The processing workshop has one floor, including a noodle processing zone (which completes the production of room temperature noodles, frozen raw and cooked products, fresh noodles, and other products), including 9 noodle production lines, 1 automated waking, steaming, cooling, and freezing system, and 2 fully automatic and semi-automatic packaging lines.
The processing workshop has one floor, including a noodle processing zone (which completes the production of room temperature noodles, frozen raw and cooked products, fresh noodles, and other products), including 9 noodle production lines, 1 automated waking, steaming, cooling, and freezing system, and 2 fully automatic and semi-automatic packaging lines. There are nearly 50 types of pasta products involved, including stuffed pastries, pasta, and other products. Design a maximum production capacity of 100000 filling points per class and 100000 noodles per class. The central kitchen area (responsible for the production of raw and cooked meat products and semi-finished products), auxiliary filling area (responsible for the processing of filling for packaged products), and finished product shipping warehouse area are composed of. Design workshops for meat processing, poultry and egg production, filling processing, heat conditioning, and packaging. More than 60 product varieties are involved. The maximum designed production capacity is 10 tons per shift, including 4 tons of raw products and 6 tons of cooked products, of which 2 tons of raw products are used as filling materials for the noodle workshop.
