Heshan Machinery

We are Heshan Machinery Co., Ltd., aiming to provide you the best fried and dried instant noodles production lines, fresh Hakka noodle, Wudon noodle making machines and other food Machines.



▶️ Heshan Noodle Production Line

We do globally turnkey projects of pasta ramen and starch and rice vermicelli noodles making facilities.
Heshan Machinery Co., Ltd.


▶️ Heshan Fried Instant Noodle Production Line

We are Heshan Machinery Co., Ltd., aiming to provide you the best fried and dried instant noodles production lines, fresh Hakka noodle, Wudon noodle making machines and other food Machines. We do globally turnkey projects of pasta ramen and starch and rice vermicelli noodles making facilities.

Heshan Instant Noodles Production Line:
Ramen & Rice Noodle Machines

The working principle of the noodle making machine and the noodles line is to mix wheat flour, water, salt and other ingredients to make a dough; and then the dough is rolled out and cut into thin noodles; after that, the noodles are steamed and dehydrated, and finally the instant noodle products are cooled and packed.

In every step of the production process, Heshan uses advanced technology. There are two major types of ramen production lines: one uses the deep frying process and is known as fried instant noodles production line; the other uses hot air drying and is called non-fried instant noodles production line. On the other hands, instant rice noodles are all produced using hot air drying methods, and Heshan is one of the earliest manufacturers to provide instant rice noodle production lines. If the wet fresh noodles are to be sold directly or frozen without dehydrating, you can use our fresh instant noodle production lines.

+ FCN/FBN Instant Noodles Production Line - Fried Instant Noodles Making Machine↓

▶️ Deep Fried Instant Noodle Production Line

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The Heshan® fried instant noodles production line uses high temperatures to fry the noodles to remove moisture, making it possible to completely dehydrate the noodles. Moreover, after frying, it also forms a sort of micro-structure on the surface of the noodles, so that the dry noodles are easier to rehydrate when they are brewed in hot water. This is among the most popular noodle production lines and we have built many turnkey plants with our instant noodle making machines installed all over the world.

Features Of The Fried Instant Noodles Line:

  • Fully automatic control system using Siemens PLC.
  • Vacuum or normal pressure dough mixers available according to customers' requirement.
  • Each pair of compound rollers and continuous rollers is individually controlled by PLC.
  • Single layer or multi-layer noodle steamers available according to customers' requirement.
  • Efficient frying oil circulation and proper temperature zoning to produce perfect dehydrated noodles of proper micro-structure.
  • Fully automatic cup/bag noodles packaging lines are available.
  • The Heshan® fried instant noodles production line makes up to one million cups/packs of noodles per day.

Heshan instant noodle production line is a complete set of highly automatic equipment that can produce up to a million cups or bags instant noodles per day. Only two operators are needed to run a Heshan instant noodle production line.

Both fried instant noodles and non-fried instant noodles must go through the pressing and cutting process during the production process. However, the difference in the final drying method creates the distinction between "fried" and "non-fried". Fried instant noodles are made by steaming and frying shredded noodles to fix the shape of the noodles; non-fried instant noodles are generally made by micro-expanding or hot air drying processes.

From the perspective of production process, the difference between fried and non-fried instant noodles is mainly reflected in the "drying" process. The former is fried and then dehydrated and shaped, while the latter uses micro-expansion or hot air drying processes.

In terms of texture and taste, fried instant noodles, after rehydration have a soft texture and rich flavor; non-fried instant noodles have a light texture and are not oily when eaten. The main nutrients in instant noodles are carbohydrates and protein. Whether it is fried instant noodles or non-fried instant noodles, there is not much difference in the content of these two categories; but there is a difference in moisture content and fat content. The moisture content of fried instant noodles is less than 10% and the fat content is about 20%; the moisture content of non-fried instant noodles is about 14.5% and the fat content is 4%-5%.

+ DN/NFBN Instant Noodles Production Line - Dried Instant Noodles Making Machine↓

▶️ Pressure Steaming Type Dried Hakka Noodle Production Line

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Heshan® non-fried instant noodles production line uses hot air to "blow-dry" the precooked noodles instead of frying them. We provide two types of non-fried instant noodle production lines: one with a drying temperature of around 80 degrees Celsius, used to produce easy-to-cook instant noodles, and the other uses specially designed steaming and drying process to produce instant noodles that can be rehydrated and ready to eat by soaking the dry noodle block in hot water for 5 minutes.

Features of the heated-air-dried instant noodles line:

  • Optional Pressure Cooking Process to improve the product texture and palatability.
  • Fully automatic control system using Siemens PLC.
  • Non-fried instant noodles are better for health.
  • Hot air dehydration does not require cooking oil, the production cost is relatively low, and there is no problem of oxidation and deterioration of oil components during the storage period of instant noodles.
  • Mechanical vibrating dough blocks are automatically shaped or pneumatic dough blocks are automatically shaped, which saves a lot of manpower in manually sorting the dough blocks before drying.
  • The entire production process is highly automated.

The non-fried dry hakka instant noodle production line (heated-air-dried instant noodle machine), features the batch high pressure steaming unit operation consists of the steps of dough kneading, dough setting, compound and continuous dough sheet rolling/pressing, noodles strips slitting, noodles strips length cutting and noodle blocks boxing, steaming trays stacking, batch pressure cooking, heated-air-drying, cooling, finally packaging. The complete set of the hakka noodles machine is either fully automated such as dough making and noodles strips cutting, or manually assisted mechanized operation like the loading the layer stacks of noodles tray arrays into the pressure cookers.

In the dry hokka noodle production line, flour and water are mixed, and after automatic dough making, dough resting, compound pressing and continuous rolling to form the dough sheet, which is cut into noodles shreds and automatically put inside the plastic boxes; after stacking, they are sent into the high pressure steamers of the instant noodle machine assembly. After steaming for 2 or 3 Minutes, the stretchiness and flexibility of the steamed noodles are significantly increased and products are more thoroughly sterilized, extending the shelf life. After the noodles are steamed, they are placed in the metal noodles boxes, which carry the noodles into the heated-air dryer for drying. The drying time is about 40 minutes. Output capacity of one hakka instant noodles dryer is from 250 kg to 1200 kg per hour.

Due to the use of autoclave cooking instant noodle machine, the degree of ɑ gelatinization is effectively improved. The product has a beautiful appearance, is slightly yellowish and semitransparent; the re-hydrated or cooked noodles have an elastic and refreshing texture; the noodles soup is not muddy and highly appetizing.

+ SFN Fresh Instant Noodles Production Line - Precooked Wudon Noodles Machine↓

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Heshan has modernized the traditional production process of the fresh/dry/fried instant noodles. Our noodles production line adopts the processes of automatic feeding, vacuum dough mixing, double curing, corrugated roller pressing, continuous steaming/boiling, and low-temperature cooling to achieve industrial automated production . The fresh noodles produced by our fresh instant noodle machines are fresh, refreshing and nicely chewy.

The process flow of the fresh noodle production line is as follows: Flour → Automatic liquid preparation → Vacuum kneading → Dough maturation → Compound rolling → Dough setting → Continuous rolling → Quantification → Cooking → Constant temperature and humidity adjustment → Cutting → Automatic packaging - finished product.

The entire dough mixing process of this production line is carried out in a fully enclosed vacuum container, which can realize automatic quantitative water injection, automatic opening and closing of the lid, automatic flipping and unloading, automatic pumping and releasing of vacuum, and the dough mixing speed is variable frequency; the kneading time can be set according to process needs.

The mixed dough then enters the belt aging feeder. Not only can this equipment fully realize the static aging of dough, but also can automatically, continuously and evenly feed materials to the compound calender through photoelectric control, with good dough aging effect and less material residue. The calendering unit generally has 7-8 pairs of rollers. The entire calendering process is fully automatic and intelligently controlled through photoelectric switches. It is also equipped with multiple emergency stop buttons to ensure the safety of the operator.

The dough aging process is equipped with a dough aging machine, which can promote the further maturation of the dough and relieve the stress caused by rolling.

+ IRV/IRS Rice Vermicelli Production Line - Starch/Rice Noodles Machine↓

▶️ Heshan Rice Vermicelli Extruder
Pasta Extruder With Quick-remount Mechanism For Die Plate Assembling


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Extruders can process almost all grains and are used as starch/rice noodle machines, starch/rice vermicelli machines, as well as the wheat flour ramen instant noodle machines. The extrusion type noodles production line uses a twin-screw extruder to press a dough of wheat flour, starch, rice flour and various grain to pass a die to form different types of noodles.

During the process, the dough reaches the temperature that makes itself being matured and ready for extrusion, forming a continuous sheet or noodle strips. The products that have completed this step are fully cooked and are edible. However, drying equipment is needed to dry the semi-finished products at medium or low temperatures to remove excess moisture. Using this twin-screw extrusion process, a variety of products including non-fried instant noodles, easy-to-cook instant noodles, instant rice noodles, etc. can be produced, by changing the raw material formula and molding auxiliary equipment.

Compared with other processes, Heshan's extrusion type noodles production line has the following advantages:

  • The taste of the product is close to that of handmade rice and wheat flour products, smooth, nicely chewy.
  • There is no frying or oil injection process in the production process, and the product has extremely low fat content.
  • Both the extrusion and drying processes adopt medium or low temperature production processes. The maximum temperature of the entire production process is usually around 80 degrees Celsius, which preserves the nutrients of the raw grains to the greatest extent.
  • By adjusting operation parameters, extrusion die size and product thickness, etc., the final products can be made to meet various ways of consumption such as brewing and cooking.
  • Heshan® extrusion type noodles production line is a highly automated processing line to make vermicelli noodles from wheat flour, rice and miscellaneous grains, and there is no waste water or waste discharged throughout the process.
This rice noodles production line futures the extruder with quick-mounting mechanism for die plate assembling. Extruders can process almost all grains and are used as starch/rice noodle machines, starch/rice vermicelli machines, as well as the wheat flour ramen instant noodle machines. The extrusion type noodles production line uses a twin-screw extruder to press a dough of wheat flour, starch, rice flour and various grain to pass a die to form different types of noodles.

The die plates of the extruders of our rice vermicelli machines and rice noodles machines can be quickly disassembled and assembled from the side installation port. Most our competitors require manual removal of several screws from the bottom before the rice noodles machine die plate can be removed. Disassembly and assembly are very labor-intensive (it takes about 1 Hour). Our rice noodles machine extruders are equiped with an easy-to-pull-out die plate and a special pulling-out-mechanism that can automatically replace the rice noodles machine extruder die plate. The procedure can be completed in about 10 minutes. The rice noodles machine extruder dies are often clogged with the feed debris so that die plate needs to be replaced regularly. Therefore, rice noodles factories urgently need to solve this problem. Our rice noodles extruders with the easy-to-pull-out die plates were developed under this situation.

Heshan Recent Projects And Technology Updates

+ Coated Fried Peanuts Processing Line↓

▶️ Coated-and-fried Japanese Peanuts Processing Line

🌐 Coated Fried Peanuts Processing Line Homepage

PDF File: coated-peanuts-production-line.pdf

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The automatic snack coating machine is for the coating snack foods such as: peanut, green beans, broad beans, melon seeds, cashews, macadamia nuts and etc. which to be wrapped with flour before frying or baking processing. It can also be wrapped in different flavors (spicy, cumin, tomato, barbecue, mustard, chocolate, etc.), changing the nut flavor and taste but rich variety to satisfy people's individual needs for nut products.

+ High Temperature Extrusion Non-fried Instant noodle production Line↓

▶️ High Temperature Extrusion Non-Fried Instant noodle production Line

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Instant Noodle Machine / Instant Vermicelli Machine Description:

High-temperature extrusion non-fried instant noodle production line integrates automatic dough kneading, automatic feeding, extrusion, noodles cooling and conveying, automatic strip cutting, automatic lifting and conveying. This instant noodle production line features humidification before length cutting, automatic drying, automatic noodles placement in drying boxes and automatic noodles block shaping. It is a complete set of instant noodle machines that automatically make non-fried instant noodles from material feeding to finished product delivery and packaging. It is an ideal choice to replace the fried instant noodle machines.

Instant noodle production Line Introduction

High-temperature extrusion instant noodles are a kind of non-fried instant noodles, which can be eaten after brewing for 3-5 minutes in hot water. Because it does not contain additives such as preservatives and edible glue, it re-hydrates well, and the noodles texture is firm. It is loved by consumers and has become one of the main products of non-fried instant noodles in China.

Instant noodle production Line Features

  • With high-speed dough kneading, raw materials are evenly mixed, no aging is required;
  • Automatic quantitative feeding;
  • The thickness of the extruded dough sheet is uniform, and the sheet is stable;
  • Using new extruder with output capacity that is 2 to 3 times larger than that of traditional equipment, greatly improves production efficiency, high output and good stability;
  • Adopting continuous stirring, automatic cutting off, and continuous drying, it truly realizes automatic continuous production, greatly improves work efficiency and saves manpower.
  • Every instant noodle machine on the instant noodle production line is controlled by PLC, which is highly intelligent;
  • The produced noodles have uniform micro-expansion with good re-hydration performance, and elastic noodles;
  • This unit is suitable for the production of non-fried wide instant noodles.

Instant Noodle Machine Operation Process

Raw material (flour) → Add water and stir continuously → Material conveying → Forced feeding → Self-cooked extrusion → Noodles sheet cooling and conveying → Slitting → Separate conveying → Elevating (humidification and softening) → Cut off → Drop box → Shaping → Drying → Conveying → Packaging → finished product

+ Instant noodle production process↓

The main process the instant noodle production:

Feeding → mixing → proofing → calendering → shredding → cooking → cutting → frying → air cooling → packaging → packing → storage

1. Feeding Machine

Generally, an automatic instant noodle machine wheat flour supply system is used, like this:

The automatic flour supply system can greatly reduce the labor intensity and increase the measurement accuracy at the same time. First look at the flour storages, which are large containers that you may see with the naked eye around many instant noodles factories:

There is a flour feeding device at the bottom of the flour bins. It is usually required to manually load the flour into a place similar to a transfer station, and then the equipment pumps the flour into the bins. Then feeds, including the different proportions of flour, starch and gluten are measured and weighed separately, and then transported to the mixer by a crew conveyors.

After passing through the inspection screen, it enters the storage bins of the production line.

2. Dough Making Machine

After the mixed flour and starch are evenly mixed in the instant noodle machine dough mixer, a certain amount of water containing about 2% of salt is added, and through the mechanical stirring of the dough mixer, the gluten protein particles in the wheat flour gradually absorb water and swell, and stick to each other to form a certain elasticity, extensibility, Viscous and plastic gluten network, at the same time, the starch dispersed in water at room temperature in wheat also absorbs water and swells, and is embedded in the gluten network, thus forming a wet dough with plasticity, extensibility and cohesion. Due to the requirements of the subsequent processing, it is essential that the amount of water added should be appropriate. At this time, the mixed dough is in the shape of loosely disintegrated , which forms lumps by light kneading, that can be loosened by mild twisting.

3. Sitting Up Of The Dough

The sitting up is to keep the dough, after kneading into a low-speed mixer for 10 minutes or longer, to improve the operability of the dough at room temperature. Through sitting up ripening, the moisture in the dough is more uniform, and penetrates into the interior of the wheat flour, so that protein and starch in the dough fully absorb water, making the gluten network more stable.

Major Instant Noodle Machines Of The Assembly:
a. Resting tank: the place where the mixed dough is stored and matured.
b. Stirring rod: an outer rod-shaped structure running at a low speed, which feeds the dough into the compound feeding mechanism to ensure continuous production and prevent the dough from standing still and agglomerating.

4. Compound Rolling And Continuous Calendering

Compound rolling: the loose dough passes through a feeding mechanism and is fed into the sheet rollers to form a dough sheet. The two dough sheets are combined into one dough sheet, which is called compounding. At this time, the thickness of the dough is about 5-7mm .

Continuous calendering: The compounded dough sheet cannot be directly used for cutting noodles because they are too thick, and must be thinned. Through a serial of 5-7 pairs of calendering rollers, the thickness of the dough sheet is gradually reduced to 0.5~1 mm.

5. Shredding

The dough sheet, after continuous calendering is cut into rectangular or circular fine noodles by a pair of shredding knives. There is a fine mesh belt conveyor made of stainless steel wire with adjustable conveying speed, to create corrugated waving noodles shaping. This is achieved due to the linear speed of the mesh belt is smaller than the linear speed of the noodles; and the speed difference forces the noodles passing through subject to certain resistance and swing back and forth, distorted, and piled up into a wavy shape in which the crests stand up and the front and back crests lean against each other.

It is required that the finished noodles are with smooth surfaces, neatly wavy curves and no drawing; and the moving lanes of noodles belts shall be equal in the amount of the noodles and the noodles belts are properly separated.

6. Cooking

On the instant noodle production line during the cooking process starch granules in flour absorb water and expand and break under a certain temperature and humidity; starch gelatinization takes place and the starch granules lose crystallinity. This process causes the starch to become more readily digestible.

7. Cold Water Bathing, Cutting And Folding

Cold water bathing: Cold water is sprayed on the noodles to stop cooking so that the noodles are ready for further processing

I. Cutting and folding for bagged noodles: Cut the steamed noodles into the required measurement to achieve fixed-length with designated amount of noodles. Folding: Fold the cut noodles (bag noodles) into two layers, initially having the shape of a noodles block

The order is: Cut off → fold → spraying liquid seasoning → put into the fried bowl box

The corrugated curves of the noodles is regular, and the noodles blocks are square-shaped.

II. For cupped/bowled noodles: spraying liquid seasoning → Stretch → Cut

After the noodles are cut, there is no need to fold them, and they are put directly into the frying trays. The noodles are irregularly corrugated and the noodles blocks are round-shaped.

8. Frying Or Drying

On the deep-fried instant noodle production line of the instant noodle machine assembly, frying is to put the quantitatively cut noodles pieces into the noodles trays of the automatic fryer to make them pass through the high-temperature oil tank continuously. Rapid vaporization, the water that originally existed in the noodles escapes quickly, makes the noodles form a porous structure, and at the same time further increasing the degree of gelatinization of the starch in the noodles. When the noodles are soaked, hot water can easily enter these micropores, Therefore, it has a very good rehydration property. On the other hand, due to the rapid drying, the gelatinization state of starch after steaming is fixed, which greatly reduces the "retrogradation" speed of instant noodle products in storage and transportation, and maintains the quality of instant noodles. Rehydration, the purpose of dehydration is to reduce water for storage.

On the heated-air-dried instant noodle production line of the instant noodle machine assembly, non-fried instant noodles are dehydrated in a heated-air-dryer instead of a fryer.

9. Air-cooling on the fried and non-fried instant noodle machine assemblies

During this process water content in noodles will further reduced when the noodles are cooled down from about 120°C to about 5°C higher than room temperature (35°C~40°C) , for subsequent packaging.

Alternative methosds

a. Blowing down from the top: After frying, the noodles blocks are cooled by air blowing down from the fan above the cooling box.

b. Air blowing upward from the bottom: After frying, the noodles blocks are cooled by air blowing upward from the blower below the cooling box. At present, this method is mostly used.

10. Packaging

The noodles blocks and seasoning sachets are sealed and packaged to prevent moisture absorption and deterioration of the products, extend the shelf life, and facilitate transportation and sales. A forks is provided in the cupped noodles package, which can be directly brewed and eaten in the cup, which is very convenient.

11. Cartoning

Nowadays many enterprises have adopted automatic cartoning machines to reduce labor intensity and increase productivity. The principle is to use the mechanical arm or the suction cup to quantitatively grab the corresponding numbers of cups or bags of noodles and put it into the carton; the carton is automatically sealed by the carton packing machine.

12. Storage

Generally, electric forklifts are used to transfer the whole board of instant noodles to the warehouse. The use of electric forklifts can reduce product pollution and environmental pollution. The stacking height of instant noodles in stock is generally set in combination with its own product packaging characteristics and storage capacity.

Generally, it is required to be dry, ventilated, avoid direct sunlight, and the temperature should be around 25 degrees Celsius.

+ The Instant noodle production Line And The Conveyor System↓

The conveyor system is critical for the smooth operation of the automatic instant noodle production line. There are multiple stages during the instant noodles making process and different conveyors are required to transfer the material in between the instant noodle machines:

  • Flour in bags from storage to the noodles line - We recommend using roller conveyor to move the flour in bags to the site where the instant noodle machine assembly is located. Alternatively, forklifts can also be used.
  • Transfer the flour on the ground level to the mixer - Screw conveyor is appropriate to transfer the flour to the mixer:
  • Structural features of the screw conveyor
    • The screw shaft and hanging bearings, head, tail shaft connection are embedded tongue, which means the installation and demolition can be done without axial movement resulting easy maintenance.
    • With variable-diameter structure, the volume of the hanging bearing is increase to avoid hanging bearing and material contact hence prolonging the lifespan of the bearing.
  • The mesh conveyor as an integrated part the noodles steamer of the instant noodle machine assembly
  • Noodles case conveyor which is an integrated part the noodles deep fryer of the instant noodle machine assembly
  • Noodles case conveyor which is an integrated part the noodles cooling chamber of the instant noodle machine assembly
  • Noodles packaging conveyor system basically consists of belt conveyors
  • Roller conveyor system for the transportation of carton boxes packed with cup-noodles and bag-noodles

Heshan® Conveyor and Packaging Line Categories

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