Heshan® Turnkey Instant Noodle Production Line
FBN Serial Instant Noodle Production Lines
The FBN instant noodle production line is developed by our company according to market requirement. This noodle product line has the merits of compact configuration, automatic operation, excellence in safety and reliability, low energy consumption and low noise level (≤80db). 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.
Turnkey Instant Noodle Production Line: Company Contact Email (Gamil, Hotmail etc.):
Write to us for a price quote of Heshan® instant noodle machine production lines. Our instant noodle machines are applicable in the circumstance below:
Altitude below 2000 meters;
Workshops temperature above 5℃;
380V±5%, 50Hz power supply;
Tap water pressure ≥0.8Mpa;
Approximated 1500kg/h saturated steam.
Working Principles and Operation Instructions
The FBN instant noodle production line is composed of 14 components of unit operations 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, 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 to be cooled for about 2 minutes. We therefore get the end products of fragrant fried instant noodles.
Unit One: Saline Alkali Solution Mixing Device
Instant Noodle Production Line · Dough Making
From unit one to unit six the dough preparation and noodle cutting processes are performed in the instant noodle production line. 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. This equipment consists of dissolving vessel, circular water pump, mixing vessel, measure pump, pipeline and valve. Put the water-solubility additive such like salt, alkali into dissolving vessel, mix them with water, close valve II. Start up circular water pump and make an accelerated circulation until the water-soluble additives, salt, alkali etc are dissoved, close valve II; sent the complete dissolved solution into mixing vessel, start up reducer of mixing vessel, so that the mixing device will stir rapidly so that agglomeration and deposition of the dissolved solution are avoided.Unit Two: Quantitative Sprinkling Device
Instant Noodle Production Line · Dough Making
Quantitative sprinkling device is used for automatic ration control by liquid level quantification of saline alkali solution. The electromagnetic valves control the sprinkling of saline solution into the double-shaft dough mixer kneading machine. The quantitative sprinkling device consists of vessel body, water supply electromagnetic valve, liquid controller and pipeline. Water mixing wheel is fixed on the mixing shaft. With set quantity of water, the quantitative pump automatically adds the saline alkali solution to the mixing vessel through the electromagnetic valves controlled by the high-low water lever device of liquid level controller.Unit Three: Double-shaft Mixer
Instant Noodle Production Line · Dough Making
The materials are mixed by the stirrer fixed on the mixing axle. The mixed contents include flour, water and additives. 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. At the same time, starch particles in wheat flour, which is insoluble under normal temperature, also swell up with water, and being surrounded by the gluten net, as a result, the loose wheat flour become a wet paste with flexibility, ductility and plasticity, which is ready for compound rolling, slicing, forming and steaming.Unit Four: Ripening Feeder
Instant Noodle Production Line · Dough Making
"Ripening” means dough sitting. Mixing under low speed releases the stress in the dough produced by the strikes of the mixing stirrer, the squeezing effect within dough mass, so as to make the dough has a steady and stable inner structure. To make water soaking into colloid and particle of the protein at most, to let it absorb water fully and let it become expanding and flexible, so as to form gluten net system further; To promote the auto-adjustment of water between protein and starch, so as to get better adjustment of flour particle. It is helpful for next process (compound rolling) to feed materials evenly.Unit Five: Compound Roller
Instant Noodle Production Line · Dough Sheet Calendering
To press the loose dough into a condensed dough sheet, as necessary preparations made for the following process of the Continuous Rolling. The compound rolling machine consist of dough feeder, press rolling device, roll pitch adjusting device, scraper, conveying belt, motor, reducer, transmission device and machine frame. With the dough feeding device, the ripened dough comes into the interval of press rollers and pressed or drawn into two dough sheets, and then compressed into one sheet by the compound roller.Unit Six: Continuous Roller and Noodle Cutter Rollers
Instant Noodle Production Line · Noodle Making
The continuous rollers is to press the dough sheet thinner and to enhance its tenacity and toughness. The finished dough sheet is continuously fed into the noodle cutter rollers and is cut into noodle strips. The continuous rolling machine is composed of 6 pairs of press rollers with adjusting device, two groups of transmission devices, slicing & molding device, natural molding device, molding net belt and a whole set of machine frame. dough sheet comes out from compound roller, and goes into continuous roller. Pressed by many pairs of press rollers, the gluten of the flour is pressed to form a close net system, which is well distributed among the dough sheet, and surround the particle of the starch, at last, the ideal thickness of dough sheet with elasticity and plasticity are well prepared for slicing.Unit Seven: Tunnel Noodle Steamer
Instant Noodle Production Line · Noodle Precooking
From unit seven to unit eight the noodles are precooked, cut in lengths and folded into rectangular blocks. The instant noodle steaming machine is a long rectangular steamer. Corrugated noodle belts are transfer into and out of the steamer by the conveyor mesh. The steam nozzle from the lower portion of the instant noodle steaming machine release steam of 0.15 ~ 0.2Mpa to cook noodles. The continuous noodle steamer consists of a stainless steel steaming net, a steaming pot, a steaming lid, an automatic lifting device for the steaming lid, a steam nozzle, and a moisture exhaust device. When raw noodles are heated for a certain period of time, the starch in the noodles will be gelatinized by the heat, that is , the starch in the beta state will be transformed into the alpha state. At the same time, the protein in the raw noodles is denatured by heat. This makes the noodles become cooked from raw and easy to digest.Unit Eight: Cut off and Sorting Machine
Instant Noodle Production Line · Noodle Block Making
The cutting and sorting machine is an important integrated device in the instant noodle production line. It cuts the cooked noodle belts coming out of the instant noodle steaming machine to a certain length, folds it in half to form noodle blocks, and then transfers the four rows of noodle belts into eight rows. the cutting and sorting machine is composed of a motor directly connected cycloidal pin gear reducer, steaming mesh roller, branching wheel, de-face shaft, nip roller, cutting knife, in-line folding device, differential, fan, splitting net, frame, etc. the noodle strip is cooled by air cooling and divided into four rows by the branch wheel. the noodle strip is separated from the steaming noodle net by the noodle shaft. the noodle strip enters between the cutting knife and the anvil shaft and is cut by the cutting knife.Unit Nine: Flash Fryer
Instant Noodle Production Line · dehydration
This machine is used to deep-fry the cut-shaped noodle blocks at high temperature to quickly dehydrate and dry them to form crispy and fragrant instant noodles. the frying part consists of the upper frame, (including the noodle box conveyor chain, the noodle cover conveyor chain, the main drive, the exhaust hood, etc.), the lower frame (including the fryer, the upper frame lifting device, the fuel saving device, the vibration box device), etc. composition. The oil supply part is composed of a heat exchanger, a circulating oil pump, an oil filter, a residue filter, an oil supplement tank, and pipelines.Unit Ten: Aligning Machine
Instant Noodle Production Line · Final Product Handling
The noodle blocks unloaded from the fryer are neatly arranged in rows at a certain distance, and then transported to the cooler. the alignment machine is shown in the attached drawing (11) . It is composed of a frame, a conveyor chain, a whole column of rods, an inner and outer arc plate, and a transmission mechanism. When the fryer unloads a row of noodle blocks and slides between the inner and outer arc plates onto the noodle comb of the aligning machine, the entire row of rods synchronized with it are driven by the chain, and then the noodle block is pulled to move. Are arranged in rows.Unit Eleven: Cooler
Instant Noodle Production Line · Final Product Handling
The cooler is to cool the neatly arranged noodles after frying to ensure the storage and quality of the product. the cooler is composed of a motor directly connected cycloid pinwheel reducer, a conveyor chain, a conveyor net, a cooling fan, a chain net tensioning device, a frame, and a transmission mechanism. the motor-directed cycloidal pinwheel reducer drives the chain net to rotate through the sprocket pair. After frying, the neatly arranged noodles move with the chain net into the cooling tunnel, and are quickly blown to room temperature by the cooling fan on the conveying net, and then transported To the noodle block dividing conveyor.Unit Twelve: Noodle Block Dividing Conveyor
Instant Noodle Production Line · Final Product Handling
It is used to sort the rows of noodle blocks into columns to prepare for the flat belt conveyor. the noodle block dividing conveyor is composed of transmission chain, pull rod, split slide, frame, transmission mechanism and so on. the faceting conveyor is installed above the exit of the cooling machine. After the noodle block exits the cooling tunnel, the pulling rod synchronized with it is driven by the chain, and then the noodle block is moved. When the noodle block is moved to the faceting chute, it is divided. The slide is divided into rows. The power of the noodle block dividing conveyor comes from the cooler.Unit Thirteen: Flat Belt Conveyor
Instant Noodle Production Line · Final Product Handling
The noodle blocks are conveyed to the inspection conveyor by a conveyor belt. The flat belt conveyor is composed of a motor directly connected to a cycloidal pinwheel reducer, a conveyor belt, a noodle block divider, a frame, and a transmission shaft. The noodle blocks are divided into eight rows by the surface slide of the surface conveyor and fall symmetrically on the conveyor belt in pairs. The direct-coupled cycloidal pinwheel reducer and the main shaft directly drive the conveyor belt, and the noodle blocks move accordingly. When passing through the partition plate, the noodle blocks move forward while being horizontally aligned by the partition sloping plate into two rows and transported to the inspection conveyor.Unit Fourteen: Product Quality Control Inspection Conveyor
Instant Noodle Production Line · Final Product Handling
It is used to transport the noodle blocks from the flat belt conveyor to the packaging machine and to pick out the defective products. The inspection conveyor is composed of a motor directly connected to a cycloidal pinwheel reducer, a direct transmission flat top chain, a frame, a drive shaft and so on. The direct-coupled cycloidal pinwheel reducer is directly connected with the main shaft to drive the direct transmission flat-top chain, and the noodle block moves with it, and the noodle block is continuously transported to the packaging machine.
Specifications of Instant Noodle Production Line
Instant Noodle Production Line input materials: Wheat flour, palm oil;
Ramen instant noodle output capacity (cups/8h): 40,000~240,000;
Steam consumption (kg/h): 900~22,000;
Rated power of the instant noodle production line (kW): 40~120;
Fried instant noodle production line dimensions (m3): 70x3x4 ~ 80x4x4;
Optional unites of instant noodle production line: Vacuum dough kneading machine or normal atmospheric dough mixers, pneumatic or mechanical noodle block shape rectification machines, fully automatic or semi-automatic packaging machines; Noodle block weight (grams/cup): 60~120;
Product instant noodle re-hydration time: 2~4 minutes brewing in hot water at temperature of 80 degree Celsius or higher.