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Nantong Chang Hao Mechanical Manufacturing Co., Ltd. Home / Products / Specialty Noodle Production Line / Hakka noodle production line
  • Hakka noodle production line
  • Hakka noodle production line
  • Hakka noodle production line
  • Hakka noodle production line

Hakka 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) Invention patented noodle steaming and cooking all-in-one machine, the process effect good 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
ZHT-4T(400)-B 4t 90m*5m*7m 95kW 1000Kg/h
ZHT-8T(600)-B 8t 100m*6m*7m 120kW 2000Kg/h
ZHT-15T(800)-B  15t 130m* 8m*7m 150kW 3500Kg/h
ZHT-20T(1000)-B 20t 150m* 8m*7m 180kW 4500Kg/h

Specifications

Flour sieving→flour air convey →vacuum mixing →dough ripen →compound rolling →dough sheet ripen →continuous rolling→sltting and forming→steaming→second steaming→spraying and stretching→fixed length cutting→automatic drop in case→automatic shaping→noodle cake shaping→hot air drying→cooling→distribution→packing and 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 Hakka noodle production line Manufacturers and Hakka 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
What are the key components of a Hakka noodle production line?
A Hakka noodle production line typically consists of several key components, each playing a crucial role in the manufacturing process. 
Mixing and Kneading Equipment: This equipment is used to mix the primary ingredients such as wheat flour, water, and sometimes egg, in precise proportions to form a dough. It also includes kneading machines to develop the gluten in the flour and give the noodles their desired texture and elasticity.
Sheeting Machine: The sheeting machine is responsible for rolling the dough into thin sheets of the desired thickness. It typically consists of a series of rollers that gradually reduce the thickness of the dough.
Cutting Machine: Once the dough has been sheeted, it is passed through a cutting machine that cuts the dough sheets into strips of noodles of the desired width and length. The cutting machine may be equipped with blades or other cutting mechanisms to achieve precise cutting.
Steaming Equipment (Optional): Some production lines may include steaming equipment to pre-cook the noodles briefly before drying. This step helps to partially cook the noodles, reducing the cooking time required by the end consumer.
Drying Chamber or Conveyor Belt System: After cutting, the noodles are dried to reduce their moisture content. This drying process helps to preserve the noodles and extend their shelf life. It typically involves passing the noodles through a drying chamber or conveyor belt system where they are exposed to controlled temperature and airflow.
Packaging Machinery: Once dried, the noodles are packaged into bags or other containers for distribution and sale. Packaging machinery may include automated filling and sealing machines to ensure proper hygiene and product safety.
Quality Control Systems: Throughout the production line, various quality control systems are implemented to ensure that the noodles meet the desired standards in terms of texture, flavor, and appearance. These systems may include sensors, cameras, and other monitoring devices to detect defects and ensure consistency.
How are the ingredients mixed and processed in a Hakka noodle production line?
Hakka noodles are a type of Chinese noodle made from wheat flour. While specific production methods can vary depending on the manufacturer and the scale of production, here's a general overview of how the ingredients might be mixed and processed in a Hakka noodle production line:
Ingredient Mixing: The primary ingredients for Hakka noodles include wheat flour, water, and sometimes egg. These ingredients are mixed together in precise proportions to form a dough. In large-scale production, this mixing is typically done in a large industrial mixer.
Kneading: The mixed dough is then kneaded thoroughly to develop the gluten in the flour, which gives the noodles their desired texture and elasticity. Kneading can be done using industrial kneading machines that replicate the manual kneading process.
Resting: After kneading, the dough is allowed to rest for a period of time. This resting period allows the gluten to relax, making the dough easier to work with and resulting in better texture in the final noodles.
Sheeting: The rested dough is then passed through a series of rollers in a sheeting machine. This machine gradually rolls the dough into thin sheets of the desired thickness. The thickness of the sheet can be adjusted based on the desired final noodle thickness.
Cutting: Once the dough has been sheeted to the appropriate thickness, it is then fed into a cutting machine. This machine cuts the dough sheets into strips of noodles of the desired width. The length of the noodles can also be adjusted based on the requirements.
Steaming/Pre-cooking: Some manufacturers may choose to pre-cook the noodles by steaming them briefly before drying. This helps to partially cook the noodles, reducing the cooking time required by the end consumer.
Drying: The cut noodles are then passed through a drying chamber or conveyor belt system where they are dried to reduce their moisture content. This drying process helps to preserve the noodles and extend their shelf life. It also gives them the characteristic firm texture.