Proper Use of the Soaking Machine in the Rice Noodle Production Line

In the rice noodle production line, the core function of the soaking machine is to evenly rehydrate and soften aged, hard dry rice noodles, thereby providing qualified blanks for the subsequent dough-kneading process. To ensure proper operation, it is crucial to strictly control three key factors: water temperature, soaking time, and ingredient dosage. Additionally, operators must adhere to established operating procedures and perform regular maintenance. The specific process is as follows:  
I. Preparations Before Powering On  
Equipment inspection  
Check that the inner walls of the powder soaking tank, the conveyor chain, and the hanging rod brackets are clean and free of residual rice flour and dirt to prevent contamination of the new ingredients.  
Confirm that the conveying system is operating smoothly, with no loose or jammed chains, neatly arranged hanging rods, and no deformation or damage.  
Check whether the water level control device and the temperature control system are functioning properly, ensuring that they can accurately regulate both water temperature and water level.  
Water Quality and Water Temperature Regulation  
Inject clean, soft water (avoiding hard water mineral residues that can make the rice noodles brittle). The water level should just cover the rice noodles on the hanging rack—neither too high (which could cause the noodles to float and result in uneven soaking) nor too low (which might leave some areas under-soaked).  
Set the water temperature according to the thickness of the rice noodles: 30–35℃ for thin rice noodles, and 38–45℃ for thick rice noodles. Avoid using boiling water or cold water—boiling water can easily cause the surface of the rice noodles to become sticky and clump together, while cold water will prolong the soaking time and result in uneven softening.  
Prepare the rice noodles for soaking.  
After aging, the rice noodles should be neatly hung on racks, ensuring that each noodle is evenly spaced and avoiding stacking or compression. Otherwise, some areas may remain under-soaked while others may become over-soaked.  
II. Standardized Operating Procedures  
Charging and Conveying  
Start the conveyor chain to steadily feed the hanging rods, each loaded with rice noodles, into the soaking tank. Adjust the conveyor speed to match the soaking time (reference speed: 0.5–1 m/min; can be adjusted according to production volume).  
It is strictly prohibited to add excessive amounts of rice noodles at one time. Instead, feed the noodles in batches according to the equipment’s rated capacity to prevent accumulation and ensure even soaking.  
Soaking Process Monitoring  
Regularly check the softening effect of rice noodles: Gently pinch the rice noodles with your hand. They are considered qualified if they feel soft and elastic, have no hard core, and do not stick to your hands.  
Soaking time reference: 8–10 minutes for fine rice noodles, and 12–15 minutes for thick rice noodles. Adjust slightly according to the actual degree of aging; for rice noodles that have been aged longer, you can extend the soaking time by 1–2 minutes as needed.  
Maintain a stable water temperature throughout the entire process and avoid adding water midway, which could cause sudden changes in water temperature.  
Discharge and Connection  
The soaked and qualified rice noodles are evenly scooped out via a conveyor chain, allowed to drain excess surface moisture for 1–2 minutes, and then immediately fed into the noodle-drawing machine. Piling them up for extended periods is strictly prohibited, as this could cause the noodles to stick together again.  
When discharging the noodles, check their condition and remove any noodles that are overly softened from soaking or remain hard because they haven’t been soaked thoroughly enough. Handle them separately: the noodles that have been over-soaked can be directly fed into the noodle-drawing machine for quick loosening, while the noodles that haven’t been soaked thoroughly enough should be returned to the soaking tank and allowed to soak for another 3–5 minutes.