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

Stewed noodle production line

(1) Continuous vacuum dough mixing technology can add more than 40% water to the dough.
(2) Continuous vacuum extrusion dough technology is unique in China. Vacuum extrusion of dough enables the dough to be kneaded and crushed under negative pressure. It is a very necessary process in the production of stewed noodles.
(3) Patented dough layering technology prevents dough from sticking during steaming.
(4) Continuous steaming of noodles: After steaming for 7 minutes, the dough has a high degree of gelatinization, which meets the high gelatinization requirements of braised noodles.
(5) Dough pre-drying technology: According to process requirements, the dough is pre-dried in dual temperature zones, with automatic control of temperature and humidity, and adjustable air volume and air pressure.
(6) Automatic cutting and packing, automatic shaping, high automation.
(7) High temperature and rapid drying, high temperature and large air volume instant gasification and dehydration, which is conducive to the formation of micropores inside the noodles.

CONTACT US Nantong Chang Hao Mechanical Manufacturing Co., Ltd.

Technical Characteristics

Model Capacity/24h Dimensions(L*W*H) Power Steam consumption
ZHT-5W(54080)-S 50000 pcs 100m*6m*6m 110kW 400Kg/h
ZHT- 10W(72080)-S 100000 pcs 135m*8m*7m 150kW 1000Kg/h
ZHT-15W(90080)-S 150000 pcs 160m*10m*7m 180kW 1500Kg/h

Specifications

Flour sieving → flour air convey →high speed water and powder mixing→continuous vacuum mixing →vacuum extruder →dough sheet ripen → continuous rolling→cutting and dividing→noodle sheet steaming→ pre drying → slitting → 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 Stewed noodle production line Manufacturers and Stewed 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 types of equipment are used in the stewed noodle production line?
Stewed noodle production lines typically involve a variety of equipment to handle different stages of the production process.
Mixing and Kneading Machines: These machines are used to mix and knead the dough for noodle production. They can vary in size and complexity, ranging from small batch mixers to large industrial-scale machines.
Noodle Making Machines: Noodle making machines are used to roll out and cut the dough into the desired noodle shapes and sizes. They may include rollers, cutters, and extruders, and can be configured to produce different types of noodles such as flat noodles, round noodles, or vermicelli.
Boiling and Cooking Equipment: Boiling and cooking equipment is used to cook the noodles and other ingredients. This may include large pots or kettles for boiling noodles, steamers for steaming ingredients, and woks or frying pans for stir-frying vegetables or meat.
Mixing and Seasoning Tanks: Mixing and seasoning tanks are used to mix the broth or soup base and seasonings. They may be equipped with heating elements to heat the broth and maintain it at the desired temperature.
Packaging Machines: Packaging machines are used to package the finished stewed noodles into bags, containers, or other packaging formats. They may include equipment such as bagging machines, sealing machines, and labeling machines.
Weighing and Portioning Equipment: Weighing and portioning equipment is used to measure and portion out ingredients accurately. This ensures consistency in the finished product and helps minimize waste.
Cooling and Freezing Equipment: Cooling and freezing equipment is used to rapidly cool down and freeze the finished stewed noodles for storage and distribution. This helps maintain product quality and extends shelf life.
Conveyor Systems: Conveyor systems are used to transport ingredients, dough, and finished products between different stages of the production line. They can be customized to fit the layout and requirements of the production facility.
Cleaning and Sanitizing Equipment: Cleaning and sanitizing equipment are essential for maintaining hygiene and preventing cross-contamination. This may include equipment such as high-pressure washers, steam cleaners, and sanitizing tunnels.
What food safety measures are implemented in the STEWED NOODLE PRODUCTION LINE?
Food safety is of utmost importance in any food production process, including stewed noodle production lines. 
Sanitation and Hygiene Practices: Proper sanitation and hygiene practices are essential to prevent contamination. This includes regular cleaning and sanitizing of equipment, surfaces, and utensils, as well as ensuring that production staff follow strict personal hygiene practices such as handwashing and wearing appropriate protective gear.
Quality Control Checks: Regular quality control checks are conducted throughout the production process to ensure that ingredients meet safety standards and that the finished product is free from contaminants. This may involve visual inspections, sensory evaluations, and laboratory testing for microbiological contamination.
Temperature Control: Maintaining proper temperature control is crucial for preventing the growth of harmful bacteria. This includes ensuring that ingredients are stored at the appropriate temperatures, cooking foods to the required temperature to kill pathogens, and keeping finished products hot or cold as needed during storage and transportation.
Cross-Contamination Prevention: Measures are taken to prevent cross-contamination between raw and cooked ingredients, as well as between different batches of food. This includes using separate equipment and utensils for raw and cooked foods, implementing proper storage practices, and avoiding contact between contaminated surfaces and ready-to-eat foods.
Allergen Management: Allergen management is important to prevent allergic reactions in consumers. Stewed noodle production lines may have protocols in place to prevent cross-contact with common allergens such as peanuts, soy, wheat, and shellfish. This may involve segregating allergenic ingredients, using dedicated equipment for allergen-free products, and labeling products accurately.
Traceability and Recall Procedures: Stewed noodle production lines may implement traceability systems to track ingredients from suppliers to the final product. This facilitates quick identification and recall of products in the event of a food safety issue or contamination outbreak.
Employee Training and Education: Proper training and education programs are provided to production staff to ensure they are aware of and compliant with food safety protocols. This includes training on proper food handling techniques, sanitation procedures, and recognizing potential hazards.