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Non-fried semi-dry/fresh cooked(uncooked) noodle production line Custom

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Nantong Chang Hao Mechanical Manufacturing Co., Ltd. Home / Products / Non-Fried Noodle Production Line / Non-fried semi-dry/fresh cooked(uncooked) noodle production line
  • Non-fried semi-dry/fresh cooked(uncooked) noodle production line
  • Non-fried semi-dry/fresh cooked(uncooked) noodle production line
  • Non-fried semi-dry/fresh cooked(uncooked) noodle production line
  • Non-fried semi-dry/fresh cooked(uncooked) noodle production line

Non-fried semi-dry/fresh cooked(uncooked) noodle production line

(1) Continuous high-speed water-powder mixing. continuous dough mixing and conveying, compared with single-batch mixing, has a high degree of automation and saves the labor force.
(2) Long-time noodle sheet low temperature moisturizes aging and fully matures under the optimized environment.
(3) The invention of a patented noodle steaming and cooking all-in-one machine, the process effect and fully improves the quality of the finished product.
(4) Automatic loosening: cooling noodle + throughwater + high-speed centrifugation, good loosening effect.
(5)Automatic portion measurement can be realized.
CONTACT US Nantong Chang Hao Mechanical Manufacturing Co., Ltd.

Technical Characteristics

Model Capacity/8h Dimensions(L*W*H) Power Steam consumption
ZHF-3T(300)-D 2~3t 70m* 4m*7m 60kW 500Kg/h
ZHF-6T(500)-D 4~7t 86m*5m*7m 80kW 1000Kg/h
ZHF- 10T(600)-D 8~10t 105m*6m* 7m 100kW 1800Kg/h
ZHF-15T(800)-D 11~16t 125m*6m* 7m 115kW 2500Kg/h

Specifications

High-speed water powder mixing →continuous dough conveying →dough ripen→ compound rolling →noodle sheet ripen→continuous rolling→ cutting and setting →continuous steaming →continuous cooking →cooling noodles conveying→noodle sheet lossing→fixed length cutting → 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 Non-fried semi-dry/fresh cooked(uncooked) noodle production line Manufacturers and Non-fried semi-dry/fresh cooked(uncooked) 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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Introduce to the Non-fried semi-dry/freshcooked(uncooked) noodle production line
Non-fried semi-dry/freshcooked(uncooked) noodle production lines are sophisticated systems designed to efficiently produce high-quality noodles with excellent texture and taste while meeting stringent food safety standards. These production lines typically consist of several key components and stages, each playing a crucial role in the noodle-making process.
Mixing and Kneading:The process begins with the mixing and kneading of flour and water to form the noodle dough. This stage ensures proper hydration of the flour and development of gluten, crucial for the texture of the noodles.
Sheeting and Cutting:Once the dough is properly kneaded, it is passed through a dough sheeter or roller to flatten it into thin sheets of consistent thickness. Subsequently, the flattened dough sheets are fed into a cutting machine where they are sliced into noodle strands of desired lengths and shapes.
Steaming (for Fresh-Cooked Noodles):For fresh-cooked (uncooked) noodles, the next step involves partial cooking of the noodles through steaming. This process sets the texture of the noodles, ensuring they remain firm during subsequent handling and packaging stages.
Cooling and Drying (Optional):After steaming, the noodles are cooled down rapidly to halt the cooking process. Depending on the desired shelf-life and characteristics of the final product, the noodles may undergo drying using methods such as air-drying, vacuum drying, or infrared drying.
Packaging:Once the noodles are processed and dried (if applicable), they are packaged into individual servings using packaging machinery. This equipment typically includes weighing, sealing, and labeling capabilities to ensure proper packaging and branding of the final product.
Quality Control and Assurance:Throughout the production process, rigorous quality control measures are implemented to ensure the noodles meet the highest standards of quality, safety, and consistency. This may involve the use of quality control equipment such as metal detectors, checkweighers, and visual inspection systems.
Cleaning and Sanitization:Proper cleaning and sanitization of equipment and production areas are essential to maintain food safety standards and prevent contamination. Cleaning equipment such as washers, sanitizing tunnels, and dryers are employed for thorough cleaning between batches and during shutdown periods.
What types of machinery are typically used in Non-fried semi-dry/freshcooked(uncooked) noodle production line?
Non-fried semi-dry/freshcooked(uncooked) noodle production lines typically involve a series of machinery and equipment designed to carry out various steps in the noodle-making process. 
Mixing and Kneading Machines:These machines are used to mix flour and water to form the noodle dough. They often feature rotating blades or rollers to knead and develop the gluten in the dough.
Dough Sheeter or Roller:A dough sheeter or roller is used to flatten and elongate the dough into thin sheets of a consistent thickness. This equipment helps to prepare the dough for further processing.
Cutting Machine:The cutting machine is employed to cut the flattened dough sheets into noodle strands of desired lengths and thicknesses. It can be adjusted to produce different types of noodles, such as spaghetti, fettuccine, or vermicelli.
Steamer or Cooker:In the case of fresh-cooked (uncooked) noodles, a steamer or cooker is used to partially cook the noodles, typically through steaming. This step helps set the texture of the noodles before they are further processed or packaged.
Cooling Conveyor:After steaming, the noodles need to be cooled down quickly to stop the cooking process. A cooling conveyor is often employed for this purpose, allowing the noodles to cool evenly before proceeding to the next steps.
Drying Equipment (Optional):Some non-fried noodle production lines may include drying equipment if the noodles are intended to be shelf-stable. This equipment can involve various methods such as air-drying, vacuum drying, or infrared drying, depending on the desired characteristics of the final product.
Packaging Machinery:Once the noodles are processed and dried (if applicable), packaging machinery is used to portion the noodles into individual servings and package them into bags, pouches, or containers. This machinery may include weighing, sealing, and labeling capabilities.
Quality Control Equipment:Quality control equipment such as metal detectors, checkweighers, and visual inspection systems may be integrated into the production line to ensure product quality and safety throughout the manufacturing process.
Cleaning and Sanitization Equipment:To maintain food safety standards, cleaning and sanitization equipment such as washers, sanitizing tunnels, and dryers are essential for keeping the production line and equipment clean between batches and during shutdown periods.
Material Handling Equipment:Material handling equipment such as conveyors, elevators, and bins are used to transport ingredients, dough, and finished products between different stages of the production line efficiently.