| Customization: | Available |
|---|---|
| After-sales Service: | Seller Send Engineer for Installation and Trainin |
| Warranty: | 12 Months |
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Product Description
The instant noodles production line is a food processing system that integrates automation, efficiency and standardization, and is designed for large-scale production of fried or non-fried instant noodles. The production line achieves a production efficiency of up to 500 packs per minute through a precisely coordinated process - from mixing, calendering, steaming, cutting to frying or hot air drying. The core equipment includes a twin-screw dough mixer, a multi-layer composite calender, a steamer, and an intelligent oil temperature control system. The modern production line is also equipped with an X-ray foreign body detector, and the product qualification rate can reach 99.5%. Its modular design supports rapid switching to produce noodles of different specifications, and reduces energy consumption by 30% through heat recovery technology. It complies with international food safety standards such as FDA and ISO22000, and is one of the equipment with the highest return on investment in the snack food industry.
| MACHINE NAME | FUNCTION |
| Mixer | Mix flour and water in the golden ratio (flour: water ≈ 100:28). Through two-way mixing and vacuum degassing, the dough is ensured to be uniform and bubble-free. The output temperature is strictly controlled below 32°C. |
| Compound Rolling Machine | The dough is rolled into a continuous dough strip with uniform thickness (0.8-1.2mm) through multiple precision rollers (usually 7-9). The pressure of the last roller can reach more than 5 tons, and a characteristic wave shape can be made. |
| Hoister | The inclined conveying design (angle ≤25°) that meets food hygiene standards is adopted to smoothly transition the dough strip to the steaming process to avoid mechanical damage. |
| Steaming Machine | The starch gelatinization is completed in a saturated steam environment at 98-100ºC, and it is equipped with intelligent humidity control (≥95%RH) and heat recovery system. |
| Precision Cutting Machine | The millimeter-level precision control of the noodle block length (error ≤0.5mm) is achieved through high-speed rotating cutter (400-600rpm) and photoelectric positioning system, and a variety of cutting shapes are supported. |
| Frying System | The shaping and dehydration are completed in palm oil at 155-160ºC. The precise oil temperature control and oil residue filtration system ensure that the product color is uniform and the residual oil rate meets the standard. |
| Cooling Conveyor | The multi-layer mesh belt slow cooling design is adopted to cool the noodle cake from 80ºC to room temperature within 15-20 minutes, and the moisture balance is completed simultaneously (the final moisture ≤8%). |
| Packing Machine | It integrates automatic metering, nitrogen filling packaging and coding functions, with a packaging speed of up to 120 packs/minute, and is equipped with metal detection and weight sorting devices. |
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