Although non-fried/air-dried instant noodles in bowl packaging can be found on the market, the majority of instant cup ramen noodles, pot noodles, bowl noodles and bucket noodles are deep-fried noodles, because fried noodle can shorten the preparation time before serving. It also provides more flavor and taste, satisfying the taste buds of consumers while they enjoy a quick and easy meal. In order to match the shape of packaging materials, the noodle blocks of instant cup noodles, pot noodles, bowl noodles, and bucket noodles are all round in shape to facilitate packaging. The cup noodles are taller and smaller in diameter, while the bowl noodles are flat and large in diameter. The main difference between the two on the production line lies in the specifications of the basket used in the instant noodle process equipment.

For consumers, the instant cup ramen noodles are slim and tall in packaging, which is convenient for consumers to hold the cup noodles in one hand and eat with a fork or chopsticks in the other. The volume and capacity is small and easy to carry. They are favored in European and American continents. On the other hand, instant bowl/bucket noodles usually need to be placed on a table for consumption. They have a large volume and capacity, which can satisfy consumers who want to have a full meal. The visual impact of the large size also gives consumers the impression that they are enjoying a big delicious meal. Many instant bowl/bucket noodle products make full use of this feature by adding rich seasonings, seasoning packets, and even ready-to-eat meat chunks packed in vacuum aluminum foil, and present a posh image of instant noodles, attracting the curiosity of the public and gourmets. In some places, instant cup, pot, bowl or bucket noodles with flavors of local delicacy have also become one of the must-buy shopping list items for tourists when they travel abroad to buy souvenirs.

The production process of instant noodles in cups, pots, bowls or buckets is basically the same as the Fried Bag Randomized Instant Noodle Production Line. The Randomized Cutting Machine is used to produce round-shaped noodles with irregular noodle strands. Only in the packaging stage, the noodles must be placed in the containers in the correct direction, and a special "Cup-on-Block" overturn technology is required to achieve accurate filling. Therefore, the instant noodle production line for cup, pot, bowl or bucket noodles must be planned and designed according to the size and type of the cup, pot, bowl or bucket packaging materials provided by the clients.

The Sealing Machine used in the instant cup, pot, bowl or bucket noodles production line is a fully automatic high-speed packaging equipment independently developed by CHENG CHENG KUANG. Manufactured with professional high-standard specifications, it is suitable for instant noodle containers of almost all type of materials, such as paper, plastic, and polystyrene. The fully automated PLC system is equipped with a HMI screen panel, which is easy to operate and provides real-time monitoring functions. The mechanical design adopts professional cam technology, coupled with the sensor detection system for lid supply, lid sealing, and failure product rejection. Our sealing equipment can meet the needs of clients for the automation, low material waste, and easy maintenance of instant noodles packaging machines.

CUP/BOWL NOODLE PRODUCTION LINE LAYOUT

Fried Cup Pot Bowl Bucket Ramen Instant Noodle Processing Machine Production Line - Flow Chart

FEATURES

● Capacity: Up to 300 packs per minute, product weight 50 ~ 90g. (* The actual capacity varies depends on the product weight requirement.)

● Easy Operation: Automatic control system with PLC and HMI screen panels offers immediate access to the production status, parameter setting, failure diagnosis, trouble shooting and remote monitoring.

● Safe: Safety devices with interlock system, and safety guards to ensure the safety for operation.

● Hygiene: All area that has direct contact with food product is made of stainless steel or food grade materials. Structure design with reduced dead corners, and with cleaning access such as cleaning doors or detachable doors.

● Energy Saving: In every aspect of design, energy saving and reduction on material waste is considered carefully, such as less residue at the dough discharging in the Flour Mixer, less steam leakage for the Multi-Stage Steamer, smooth noodle transfer between each machine, and etc.

● Sustainable: We select reliable parts and materials of good quality, and strive for accuracy and precision during manufacturing and machine assembly. Trials and tests are carried out before dispatching to ensure the equipment can last for many years.

● After-Sale Service: For each production line equipment, we offer guidance on installation, line commissioning, and operation training, with provision of operation manual and relative documentation.

CUP/BOWL NOODLE PROCESSING FLOW CHART

PROCESS	DESCRIPTION
	Flour Supply : Flour Storage Tank (Silo) → Flour Buffer Tank (transfer by vacuum suction, or compressed air blow)
	Kansui Mixing Tank blends the kansui formula powder with water → Kansui Buffer Tank (only for Continuous Mixing) or Kansui Weighing Tank (only for Batch Type Mixing)
	● Continuous Mixing: Fully automated, continuous dough making. Dough texture is uniform and fine. Automatic feeding of multiple ingredients is available. ● Batch Type Mixing: Use two sets of Mixers to make dough in turn, each batch of dough mixing & discharging needs to be operated from the control panel.
	Aging: Mixed dough rests on the belt conveyor → Delumper breaks big lumps.
	Dough Sheet Forming: Use 2~3 sets of rollers to squeeze the dough into dough sheet. (*Option: Add metal detector)
	Continuous pressing: Dough sheet is pressed by 6~7 sets of Rollers to become thinner → Slitting → Waving → Lane separating.
	Multi-staged Steamer: Noodles are cooked with saturated steam.
	Randomized Cutting: Watering & stretching noodles → Air knife removes excess water → Cutting → Dropping into Fryer/Dryer Baskets → Noodle Arrangement with compressed air. (*Optional: Add showering/spraying device for seasoning.)
	Frying: Noodles enter the baskets → Deep fried and dehydrated → High pressure air knives remove the excess oil.
	Cooling: Bar Conveyor organizes the noodle blocks → Noodle cooling with filtered blowers.
	Sealing: Cup-on-Block system → Pallet Conveyor → Adding seasoning sachets, powder and/or fork → Lid sealing → Lid testing → Shrink wrapping or boxing. (*Options: Add metal detector or weight checker)
*The actual production parameters, relevant data and information, such as product weight, size, steaming time, frying/drying time and temperature, etc. need to be provided by the client and act as the basis for the noodle production line planning.

EXAMPLE OF NOODLE PRODUCTION LINE SPECIFICATIONS

Every instant noodle production line manufactured by CHENG CHENG KUANG (C.C.K.) is customized, and there is no standard specification. Individual calculations and planning need to be made according to the customer's requirement for noodle product weight, capacity, production speed, plant size, etc. The following list shows the planning examples of cup/bowl noodle production lines and is for reference only. Please feel free to contact us if you need us to plan and quote the production line of your instant noodle products.