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

Quick cooking noodle production line

(1) Dust-free feeding station, vacuum loading, and pneumatic discharge, pulse dust removal.
(2) High capacity vacuum mixing, the dough is mixed under vacuum negative pressure, so that the protein in the wheat flour can fully absorb water in a short time.
(3) The low-temperature moisturizing and aging of the dough sheet is conducive to the formation of the network structure of the dough sheet in an optimized environment.
(4) More than 6 minutes of steaming time, the noodles are fully gelatinized, multiple temperature zones steaming, and the steam pressure is automatically controlled.
(5) The end of the noodle steamer is the noodle cooking process. finished product with boiled resistance, cooking resistance, stir-fry resistance, strong and smooth, process guarantee.
(6) The noodle is automatically and synchronously shaped to ensure the beautiful appearance of the finished product.
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Technical Characteristics

Model Capacity/8h Dimensions(L*W*H) Power Steam consumption
ZHT- 4T(400)-L 1~4t 80m*5m*7m 90kW 1000Kg/h
ZHT- 6T(500)-L 5~6t 100m* 6m*7m 120kW 1250Kg/h
ZHT-8T(600)-L 7~9t 120m*8m*7m 140kW 2000Kg/h
ZHT-12T(800)-L 10~12t 138m* 8m*7m 170kW 3000Kg/h

Specifications

Flour sieving → flour air convey → vacuum mixing →dough ripen→ compound rolling → dough sheet ripen→continuous rolling→cutting and setting → continuous steaming → continuous cooking → noodle sheet cooling →stretch after through water → fixed length cutting → automatic drop in case → automatic shaping → noodle cake shaping → hot air drying →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 Quick cooking noodle production line Manufacturers and Quick cooking 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
How does the process of noodle making differ in a quick cooking noodle production line compared to traditional methods?
The process of noodle making in a quick-cooking noodle production line differs significantly from traditional methods in several ways. 
Quick Cooking Noodle Production Line:
Ingredient Mixing: Quick-cooking noodle production lines often use pre-mixed flour blends that may contain additives such as alkaline salts (like kansui) or other ingredients to enhance texture, flavor, and cooking properties. These pre-mixed blends are often optimized for rapid hydration and cooking.
Dough Preparation: The dough preparation stage in a quick-cooking noodle production line typically involves a high-speed mixing process to quickly form the dough. The dough may be kneaded for a shorter duration compared to traditional methods, as the goal is to achieve a more uniform and elastic texture quickly.
Sheeting and Cutting: In quick-cooking noodle production lines, sheeting and cutting processes are often performed rapidly using automated machinery. The dough is rolled out and cut into noodles efficiently to ensure uniformity in size and shape.
Traditional Noodle Making:
Ingredient Selection and Mixing: Traditional noodle making often involves the use of basic ingredients such as flour, water, and sometimes eggs. These ingredients are mixed by hand or using traditional mixing equipment to form a dough.
Dough Kneading and Resting: In traditional methods, the dough is typically kneaded by hand or using slower-speed machinery to develop gluten and achieve the desired texture. The dough is then allowed to rest for a period of time to relax the gluten.
Manual Sheet Rolling and Cutting: Traditional noodle making often involves manual processes for sheeting and cutting the dough. Noodle makers use rolling pins or traditional noodle machines to roll out the dough and cut it into noodles of varying shapes and sizes.
What are the key components of a quick cooking noodle production line?
A QUICK COOKING NOODLE PRODUCTION LINE is designed to produce noodles that can be prepared quickly by consumers. These noodles typically have a shorter cooking time compared to traditional noodles. 
Mixing and Kneading Equipment: Similar to traditional noodle production lines, quick-cooking noodle production starts with mixing and kneading the ingredients. This equipment ensures that the dough is properly mixed and kneaded to develop the gluten in the flour.
Sheeting Machine: The dough is then passed through a sheeting machine, which rolls it into thin sheets of the desired thickness. This machine may be designed to work at higher speeds to accommodate the rapid production requirements of quick-cooking noodles.
Pre-cooking Equipment: In some quick-cooking noodle production lines, pre-cooking equipment may be included to partially cook the noodles before drying. Pre-cooking the noodles helps to reduce the cooking time required by consumers.
Cutting Machine: After 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. This machine may also be designed to operate at higher speeds to meet production demands.
Drying Chamber or Conveyor Belt System: The cut noodles are then dried to reduce their moisture content. This drying process may be optimized to achieve faster drying times compared to traditional noodle production.
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 efficiency and product hygiene.
Quality Control Systems: Quality control systems are implemented throughout the production line 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.