Check the presence or absence of abnormalities in all parts before starting the noodle machine. If problems are found, they should be handled in time to avoid accidents. Strictly prevent iron or other hard materials from being mixed into the flour to avoid damage to the machine. The back face cannot be poured directly into the face bucket. It is strictly forbidden to put your hand into dangerous parts such as rolls, gears, chains, cutters, etc. while the machine is running. To ensure the lubrication of each rotating part, there are oil mark, oil cup, gear, oil hole on each part of the chain. Each shift is filled twice with 20#-30# oil, the surface of the cutter and the surface of the roll are finished after each shift. A little cooking oil. The air is idling for 10-15 minutes before the pressure, and the indoor temperature is maintained at 10-15 degrees or more during winter production. After the machine is stopped, the machine is cleaned, and there is no residual in each roll, no face blank. The lubrication of each gear and rolling bearing should be maintained. It is forbidden to drop other hard objects into the rolls and gears. Before use, check whether the power supply voltage matches the use of the machine; whether the core with the grounding symbol is reliably grounded; whether the steering meets the requirements; install the smooth surface and the junction surface as shown. Noodle: For products with a mixing mechanism, when the inverted switch is placed “downâ€, the agitator in the mixing bowl starts to run. After mixing the powder evenly, the flour is turned on and the flour can be automatically removed. Face processing: Put the switch in the "shun" position for the dough machine. When the flour flour is pressed by the roll, the gap between the rolls should be adjusted from thick to thin. The thickness of the face is 2~3 times of the thickness of the face. After repeated pressing, the dough can improve the strength and taste. It is recommended that the user fully utilize the rolling function of the machine. The dough piece before cutting the strip should be 3~5mm thick, and it should be used after being rolled up with a roll bar. Install the noodle knives: The left and right grids are provided with two sipe, the noodle knives are placed in the slots, the gears on the noodle knives are engaged with the large gears, and the butterfly nut is tightened with a fixing bracket to fix the noodle knives. The end of the spare dough piece was placed into the two roll gaps in rotation by hand, and after rolling again, the noodle knife was cut, the noodles were cut out, and the dough was dropped into the joint. The operator should promptly pull out the cut noodles, and put them into the drying rack.