Tray feeding, setting and steaming: before using the new tray, wash, dry and brush the cooking oil intensively, and put it in a high-temperature fire source for moderate roasting, which is to lay a good foundation for future use. Put the tray on the operating table (the operator must wear long sleeves and gloves). Fill a proper amount of starch slurry (the thickness depends on different regions and eating methods), rotate and swing in the same direction to make the dough slurry uniform and set, take another empty tray, gently push the tray with set pulp juice into the air cushion steaming cabin from the inlet hatch (note: it is appropriate to close the hatch naturally), and repeat the above procedures in turn. The speed of the first operator determines the overall efficiency.

Performance characteristics of circular cold noodle machine (taking Fengpeng circular cold noodle machine as an example)

1, keep the tradition: keep the characteristics of the original steam making method, and the shape of the cold noodle is round.

2. Simplicity of operation: the operator can easily work by sitting on the stool, which greatly reduces the labor intensity.

3. Ease of use: an automatic water supply system is set up to make the production process uninterrupted. Sell at any time, and start production at any time.

4. Product diversity: the food produced is diversified, and it can produce cold rice skin, rice skin, vermicelli skin, face lift, gluten and so on.

5, stability and durability: 304 stainless steel plate sealing body, strong and durable.

6. Energy-saving and environmental protection: it takes only 20 minutes to heat and boil with a bucket 14 (about 246 kg) of water, and the fuel consumption is less than that of the traditional14, which saves energy and greatly reduces the production cost.