Instant Noodle Production Line Unit Operation
Instant Noodle Production Line Unit I - Dough Kneading
Mixing flour with water, stir and knead to make a dough. This is the first step of the process of operation on the instant noodle production line.
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Instant Noodle Production Line Unit II - Aging
The process of improving the quality of raw materials, the dough, with the passage of time, which is a continuation of the process of kneading.
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Instant Noodle Production Line Unit III - Calendering
The matured dough is rolled into a dough sheet through multiple pressing rollers, including compound rolling and and continuous rolling.
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Instant Noodle Production Line Unit IV - Noodle Strip Shredding
This piece of equipment is the relative rotational movement of paired cutters with concave and convex grooves with mutually meshing and equal spacing, the dough sheet are cut into longitudinal noodles.
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Instant Noodle Production Line Unit V - Cooking
When raw noodles are heated for a certain period of time, the starch in the noodles will be gelatinized by the heat, that is, the starch in the beta state will be transformed into the alpha state. At the same time, the protein in the raw noodles is denatured by heat. This makes the noodles become cooked. Process requirements: The alpha degree of fried instant noodles is above 85%.
Steamer is the standard instant noodle cooking machine. We provide both multi-layer steamers and single-layer steamers. Boiling cookers may also be used in fresh instant noodle making and Yee Mee instant noodle processing.
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Instant Noodle Production Line Unit VI - Noodle Length Cutting and Placement Noodles in Trays
The cooked noodles coming out of the instant noodle steaming machine are cut to set lengths, folded in half to form square noodle blocks or converted into round shape; and then the noodle blocks are arranged in rows and sent to boxes, known as noodle trays to be ready to transfer to the deep frying machine or the heated air dryer.
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Instant Noodle Production Line Unit VII - Optional Deep Frying
Place the quantitatively cut noodle blocks in the closed space formed by the noodle trays with lids, and continuously pass the noodles through the high-temperature oil tank. Water in the noodle blocks is quickly vaporized, forming porous structures in the noodles; and during the process, the gelatinization degree of the starch in noodles is stabilize, and the shape of noodle blocks are fixed; and the protein is deeply denatured, then the flavor of the noodles is improved.
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Instant Noodle Production Line Unit VIII - Optional Heated Air Drying
Optionally the dehydration of precooked noodles takes place in the heated air dryer. It is said that hot-air-dried instant noodles are healthier than fried instant noodles. We provide advanced modern multi-layer continuous dryers witch takes much smaller space. Some processes may also use the batch operation dryer instant noodle production line.
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Instant Noodle Production Line Unit IX - Cooling
Cooling the neatly arranged noodle blocks after deep frying or hot-air drying, making the final products to be ready for packaging. This machine is the final step of the operation before packaging on the instant noodle processing line.
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