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Instant Noodles Machine Automatic
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Instant Noodles Machine Automatic

Instant Noodles Machine Automatic

Flow chart of indomie instant noodle production line and their products: Dough maker -- Shape Former -- Boiling Machine -- Cutting Machine -- Electric Fryer/Steam Fryer -- Cooler Depending on different request, the line could adjust as your special request.
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Product Introduction

The High Output Noodle Production Line

Instant noodle making machine progress :

1. Dough mixer→ 2. Noodle pressing machine → 3. Boiling machine→4. Automatic pucker→5 Fryer→6. Cooling machine→7 Packaging machine

1. Dough mixer 

Specially used to mix flour, water, and additives (such as salt and alkali) to form a uniform, chewy dough that meets the production requirements of instant noodles.
Core goal: Ensure that the dough absorbs water fully, has no dry powder particles, and has good ductility, which directly affects the subsequent rolling and frying/drying effects.

2. Noodle pressing machine 

The instant noodle pressing machine is a key equipment in the instant noodle production line. It is mainly used to press the kneaded dough through multiple rollers and gradually press it into a uniform and smooth noodle strip, preparing for subsequent cutting, steaming, frying (or hot air drying).

3. Boiling machine 

The instant noodle steaming machine is one of the core equipment of the instant noodle production line. It is mainly used to steam the noodles to make them gelatinized (α-cured), enhance the elasticity and rehydration of the noodles, and ensure that the final product has a chewy texture and is cooked immediately after brewing.

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4. Automatic pucker and cutting machine

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Fryer

The instant noodle frying machine is one of the core equipment in the instant noodle production line. It is mainly used for high-temperature frying of noodles to dehydrate and shape them, form a crispy taste, and extend the shelf life.

6. Cooling machine

The instant noodle cooling machine is an important equipment in the instant noodle production line. It is mainly used to quickly cool down the fried or hot air dried noodles to a suitable packaging temperature, while preventing the noodles from becoming soft or deteriorating due to residual heat.

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