooling uniformity.

Description

Technical Field

[0001] This utility model relates to the field of food machinery technology, specifically to a continuous cooking and cooling device for processing flour and noodles. Background Technology

[0002] Frozen cooked noodles (rice noodles) are increasingly used in the catering industry, especially in central kitchens and fast food chains, due to their convenience and taste similar to fresh noodles (rice noodles). The market demand for their efficient, stable, and large-scale production continues to grow. In the production process of frozen cooked noodles (rice noodles), the cooking and cooling processes directly determine the texture, hygiene, and storage stability of the final product, making them the core and critical steps in the production process.

[0003] Currently, most manufacturers still use the traditional intermittent production model: a fixed quantity of raw noodles (or vermicelli) is put into a large pot for batch cooking. After cooking, the noodles are removed manually or by simple machinery and then transferred to a separate cooling pool or cooling water tank for cooling. This production model has many technical drawbacks: First, it has low production efficiency, requiring frequent start-ups and shutdowns of equipment and relying on manual material transfer, making continuous operation impossible and unable to meet the needs of large-scale production. Second, the cooling uniformity is poor; the noodles (or vermicelli) tend to accumulate in the cooling pool, making it difficult for internal heat to dissipate effectively. This often results in an externally overcooled state while the internal surface remains warm, affecting not only the softness and glutinousness of the texture but also posing a hygiene risk due to the suitable local temperature for microbial growth. Third, the noodles (or vermicelli) are prone to sticking together and breaking; when piled up, the starch on the surface of the cooked noodles (or vermicelli) tends to stick together. The subsequent repackaging requires manual separation, which increases operating costs and easily causes breakage, affecting product appearance. Fourth, product quality is unstable. Key process parameters such as cooking time and cooling temperature rely on manual control, and large human operation errors result in poor consistency of cooking degree and taste between different batches of products. Fifth, there is a risk of cross-contamination. The residual heat carried by the cooked noodles will cause starch gelatinization during the transfer and cooling process, resulting in a softer texture. In addition, the cooking water can easily be carried into the cooling pool with the materials, causing cooling water pollution and affecting product hygiene and safety.

[0004] In addition, although separate continuous noodle (rice noodle) cooking machines or independent cooling machines have appeared in the existing technology, the two types of equipment often lack effective connecting mechanisms and cannot form an integrated "cooking-cooling" operation process; some cooling equipment adopts cooling methods such as air cooling, which has a slow cooling speed and poor cooling uniformity, making it difficult to achieve "online" rapid cooling to completely stop the residual heat cooking process of noodles (rice noodles), and still cannot solve the core problems of unstable product quality and low production efficiency.

[0005] In summary, existing cooking and cooling technologies for noodle processing can no longer meet the catering industry's demand for efficient, stable, and high-quality continuous production. There is an urgent need for a continuous processing device that can achieve seamless integration of cooking and cooling processes, efficient and uniform cooling, and ensure product quality. Utility Model Content

[0006] The purpose of this utility model is to address these issues by proposing a continuous cooking and cooling device for noodle processing. This device solves the problems of low cooling efficiency, easy sticking, unstable quality, and inability to produce continuously in existing noodle processing. Through integrated continuous processing, it reduces noodle transfer contamination and damage, ensures uniform cooling, improves product taste and quality, and increases production efficiency. It is suitable for large-scale noodle processing.

[0007] To achieve the above objectives, the present invention adopts the following technical solution: a continuous cooking and cooling device for noodle processing, comprising a noodle box type noodle cooker, a first draining transition lifting mechanism, and an ice water soaking cooler and a second draining transition lifting mechanism arranged sequentially along the material conveying direction; and a noodle box conveying system, wherein the noodle box conveying system comprises a first noodle box conveying device that circulates separately in the noodle cooker and a second noodle box conveying device that circulates separately in the cooler; the noodle box conveying system carries the noodle powder and noodles sequentially through the noodle box type noodle cooker, the first draining transition lifting mechanism, the ice water soaking cooler, and the second draining transition lifting mechanism.

[0008] To further optimize this utility model, the following technical solutions may be preferred: Preferably, the noodle box type noodle cooker includes a noodle cooking tank containing high-temperature drinking water, a first noodle box conveying device is installed inside the noodle cooking tank, a steam coil is installed on the back of the bottom of the noodle cooking tank to ensure a smooth bottom for easy cleaning and to avoid scratches on the coil, the steam coil is connected to a steam generator, a water temperature monitoring unit is installed on the side wall of the noodle cooking tank, multiple detachable hollow noodle boxes are installed on the first noodle box conveying device, the hollow noodle boxes are evenly suspended on the first noodle box conveying device by connectors; a noodle feeding mechanism is provided above the inlet end of the noodle cooking tank.

[0009] Preferably, the sides and bottom of the hollowed-out noodle box are evenly distributed with through holes, which allow water to flow freely and prevent powder and noodles from leaking out.

[0010] Preferably, both the first and second drain transition lifting mechanisms include a drive frame, a lifting motor, a guide rail, and a chain conveying mechanism. The drain transition lifting mechanism is provided with a drain section, which is used to lift the fully cooked hollow noodle box containing cooked noodles and vermicelli from the noodle cooking tank to the inlet height of the ice water soaking and cooling machine and complete the handover.

[0011] Preferably, the ice water immersion cooling machine includes a cooling water tank containing low-temperature drinking water. A cooling coil is installed on the back of the bottom of the cooling water tank to ensure a smooth bottom for easy cleaning and to prevent scratches on the coil. The cooling coil is connected to a refrigeration unit. A water temperature monitoring unit is installed on the side wall of the cooling water tank. The second faceplate conveying device is located inside the cooling water tank, and the perforated faceplate is driven by the second faceplate conveying device and completely submerged in the cold water.

[0012] Preferably, both the noodle cooking tank and the cooling water tank are equipped with a CIP cleaning system and a high-pressure water rinsing system. The CIP cleaning system circulates and flushes the enclosed pipes and equipment during shutdown, automatically completing cleaning and disinfection to prevent bacterial growth from residual materials. During operation, the high-pressure water rinsing system uses high-pressure hot water to rinse the noodle cooking tank and high-pressure cooling water to rinse the cooling water tank, continuously rinsing the noodles and rice flour in the noodle box to prevent sticking and ensure the noodles and rice flour are loose and do not clump together.

[0013] Preferably, the noodle box conveying system further includes a lifting and tilting unloading mechanism and a return conveyor line located at the end of the device. The lifting and tilting unloading mechanism is used to unload the cooled powder and noodles from the hollow noodle box, and the return conveyor line sends the empty hollow noodle box back to the starting end of the noodle box type noodle cooker or ice water soaking and cooling machine.

[0014] Preferably, the first noodle box conveying device and the second noodle box conveying device operate synchronously.

[0015] This utility model has the following beneficial effects: (1) Achieve continuous production throughout the entire process and significantly improve production efficiency. This device utilizes a noodle box conveyor system that connects the noodle box cooking machine, the draining and transition lifting mechanism, and the ice water soaking and cooling machine. This eliminates the need for manual handling of the noodles from raw material input to cooling completion, completely replacing the traditional intermittent production model. The circulating noodle box conveyor system, in conjunction with a return conveyor line, enables automatic recycling and reuse of the perforated noodle boxes, reducing equipment start-up and shutdown times and material transfer time. The synchronously operating first and second noodle box conveyors ensure smooth transitions between processes, effectively increasing output per unit time, reducing manual labor intensity and costs, and meeting the large-scale production needs of central kitchens, fast-food chains, and other similar scenarios.

[0016] (2) Ensure stable product quality and optimize taste and appearance. On one hand, the noodle-cooking box machine precisely controls the cooking time through an adjustable-speed first noodle box conveyor, coupled with a temperature-controlled high-temperature drinking water environment, ensuring consistent cooking of the noodles. On the other hand, the ice-water soaking and cooling machine, relying on a refrigeration system and water temperature monitoring unit, maintains a constant low temperature of 0-5℃. Combined with an air bubble generator in the tank to agitate the water flow, it ensures full contact between the noodles and ice water, rapidly reducing the core temperature to stop residual heat cooking and preventing excessive starch gelatinization that leads to a soft texture. Simultaneously, the perforated design of the noodle box ensures water flow while preventing noodle accumulation, effectively solving the problems of "cold outside, hot inside" and noodle sticking and breakage in traditional cooling methods. This results in a chewy texture, intact appearance, and significantly improved quality consistency across different batches.

[0017] (3) Improve hygiene and safety, and comply with food production standards. Throughout the entire processing, the noodles remain within the same perforated noodle box, preventing human contamination and mechanical damage from repeated transfers. The draining section of the draining transition lifting mechanism pre-removes cooking water, preventing it from entering the cooling water tank and causing cross-contamination, thus ensuring the cleanliness of the cooling water. Furthermore, the detachable perforated noodle box facilitates cleaning and disinfection, further reducing the risk of microbial growth and fully meeting the hygiene requirements for food safety production.

[0018] (4) It has a compact and energy-saving structure and strong versatility. The device adopts an integrated design of "cooking-draining-cooling-draining," which significantly reduces the floor space compared to separately set noodle cooking and cooling equipment. The cooking and cooling processes are isolated by a draining mechanism, preventing residual heat from cooking from being transferred to the cooling system, reducing energy consumption of the refrigeration system, and achieving energy-saving operation. At the same time, by adjusting the operating speed of the first and second noodle box conveying devices, it can adapt to the processing needs of different types and specifications of noodles, rice noodles, and vermicelli without replacing core components, making it highly versatile and applicable to a wide range of situations. Attached Figure Description

[0019] Figure 1 A schematic diagram of the overall structure of a continuous cooking and cooling device for noodle processing; Figure 2 Top view of the continuous cooking and cooling device for noodle processing Figure 3 This is a schematic diagram of a noodle-cooking box type noodle maker; Figure 4 This is a schematic diagram of the drainage transition lifting mechanism; Figure 5 This is a schematic diagram of the structure of an ice water immersion cooler; Figure 6 This is an enlarged schematic diagram of the structure at point A.

[0020] The components include: 1. Noodle box type noodle cooking machine; 2. Draining and transition lifting mechanism; 3. Ice water soaking and cooling machine; 4. Noodle box conveying system; 5. Main control system; 11. Noodle cooking tank; 111. Coils (steam coil, cooling coil); 112. Temperature sensor; 12. First noodle box conveying device; 13. Noodle feeding mechanism; 21. Drive frame; 22. Lifting assembly; 221. Guide rail; 23. Drainage section; 31. Cooling water tank; 32. Second face box conveyor; 33. Refrigeration and water temperature control unit; 34. CIP cleaning system; 35. High-pressure flushing system; 41. Hollowed-out face box; 42. Lifting and tilting unloading mechanism; 43. Transfer conveyor line. Detailed Implementation

[0021] In the description of this invention, it should also be noted that, unless otherwise explicitly specified and limited, the terms "set," "install," "connect," and "link" should be interpreted broadly. For example, they can refer to a fixed connection, a detachable connection, or an integral connection; they can refer to a mechanical connection or an electrical connection; they can refer to a direct connection or an indirect connection through an intermediate medium; and they can refer to the internal connection of two components. Those skilled in the art can understand the specific meaning of the above terms in this invention based on the specific circumstances.

[0022] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0023] Example 1: refer to Figure 1-6 This document provides a further detailed description of the continuous cooking and cooling device for noodle processing according to this utility model. This embodiment is only for explaining this utility model and is not intended to limit the scope of protection of this utility model. All equivalent modifications made based on the technical solution of this utility model shall fall within the scope of protection of this utility model.

[0024] I. Overall Structure of the Device The continuous cooking and cooling device for noodle processing in this embodiment is located along the material conveying direction (see attached diagram). Figure 1The following components are sequentially connected (in the direction indicated by the middle arrow): noodle box cooking machine 1, draining transition lifting mechanism 2, ice water soaking and cooling machine 3, and draining transition lifting mechanism 2. A noodle box conveying system 4 and a central control system 5 are also configured to connect these three components. The noodle box conveying system 4 carries noodles (such as fresh noodles, rice noodles, sweet potato noodles, etc.) to complete a closed-loop process of "cooking → draining → cooling → draining → unloading → empty box recycling." The central control system 5 enables precise control of parameters for each process, ensuring continuous and stable operation of the equipment.

[0025] II. Specific Structure and Parameters of Each Core Component 2.1 Noodle Box Type Noodle Cooker (1) The noodle box type noodle cooking machine 1 is the core of the noodle cooking process. The whole machine is made of food-grade 304 stainless steel, specifically including: Noodle cooking tank 11: It has a rectangular structure and contains drinking water for cooking noodles. A U-shaped steam coil 111 is laid on the back of the bottom of the tank, and a heat source is provided by a steam generator (external). A temperature sensor 112 is installed on the inner side of the tank wall to collect water temperature data in real time.

[0026] The first noodle box conveying device 12 is set along the length of the noodle cooking tank 11 and adopts a double-row roller chain. The hollow noodle boxes 41 are evenly suspended on both sides of the chain through connectors. The drive motor is a servo motor, and the chain running speed is adjusted by a reducer, thereby controlling the residence time of the noodle box in the noodle cooking tank.

[0027] The noodle feeding mechanism 13 is installed above the inlet of the noodle cooking tank 11. It uses a cutting machine to accurately place and portion the noodles into the empty noodle box, ensuring that the raw noodles fall accurately into the empty noodle box and avoid spillage.

[0028] Temperature control unit 14: Integrated into the main control system 5, it automatically adjusts the steam intake of the steam coil 111 through the feedback signal of the temperature sensor 112 to maintain the water temperature in the noodle cooking tank 11 at a constant 90-95℃ (default 92℃, which is suitable for most noodle cooking needs), preventing the noodles from being overcooked due to excessive water temperature or undercooked due to insufficient water temperature.

[0029] 2.2 Drainage transition lifting mechanism The draining transition lifting mechanism 2 is located between the end of the noodle box type noodle cooker 1 and the inlet of the ice water soaking and cooling machine 3. It is used to connect the cooking and cooling processes and remove the cooking water. The specific structure includes: Drive frame 21: Made of stainless steel welded into shape, with a width consistent with the noodle cooking tank 11 to ensure alignment with the equipment on both sides.

[0030] Lifting component 22: includes lifting motor, gearbox and guide rail 221; the inner side of guide rail 221 is provided with chain conveyor mechanism.

[0031] Drainage section 23: Located in the upper part of guide rail 221, the chain running speed here is consistent with that of the first chain. When the hollow noodle box 41 passes by, the residual noodle cooking water drips naturally along the through hole of the noodle box (a water collection tank is set below to recycle the noodle cooking water to the wastewater system), avoiding the noodle cooking water from being carried into the cooling water tank 31 and causing cross-contamination.

[0032] 2.3 Ice Water Immersion Cooler The ice water soaking cooler 3 is used to rapidly cool the cooked noodles and terminate the residual heat cooking process. Its specific structure includes: Cooling water tank 31: Made of the same material as the noodle cooking tank 11, the tank is filled with low-temperature drinking water, and a U-shaped cooling coil 111 is laid on the back of the bottom of the tank. The cold source is provided by a refrigeration unit (external). Temperature sensors 112 are installed on the tank wall to collect water temperature data in real time.

[0033] The second noodle box conveying device 32 is set along the length of the cooling water tank 31 and operates synchronously with the first noodle box conveying device 12 (controlled by the same PLC output signal of the main control system 5) to ensure that the soaking time of the hollow noodle box 41 in the cooling water tank matches the cooking time; a support rail is provided below the chain to prevent the chain from sagging due to the weight of the noodle box. Working process: The hollow noodle box 41, after draining, is transferred from the top of the lifting mechanism to the second noodle box conveying device 32. The chain drives the noodle box to enter the cooling water tank 31 at a uniform speed along the support rail, and the noodle box is completely submerged in the ice water; the main control system 5 keeps the running speed of the second chain consistent with that of the first chain through synchronous control commands to ensure that the cooling time matches the cooking time; the support rail can prevent the chain from sagging due to the weight of the noodle box and noodles, ensuring that the noodle box is in a horizontal submerged state throughout the process.

[0034] Refrigeration and water temperature control unit 33 includes an air-cooled refrigeration unit, a plate heat exchanger, and a water temperature sensor. The refrigeration unit cools the water in the cooling water tank 31 through the plate heat exchanger. The water temperature sensor provides real-time temperature feedback. The main control system 5 automatically starts and stops the refrigeration unit to maintain the water temperature in the tank at a constant 0-5℃. Working process: The water temperature sensor collects real-time water temperature data in the cooling water tank 31 and feeds it back to the main control system 5. When the water temperature exceeds 5℃, the main control system 5 starts the refrigeration unit. The refrigerant generated by the refrigeration unit exchanges heat with the water in the cooling water tank through the plate heat exchanger, lowering the water temperature. When the water temperature drops to 0℃, the refrigeration unit stops. This cycle maintains the water temperature within the 0-5℃ range, ensuring rapid cooling of the noodles without freezing.

[0035] Both the noodle cooking tank and the cooling water tank are equipped with a CIP cleaning system 34 and a high-pressure water rinsing system 35. The CIP cleaning system 34 circulates and flushes the closed pipes and equipment during shutdown, automatically completing cleaning and disinfection to prevent bacterial growth from residual materials. The high-pressure water rinsing system 35 uses high-pressure hot water to rinse the noodle cooking tank and high-pressure cooling water to rinse the cooling water tank, continuously rinsing the noodles and rice flour in the noodle box to prevent sticking and ensure the noodles and rice flour are loose and do not clump together.

[0036] 2.4 Face Box Conveying System The noodle box conveyor system 4 is the core of material carrying and circulation, specifically including: Hollowed-out noodle box 41: The sides and bottom of the noodle box are evenly distributed with through holes to ensure smooth water flow and prevent noodle leakage; the sides of the noodle box are equipped with hanging ears to match the connecting parts of the chain conveyor mechanism. Working process: During the noodle feeding stage, after the raw noodle falls into the hollowed-out noodle box, the through holes do not affect the material load and can prevent leakage; during the cooking stage, high-temperature drinking water comes into full contact with the noodle through the through holes to ensure even heating; during the draining stage, residual cooking water drips down through the through holes; during the cooling stage, ice water quickly seeps into the inside of the noodle box through the through holes to fully exchange heat with the noodle.

[0037] Lifting and flipping unloading mechanism 42: Installed at the end of the ice water immersion cooler 3, when the hollow noodle box 41 reaches the unloading position, the conveyor chain drives the noodle box to flip automatically, unloading the cooled noodles to the receiving and transfer device below (external, speed matched with the noodle box conveying speed). After unloading, the noodle box is reset to the horizontal state through the return conveyor chain, waiting to enter the return conveyor line.

[0038] Transfer conveyor line 43: Located below the device, it uses a stainless steel noodle box conveyor chain or a food-grade belt conveyor to transport the empty noodle boxes 41 after unloading back to the inlet end of the ice water soaking cooler 3, completing the recycling of noodle boxes without the need for manual handling of empty boxes.

[0039] 2.5 Overall Control System The main control system 5 uses a PLC as the control core, paired with a touch-screen human-machine interface. Specific functions include: Parameter settings: Process parameters such as noodle cooking temperature, cooling temperature, chain running speed, and noodle feeding amount can be set; Status monitoring: Real-time display of the operating status of each mechanism (motor start / stop, temperature value, face box position). If abnormal water temperature or motor failure occurs, the HMI will pop up an alarm prompt and stop the machine. Data logging: Automatically stores production data (output, process parameters) for 7 days, supports USB export, and facilitates production traceability.

[0040] III. Device Working Process The specific working process of the continuous cooking and cooling device for processing flour and noodles of this utility model is as follows: (1) Preparation stage: Set process parameters (such as noodle cooking temperature 98℃, cooling temperature 2℃, chain speed 1m / min, noodle feeding amount 80-150g / portion) through HMI, start the device, fill the noodle cooking tank 11 with water and heat it to the set temperature, and fill the cooling water tank 31 with ice water and cool it to the set temperature. (2) Noodle cooking: Installed above the inlet of the noodle cooking tank 11, the cutting machine is used to accurately place and portion the raw noodles into the empty noodle box to ensure that the raw noodles fall accurately into the empty noodle box and avoid spillage. The first noodle box conveying device 12 drives the noodle box into the noodle cooking tank 11. The noodle box is completely submerged in high-temperature drinking water and runs at a speed of 1m / min to complete the cooking process. (3) Draining transition: After cooking, the noodle box reaches the end of the noodle cooking tank with the first chain, enters the chain conveying mechanism of the draining transition lifting mechanism 2, is lifted along the 30° guide track, passes through the draining section 23, and the residual noodle cooking water drips naturally into the water receiving tank. (4) Ice water cooling: After the noodle box reaches the top of the lifting mechanism, it is smoothly transferred to the second noodle box conveying device 32 of the ice water soaking cooler 3, and enters the cooling water tank 31 with the chain (completely immersed in 0-5℃ ice water). Under the continuous stirring of the high pressure water washing system, the noodle box runs at a speed of 1m / min, and the core temperature of the noodles drops rapidly to below 5℃, thus terminating the residual heat cooking. (5) Unloading and empty box recycling: After cooling, the noodle boxes reach the end of the ice water cooler. The conveyor chain drives the noodle boxes to automatically flip, unloading the cooled noodles onto the stainless steel noodle box conveyor chain or food-grade belt conveyor below. After unloading, the noodle boxes are reset to a horizontal state via the return conveyor chain, waiting to enter the return conveyor line. Waiting for the next round of noodle feeding to complete the cycle; (6) Shutdown maintenance: After production is completed, turn off the heating and cooling system, open the lifting mechanism to lift the protective cover, check the hollow noodle box 41 and clean the residue in the noodle cooking tank and cooling water tank to ensure the equipment is clean.

[0041] Finally, it should be noted that the above are merely preferred embodiments of the present invention and are not intended to limit the present invention. Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art can still modify the technical solutions described in the foregoing embodiments or make equivalent substitutions for some of the technical features. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. A continuous cooking and cooling device for processing flour and noodles, characterized in that, The system includes a noodle box type noodle cooker, a first drain transition lifting mechanism, and a second ice water soaking and cooling machine, arranged sequentially along the material conveying direction. It also includes a noodle box conveying system, which includes a first noodle box conveying device that circulates separately in the noodle cooker and a second noodle box conveying device that circulates separately in the cooling machine. The noodle box conveying system carries powder and noodles through the noodle box type noodle cooker, the first drain transition lifting mechanism, and the second ice water soaking and cooling machine in sequence.

2. The continuous cooking and cooling device for noodle processing according to claim 1, characterized in that: The noodle box type noodle cooker includes a noodle cooking tank containing high-temperature drinking water. A steam coil is installed on the back of the bottom of the noodle cooking tank and is connected to a steam generator. A water temperature monitoring unit is installed on the side wall of the noodle cooking tank. A first noodle box conveying device is installed inside the noodle cooking tank. Multiple detachable hollow noodle boxes are installed on the first noodle box conveying device. The hollow noodle boxes are evenly suspended on the first noodle box conveying device by connectors. A noodle feeding mechanism is provided above the inlet end of the noodle cooking tank.

3. The continuous cooking and cooling device for noodle processing according to claim 2, characterized in that: The hollowed-out noodle box has through holes on its sides and bottom, which allow water to flow freely and prevent the powder and noodles from leaking out.

4. The continuous cooking and cooling device for noodle processing according to claim 2, characterized in that: Both the first and second drain transition lifting mechanisms include a drive frame, a lifting motor, a guide rail, and a chain conveying mechanism. The drain transition lifting mechanism is equipped with a drain section, which is used to lift the fully cooked hollow noodle box containing cooked noodles and vermicelli from the noodle cooking tank to the inlet height of the ice water soaking and cooling machine and complete the handover.

5. The continuous cooking and cooling device for noodle processing according to claim 2, characterized in that: The ice water immersion cooling machine includes a cooling water tank containing low-temperature drinking water. A cooling coil is provided on the back of the bottom of the cooling water tank and is connected to a refrigeration unit. A water temperature monitoring unit is provided on the side wall of the cooling water tank. A second face box conveying device is installed in the cooling water tank. The perforated face box is driven by the second face box conveying device and is completely immersed in the ice water.

6. The continuous cooking and cooling device for noodle processing according to claim 5, characterized in that: The upper part of the noodle cooking tank and cooling water tank is equipped with a CIP cleaning system and a high-pressure water flushing system. The CIP cleaning system circulates and flushes the closed pipes and equipment when the machine is stopped, automatically completing the cleaning and disinfection to prevent residual materials from breeding bacteria.

7. The continuous cooking and cooling device for noodle processing according to claim 5, characterized in that: The noodle box conveying system also includes a lifting and tilting unloading mechanism and a return conveyor line located at the end of the device. The lifting and tilting unloading mechanism is used to unload the cooled powder and noodles from the hollow noodle box, and the return conveyor line sends the empty hollow noodle box back to the starting end of the noodle box type noodle cooker or ice water soaking and cooling machine.

8. The continuous cooking and cooling device for noodle processing according to claim 5, characterized in that: The first noodle box conveying device and the second noodle box conveying device operate synchronously.

Images