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

Snack noodle production line

(1) The whole line of Taiwanese craftsmanship, the quality of the finished product is crispy and crispy.
(2) Using vacuum mix technology, the rolling machine has an optimized rolling ratio to help the dough form the gluten network. Each pressure roller is individually driven and frequency-controlled, and the advanced laser radar sensor controls the speed with high stability.
(3) The specially designed noodle steaming process to ensure the cooking degree, and the noodles can be loosened.
(4) High-temperature frying, the noodles have a high degree of puffing
(5) High-temperature drying and puffing, the noodles are puffed and crispy.
(6) Could produce various products, such as crush snack noodles, wave snack noodles, and ball snack noodles.
CONTACT US Nantong Chang Hao Mechanical Manufacturing Co., Ltd.

Technical Characteristics

Model Capacity/8h Dimensions(L*W*H) Power Steam consumption
ZHD-2T(400)-B 2t 60m*5m*7m  80kW 800Kg/h
ZHD-4T(500)-B 4t 70m*6m*7m 100kW 1600Kg/h
ZHD-6T(600)-B 6t 80m*7m*7m 120kW 2400Kg/h
ZHD-8T(600)- B 8t 100m*8m*7m 140kW 3000Kg/h

Specifications

Flour sieving→flour air convey→double-shaft mixing→dough ripen→compound rolling →continuous rolling→sitting and setting→continuous steaming→spraying and flavoring→oil frying →cutting and crushing→lift convey→syrup mixing→noodle forming→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 Snack noodle production line Manufacturers and Snack 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 are snack noodles shaped and cut during production?
Snack noodles can be shaped and cut using various methods depending on the desired type and texture of the final product. Here are some common techniques used in shaping and cutting snack noodles during production:
Extrusion: Extrusion is a common method used to shape snack noodles. The prepared dough is forced through a die with the desired shape and size, forming continuous strands of noodles. These noodles can then be cut to the desired length using blades or rollers.
Roller Cutting: In this method, the dough is passed through rollers with grooves or patterns that shape the noodles as they pass through. The distance between the rollers can be adjusted to control the thickness and width of the noodles. After shaping, the noodles are cut to the desired length using blades.
Wire Cutting: Wire cutting involves passing the dough through a series of wires or strings arranged in parallel. The wires cut the dough into individual strands as it passes through, forming noodles of uniform size and shape.
Stamp Cutting: Stamp cutting involves pressing the dough into a mold or die with the desired shape of the noodles. A stamp or cutter then presses down on the dough, cutting it into individual pieces. This method is often used for producing shaped noodles such as spirals or shells.
Shearing: Shearing is a method where the dough is extruded or rolled into sheets, and then sharp blades or knives cut the sheets into strips. These strips can be further processed into various shapes or left as flat noodles.
Slitting: Slitting involves cutting the dough into thin sheets using rollers or blades. These sheets can then be cut into noodles of various widths and lengths using additional cutting equipment.
Die Cutting: Die cutting involves pressing the dough through a die with specific shapes or patterns. The dough is then cut into individual pieces as it emerges from the die, forming noodles with unique shapes and textures.
These methods can be combined or modified to achieve different textures, shapes, and sizes of snack noodles, allowing manufacturers to produce a wide variety of products to meet consumer preferences.
What are the key considerations for packaging snack noodles?
Packaging plays a crucial role in preserving the quality, freshness, and shelf life of snack noodles while also attracting consumers' attention on the shelves. Here are some key considerations for packaging snack noodles:
Material Selection: Choose packaging materials that provide adequate protection against moisture, light, oxygen, and physical damage. Common packaging materials for snack noodles include plastic films, laminates, paperboard, and metalized films.
Barrier Properties: Ensure that the packaging materials have barrier properties to prevent moisture ingress, oxygen exposure, and flavor loss. This helps maintain the freshness and quality of the noodles over time.
Sealing Integrity: Ensure that the packaging is properly sealed to prevent air and moisture from entering and causing spoilage. High-quality sealing methods such as heat sealing or ultrasonic sealing should be employed to maintain product integrity.
Packaging Design: Create an attractive packaging design that effectively communicates the product's features, benefits, and brand identity. Use vibrant colors, appealing graphics, and clear product information to attract consumers' attention and differentiate the product from competitors.
Portion Control: Consider offering snack noodles in single-serving or portion-controlled packaging formats to enhance convenience for consumers and minimize food waste. This is especially important for on-the-go snacking occasions.
Convenience Features: Incorporate convenient features such as resealable closures, tear notches, and easy-open packaging to enhance consumer convenience and ensure product freshness after opening.
Labeling Compliance: Ensure that the packaging complies with relevant labeling regulations and includes accurate information such as ingredient lists, nutritional facts, allergen warnings, and expiry dates. Clear and informative labeling helps consumers make informed purchasing decisions.
Sustainability: Consider the environmental impact of packaging materials and strive to use eco-friendly options whenever possible. Explore recyclable, biodegradable, or compostable packaging materials to reduce environmental footprint and appeal to eco-conscious consumers.