| Customization: | Available |
|---|---|
| After-sales Service: | Installation and Commissioning by Engineer |
| Warranty: | 12 Months |
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| DIFFERENT INSTANT NOODLES MAKING MACHINES PARAMETERS | ||||
| Model | Power | Steam Consumption | Workman requirement | Size |
| 30,000bags/8h | 42KW | 1000-1200KG/H | 5persons/shift | L45m*W5m*H2.5m |
| 60,000bags/8h | 56KW | 1200-1400KG/H | 7persons/shift | L49m*W5m*H2.5m |
| 80,000bags /8h | 68KW | 1300-1500KG/H | 9persons/shift | L56m*W5m*H2.5m |
| 120,000bags/8h | 83KW | 1600-1800KG/H | 13persons/shift | L60m*W6m*H3m |
| 160,000bags/8h | 106KW | 1900-2100KG/H | 15persons/shift | L85m*W6m*H3m |
Instant noodles manufacturing was simple operation by loyal's instant noodles machine.
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Opertiaon |
Description |
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1.Mix into dough |
Put the prepared flour and water,salt into the dough mixer, and then continue to mixing until the dough is mixed |
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2.Rolling dough |
The dough passes through multiple rolling rollers continuously ,to be a layer |
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3.Cutting extruded noodles |
In order to make noodles curved, noodles are cut into curved noodles through an instant noodle forming knife |
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4.Steamed raw noodles |
The cut raw noodles pass through a long steaming box, while steaming, the speed of the conveyor belt is increased, and the noodles are gradually pulled into the whole process, whole processing only takes two minutes |
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5.Paint oil on the surface of the noodles |
Paint oil on the surface of the noodles to prevent the dough from sticking together. The noodles were elongated in the previous step, so that the oil can be applied more evenly. |
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6.Cut into one piece |
The noodles coated with oil are cut by a rotary knife, the portion cut in one circle is one piece. Usually the length of the cutted noodles is 30cm, which is the most suitable length for people to grip when eat. |
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7.Serving a single serving of noodles |
Each cutted noodle will be individually placed in a perforated stainless steel filter on the frying machine, waiting to be fried. |
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8.Frying noodles |
Each piece of noodles is thoroughly fried at an oil temperature of 130°C ~ 140°C to complete the dehydration and hardening process.Requied oil volumn is 1200kg. |
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9.Cooling process |
The fried noodle cakes are very hot , need to be cooled in an air-cooling cooler to 35ºC ~ 40ºC. |
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10.Inspection |
Weigh the noodles first, to check if its meet the standards, and then check whether they are mixed with metal or other substances by X-ray machine. Most of them also need to manually check whether the shape of the noodles is normal. |
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11.Put the flavoring bags/oil bags |
After each noodles cake passes through the material package machine on the conveyor belt, a package of seasoning package is placed on it. |
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12.Instant noodles Packing |
The packaging bag is marked with the production date by a V-shaped inkjet machine, then the noodles are wrapped, and finally each side is divided and sealed by a heat-sealing hob at the end of the assembly line. |
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13.Second-quality inspection |
The packaged surface must be weighed and irradiated by X-ray machine, and the package must be manually checked for leaks, offsets, discoloration and other problems. |
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14. Third-quality inspection(by woker) |
Artificial edible tasting, to detect whether the taste of instant noodles is good enough. |
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