The large-scale grain stick forming machine takes scale, intelligence, and green as its core, promoting the transformation of the healthy snack industry from traditional manufacturing to high-end intelligent manufacturing. In the face of consumers' dual pursuit of nutrition and convenience, this device not only provides a cost reducing and efficiency increasing solution for enterprises, but also becomes a strategic pivot for innovative product landing and seizing market share. Under the wave of Food Industry 4.0, investing in large-scale grain stick forming machines is equivalent to investing in the unlimited potential of the future healthy snack market.

With the surge in consumer demand for nutritious and convenient foods, the cereal bar market continues to expand, covering multiple sub sectors such as breakfast meal replacements, sports supplies, and children's snacks. To cope with the challenges of large-scale, multi category, and high standard production, modern grain stick production lines have achieved unmanned and efficient operation from "raw material warehousing" to "finished product outbound" by integrating full process technologies such as raw material processing, molding, baking, and packaging. This production line not only significantly improves production capacity and quality stability, but also promotes product innovation with flexible adaptability, becoming the core engine for health food enterprises to seize the market.

protein bar

Snowflake Crispy

cereal bar

granolar bar

Core technological advantages
The production process of the grain stick forming machine is an automated, multi-step precision process aimed at efficiently producing products that meet quality standards. The following is a detailed explanation in stages:

1. Raw material pretreatment and preparation
Raw material classification: main ingredients (oats, rice puffed granules), adhesives (syrup, honey), additives (nuts, dried fruit fragments), seasonings (food additives).
-Preprocessing equipment:
-Cleaning/drying machine: Remove impurities and control the moisture content of raw materials (such as oat moisture content ≤ 10%).
-Crushing/Pressing Machine: Adjust the particle size (such as crushing nuts to 3-5mm), and press oats to a thickness of 0.3mm.
-Syrup preheating tank: Heat to 60-70 ℃ to reduce viscosity and facilitate mixing.

2. Precise mixing process
-Type of mixer: Double helix cone mixer with heated interlayer.
-Mixed parameters:
-Dry material mixing: Stir at low speed for 2-3 minutes to ensure uniformity.
-Wet material addition: Syrup is injected by atomization spray, with a mixing temperature of 50 ℃ and a time of 5-8 minutes.
-Sensor monitoring: Real time detection of humidity and temperature to prevent clumping.

3. Key molding technologies
-Forming method:
-Compression molding: hydraulic pressure of 10-15 MPa, mold temperature of 40 ℃ (to prevent syrup from sticking to the mold).

4. Cooling and cutting
-Cooling tunnel:
-Length of 10 meters, wind speed of 2m/s, temperature of 0-10 ℃, cooling time of 5-10 minutes.
-Humidity control ≤ 30% to prevent moisture absorption and deformation.
-Cutting machine:
-Servo motor drives the rotating blade, with a cutting length accuracy of ± 1mm.
-Synchronize tracking system to match production line speed (such as 20 meters per minute).

5. Automated packaging
-Packaging type: Vertical automatic packaging machine, supporting back sealing or four side sealing.
-Key parameters:
-Nitrogen filled packaging: Oxygen residue ≤ 1%, extends shelf life.
-Heat sealing temperature: 140-160 ℃, sealing strength ≥ 3N/15mm.
-Measurement accuracy: Weight error ± 1g (e.g. 30g per piece).

6. Quality Control System
-Testing equipment:
-Metal detector: sensitivity Fe ≥ 1.5mm, Sus≥2.0mm。
-Visual inspection: CCD camera detects missing corners and cracks with a rejection rate of 99.9%.
-Weight sorting machine: dynamic weighing, automatic removal of defective products.
 

7. Cleaning and maintenance (CIP system)
-Cleaning process:
-Pre rinse (40 ° C water, 5 minutes) → alkaline wash (1% NaOH, 60 ° C, 15 minutes) → acid wash (0.5% HNO3, 10 minutes) → final rinse.
-Key maintenance points:
-The mold is checked for wear daily, and the blades are polished every shift.
-The transmission chain is lubricated weekly, and the sensors are calibrated monthly.