The drying room is the core equipment in the production of noodles. The rationality of its temperature and humidity distribution and the design principles directly affect product quality, energy efficiency, and production efficiency. The temperature and humidity distribution patterns in the noodle production line drying channel are as follows: During the drying process, noodles pass through three main stages: pre-drying, main drying, and final drying. The drying temperature and humidity vary in each stage. In the pre-drying stage, a low-temperature, high-humidity air medium is required. In the main drying stage, the internal evaporation phase requires a low-to-medium temperature and slightly higher humidity air medium; the total evaporation phase requires a medium-to-high temperature and low-humidity air. In the final drying stage, the temperature and humidity gradually transition from the conditions of the total evaporation phase to the ambient temperature and humidity. Specifically, the temperature decreases from medium to low, while the humidity increases from low to a relatively higher value. In terms of the distribution of heat and humidity across a cross-section of the drying channel, there are two scenarios: In the width direction of the drying channel, the temperature and humidity values at a certain point should be equal and consistent. That is, the temperature and humidity values across the width of a cross-section are constant and equal to the corresponding values in the length direction of the drying channel. In the height direction of the drying channel, the situation is different. The heated air has a higher temperature and lower humidity. As it circulates through the action of convection fans, the noodles absorb some heat, and the walls of the drying channel absorb and dissipate heat. As a result, the air temperature gradually decreases. However, at a certain position (such as near the end of the noodles), the temperature tends to become uniform. Based on this distribution pattern, to prevent the phenomenon of noodle ends curling during drying, it is appropriate to place the exhaust holes for the drying process at a position corresponding to the middle of the noodles. Our company, Zhengzhou Dongfang Naomu Food Machinery Co., Ltd., has been professionally manufacturing noodle equipment and production lines for over five decades. We have established a comprehensive service system for our customers, from initial consultations and scheme design to on-site visits, installation, and personnel training. We are committed to providing our new and old customers with a complete range of services and professional technical support.