Although the fried noodles are the common style for the instant cup or bowl noodles, the market demand for air dried bowl noodles is growing for the increasing awareness of health and diet from the consumers. The air dried noodle usually requires more time to prepare with hot water than the deep fried noodles. Therefore, in the drying process, higher temperature is used to allow the noodles to evaporate moisture rapidly and become microporous. These micropores help the hot water to steep through when the noodles are prepared. On the other hand, instead of cup noodle, only bowl noodles can be made into instant noodle product, because the noodle shape need to be flat to allow the heated air to penetrate.

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.

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.

NON FRIED BOWL NOODLE PRODUCTION LINE LAYOUT

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

FEATURES

● Capacity: Up to 300 packs per minute, product weight 60 ~ 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 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.)
	Air Drying: Noodles enter the baskets → Air-dried with hot air circulation.
	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.