Instant Noodle Production Line:

Heshan's Ramen Noodle Making Solutions

Summary Of FBN Serial Instant Noodle Production Lines

FBN instant noodle production line is developed by our company according to market requirement. This instant noodle product line has the merits of compact configuration, automatic operation, excellence in safety and reliability, low energy consumption and low noise level (≤80db).  Read more...

Instant noodle blocks made by FBN instant noodle production lines have tidy and beautiful outline, uniform density of ripples, and consistent color. It can be brewed in hot water to prepare noodle soup as well as directly eaten as crunch snacks. After being rehydrated, the instant noodles become soft and flexible with nice mouthfeel.  To operate our instant noodle machine flash fryer, we recommend us to use 24℃ palm oil as raw material.

The instant noodle machines are applicable in the circumstance below:

Working Principles Of Instant Noodle Machines

The FBN instant noodle production line is composed of 14 instant noodle machine units and 3 sets of electric control panels.  Firstly wheat flour,  a right amount of water and some other additives are mixed in the dough kneading machine, the first instant noodle machine unit, where the materials are turned into a kind of elastic, plastic, and ductile dough by continuous stirring; and then the dough is pressed by multiple pairs of rollers, the dough becomes a consistent dough sheet. The sheet in turn is cut into noodles by a pair of noodle cutter rollers. The cut noodles are dropped the mesh conveyor belt; and because line speed of the mesh belt of the conveyor is slower then the linear speed of the dough sheet, the densely waved noodle belts are formed, before they were transferred into the tunnel-steamer of 95℃—105℃. For about 78 seconds’ steaming, the starch in the noodles are gelatinized and the protein denatured. That is, the raw noodles are turned into precooked noodles. After cooked, noodles are quickly cooled down by the fan installed upper the exit of the steamer, so that the surface’s hot steam vaporizes, and the noodles become less sticky. The following procedures are that the cutting and folding machine will slice the noodle belts into event pieces and fold them into double layer noodle blocks. The noodle blocks are divided and placed in noodle trays and are conveyed into the automatic-fryer, where the wet noodle blocks are fried and dehydrated for 65~90 seconds. At last, the noodles are conveyed into the cooling chamber, the last instant noodle machine unit, to be cooled for about 2 minutes. We therefore get the end products of fragrant fried instant noodles.   Read more...

Instant Noodle Making Machine Unit One: Saline Alkali Water Mixing Device

Salt-liquid is used for dissolving additives of salt and soda. The mixer quickens the dissolving of the additives and maintains the liquid’s consistent concentration.

Instant Noodle Making Machine Unit Two: Quantitative Sprinkling Device

Quantitative sprinkling device is used for automatic ration control by liqu  id level quantification of saline alkali solution. The electromagnetic valves controls the sprinkling of saline solution into the double-shaft dough mixer.

Instant Noodle Making Machine Unit Three: Double-shaft Mixer

The materials are mixed by the stirrer fixed on the mixing axle, the mixed contents (including  flour, water and additives) in mixing trough. While the protein in wheat flour sops up water and expand into a three-dimensional gluten lattice structure with certain flexibility, ductility, glutinosity and plasticity. 

Instant Noodle Making Machine Unit Four: Ripening Feeder

"Ripening” called here means “naturalized”. Mixing under low speed releases the stress in the dough produced by the strikes of the mixing stirrer, the squeezing effect within dough mass and between the dough and the machine shell, so as to make the dough has a steady and stable inner structure.

Instant Noodle Making Machine Unit Five: Compound Roller

To press the loose dough into a certain degree of condensing dough sheet, necessary preparations are made for the following process of the Continuous Roller.

Instant Noodle Making Machine Unit Six: Continuous Roller

Working with a set pressure-extension ratio the function of the continuous rollers is to make the dough sheet become a thinner sheet of tenacity and with toughness. The dough sheet will be conveyed evenly and continuously into the noodle slitter.

Instant Noodle Making Machine Unit Seven: Tunnel Noodle Steamer

Steamed noodles machine consists of a long rectangular steamer, noodles have a corrugated mesh with input from the steamer, the steam nozzle from the lower portion of the two discharge pot 0.15 ~ 0.2Mpa steam steamed noodles.

Instant Noodle Making Machine Unit Eight: Cut Off And Sorting Machine

The cutting and sorting machine is an important integrated device in the instant noodle production line. It cuts the cooked noodle strip from the steaming machine to a certain length, folds it in half to form a noodle block, and then transfers the four rows into eight rows by the sorter to the noodle box of the fryer.

Instant Noodle Making Machine Unit Nine: Fryer

This machine is used to deep-fry the cut-shaped noodles at high temperature to quickly dehydrate and dry them to form crispy and fragrant instant noodles.

Instant Noodle Making Machine Unit Ten:  Aligning Machine

The noodle blocks unloaded from the fryer are neatly arranged in rows at a certain distance, and then transported to the cooler.

Instant Noodle Making Machine Unit Eleven: Cooler

The noodles have a higher temperature after being fried. If they are not cooled, direct packaging will cause the noodles and the soup to be storage-resistant. The cooler is to cool the neatly arranged noodles after frying to ensure the storage and quality of the product.

Instant Noodle Making Machine Unit Twelve: Noodle Block Dividing Conveyor

It is used to divide the rows of noodle blocks into rows according to a certain distance after cooling to prepare for the flat belt conveyor.

Instant Noodle Making Machine Unit Thirteen: Flat Belt Conveyor

The rows of noodle blocks that are used to drop the surface chute of the surface conveyor are divided into two rows through the partition plate and conveyed to the inspection conveyor by a conveyor belt.

Instant Noodle Making Machine Unit Fourteen: Product Quality Control Conveyor

It is used to transport the noodle blocks from the flat belt conveyor to the packaging machine and  select out the unqualified products.

Specifications Of Instant Noodle Production Line:  Fried Instant Noodle Machines