Continuous Noodle Fryer

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.

More
Dried Instant Noodle

Dried Instant Noodle

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

More

Continuous Noodle Fryer | Instant Noodle Production Line Supply | CCK Machine

CHENG CHENG KUANG MACHINE CO., LTD., since 1970, is a Continuous Noodle Fryer | 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.

Continuous Noodle Fryer

Conveyor Deep Frying Machine / Instant Noodle Production Line Equipment

Instant Noodle Production Line Equipment - Continuous Noodle Fryer
Instant Noodle Production Line Equipment - Continuous Noodle Fryer

The major components of Continuous Noodle Fryer are one basket conveyor, one hold-down plate (basket cover) conveyor, a frying pan, exhausts hoods with oil vapor cyclone separator, oil strainer, cooking oil circulation and heating system, and fryer-frame lift mechanism. The noodle blocks sit in the basket and enter into the frying pan to be deep-fried and dehydrated in high temperature. The Blower Air Knives at the outlet removes the excess oil from the noodles. For the oil circulation and heating, the cooling oil is pumped from the frying pan through the oil strainer to filter out noodle chips, and sent to the Heat Exchanger. Then the heated oil flows back to the frying pan.

The Continuous Noodle Fryer manufactured by CCK has gone through several major improvements which reduce the oil content in the noodle product, reduce the leakage of oil fumes, and provide customization for multi-stage fryer-frame lifting which offers more access for cleaning and maintenance.

Fryer Frame Lifting Device
The Fryer Frame Lifting Device is to lift up the exhaust hood along with the conveyor baskets and basket cover. This allows space for cleaning and maintenance. The device is also used to lift up the Fryer Frame along with the noodles, during temporary stoppage of the production line, to prevent the noodles from being over fried.
There are two types Fryer Frame lifting:
● Screw Type: The screw type is the standard design. Lifting is driven by motor and screws.
● Cylinder Type: The cylinder type is mainly used in one factory that located in an area where electric failure is common. Lifting is driven by cylinder with compressed air. During unexpected power shut down, the Fryer Frame can still be lifted with compressed air.
● Options: Custom design for 2 or 3 stages for lifting is available. By further separating the exhaust hood from the conveyor basket, this gives maximum space for cleaning and maintenance.

Features

  • Safety: In the Fryer Frame Lifting system, safety devices with interlock system offers protection for operators and machine.
  • Hygiene: All area that has direct contact with food product is made of stainless steel or food grade materials.
  • Automatic temperature control for the frying oil.
  • Individual temperature display for inlet, middle, and outlet.
  • Six individual oil feed valves are located around the frying pan to provide the flexibility in temperature setting inside the frying pan.
  • Automatic Oil Level Control: The frying pan gets refilled when the oil level is too low.
  • Automatic control for chain tension with interlock system offers constant and stable tension for the conveyor of long distance, even during the temperature changes.
  • The Oil Strainer offers continuous filtering during production, to maintain the quality and shelf life of the cooking oil.
  • The Frying Pan is fitted with heat insulation fiber.
  • The Blower Air Knives and the Basket Knockers remove excess oil from the noodle blocks, and reduce the oil content in the final product.
  • Improved design for the Exhaust Hood to reduce the leakage of oil fumes and heat.
  • Options: If there are particular restrictions for layout of the exhaust ducts, and may hamper the steam exhaust, it is recommended to add blowers to the exhaust ducts.

Procedure

  • Following the procedure of frying pan oil feed, the operator fills the frying pan with oil.
  • Then the operator starts the Continuous Noodle Fryer and the oil circulation system.
  • Once the noodles reach to the Fryer, it is required to remove manually the defective noodle blocks or those do not sit in baskets properly. During temporary stoppage of the production line, the operator activates the Fryer Frame Lifting to prevent the noodles from being over fried.
Related Products
  • Noodle Cutting and Folding Machine (Bag Only) - Instant Noodle Production Line Equipment - Cutting and Folding Machine
    Noodle Cutting and Folding Machine (Bag Only)

    The Cutting and Folding Machine is only used in Bag Type Processing Lines. The main components are cooling blowers, one rotary shear cutter assembly, and folding mechanism. Firstly, the fan blowers cool down the steamed noodles and remove the surface moisture. Then the noodles enter the cutting blade and are cut into sections with fixed length, at the same time get folded in half and turn into noodle blocks. The shape of noodle blocks can be square or rectangle, and is suitable for bag noodle packaging. The folding mechanism of Cutting and Folding Machine manufactured by CCK has gone through several major improvements which reduce the issues for noodles sticking and irregular folding. The noodle blocks appear better in shape with less size variation, and produce less noodle chipping waste.


  • Randomized Noodle Cutting Machine - Instant Noodle Production Line Equipment - Randomized Noodle Cutting Machine
    Randomized Noodle Cutting Machine

    The Randomized Noodle Cutting Machine consists of several stretching mesh conveyors, one rotary shear cutter assembly, multi-lane noodle sliding chutes, a dividing wheel and multi-lane funnels. The steamed noodles pass through waterfalls and get stretched on the mesh conveyors, and the excess water is remove by the Blower Air Knife. After being cut in the rotary cutter, into one cut or two cuts per noodle block, the noodles slide down and drop into the baskets of the Fryer or Dryer. Before getting fired or air-dried, the baskets with noodles pass through the Noodle Arrangement Device to form a better shape with the help form the compressed air blow.Since the stretching and freefall dropping requires space for the machine structure, the Randomized Noodle Cutting Machine is larger in scale than the Cutting and Folding Machine. The noodles produced are randomized and can alter in shape by using different type of baskets, such as round or rounded square. Normally the randomized noodles are used in making round noodles for the Cup or Bowl Noodle Processing Lines. However, they are also commonly seen in the bag noodles.


  • Wet Noodle Seasoning Conveyor (Bag Only) - Instant Noodle Production Line Equipment - Wet Noodle Seasoning Conveyor
    Wet Noodle Seasoning Conveyor (Bag Only)

    The Wet Noodle Conveyor is only used in Folded Noodle Processing Line. The main function is to give extra taste and flavor to the noodle blocks, by using different methods like showering, spraying or dipping. The mesh trays of stainless steel carry the noodle blocks through the seasoning area. Seasoning Storage Tank and pump is below the conveyor. At the outlet, the Blower Air Knife removes excess liquid from the noodle blocks.


  • Oil Strainer - Instant Noodle Production Line Equipment - Frying Oil Strainer
    Oil Strainer

    The Strainer is a standard component for the Continuous Noodle Fryer. The noodle chips are filtered through the mesh conveyor, and brought out to a collecting tray during continuous production. This helps to reduce the accumulated noodle chips inside the frying pan, and maintain the quality of cooking oil.


  • First Bar Conveyor & Conveyor Cooler - Instant Noodle Production Line Equipment - First Bar Conveyor & Conveyor Cooler
    First Bar Conveyor & Conveyor Cooler

    The Conveyor Cooler consist of one Bar Conveyor, one Cooling Conveyor with pushing rods, the cooling chamber, Blowers and Exhaust Blower(s). The Bar Conveyor organizes and transfers the noodle blocks into the Conveyor Cooler. The Blowers are fitted with filters and draws air into the cooling chamber to cool down the fried noodle blocks. The hot air is exhausted through the Exhaust Blower(s) on the top of Conveyor Cooler. The center of the fried noodle blocks after frying may usually reach over 100°C. After cooling, the noodle temperature drops down to 36°C, and then are transferred to the next processing stations for packaging and storage.


  • Fried Instant Noodle Production Line - Bag - Folded - Fried Instant Noodle Production Line (Bag) Folded - Product Samples
    Fried Instant Noodle Production Line - Bag - Folded

    The fired instant noodle is the most common style for noodles on the market, due to the lower cost for the wrapping materials and wrapping equipment used in the bag noodle production line, and the small size of bag noodle which is easy for stacking in storage and shipping. The bag noodles get easily in to the consumer market with low price and become standard home-base food. Folded Noodles are produced by the Cutting and Folding Machine. The noodles are cut into sections with fixed length, at the same time get folded in half and turn into noodle blocks, with the shape of square or rectangle.In the flour mixing process, it is optional to use batch type mixing or continuous mixing. The Batch Type Flour Mixer consists of two mixers with patented design which take turns to make dough batches, maximum 500 ~ 650kg per batch, includes auto-mixing procedure, multi-step mixing, and variable speed setting, and offers high quality mixing with SGS verified test results. Alternatively, the Continuous Flour Mixer takes a step further to produce dough continuously with a fully automatic system, and replace the manual activating of mixing and discharging, to reduces the manpower and product discrepancy. And the Continuous Flour Mixer is also adaptable for automatic feeing of multiple recipe ingredients by combing with additional screw conveyors.In term of frying, the Continuous Fryer used in CCK Fried Instant Noodle Production Line has gone through several major improvements which reduce the oil content in the noodle product, reduce leakage of oil fumes, and provide customization for multi-stage fryer-frame lifting which offers more access for cleaning and maintenance.


  • Fried Instant Noodle Production Line - Bag - Randomized - Fried Instant Noodle Production Line (Bag) Randomized - Product Samples
    Fried Instant Noodle Production Line - Bag - Randomized

    Randomized noodles are produced by the Randomized Cutting Machine. The continuous noodles are stretched, cut into sections with one cut or several cuts per noodle block, and pass through the Noodle Arrangement Device to form a better shape with the help form the compressed air blow. Randomize noodles have certain flexibility in shape, and can be made into round, rectangular or square noodle blocks with round corners, as the shape is determined by the basket. Although the structure is much larger in the Randomized Cutting Machine than in the Cutting and Folding Machine, the randomized noodles have multiple choices for shape, and offers slightly more texture due to the extra stretching process.In the flour mixing process, it is optional to use batch type mixing or continuous mixing. The Batch Type Flour Mixer consists of two mixers with patented design which take turns to make dough batches, maximum 500 ~ 650kg per batch, includes auto-mixing procedure, multi-step mixing, and variable speed setting, and offers high quality mixing with SGS verified test results. Alternatively, the Continuous Flour Mixer takes a step further to produce dough continuously with a fully automatic system, and replace the manual activating of mixing and discharging, to reduces the manpower and product discrepancy. And the Continuous Flour Mixer is also adaptable for automatic feeing of multiple recipe ingredients by combing with additional screw conveyors.In term of frying, the Continuous Fryer used in CCK Fried Instant Noodle Production Line has gone through several major improvements which reduce the oil content in the noodle product, reduce leakage of oil fumes, and provide customization for multi-stage fryer-frame lifting which offers more access for cleaning and maintenance.


  • Fried Instant Noodle Production Line - Cup, Pot or Bowl - Fried Instant Noodle Production Line - Cup, Pot or Bowl - Product Samples
    Fried Instant Noodle Production Line - Cup, Pot or Bowl

    Cup or Bowl Instant noodles are usually fired, in order to reduce the steeping time when preparing the noodles. The shape of noodle blocks is round to easily fit in cups and bowls in the packing process. In the case of cup noodle, the noodle blocks are smaller in diameter and taller, while the bowl noodles are bigger in diameter and flatter. The major difference between these two products on the production line is the size of the baskets. The processing procedure of Cup or Bowl Instant Noodle Line is the same as the process of Bag Instant Noodle Line. The only difference is the packing method. In the Cup or Bowl Instant Noodle Line, the noodle blocks must be loaded into the cups or bowls in correct direction with special cup-on-block / bowl-on-block technique to achieve preconized loading. Therefore, the processing line must be planned and designed according to the size and type of cup or bowl that provided by the client.The CCK Cup or Bowl Sealing Machine used for packing the instant cup or bowl noodles, are fully automatic, high speed packaging equipment solely developed and manufactured by CCK with a high standard of professionalism. The equipment is adaptable for sealing instant noodle containers of almost all verity of materials, such as paper, plastic, polystyrene, etc. Full Automatic PLC system with HMI interface offers easy operation and line status monitoring. With professional technology of mechanical cams and electric cams, and sensor system for lid supply, lid sealing and failure rejection, our sealing equipment satisfies the requirement for automation, low material waste, and easy maintenance from the customer.In the flour mixing process, it is optional to use batch type mixing or continuous mixing. The Batch Type Flour Mixer consists of two mixers with patented design which take turns to make dough batches, maximum 500 ~ 650kg per batch, includes auto-mixing procedure, multi-step mixing, and variable speed setting, and offers high quality mixing with SGS verified test results. Alternatively, the Continuous Flour Mixer takes a step further to produce dough continuously with a fully automatic system, and replace the manual activating of mixing and discharging, to reduces the manpower and product discrepancy. And the Continuous Flour Mixer is also adaptable for automatic feeing of multiple recipe ingredients by combing with additional screw conveyors.In term of frying, the Continuous Fryer used in CCK Fried Instant Noodle Production Line has gone through several major improvements which reduce the oil content in the noodle product, reduce leakage of oil fumes, and provide customization for multi-stage fryer-frame lifting which offers more access for cleaning and maintenance.


  • Snack Instant Noodle Production Line - Snack Instant Noodle Production Line - Product Samples
    Snack Instant Noodle Production Line

    Initially the snack instant noodles came from the noodle chips collected from the fried instant noodle production line. Later on, there are individual production lines for snack noodles due to the growth of market demands. The process of snack instant noodle line is similar to the common fired instant noodle lines, apart from the higher frying temperature to make the noodles ready to eat, and the enhanced flavoring within the noodle blocks, or even with various shapes in the final product. The seasoning methods for the snack noodles are seasoning shower before frying, spraying with seasoning powder after frying, or spraying with seasoning liquid with air drying afterwards. As for the process on the appearance, there are many choices such as loose noodle strands, in flake shape, or molded with coarsely ground noodle strands, etc. With the varieties in taste and appearance the snack noodles attract consumers attention.The snack noodles are crispy and appetizing as fried noodles, and offer multiple and creative choices in texture, flavor, and appearance. As for the investors, the cost for production and packing is lower, too. The only downside is that with the additional flavoring after being fried, the snack noodles have shorter shelf life than the common fired instant noodles.In the flour mixing process, it is optional to use batch type mixing or continuous mixing. The Batch Type Flour Mixer consists of two mixers with patented design which take turns to make dough batches, maximum 500 ~ 650kg per batch, includes auto-mixing procedure, multi-step mixing, and variable speed setting, and offers high quality mixing with SGS verified test results. Alternatively, the Continuous Flour Mixer takes a step further to produce dough continuously with a fully automatic system, and replace the manual activating of mixing and discharging, to reduces the manpower and product discrepancy. And the Continuous Flour Mixer is also adaptable for automatic feeing of multiple recipe ingredients by combing with additional screw conveyors.In term of frying, the Continuous Fryer used in CCK Fried Instant Noodle Production Line has gone through several major improvements which reduce the oil content in the noodle product, reduce leakage of oil fumes, and provide customization for multi-stage fryer-frame lifting which offers more access for cleaning and maintenance.




Press Release