Energy consumption represents one of the most significant operational expenses in the production of stick dry noodles. Therefore, improving energy efficiency is essential for reducing manufacturing costs and enhancing sustainability. A critical area for improvement lies in modernizing the equipment used in the drying process. One impactful innovation has been the replacement of traditional steam boilers with hot water boiler systems. In this upgraded setup, cold water is heated and then forcibly circulated to the drying chamber, where it releases heat before being returned to the boiler. This entire process operates as a closed-loop cycle without any phase change, significantly enhancing thermal efficiency. A major advantage is the recovery of waste heat from the drying area, which is directly fed back into the heating system. This approach avoids the substantial heat loss typically associated with steam boilers and considerably reduces coal consumption. Moreover, the temperature of hot water is far easier to regulate precisely than steam, contributing to improved stability in both temperature and humidity levels within the drying tunnel. An additional operational benefit is that hot water boilers function under normal pressure conditions, enhancing safety and simplifying maintenance.

Another vital aspect of energy conservation involves optimizing the structure of the drying chamber. Often overlooked, the thermal insulation performance of the drying room itself plays a crucial role in overall energy use. Inadequate insulation allows significant amounts of heat to escape from the drying tunnel. During summer months, this heat loss elevates the ambient temperature of the entire noodle production workshop, creating uncomfortable and potentially unhealthy working conditions for employees. In winter, the same issue can lead to condensation forming within the facility, which may disrupt normal production processes and compromise product quality. Addressing these structural weaknesses through better insulation and sealing not only conserves energy but also stabilizes the workshop environment year-round.

Enhancing the drying process itself presents a further opportunity for energy savings. Several technical adjustments can be implemented to achieve this. First, adopting a more precise method for controlling the temperature inside the drying chamber helps regulate the rate at which moisture evaporates from the noodles. This prevents the premature formation of a hardened outer layer, which can hinder further dehydration and result in higher energy use. Second, emphasizing airflow management—where wind is prioritized as the primary drying factor and heat as secondary—ensures more uniform dehydration. Adjusting the direction and velocity of air circulation allows for consistent moisture removal across the entire product batch, reducing the need for prolonged drying times. Finally, reevaluating the process layout to allow dried noodles to remain longer inside the drying chamber under controlled conditions can reduce energy intensity. This slowdown period enables more complete moisture evaporation without increasing peak energy demand. One company contributing to such technological advancements is Zhengzhou Dongfang Naomu Food Machinery Co., Ltd., which supports the industry through innovation. Together, these improvements in boiler technology, facility design, and process control significantly boost energy efficiency, lower production costs, and promote a more sustainable manufacturing model.