Are there any specific temperature and humidity requirements for the optimal operation of the instant noodle making machine?

Temperature and humidity can play significant roles in the optimal operation of an instant noodle making machine. Here are some typical considerations:

Temperature Requirements:
Processing Area: The ambient temperature in the processing area is crucial for maintaining consistent noodle production. Temperatures between 20°C to 25°C (68°F to 77°F) are typically recommended. This range ensures that the dough handling processes, such as mixing, kneading, and extrusion, proceed smoothly. Variations outside this range can impact the dough's elasticity, affecting the texture and shape of the noodles produced.
Drying Stage: During drying, the temperature varies depending on the noodle type and the drying method used. For standard instant noodles, temperatures usually range from 70°C to 100°C (158°F to 212°F). Higher temperatures facilitate faster moisture removal, essential for achieving the desired firmness and texture. However, delicate noodle varieties or specialty products may require lower temperatures to prevent overcooking or texture degradation.

Humidity Requirements:
Processing Area: Maintaining an optimal relative humidity (RH) level of 40% to 60% in the processing area is critical. This range balances moisture levels in the dough, preventing it from drying out too quickly or becoming too sticky. Proper humidity ensures consistent extrusion and cutting, essential for uniform noodle shape and size.
Drying Stage: Humidity control during drying is equally important. Typically, RH levels are kept lower, around 10% to 20%. Lower humidity promotes efficient moisture evaporation from the noodles, accelerating the drying process while minimizing the risk of surface cracking or uneven drying. This step is crucial for achieving uniform texture and quality across all batches.

FRIED INSTANT ROUND NOODLE PRODUCTION LINE