By being dried with heated air, the water content in the noodle blocks of air dried instant noodles is reduced to a minimum, plus the absence of oil, the air dried noodles have much longer shelf life than the deep fried noodles and may last up to one year. Apart from low in fat, the air dried noodles preserve better the nutrition of the additional healthy ingredients, such as spinach, turmeric, buck wheat, etc., unlike the deep frying may degrade the nutrition. In every aspect, the air dried noodles satisfy the need for healthy food for the modern society.

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.

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.

NON FRIED INSTANT NOODLE PRODUCTION LINE LAYOUT

Air Dried / Non Fried Bag Folded Instant Ramen Noodle Processing Machine Production Line - Flow Chart

FEATURES

● Capacity: Up to 600 packs per minute, product weight 25 ~ 80g. (* 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.

NON FRIED INSTANT 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.
	Cutting & Folding: Noodles are cut into fixed length and folded in half. (*Option: Add Seasoning Conveyor to season the noodles by showering, spraying or dipping.)
	Air Drying: Noodles enter the baskets → Air-dried with hot air circulation.
	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.

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 non-fried 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.