Fried 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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Fried Instant Noodle Production Line | Instant Noodle Production Line Supply | CCK Machine

CHENG CHENG KUANG MACHINE CO., LTD., since 1970, is a Fried 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.

Fried Instant Noodle Production Line

Fried / Instant Noodle Processing Equipment Solutions

Fried Instant Noodle Production Line - Product Samples
Fried Instant Noodle Production Line - Product Samples

As the most popular format for instant noodle, the deep fried noodles are produced with the process of mixing, pressing, steaming, cutting, deep frying and cooling. The frying temperature is usually around 120 ~ 170°C, with frying time around 2 ~ 3 minutes. During deep frying, the moisture evaporates instantly due to the high heat and it leaves countless micropores inside the noodle strands. These micropores help the hot water steep through when the noodles are prepared. On the other hand, with the oil content is reduced below 5% after frying, plus the sealed packaging for the final product, the fried instant noodles have long shelf life of six months. There are two standard ways to prepare instant noodles, one is steeping with hot water, and the other is cooking with a stove or microwave. The major difference in processing these two type of instant noodle product is the frying temperature and the frying time.

The fried instant noodles are appetizing both in taste and appearance, with oil content around 16 ~ 22%. The flavor for the noodle can be enhanced by an extra seasoning process with seasoning liquid before frying. In term of packaging, the bag noodles have lower cost and can get easily in to the consumer market with low price, while the cup or bowl noodles are convenient with the ready container. In either way, the instant noodle has become an indispensable part of modern lifestyle.

Specification
Energy Consumption110 ~ 120 KW/HR
Steam Usage3500KG/HR
Steam Pressure10KG/cm² (saturated steam)
Water Consumption500 Liter/HR (soft water)
Frying Palm Oil Consumption1.7 ton/8 hrs (Assuming a noodle cake with 17% oil content & running 8hrs/day)
Operator4 - 10 people (excluding packing area)
Space Requirement for Production LineAround 6M W x 100M L x 8M H
Result 1 - 4 of 4

Result 1 - 4 of 4

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