The company adheres to the enterprise tenet of “all customer satisfaction”.
Fried Instant Noodle Production Line
For more information, please call the hotline below
Automatic operation is realized, and meticulous details make it easier for employees to use
Fried Instant Noodle Production Line- Production Process
Automatic Flour Feeding System
Double Shaft Dough Mixing Machine
Automatic Water Feeding System
Powerful Air Cooling Machine
Dough Aging Conveyor
New Type Rolling Machine
Multi-layer Steaming Machine
# each year more than 300 sets of equipment, more than 40 years of experience in improving, escort for you #
Cooperate with excellent packaging machine enterprises in the industry, provide you with a complete set of solutions
Adjust dough sheet thickness synchronously by the handwheel on the same side
reduce dependence on skilled workers, direct digital display of thickness, adjust the single handle directly to adjust the overall dough sheet thickness
Instant noodle production line equipment model
All stainless steel structure, blower can be used for cooling by blow down or side and then up-draft, to ensure the product health safety.
Adopt high and low speed shaft to mix, high and low speed rotation time can be arbitrarily adjusted, and the flour is evenly mixed,
Instant noodles is a kind of noodles that can be cooked with hot water
in a short time, with flavoring powder and/or seasoning oil. Instant noodles are made by steaming and frying the noodles which have been cut into
strips to fix the shape (usually square or round) of the noodles.
Before eating, instant noodles are cooked or soaked in boiling water,
and then dissolve seasoning into it. It is ready to eat within a specified time (generally within 3 minutes).
Instant noodles were invented by Taiwanese-Japanese inventor
Momofuku Ando in Japan. It was first marketed on 25 August 1958 by
Ando's company, Nissin, under the brand name Chikin Ramen. Ando
developed the production method of flash frying noodles after they had
been made, creating the "instant" noodle. The initial purpose of inventing
instant noodles was to shorten the cooking time of conventional noodles.
Therefore, a short cooking time could be regarded as the most decisive
characteristic of instant noodles.
Now instant noodles are mainly divided into two types:
fried instant noodles and non-fried instant noodles.
Founded in 1975, Henan Dongfang Group has a history of over forty years. In 2000, the group formed a joint venture company, namely Zhengzhou
Dongfang Naomu Food Machinery Co., Ltd, with our Japanese partner.
Our company is a professional manufacturer of instant noodle production
lines and stick noodle mechanical equipment, formed a variety of instant
noodle production lines, stick noodle production line and other series
Products are sold to various countries and domestic well-known
enterprises, such as Master Kong, Uni-President, Hualong, Baixiang, Nonshim,
Mingke, Boda, etc, accounting for 73% market share of China’s food
machinery industry. And our products have been exported to more than 40
countries, such as Germany, Japan, Russia, Singapore, USA, Indonesia,
Vietnam, Myanmar, Cambodia, Nigeria, Philippines, South Africa, as well as the
five countries in Middle Asia.
China is the world's largest producer and seller of instant noodles. Since the 1990s, the turnover of instant noodles in China has been increasing
for 18 consecutive years.
However, since 2013, China's instant noodle industry has gone downhill. By 2016, annual sales of instant noodles in the mainland and Hong Kong
had fallen to 38.5bn packs.
After years of market decline, the domestic instant noodle market has rebounded. According to the China food science and technology association,
sales of instant noodles rose 4.5 percent and 8.6 percent in the first half of 2018.
The demand for instant noodles in China reached 37.56 billion packs in 2017, and it is estimated that the demand for instant noodles in China will
still exceed 35 billion packs in 2018.
China's instant noodle industry shows a positive and steady growth trend.
the side frame can be moved as a whole, belt can be turned upside down when cleaning, photoelectric induction automatic feeding
Overall moveable new type dough aging conveyor
Keep improving New type lifting frying machine
the overall oil storage/oil circulation in production is reduced, which is conducive to reducing the oil rancidity and improving the service life of the oil
More than 40 years of experience, help you save worries; restore the original flavor of the noodles, support a variety of cutter model selection
Simple operation Stable quality
(the product quality is the lifeline of food enterprises)
Founded in 1975, the successful experience of tens of thousands of customers
Perfect service system, guaranteed by the experience of dozens
of countries around the world
Temperature and humidity control in the three areas Save energy and reduce consumption effectively
three different steaming methods can reduce the steaming time, improve the gelatinization rate of noodles, make full use of steam
save energy and reduce consumption significantly
Positive pressure air system for flour feeding, accurate measurement, conveying enough
materials within 3 minutes.
Common packing form of instant noodle
Double Shaft Frequency Conversion Dough Mixing Machine
Lateral Type Dough Aging Conveyor
New type dough aging conveyor, the upper
frame can be moved as a whole to clean up, no longer need to climb up to clean up.
The new in-and-out type of noodle mold is adopted to effectively reduce the height of oil surface in the oil pan and the overall oil storage, thus improving the service life.
Lift Type Multi-layer Steaming Machine
Lift type multi-layer steam box, energy saving
and consumption reducing, gelatinization
effect high, steaming time is short.
New Type Lifting Frying Machine
Powerful Air Cooling Machine
Automatic Flour Feeding System