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 fried 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 ramen 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 fried instant noodles.

There are two options for the process of flour mixing: batch type mixing or continuous mixing. The Batch Type Flour Mixer consists of two patented mixers to make dough in turns, each batch is up to 500~650kg, including automatic mixing program, multi-step mixing and variable speed settings, with high quality mixing results which have been verified by SGS. On the other hand, the Continuous Flour Mixer goes a step further and adopts a fully automated system of continuous dough production, which replaces the manual operation of repeating the steps of starting mixing and dough discharging, saving manpower and reducing product discrepancy. It can also be equipped with additional equipment such as screw conveyors and powder feeders to plan the automatic feeding of multiple ingredients.

In term of frying, the Continuous Fryer used in C. C. K. 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 that offers extra access for cleaning and maintenance.

FEATURES

● 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.

SNACK RAMEN NOODLES 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.
	Cutting & Folding: Noodles are cut into fixed length and folded in half.
	Seasoning Conveyor to season the noodles by showering, spraying or dipping.
	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.
	Orderly Conveyor: Reduce the multiple lanes of noodles into to 2~4 lanes to match the number of wrapping machines.
	Packaging: Noodles wrapped with seasoning sachets → Packed into big bags. (*Options: Add metal detector or weight checker)
	Boxing (manual/robot-hand) → Box stacking on the pallet (manual/robot-hand) → Pallet wrapping → Warehouse.
*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.