Fried instant noodle production line
1.Product innovation point
1.Key inspection points
Online monitoring: patch thickness sensor, frying oil polarity component analyzer (TPM value), metal detector.
2.Environmental Protection and Energy Conservation
Waste heat recovery: Utilizing the residual heat from the steaming/frying process to preheat fresh air, reducing energy consumption.
Low-fat process: Vacuum low-temperature oil frying technology (110-130ºC) to reduce oil oxidation.
Clean production: Adopt CIP (Clean-In-Place system) to reduce downtime and enhance hygiene standards.
3.Flexible production
Modular design: The same production line can be switched to produce fried or non-fried noodles, as well as different specifications (cup noodles, bag noodles).
Intelligent control system: Real-time parameter adjustment through PLC to adapt to raw material fluctuations.
2.Product details
Material:stainless steel(Life span up to 10 years)
Production process:Continuous mixing--Homogenizing--Ripen conveying--Rolling--Steaming--Stretching and Cutting--Automatic blowing and shaping--Frying--Arranging--Cooling--Packaging
International certification:CE,ISO9000 ect.
3.Different models of production line
| Model |
Production Capacity |
Installation Capacity |
Steam Consumption |
Workshop Requirements L*W*H(meter) |
| 1000 type |
600 pcs/min |
170KW |
3500kg/h |
120*8*6 |
| 800 type |
480 pcs/min |
140KW |
2800kg/h |
100*6*6 |
| 600 type |
360 pcs/min |
110KW |
2100kg/h |
100*6*6 |
| 500 type |
300 pcs/min |
95KW |
1900kg/h |
100*6*6 |
| 400 type |
240 pcs/min |
85KW |
1500kg/h |
90*6*6 |
4.Technical peremeters of 600 model production line
| Production Capacity |
360pcs/min, 70g |
| Noodle Cake Shape |
Square Shape |
| Roller Width |
600mm |
| Flour Mixing Time |
About 15 Min/Time. |
| Aging Time |
About 15Min/Time. |
| Steam Consumption |
2100kg/h |
| Steam Pressure |
0.8Mpa |
| Frying Times |
120s |
| Equipment Dimention |
About L90×W4×H3(M) |
| Workshop Requirement |
About L100×W6×H6(M) |
| Electric Three Phase |
380V 50hz |
| Delivery Time |
90 Days |
| Warranty |
1 Year |
| Total Power |
About 110KW |
| Packing Machine |
1 set |
| Workers Operation Side: |
Depending On Final Drawing |
5.Layout for reference
6.Parameter of main machines
1. Saltwater Mixer
- Advantages:
- Achieves precise proportioning of salt, water, and other water-soluble additives (such as alkali and strengthening agents).
- Rapidly forms a uniform solution, avoiding excessively high local concentrations or undissolved particles.
- Features:
- Employs high-speed stirring or ultrasonic mixing technology to enhance dissolution efficiency.
- Equipped with flow meters and concentration sensors for real-time monitoring of solution ratios.
- Process:
water (about 30% moisture content), and additives (such as salt, alkali, and strengthening agents) in proportion to form a brine.
2. Dough Mixer
- Advantages:
- Thoroughly mixes flour with salt water to form a uniform dough, promoting the formation of gluten networks.
- Automated control of stirring speed and time, reducing manual intervention.
- Features:
- Dual-axis or spiral stirring structure, balancing kneading force and uniformity.
- Adjustable "resting" function to enhance dough extensibility.
- Process:Mix flour, water (about 30% moisture content), and additives (such as salt, alkali, and strengthening agents) in proportion to form a uniform dough.
3.Dough aging machine
- Advantages:
- controlled environment in terms of temperature and humidity to create optimal conditions for the dough aging process.
- Features:
- consist of a chamber where the dough is placed for the aging process. The chamber designed to accommodate batches of dough of various sizes.
4.Noodle rolling machine
- Advantages:
- Gradual calendering through multiple sets of rollers (3-5 sets) enhances the compactness and elasticity of the dough sheet.
- Adjustable calendering ratio to meet different texture requirements (e.g., firm vs. soft noodles).
- Features:
- Roller surfaces are chrome or ceramic coated for durability and non-stick properties.
- Thickness sensors provide feedback and automatically adjust roller spacing to ensure consistent sheet thickness.
Process: Roll the dough into a continuous sheet with a thickness of 1-4 mm, and roll step by step to improve the tightness and elasticity.
5. Wave Cutter (Ripple Cutting Machine)
- Advantages:
- High-speed cutting of noodles into thin strips while forming a wavy structure (pleating).
- The wavy design increases the noodle area, enhancing cooking and dehydration efficiency.
- Features:
- The blades are made of hard alloy or titanium steel, ensuring long service life and high cutting accuracy.
- The pleating device can adjust the density of the ripples to suit different noodle shapes (such as cup noodles and bag noodles).
6. Steaming Machine (Tunnel Steamer)
- Advantages:
- High-temperature steam rapidly gelatinizes starch (α-ization), enhancing the rehydration of noodles.
- Continuous steaming process, high efficiency and stable gelatinization degree (above 80%).
- Features:
- Even steam distribution, avoiding undercooked or over-gelatinized areas.
- Equipped with temperature and humidity sensors to automatically adjust steam volume.
Process: The dough sheets are steamed through a steam layer for 60 to 120 seconds to promote the α-ization of starch (with a gelatinization degree of over 80%), which extends the shelf life and enhances the rehydration property.
7. Frying Machine (Continuous Frying Tank)
- Advantages:
- Rapid dehydration (70-100 seconds), reducing moisture content to 3%-5% and extending shelf life.
- Imparts a crispy texture to noodles and enhances flavor through oil penetration.
- Features:
- Oil temperature zoning control (140-160ºC) to minimize the formation of harmful substances such as acrylamide.
- Oil filtration and circulation system to extend the lifespan of the oil.
- Non-frying alternative: Low-temperature dehydration with hot air dryer to retain more nutrients.
Process:Frying time is 70 to 100 seconds, moisture content is reduced to 3% to 5%, giving a crispy texture
8. Cooler (Air-cooled Conveyor Belt)
- Advantages:
- Rapid cooling to room temperature to prevent condensation and mold growth after packaging.
- Avoids deformation of hot pastries, maintaining their shape.
- Features:
- Multi-stage cooling, combining natural convection with forced air cooling.
- Energy-saving design (such as a waste heat recovery system) to reduce energy consumption.
Process: Cool down to room temperature to prevent condensation after packaging, and at the same time, mechanically shape the surface of the dough.
7.Other equipments:
Brine measuring machine Ripen conveyor Cuttig and folding machine
Arranging machine Electric cabinet Noodle box exchanger
Oil heat exchanger Oil tank Oil filter
8.Finished products:
9.Coorperative partners:
10.Foreign exhibition and inspection
11.Customer survice:
1. Free consultation service before, during, and after sales;
2. Free Project planning and design services upon clients' special demands and workshop size;
3. Debugging and inspecting of equipment until everything is functional before delivery;
4. Overseas installation and training for equipment .
5. Provide basic production techniques and formulas;
6. 1 year complete warranty.
12.FAQ:
1.Q:Are you manufacturer?
A:We are manufacturer of noodle machine with 40 years experiences, and more than 40 engineers, who can design the machine according to your special request.
2.Q:What's your noodle machine for?
A:Our noodle machine can produce many kinds of noodles, such as stick noodles, fresh noodles, instant noodles, fried instant noodles, non fried instant noodles, chowmein noodles, noodle leaves, extruding noodles, etc.
3.Q:How many countries have you exported to?
A:We have exported to more than 40 countries, such as Canada, Turkey, Malaysia, Nigeria, Bangladesh, Indonesia, India, etc.
4.Q:What's the delivery time?
A:40-50days.For special request, we can deliver the machine within 30 days.
){kind=link}