Noodle and Lagman Making Machine

Technical Specifications

Operating Principle of the Equipment

1. Dough preparation and rolling – dough made from wheat flour is rolled between two rollers, forming a thin and uniform layer.
2. Layer structure formation – during rolling, the internal structure of the dough is strengthened, giving the noodles their characteristic taste and elasticity.
3. Cutting – the resulting thin layers are cut to the desired size with special knives, forming noodles.

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