Instant Noodle Production Line Flowsheet

Bagged Instant Noodle Production Line

The Heshan Fried Instant Ramen Production Line, manufactured by Zhanjiang Heshan Machinery Co., Ltd., is a state-of-the-art, fully automated system designed for high-efficiency production of fried instant noodles, such as bag ramen, cupped noodles, and various Asian-style ramen variants. Established in 1998 and ISO9001-certified, Heshan specializes in turnkey noodle plants, with this line representing cutting-edge technology pioneered for global markets, including compatibility with standards like Indomie. Built from high-quality SUS304 stainless steel and equipped with internationally renowned PLC control systems, the line ensures food-grade hygiene, consistent quality, and minimal downtime. It supports outputs ranging from 100,000 to 500,000 packs per 8-hour shift, depending on configuration, and produces noodles ready to eat in just 3 minutes by soaking in hot water.

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Key Features

Automation and Control: Fully automated PLC system for seamless operation, including real-time monitoring and adjustments. Features advanced innovations like vacuum dough mixing for superior texture and pneumatic block shaping for uniform noodle blocks.
Versatility: Capable of producing fried ramen, non-fried variants (with optional dryer), Hakka noodles, Chawmein, and even fried snack extensions. Customizable for bagged (60-90g packs) or cupped formats.
Efficiency and Scalability: High-speed processing with energy-efficient designs; turnkey installation includes training and global support. Compatible with wheat flour, eggs, and starch-based recipes.
Quality Assurance: Incorporates multi-layer steaming for gelatinization, precise oil frying for crispiness and flavor retention, and automatic packaging to prevent contamination.

Photos of Bagged Fried Instant Noodle Line Equipment

Click on a thumbnail to view the photo full size:

Flour Silo Container

The upper part is the storage for flour and under the storage is the flour mixer.

Alkali Liquid

Aliali liquid is an important part of the ingredient for Asian Ranem noodles.

Liquid Measuring

Fully automatic liquid dousing control

Mixer, Feeder & Compound Rolling Machine

These noodle machines are meant for dough kneading, dough sitting out and pre-pressing.

Continuous Rolling

This noodle machine presses the dough into a continuous thin dough sheet.

Wave Forming

By adjusting the conveyor speed, noodles are nicely curved.

Steaming Machine

Noodles are cooked in a continuously steamer.

Cutting Machine

The noodle belts are cut and folded into square-shaped noodle blocks.

Dividing Machine

This is to shift to slow forward moving suitable for noodle deep frying and packaging.

Liquid Seasoning

Optionally seasonings can be sprayed on the noodle blocks before deep frying.

Frying Machine

Fully automatic noodle deep fryer

Heat Exchanger

This is the machine to provide energy for the deep fryer.

Oil Tank

This is the storage for the frying oil.

Filtration System

This is the system to remove particles from the oil to prolong life span of frying oil.

Using Air to Remove Extra-oil From the Noodle Blocks

Forced Air Cooling

Forced air is blown again the noodle blocks out the deep fryer to bring the noodle blocks to the room temperature.

Final Cooling Chamber

Fried Instant Noodle Products

Bagged Ramen Production Line Overview

The instant noodle production line transforms raw ingredients into finished products through a streamlined, continuous workflow as shown in the video clip below:

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Raw Material Preparation

Flour, water, alkali, and optional additives (e.g., eggs, salt) are measured and mixed under vacuum to create elastic dough, preventing air bubbles for smooth noodles.
Flour silo system, alkali liquid tank, brine mixer, vacuum dough kneader.

Dough Forming

The dough is rolled into sheets via compound calendering, then cut into noodle strands of precise width and thickness
Continuous rolling mills, noodle strip cutter.

Steaming

Strands are partially cooked in a multi-layer steamer to gelatinize starches, enhancing rehydration during consumption
High-capacity multi-layer steamer.

Cutting and Shaping

Noodles are cut to length, folded into blocks, and pneumatically aligned for uniformity; optional cupping for bowl formats
Noodle block cutter, pneumatic shaper.

Frying

Blocks are deep-fried in palm or vegetable oil at controlled temperatures (140-160°C) for 1-2 minutes to achieve the signature crispy texture and extended shelf life (6-12 months)
Continuous fryer with oil filtration and temperature control.

Cooling and De-Oiling

Fried blocks are air-cooled and de-oiled to remove excess oil, ensuring balanced flavor and reduced fat content
Multi-stage cooler, de-oiling conveyor.

Packaging

Blocks are automatically oriented, sealed with seasoning packets, and packed into bags or cups, with optional nitrogen flushing for freshness
Fully automatic packaging machine, labeling system.

This production line exemplifies Heshan's commitment to innovation, having supplied facilities worldwide since the early 2000s. It's ideal for medium-to-large-scale manufacturers seeking reliable, high-yield operations with low maintenance costs. For custom specifications or demos, Heshan offers global turnkey projects.

Specification

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Type	Fried Bag Instant Noodle Production Line
Model	FBN-200A	FBN-200B	FBN-300A	FBN-300B	FBN-400A	FBN-400B	FBN-500A	FBN-500B	FBN-600A	FBN-600B	FBN-700	FBN-800
Output (bags/8h)	40,000	60,000	70,000	90,000	100,000	120,000	130,000	150,000	160,000	180,000	200,000	220,000
Rated power (kW)	40	45	50	55	60	65	70	75	80	85	90	95
Steam consumption (kg/h)	900	1100	1200	1400	1500	1700	1800	2000	2100	2300	2500	2700
Operator/shift	8	8	9	9	10	10	11	11	11	11	12	12
Overall dimensions(m³)	70x3x4	80x3x4	70x3.2x4	80x3.2x4	70x3.4x4	80x3.4x4	80x3.4x4	80x3.4x4	70x3.8x4	80x3.8x4	80x4.0x4	80x4.0x4
Noodle weight	60-90 grams/bag

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