Dried Ramen & Hakka Noodle Processing Line

▶️ Dried instant ramen noodles line

This is an easy-to-cook dry noodles processing line. It is different from the non-fried instant noodle line in that the starch gelatinization degree of the product noodles is relatively low, and the dry noodles usually need to be boiled for 4-5 minutes before serving.

Technical Points Of Dry Ramen Noodles Line

• Refer to Dried Instant Ramen Noodles Line Page for options of vacuum dough mixer, tunnel steamer, pneumatic or mechanism noodle block shape correction. and packaging systems.

• The typical proces of dry ramen noodles line is as follows, which is highly automatic:
  Flour mixing → aging → dough sheet calendering → noodle cutting → steaming → length cutting & noodle block shaping → hot-air drying → cooling → packing

• You can use pressure steamers to improve the product texture, taste and palatability.

• The pressure steamers can be used as add-ons to the standard process, or simply as a replacement for tunnel steamer. Either way manual operations are usually required to stack the arrays of noodle trays, load them into and unload them from the confined pressure cookers; however, robot arms can save most of human labour (Robot arms showcase, commenced by Heshan).

Specifications Of DN Serial Dry Noodles Line

• Input materials: Wheat flour

• Ramen dry noodles output capacity (bags/8h): 40,000~240,000;

• Output dry noodle block shapes: Rectangular or round-shaped;

• Steam consumption (kg/h): 900~27,000;

• Rated power (kW): 40~100;

• Hot-air-dried instant noodle production line dimensions (m3): 70x3x4 ~ 80x4x4;

• Optional unites: Vacuum dough kneading machine or normal atmospheric dough mixers, atmospheric and /or pressure noodle cookers, fully automatic or semi-automatic packaging machines;

• Noodle block weight (grams/cup): 60~120;

• Product Hakka noodle preparation: Cooking for 3~5 minutes in boiling water in saucepans or microwave.