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Instant Dried Rice Noodle Production Line Custom

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Nantong Chang Hao Mechanical Manufacturing Co., Ltd. Home / Products / Rice Noodle Production Line / Instant rice noodle/dried rice noodle production line
  • Instant rice noodle/dried rice noodle production line
  • Instant rice noodle/dried rice noodle production line
  • Instant rice noodle/dried rice noodle production line
  • Instant rice noodle/dried rice noodle production line

Instant rice noodle/dried rice noodle production line

(1) Rice water milling process, secondary refining, high fineness of rice milk, smooth and delicate taste of the finished Rice noodle.
(2) Automatic slurry discharging, evenly dropping, thickness is adjustable, the slurry tank is equipped with a reciprocating stirring device to prevent the slurry from settling.
(3) Advanced pre-drying technology: automatic temperature and humidity control, no guide rail and no sprocket with Teflon mesh belt conveying unique multi-layer orifice plate air supply technology.
(4) Hanging freezing aging technology: The conveying mechanism increases the total conveying length in the form of W, and adopts a large air volume refrigeration unit, constant temperature, and humidity aging. which shortens the aging time and ensures the aging effect.
(5) Straight rice noodle automatic slitting, cutting, and hangings system, automatically hung up, handed over between multiple layers in the drying process, high degree of automation.
(6) No chain rail drying transmission, to avoid the dust generated by friction with the guide rail during the chain conveying process, and ensure food hygiene and safety requirements. (7) The dryer runs stably, the patented design of the conveyor sprocket positioning device, the powder box runs smoothly, and the chain does not drop or turn the box.
CONTACT US Nantong Chang Hao Mechanical Manufacturing Co., Ltd.

Technical Characteristics

Model Capacity/8h Dimensions(L*W*H) Power Steam consumption
Instant Dried
ZHH-2T(800)-S 1t 2-2.5t 80m*5m* 8m 110kW 800Kg/h 
ZHH- 4T(1200)-S 2t 3-4t 120m* 6m*8m 160kW 1200Kg/h 
ZHH-6T(1500)-S 3t 5-6t 150m* 8m*8m 200kW 1800Kg/h

Specifications

Rice lifting→air jet milling→specific gravity sand removal→jet rice washing→rice moistening→water and rice separation→primary grinding →secondary grinding→vibration sifting →slurry storage→automatic discharging→noodle sheet steaming→noodle sheet pre-drying→freezing aging→sltting and cutting →
noodle cake into box/hanging conveying→ Hot air drying→cooling→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 Instant Rice Noodle/Dried Rice Noodle Production Line Manufacturers and Instant Dried Rice 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 rice are commonly used in instant rice noodle/dried rice noodle production?
In instant rice noodle and dried rice noodle production, several types of rice are commonly used, each offering unique characteristics that contribute to the texture, flavor, and appearance of the noodles. Some of the most common types of rice used include:
Long-grain White Rice: Long-grain white rice is one of the most widely used types of rice in noodle production due to its neutral flavor and versatility. It produces noodles with a light and tender texture, making it suitable for a variety of noodle dishes.
Jasmine Rice: Jasmine rice, also known as Thai fragrant rice, is valued for its subtle floral aroma and slightly sticky texture when cooked. It is commonly used in Southeast Asian cuisine and produces noodles with a fragrant aroma and slightly chewy texture.
Glutinous Rice (Sticky Rice): Glutinous rice, also known as sticky rice or sweet rice, has a high amylopectin content, which gives it a sticky texture when cooked. It is often used in combination with other rice varieties to enhance the elasticity and chewiness of the noodles.
Brown Rice: Brown rice retains the bran and germ layers, providing additional fiber and nutrients compared to white rice. It produces noodles with a nuttier flavor and slightly chewier texture, although it may require additional processing to achieve a smooth consistency.
Black Rice: Black rice, also known as forbidden rice or purple rice, is valued for its rich, nutty flavor and deep purple color. It is less commonly used in noodle production but can add visual interest and nutritional benefits to the noodles.
Red Rice: Red rice, also known as Bhutanese red rice or Camargue red rice, has a distinctive red husk and a nutty flavor. It produces noodles with a slightly chewy texture and a reddish hue, adding visual appeal to dishes.
Wild Rice: Despite its name, wild rice is technically not rice but rather the seed of an aquatic grass species. It has a nutty flavor and chewy texture and is sometimes used in combination with other rice varieties to add texture and visual interest to noodles.
The choice of rice variety depends on factors such as regional preferences, desired noodle texture, flavor profile, and nutritional considerations. Producers may also experiment with blends of different rice varieties to achieve the desired characteristics in instant rice noodle and dried rice noodle production.

What measures are taken to ensure the hygiene and safety of instant rice noodle/dried rice noodle production lines?
Ensuring hygiene and safety in instant rice noodle/dried rice noodle production lines is crucial to prevent contamination and ensure the production of safe and high-quality food products. Here are some measures typically taken to achieve this:
Hazard Analysis and Critical Control Points (HACCP): HACCP plans are implemented to identify and control potential hazards at critical points in the production process. This involves conducting hazard analysis, establishing critical control points, implementing control measures, and monitoring and verifying the effectiveness of these measures to ensure food safety.
Sanitation Standard Operating Procedures (SSOP): SSOPs outline specific procedures for cleaning and sanitizing production equipment and facilities. These procedures include detailed instructions for cleaning frequency, methods, and use of approved cleaning agents to prevent cross-contamination and microbial growth.
Employee Training: Staff members receive training on food safety practices, including proper hygiene, sanitation procedures, and handling of raw materials and finished products. Training programs ensure that employees understand their roles and responsibilities in maintaining hygiene and safety standards.
Raw Material Handling: Incoming raw materials, including rice and other ingredients, are inspected and screened for quality and safety before use. Proper storage and handling procedures are followed to prevent contamination and maintain product integrity.
Allergen Control: Measures are implemented to prevent cross-contact with allergenic ingredients, such as wheat, soy, or nuts, which may be present in other products manufactured in the facility. Segregation, labeling, and cleaning procedures are employed to minimize the risk of allergen contamination.
Water Quality Control: Water used in production processes, including dough preparation, cooking, and cleaning, is monitored and tested regularly to ensure it meets quality and safety standards. Water treatment systems may be employed to remove impurities and pathogens.
Pest Control: Pest control measures, such as regular inspection, use of traps and baits, and maintenance of physical barriers, are implemented to prevent infestations and minimize the risk of contamination by pests.
Equipment Maintenance: Production equipment is regularly inspected, cleaned, and maintained to prevent the buildup of debris, microbial growth, or mechanical failures that could compromise food safety.
Traceability and Recall Procedures: Systems are in place to track and trace ingredients and finished products throughout the production process. This facilitates rapid identification and recall of products in the event of a food safety issue or quality concern.
By implementing these measures and maintaining strict adherence to hygiene and safety protocols, instant rice noodle/dried rice noodle production lines can minimize the risk of contamination and ensure the production of safe and wholesome food products for consumers.