Feature
1. Forming Methods: Twisting, Stuffing, Strip Cutting, Wire-Cutting
2. Maximum Operating Speed: Twisting: 35 cycles/min, Stuffing: 50 cycles/min, Strip Cutting: 100 cycles/min, Cutting: 100 cycles/min
3. Dough Weight Tolerance: Single-color dough ±4% (weigh every 5 pieces); Two-color dough ±5% (weigh every 5 pieces); Three-color dough ±6% (weigh every 5 pieces)
4. Production Speed: Determined by production line oven length and baking time
5. Power Requirements: Determined by customer needs (generally 380V/50Hz). Total Power: Approximately 11-23kW. Material Standards:
1. Side plates are made of Q235 carbon steel, 22mm thick after machining, and hard chrome-plated.
2. Head side plates, connecting plates, etc. are made of 7075 aluminum alloy with a T-eflon finish.
3. Pump teeth are made of imported food-grade nylon; the pump body is made of aluminum alloy with a T-eflon finish.
4. Flow channel is made of 7075 aluminum alloy with a T-eflon finish; the extrusion die is made of SUS304 stainless steel.
5. Feed trough roller diameter: Filling trough roller Ø98, dough trough roller Ø148, made of SUS304 stainless steel.