Instant Noodles Making Machine, Ramen & Rice Noodle Production Line

Fried Instant Noodle Production Line 

Heshan® Instant Cup Noodle Production Line

This is a standard flow chart of the cupped instant noodle production line which can be partially altered according to specific requirement. It is compatible to the Indomie instant noodle line.

Heshan® Instant Bag Noodle Production Line

This is a standard flow chart of the bagged instant noodle production line which can be partially altered according to specific requirement. It is the instant noodle production line.

Dried Instant Noodle Production Line 

Heated-air-dried Instant Noodle Line (Plant In Germany Built By Heshan) 

Our client in Germany uses this line to make easy-to-cook Hakka instant noodles. This line features pneumatic material handling system, normal pressure dough kneading, multi-layer steamer and hanging basket dryer. 

Heated-air-dried Hakka Noodle Line (Pressure Precooking)

Instead of normal pressure steaming this line uses pressure cookers to precook the noodle blocks before drying them in the hanging basket dryer. 

This  instant noodle instant noodle production line can produce  dry Hakka noodles, Chawmein and many different styles of Asian ramen noodles.

Non-Fried Instant Noodle Line - High Temperature Extrusion, Semi-Puffing Process

After research and practice, our company has successfully developed a continuous automatic instant noodle instant noodle production line featuring high temperature extrusion, semi-puffing and non-frying process. This  instant noodle instant noodle production line is suitable for products such as knife-cut wide noodles, Chongqing small noodles and Shaanxi dry cold noodle...

High-temperature semi-puffed instant noodles are a kind of non-fried instant noodles, which can be eaten after brewing in hot water for 3-5 minutes. They do not contain additives such as preservatives and edible glue, they rehydrate well, and the re-hydrated noodles are firm. They are loved by consumers. 

Non-fried Instant Noodle Production Line Flowsheet

Raw material (flour) → lifting → vibrating sieving → stirring → lifting → storage and conveying → forced feeding → high temperature semi-puffing extrusion → sheet cooling and conveying → noodle cutting → conveying → lifting → length cutting → box drop → drying → conveying → packaging → finished product

Advantages

High-speed dough kneading, the ingredients are evenly mixed, no need to rest the dough.

Automatic quantitative feeding.

Reduce dough leakage

Fresh Instant Noodle Production Line 

Fresh Hakka Noodles, Wudong Noodles Processing Line

Asian Vermicelli Noodles Line 

Making Mung Bean, Starch, Rice Glass Noodles, And Rice Instant Noodles

Optional Extrusion / Sheet Spreading / Colandering Processes

Unlike wheat, corn, potato, bean, rice and starch made from them contain no gluten that holds starch particles together. Therefore the feed stuff mixture need to be heated to dextrinize the starch to a proper degree so that vermicelli takes form through the further processes of extrusion, slurry sheet spreading or colandering.