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Fried instant square noodle production line Custom

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Nantong Chang Hao Mechanical Manufacturing Co., Ltd. Home / Products / Fried Instant Noodle Production Line / Fried instant square noodle production line
  • Fried instant square noodle production line
  • Fried instant square noodle production line
  • Fried instant square noodle production line
  • Fried instant square noodle production line

Fried instant square noodle production line

(1) Dustless feed machine, vacuum feeding, pneumatic unloading, impulse dust extraction.
(2) Frequency conversion speed-adjustable twin shaft dough mixer, the shaft has a design patent.
(3) Our rolling machine has the outstandingly good rolling ratio and benefits to form the gluten network, each roller is individually driven by a motor and frequency-controlled. We also use the advanced laser radar to sense and control the roller speed, working very stable. 
(4) The frying machine has an advanced design, making sure the noodle has low oil content, saving the cost of production.
(5) The cooling machine has concentrated air input and output. The air intake is pre-filter with clean and healthy.
(6) The electrical parts are all imported, working stable and the failure rate is very low.   
CONTACT US Nantong Chang Hao Mechanical Manufacturing Co., Ltd.

Technical Characteristics

Model Capacity/8h Dimensions(L*W*H) Power Steam consumption
ZHY-5W(300)-S 30000~60000 Pcs 50m* 6m*6m 60kW 1000Kg/h
ZHY- 10W(500)-S 70000~ 120000Pcs 75m*6m*6m 80kW 1800Kg/h
ZHY- 15W(600)-S 130000~170000Pcs 90m*8m*7m 110kW 2500Kg/h
ZHY-20W(800)-S 180000~230000Pcs 100m*8m*7m 140kW  3200Kg/h
ZHY-25W(1000)-S 240000~280000Pcs 120m*10m*7m 175kW 4000Kg/h

Specifications

Flour sieving → flour air convey → double-shaft mixing →dough ripen → compound rolling →continuous rolling → slitting and forming→continuous steaming→ cutting and folding→ oil frying →arranging→cooling→distribution→packing conveying→packaging
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About Us
Nantong Chang Hao Mechanical Manufacturing Co., Ltd.
Nantong Chang Hao Mechanical Manufacturing Co., Ltd.

Nantong Chang Hao Mechanical Manufacturing Co, Ltd. is a modern science and technology enterprise integrate R&D, design, manufacture, sales, service and import & export business. As a famous China Fried instant square noodle production line Manufacturers and Fried instant square noodle production line Suppliers, We have a fried instant noodle production line, a non-fried noodle production line, specialty noodle production line, short cut pasta and spaghetti production line, rice & bean/potato vermicelli production line, rice noodle production line and snack noodle production line, with more than 30 varieties of products.

Since the establishment of the company, nearly one hundred production lines of various types have been exported to dozens of countries and regions in Europe, North America, South America, the Middle East, Southeast Asia, and Africa. Excellent quality and after-sales service have been recognized and appreciated by customers at home and abroad.

Our company has successively reached a strategic partnership with Uni-President Enterprise and the Swiss Buhler Group, the cooperation with the world's top groups has brought high-end equipment manufacturing standards and specifics to our company, and also become the basis for our company to enhance the international competitiveness of our products. important support.

In more than 20 years of development, Nantong Changhao's technical team has worked tirelessly. continuously innovated, and kept improving. The advanced technical equipment designed and developed has successively obtained national high-tech enterprise certification, CE certification, and several patent certificates.

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Industry knowledge
1. What are the advantages of the excellent pressing ratio of the rolling machine?
The rolling machine is a key component of the custom fried instant square noodle production line. The pressing ratio of the rolling machine refers to the ratio of the length and width of the dough when it passes through the rolling machine. This ratio is crucial for dough handling, as it directly affects the internal structure and properties of the dough. When the dough passes through the rolling machine, it is subjected to greater pressure and squeezing, which causes the protein (i.e., gluten) in the dough to change and form a staggered network structure.
Gluten, the protein in dough responsible for providing elasticity and extensibility, is one of the key factors in the texture and mouthfeel of fried instant noodles. Excellent rolling machine design can achieve a good pressing ratio, and the gluten structure can be well maintained even after the dough undergoes extrusion and stretching. This network structure can maintain the shape and structure of the dough during the frying process, making the finished instant noodles have better bite and elasticity and a richer taste.
By increasing the pressing ratio, the ratio of length to width, the gluten in the dough is more fully stretched and squeezed, creating a tighter gluten network. This network structure can effectively lock the moisture and air bubbles in the dough, prevent it from excessive expansion or deformation during frying, and keep the shape and texture of the product stable. At the same time, the gluten network can also absorb fat, making fried instant noodles fuller and richer in taste.
2. How does the frying machine ensure the low oil content of fried instant noodles?
The frying machine is a crucial component of the fried instant noodle production line. In order to ensure that the products produced have lower oil content, the frying machine uses high-temperature frying. High temperature can quickly evaporate the water on the surface of the food, forming a protective layer to prevent excessive oil from penetrating into the food. In addition, the frying machine is equipped with a precise temperature control system to ensure that the oil temperature is always within the appropriate range to minimize the absorption of grease.
The fryer is equipped with an efficient oil drainage system that can quickly drain excess grease. This can effectively reduce the grease residue on the surface of the food and reduce the oil content. Set the appropriate frying time, which has been scientifically tested and adjusted to ensure that the ingredients reach the ideal degree of maturity during frying while minimizing the absorption of oil. The design of the frying basket of the fryer is also very important. A reasonable design can fully drain excess oil and prevent oil from remaining on the surface of the food.