Industrial Shevai Making Machine

Industrial Shevai Making Machine Specification

Features
Stable operation

Frequency
50-60 Hertz (HZ)

General Use
Industrial

Material
Cast Iron

Automatic
Yes

Installation Type
Free Stand

Voltage
220-440 Volt (v)

Industrial Shevai Making Machine Trade Information

Minimum Order Quantity
1 Unit

Payment Terms
Cash in Advance (CID)

Supply Ability
15 Units Per Month

Delivery Time
2-10 Days

Main Domestic Market
All India

About Industrial Shevai Making Machine

An Industrial Shevai Making Machine

automates large-scale production of thin rice/flour noodles (sevai) using stainless steel components, extruding dough through dies for consistent shape, often with PLC controls, variable capacities (e.g., 50-1000 kg/hr), and adjustable thickness, featuring automatic mixing, extrusion, and sometimes integrated drying/steaming for high efficiency in commercial settings.

Key Components & Features:

Material: Primarily stainless steel (S.S.) for hygiene, durability, and easy cleaning, with some heavy fabrication for stability.
Dough Preparation: May include an integrated mixing unit for flour and water.
Extrusion: Dough is forced through a perforated plate (die) to form thin strands.
Dies: Comes with multiple dies (often brass or stainless steel) to create different sevai shapes and sizes, with adjustable settings.
Control System: Can range from simple dials to advanced PLCs/HMIs for precise control over speed, temperature, and production parameters.
Heating/Cooking: Some models have built-in heaters or steamers to partially cook the dough.
Capacity: Available in various sizes, from small commercial (1.5 HP, 20-30 kg/hr) to large industrial (15 HP, 100-1000+ kg/hr).
Power: Operates on single or three-phase power (e.g., 1.5 HP to 15 HP).
Automation: Fully automatic options available for continuous, low-effort operation.

How it Works:

Dough Loading: Prepared flour (rice, wheat, rava) and water mixture is loaded into the machine's barrel.
Extrusion: A motor pushes the dough through the chosen die plate, forming thin noodle strands.
Cutting/Collection: The sevai strands are then cut to uniform lengths and collected for drying or immediate use.

Benefits:

Efficiency: Significantly speeds up production compared to manual methods.
Consistency: Ensures uniform size, shape, and texture in every batch.
Scalability: Handles large volumes for commercial or industrial demands.

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