Corn Flakes Making Machine

 

 

Corn flakes/breakfast cereals are a type of breakfast food with high nutritional value. They are usually made from corn flour and other cereals, and are made into crispy, sweet flakes after mixing, extruding, flaking, drying, high-temperature baking, and sugar coating, and then cooled. Rice flakes are mainly used for breakfast with milk and coffee, and can also be used as snacks. This corn flakes making machine production line can also produce breakfast cereal products in its shape, such as circles, balls, moon shapes, etc.

 

No.	Name	Power (kW)	Dimension (m)
1.	Mixer	4	1.3×0.7×1.3
2.	Screw conveyor	1.1	3.0×0.6×2.5
3.	Twin screw extruder	34	3.2×0.9×1.9
4.	Air conveyor	2.2	2.0×1.3×2.8
5.	Electricity Dryer	45.55	5.0×1.2×2.0
6.	Elevator	0.37	2.0×0.6×1.5
7.	Coating drum	1.5	3.5×0.7×1.6
8.	Oil sprayer	2.37	0.8×0.5×0.8
9.	Cooling machine	0.77	5.0×0.6×1.2

 

 

The corn flakes making machine consists of a feeding system, an extrusion system, a heating system, a transmission system, a rotary cutting system, and a control system. The material is fed into the feeder, and the barrel is subjected to high temperature, high pressure, and shearing to expand the material to achieve the required texture state and other quality requirements.

 

1. We have experienced management personnel, excellent engineering and technical personnel, and well-trained technical workers, and often conduct technical exchanges with world-renowned companies in the same industry.
2. We use sophisticated technology, a sincere attitude, and perfect service to provide the market with high-quality products.
3. The corn flakes making machine production line uses corn, wheat, oats, and other grains as raw materials, and uses a twin-screw extruder to achieve steaming, granulation, and then through tableting, baking, spraying, and other processes to make crispy instant breakfast corn flakes with original, sweet and salty flavors.
4. This corn flakes making machine production line has solved the difficult problems of sticking of the pressing roll, low tableting output and forming rate, and poor product taste. The scientific production process can retain the nutrients in the grains intact.

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