Procedures Of Corn Puff Production Line
Apr 01, 2025| Operational Procedures of Corn Puff Production Line
1. Pretreatment of Raw Materials
Before initiating the production process, ensure that the raw materials, primarily corn flour, are of high quality and free from contaminants. The corn flour should be accurately weighed and mixed with water and other ingredients, such as salt, sugar, and flavorings, in a specified ratio. This mixture is then fed into the extruder, which shapes the dough into the desired puff shape.
2. Extrusion and Shaping
The extruder is the heart of the Corn Puff Production Line. It applies pressure to the dough mixture, forcing it through a die with a specific shape, creating the puff structure. The temperature and pressure within the extruder are critical factors that affect the final texture and appearance of the corn puffs.
|
Model |
Power |
Capacity |
Heater |
Dimension(mm) |
Weight |
|
LYS-65 |
5.5kw |
50 kg/h |
1 kw |
1720*870*1050 |
350 kg |
|
LYS-70 |
15kw |
150kg/h |
1 kw |
1720*970*1250 |
500 kg |
|
LYS-85 |
18.5kw |
200-300kg/h |
2 kw |
1360*1870*850 |
650 kg |
|
LYS-95 |
22kw |
400-500kg/h |
2 kw |
2300*1170*1400 |
850 kg |
3. Cooling and Packaging
After puffing, the corn puffs are conveyed to a cooling conveyor to reduce their temperature. This step prevents the puffs from becoming soggy and ensures they maintain their crispiness. Once cooled, the corn puffs are ready for packaging. Automated packaging machines can efficiently seal and label the products, ready for distribution.