Air Dried Instant Noodle Production Line

Fried Instant Noodle

Fried Instant Noodle

As the most popular format for instant noodle, the fried instant noodles are appetizing both in taste and appearance.

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Dried Instant Noodle

Dried Instant Noodle

The air dried noodles contain less fat and have longer shelf life of one year.

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Air Dried Instant Noodle Production Line | Instant Noodle Production Line Supply | CCK Machine

CHENG CHENG KUANG MACHINE CO., LTD., since 1970, is a Air Dried Instant Noodle Production Line | instant noodle processing line manufacturer based in Taiwan. Their instant noodle production line is built focusing on low energy consumption and less manpower.

CE certified instant noodle production lines for fried instant noodles, air dried/non-fried instant noodles with selective noodle shapes including round, square and rectangular. From design, material sourcing, manufacture, assembly, shipping, to installation on site, we strive for accuracy and precision in every stage, and implement strict quality control.

CCK Machine has been offering customers high-quality instant noodle processing lines, both with advanced technology and 49 years of experience, CCK Machine ensures each customer's demands are met.

Air Dried Instant Noodle Production Line

Air Dried / Instant Noodle Processing Equipment Solutions

Air Dried Instant Noodle Production Line - Product Samples
Air Dried Instant Noodle Production Line - Product Samples

The air dried instant noodles are produced with the process of mixing, pressing, steaming, cutting, air drying and cooling. There are two standard ways to prepare air dried instant noodles, one is steeping with hot water, and the other is cooking with a stove or microwave. The drying condition varies according to the methods of preparing the noodles. For the steeping type, the drying temperature is usually around 70 ~ 110°C with drying time around 25 ~ 45 minutes. As for the boiling type of air dried instant noodles, the drying temperature is around 90 ~ 130°C, with higher temperature at the initial stage to evaporate the moisture and create the micropores within the noodle strands, and then with lower temperature to bring down the moisture content below 10%.

Although the flavor is mild and light comparing with the fried noodles, the air dried noodles contain less fat, which meet the healthy demands of modern society, and have longer shelf life of one year. The air drying process also preserve better the nutrition of the additional healthy ingredients, such as spinach, turmeric, buck wheat, etc., unlike the deep frying may degrade the nutrition. With the healthy ingredients, the air-dried noodles offer a very different style for instant noodle and are attractive to the consumers who value health and wellness.

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