Automatically adds water, measures and stirs, and poutputs. All parts in contact with the dough are made of high-quality stainless steel.

The output belt width and height are consistent. Automatic frequency and speed regulation, preventing surface fracture and product jamming. No manual intervention required, saving manpower and time, for better quality control.

The belt height is consistent. Automatic counting, cutting and refilling. No manual intervention required, saving manpower and time, for better quality control.

• AI handwork, vertical cross-folding and calendering, so that the gluten is reticular distributed, the reticular gluten can be more tightly combined with starch particles, and the dough structure becomes firm and stable, this process plays a key role in taste improvement.
• The structure behind the rolling is delicate, with high whiteness and high maturity.
• The output belt has consistent width and uniform thickness, ready for the next process.
• Prompt air holding, good stability, uniform internal structure, delicate holes, fine internal structure of the best finished product: soft, chewy, beautiful, and rich in flavor.
• High capacity and 50% increase in efficiency.
  

Completely laborless production. Saving 100% labor with just one single machine, and also improving food safety and health protection. Connects different stations to ensure production continuity. Automatic frequency and speed regulation, preventing surface fracture, product jamming, and stretching.

Three frequency-converting pressure rollers improves the texture and maturity of the dough. AI hand-rolling noodles, without hurting the gluten. Accurate quantity, with uniform product size. Compatible with multiple specifications. One-click switching.

The hoes are neatly placed without tipping or distortion. Compatible with a variety of products without hurting the skin of the hoe. The efficiency of wobble plate is high, saving more than 60% of labor, and improving food safety and health protection.