Dough Maker

The main function of dough maker is to mix flour, salt, water and other additives evenly, which is the first step in the production of instant noodles.

Double Pressing Shaper

This part is to press the mixed raw material to belt shape and each pair of roller pressing the belt make it thinner, at last a cutting knife will cut it to strips and the wave former will make wave shape on each strip.

Boiling Machine

Wave shaped noodle strips will be cooked by the steam when it goes through the case and it will have the strength and transparency characteristic after boiling.

Auto Pucker And Cutting Machine

The main function is to cut the noodles in a certain length, different length means different weight, after the folding process the noodle pieces will be putted into the fried container more easily.

Fryer

The main function of this equipment is to fry the boiled noodle and dehydrate it, after the frying, the noodle pieces will become square shape or round shape, each piece will be identical.

Cooling Machine

This equipment consists of body frame, cooling machine and conveying bet, its duty is to cool the fried noodle piece rapidly.

Product Feature

1. Efficiency: The whole process of instant noodle processing line is automatic, which can produce a large number of instant noodles in a short time, which not only reduces the need for labor but also improves the productivity and efficiency of instant noodles.
2. Quality: The automated instant noodle production line ensures that the final product is of consistent size, shape and texture.
3. Cost reduction: The use of instant noodle processing lines reduces overall production costs because it eliminates the need for additional machinery and labor.
4. Customization: The instant noodle production line can be customized according to the specific needs of the manufacturer. This means that different types of instant noodles with different tastes and textures can be produced using the same equipment.
5 Operation. : Manufacturers can adjust factors such as temperature, humidity, and cooking time during the use of processing lines to produce more consistent results.