1. Salt Water Mixer: water mixed with additive such as salt, alkali.
2. Mixed water metering device: measuring the water demanded by
   every pot flour so as to control quantitatively the salt water volume transferred from salt water mixer into dough mixer.
3.  Dough mixer: flour and water combined and mixed evenly.
4.  Ripening pot: dough ripening, improve the elasticity of the flour
5.  Extruder: twice extrusion to form noodles.
6. Cutting machine: cut instant noodle strip into pieces.
7. Combining conveyor: transfer noodle pieces to stop&wait device.
8. Distributing conveyor:transfer instant noodles into steaming machine.
9.  Steaming machine: steaming the formed noodles
10.  Drying machine: up&down multi-level running mode,suitable for non-fried instant noodles , dehydrated through 3 different constant temperature humidity chamber.
11.  Cooling machine: lower the temperature of dough pieces to meet the demand of packing.

    12.  Conveyor: conveying finished instant noodles to each packing line .

Processing:

          Salt water mixer and measurement-----mixing-----dough ripening------extruding-----cutting

          -----combining------ distributing-----stteaming-----drying-----cooling------convey-----packing

Non-fried instant noodle: 

Dried Noodle Machine:

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