The noodles coming out of the 1222 water tank move along the conveyor belt to the area with 7 blowers.

After the 7 blowers area, the noodles pass through the 7-Tier conveyor for cooling and drying.

 While the noodles are being dried and cooled on conveyors 1222 to 1225, open the oil valve and check the oil dropper.

 Set the switches inside the red circle in the photo to positions 1, 2, and 3 in the order shown, and then turn on the Multipond weighing system controller and the 1266 white conveyor.

Select the product to be produced in the following order and operate the Multipond weighing system:

(Program selection > No > Do not empty > Program memory > Select the product > Open > Start).

 At the Multipond area, turn on the power switch as shown in the video, and set the controls on the 1259 conveyor controller. (Set the conveyor to automatic mode, and set the conveyor direction to off)

 At the end of the 7-Tier conveyor, oil is sprayed onto the noodles through the oil dropper to prevent them from sticking to each other.

 The noodles sprayed with oil are cut into a set length by the noodle cutter located at the end of the 1225 conveyor.

The noodles, cut to a fixed length, are conveyed along the white conveyor to the multi-pond area.

 The operator measures the length of the evenly cut noodles using the ruler on the surface of the 1225 noodle cutter cover (20 cm or longer). They also check the noodle stretch (starting from 10 cm and extending to 20 cm or more) and record the results on the QCP19 form

 The Helix operator checks the noodle length and elongation five times each and records the results on the QCP19 form. (every 1 hour)