We are Chinese ramen production line manufacturer and we make small and large industrial noodle manufacturing machine and noodle plant machine.
Please contact us (via WhatsApp, Hotmail, Gmail, etc) for a price quote of our turnkey dry Ramen and Hakka noodle line, fried instant Ramen noodle line and rice vermicelli production line.
Heshan® Chinese ramen production line equipped with the highly accurate fryer temperature control system can produce ramen noodles of high quality that are comparable to brand name products such as Indomie Mi Goreng, Maggi and Nongshim. Our dry Hakka noodle plant machine assembly with pressure steamers makes dry noodles blocks of highly favorable tastes and texture after 4 or 5 minute easy cooking, while some markets prefer atmospheric procooked dry noodles and our corresponding processing lines are of the highest automation level in the trade. We also manufacture the modern pasta extruder that makes rice vermicelli noodles. Similar Heshan® extruders are also used in non-fried ramen production line and we have extruders that make wheat Ramen noodles and Italian pasta. We make noodle plant machines and build turnkey noodle factories everywhere in the world and we have clients and/or agents in China, United States, India, Nigeria, Indonesia, Vietnam, Singapore, Philippines, Myanmar (Burma), Germany, Thailand, Malaysia, Pakistan, Iran, Egypt, United Kingdom, Australia, and Croatia. Please feel free to Send an Email (Gmail, Hotmail etc.) to contact our company for a price quote of our noodle manufacturing machine, dry noodle line, rice vermicelli production line, fried snack processing line or our other food machines.
With Quick-Mounting Mechanism For Die Plate Assembling
📧 Contact Heshan Company
The die plates of our rice noodles extruders can be quickly disassembled and assembled from the side installation port. Most our competitors require manual removal of several screws from the bottom before the rice noodles factory machine die plate can be removed. Disassembly and assembly are very labor-intensive (it takes about 1 Hour). Our rice noodles factory machine extruders are equiped with an easy-to-pull-out die plate and a special pulling-out-mechanism that can automatically replace the rice noodles factory machine extruder die plate. The procedure can be completed in about 10 minutes. The rice noodles factory machine extruder dies are often clagged with the feed debrit so that die plate needs to be replaced regularly. Therefore, rice noodles factories urgently need to solve this problem. Our rice noodles extruders with the easy-to-pull-out die plates were developed under this situation.
📧 Contact us by Email
The non-fried dry hakka noodles processing line (heated-air-dried ramen production line), featured the batch high pressure steaming unit operation consists of the steps of dough kneading, dough setting, compound and continuous dough sheet rolling/pressing, noodles strip slitting, noodles strip length cutting and noodles block boxing, steaming tray stacking, batch pressure cooking, heated-air-drying, cooling, finally packaging. The complete set of the hakka noodles factory machine is either fully automated such as dough making and noodles strip cutting, or manually assisted mechanized operation like the loading the layer stacks of noodles tray arrays into the pressure cookers.
In the dry hokka noodles processing line, flour and water are mixed, and after automatic dough making, dough resting, compound pressing and continuous rolling to form the dough sheet, which is cut into noodles shreds and automatically put inside the plastic boxes; after stacking, they are sent into the high-pressure steamers. After steaming time for 2 or 3 Minutes, the stretchiness and flexibility of the steamed noodles are significantly increased and products are more thoroughly sterilized, extending the shelf life. After the noodles are steamed, they are placed in the metal noodles boxes, which carry the noodles into the heated-air dryer for drying. The drying time is about 40 minutes. Output capacity of one hakka noodles factory machine dryer is from 250 kg to 1200 kg per hour.
Due to the use of autoclave cooking noodle manufacturing machine, the degree of ɑ gelatinization is effectively improved. The product has a beautiful appearance, is slightly yellowish and semitransparent; the re-hydrated or cooked noodles have an elastic and refreshing texture; the noodles soup is not muddy and highly appetizing.
📧 Contact Heshan Company
High-temperature extrusion non-fried ramen production line integrates automatic dough kneading, automatic feeding, extrusion, noodles cooling and conveying, automatic strip cutting, automatic lifting and conveying. This ramen production line features humidification before length cutting, automatic drying, automatic noodles placement in drying boxes and automatic noodles block shaping. It is a complete set of ramen factory machines that automatically make non-fried ramen from material feeding to finished product delivery and packaging. It is an ideal choice to replace the fried ramen factory machines.
High-temperature extrusion ramen are a kind of non-fried ramen , which can be eaten after brewing for 3-5 minutes in hot water. Because it does not contain additives such as preservatives and edible glue, it re-hydrates well, and the noodles texture is firm. It is loved by consumers and has become one of the main products of non-fried ramen in China.
Raw material (flour) → Add water and stir continuously → Material conveying → Forced feeding → Self-cooked extrusion → Noodles sheet cooling and conveying → Slitting → Separate conveying → Elevating (humidification and softening) → Cut off → Drop box → Shaping → Drying → Conveying → Packaging → finished product
The main process is
Feeding → mixing → proofing → calendering → shredding → cooking → cutting → frying → air cooling → packaging → packing → storage
1. Feeding
Generally, an automatic wheat flour supply system is used, like this:
The automatic flour supply system can greatly reduce the labor intensity and increase the measurement accuracy at the same time. First look at the flour storages, which are large containers that you may see with the naked eye around many ramen factories:
There is a flour feeding device at the bottom of the flour bins. It is usually required to manually load the flour into a place similar to a transfer station, and then the equipment pumps the flour into the bins. Then feeds, including the different proportions of flour, starch and gluten are measured and weighed separately, and then transported to the mixer by a crew conveyors.
After passing through the inspection screen, it enters the storage bins of the production line.
2. Dough Making
After the mixed flour and starch are evenly mixed in the dough mixer, a certain amount of water containing about 2% of salt is added, and through the mechanical stirring of the dough mixer, the gluten protein particles in the wheat flour gradually absorb water and swell, and stick to each other to form a certain elasticity, extensibility, Viscous and plastic gluten network, at the same time, the starch dispersed in water at room temperature in wheat also absorbs water and swells, and is embedded in the gluten network, thus forming a wet dough with plasticity, extensibility and cohesion. Due to the requirements of the subsequent processing, it is essential that the amount of water added should be appropriate. At this time, the mixed dough is in the shape of loosely disintegrated, which forms lumps by light kneading, that can be loosened by mild twisting.
3. Sitting up of the Dough
The sitting up is to keep the dough, after kneading into a low-speed mixer for 10 minutes or longer, to improve the operability of the dough at room temperature. Through sitting up ripening, the moisture in the dough is more uniform, and penetrates into the interior of the wheat flour, so that protein and starch in the dough fully absorb water, making the gluten network more stable.
Major equipment:
a. Resting tank: the place where the mixed dough is stored and matured.
b. Stirring rod: an outer rod-shaped structure running at a low speed, which feeds the dough into the compound feeding mechanism to ensure continuous production and prevent the dough from standing still and agglomerating.
4. Compound Rolling and Continuous Calendering
Compound rolling: the loose dough passes through a feeding mechanism and is fed into the sheet rollers to form a dough sheet. The two dough sheets are combined into one dough sheet, which is called compounding. At this time, the thickness of the dough is about 5-7mm.
Continuous calendering: The compounded dough sheet cannot be directly used for cutting noodles because they are too thick, and must be thinned. Through a serial of 5-7 pairs of calendering rollers, the thickness of the dough sheet is gradually reduced to 0.5~1 mm.
5. Shredding
The dough sheet, after continuous calendering is cut into rectangular or circular fine noodles by a pair of shredding knives. There is a fine mesh belt conveyor made of stainless steel wire with adjustable conveying speed, to create corrugated waving noodles shaping. This is achieved due to the linear speed of the mesh belt is smaller than the linear speed of the noodles ; and the speed difference forces the noodles passing through subject to certain resistance and swing back and forth, distorted, and piled up into a wavy shape in which the crests stand up and the front and back crests lean against each other.
It is required that the finished noodles are with smooth surfaces, neatly wavy curves and no drawing; and the moving lanes of noodles belts shall be equal in the amount of the noodles and the noodles belts are properly separated.
6. Cooking
During the cooking process starch granules in flour absorb water and expand and break under a certain temperature and humidity; starch gelatinization takes place and the starch granules lose crystallinity. This process causes the starch to become more readily digestible.
7. Cold Water Bathing, Cutting and Folding
Cold water bathing: Cold water is sprayed on the noodles to stop cooking so that the noodles are ready for further processing
I. Cutting and folding for bagged noodles : Cut the steamed noodles into the required measurement to achieve fixed-length with designated amount of noodle. Folding: Fold the cut noodles (bag noodles ) into two layers, initially having the shape of a noodles block
The order is: Cut off → fold → spraying liquid seasoning → put into the fried bowl box
The corrugated curves of the noodles is regular, and the noodles blocks are square-shaped.
II. For cupped/bowled noodles : spraying liquid seasoning → Stretch → Cut
After the noodles are cut, there is no need to fold them, and they are put directly into the frying trays. The noodles are irregularly corrugated and the noodles blocks are round-shaped.
8. Frying or Drying
Frying is to put the quantitatively cut noodles pieces into the noodles trays of the automatic fryer to make them pass through the high-temperature oil tank continuously. Rapid vaporization, the water that originally existed in the noodles escapes quickly, makes the noodles form a porous structure, and at the same time further increasing the degree of gelatinization of the starch in the noodle. When the noodles are soaked, hot water can easily enter these micropores, Therefore, it has a very good rehydration property. On the other hand, due to the rapid drying, the gelatinization state of starch after steaming is fixed, which greatly reduces the "retrogradation" speed of ramen products in storage and transportation, and maintains the quality of ramen. Rehydration, the purpose of dehydration is to reduce water for storage.
Non-fried ramen are dehydrated in a heated-air-dryer instead of a fryer.
9. Air-cooling
During this process water content in noodles will further reduced when the noodles are cooled down from about 120°C to about 5°C higher than room temperature (35°C~40°C) , for subsequent packaging.
Alternative methosds
a. Blowing down from the top: After frying, the noodles blocks are cooled by air blowing down from the fan above the cooling box.
b. Air blowing upward from the bottom: After frying, the noodles blocks are cooled by air blowing upward from the blower below the cooling box. At present, this method is mostly used.
10. Packaging
The noodles blocks and seasoning sachets are sealed and packaged to prevent moisture absorption and deterioration of the products, extend the shelf life, and facilitate transportation and sales. A forks is provided in the cupped noodles package, which can be directly brewed and eaten in the cup, which is very convenient.
11. Cartoning
Nowadays many enterprises have adopted automatic cartoning machines to reduce labor intensity and increase productivity. The principle is to use the mechanical arm or the suction cup to quantitatively grab the corresponding numbers of cups or bags of noodles and put it into the carton; the carton is automatically sealed by the carton packing machine.
12. Storage
Generally, electric forklifts are used to transfer the whole board of ramen to the warehouse. The use of electric forklifts can reduce product pollution and environmental pollution. The stacking height of ramen in stock is generally set in combination with its own product packaging characteristics and storage capacity.
Generally, it is required to be dry, ventilated, avoid direct sunlight, and the temperature should be around 25 degrees Celsius.
The conveyor system is critical for the smooth operation of the automatic ramen production line. There are multiple stages during the noodle manufacturing process and different conveyors are required to transfer the material in between the ramen factory machines:
This is an automatic heated-air-dried ramen production line installed in Germany by Heshan. We provide similar lines for our clients in India, China and many other countries. Instead of using deep-frying process, easy cooking ramen are made by the ramen production line featuring dehydration of precooked noodles in the continuous hanging basket dryer or the cabinet dryer. We provide either single layer or multi-layer noodles cookers, or the high pressure cooker according to the requirement of our clients.
HESHAN® hanging basket dryer for heated-air-drying ramen production line, characteristics of the drying unit:
- Energy saving and low running cost
- Good drying quality
- Drying parameters are easily controllable and wide adjustable.
Dry Rice Vermicelli Machine, Rice Spaghetti Stick Noodles Line With Pressure Cooker:
This Production Line uses rice or corn, potato or bean starch as raw material and produces snow-white and Stick rice Spaghetti. The rice vermicelli is with appetizing rice flavor.
Learn More About The Heated-Air-Drying Proces Type Ramens Line...
▶️ Watch on Heshan YouTube Channel the operation of this plant in Germany
Extraordinary Ramen Factory Machines of Automatic Heated-air-drying Process
Made by Heshan Machinery Co., Ltd.
📧 Contact us by Email
This is the ramen production line that makes the standard ramen by steaming and deep frying process. It is compatible to the Mama, NongShim, Nissin and Indomie heramen line. The final product of this line is fried ramen packed in bowls. The production line processes up to 45 tons of wheat flour per day. We adopted the most up to date technology and the process is fully automatic. Only 14 operators are needed to run the whole ramen plant.
We are one of the earliest suppliers of rice noodle plant machines / rice vermicelli machine and rice noodle production lines. Our rice noodles production line spreads out the continuous rice pulp sheet and steam it; after aging and rice noodles slitting, hangs the noodles on a hangers and use hot air to dehydrate them. The drying process takes place in the continuous cabin type heated-air-dryer. The Heshan® rice noodles production line produces rice noodles through a series of processes from semi-automatic to highly automated:
Flowsheet of rice noodle machines / rice vermicelli machine:
Rice → Lifting → Rice washing → Soaking → Rice water separation → Rice milling → Filtration → Storage → Quantitative feed → Cooking → Drying → Cutting → Conveying → Packaging
Our automatic fresh Seto rice noodles machine, lai rice noodles processing line (rice noodles machine) makes lai rice noodle. The fresh rice ramen machine makes fresh or frozen jelly rice noodles and rice rolls. Please Read More...
The rice stick noodles are made by the process of rice soaking, milling, slurry sheeting and steaming, cooling, drying, noodles cutting, secondary drying and packaging. Please Read More...
The Heshan® fresh rice noodles factory machine makes fresh soft rice noodles automatically. This machine makes both fresh rice noodles and fresh rice noodles rolls. Read More...
This ramen line is similar to the cup type ramen line except the different shape of the final product noodles blocks. Please Read More...
The non-fried ramen line is a complete set of the fine dried noodles machinery consists of the industrial noodles maker machines, also known as Ramen factory machines. Non-fried ramen are considered healthier. Please Read More...
Stick noodles are dried slowly in low. The final product dry noodles taste similar to fresh noodles after cooking. Please Read More...
This is an assembly of noodles maker machines, also known as the industrial egg noodles maker. The raw fresh noodles can be packaged as the final product or steamed or boiled before packaging. This noodles processing line is compatible to the Japanese Udon Ramen machinery. in developed countries products are usually refrigerated before distribution. We provide large scale modern fresh ramen lines as well as smaller fresh noodle machine units. Please Read More...
This is the fine dried instant rice noodles processing line that uses rice as raw material and produces snow-white and flexible instant rice vermicelli. The instant rice vermicelli is semi-transparent. We make vermicelli processing lines two types lines, namely the dried rice vermicelli ramen production line by Rice Noodles Extruding Process and the Dried Rice Vermicelli Ramens Line by rice noodles shredding process.
Mixing flour with water, stir and knead to make a dough. This is the first step of the process of operation on the ramen line.
The process of improving the quality of raw materials, the dough, with the passage of time, which is a continuation of the process of kneading.
The matured dough is rolled into a dough sheet through multiple pressing rollers, including compound rolling and and continuous rolling.
This piece of equipment is the relative rotational movement of paired cutters with concave and convex grooves with mutually meshing and equal spacing, the dough sheet are cut into longitudinal noodle.
When raw noodles are heated for a certain period of time, the starch in the noodles will be gelatinized by the heat, that is, the starch in the beta state will be transformed into the alpha state. At the same time, the protein in the raw noodles is denatured by heat. This makes the noodles become cooked. Process requirements: The alpha degree of fried ramen is above 85%.
Steamer is the standard ramen cooking machine. We provide both multi-layer steamers and single-layer steamers. Boiling cookers may also be used in fresh noodle manufacturing and Yee Mee ramen processing.
The cooked noodles coming out of the ramen steaming machine are cut to set lengths, folded in half to form square noodles blocks or converted into round shape; and then the noodles blocks are arranged in rows and sent to boxes, known as noodles trays to be ready to transfer to the deep frying machine or the heated air dryer.
Place the quantitatively cut noodles blocks in the closed space formed by the noodles trays with lids, and continuously pass the noodles through the high-temperature oil tank. Water in the noodles blocks is quickly vaporized, forming porous structures in the noodles ; and during the process, the gelatinization degree of the starch in noodles is stabilize, and the shape of noodles blocks are fixed; and the protein is deeply denatured, then the flavor of the noodles is improved.
Optionally the dehydration of precooked noodles takes place in the heated air dryer. It is said that hot-air-dried ramen are healthier than fried ramen. We provide advanced modern multi-layer continuous dryers witch takes much smaller space. Some processes may also use the batch operation dryer ramen line.
Cooling the neatly arranged noodles blocks after deep frying or hot-air drying, making the final products to be ready for packaging. This machine is the final step of the operation before packaging on the ramen production line.
Now the final products are ready for inspection and packaging. We provide the whole ramen line including the conveying and packing system. However, may also elect to purchase and install your own favorite ramen packaging line.
Please feel free to contact us if you are interested in our ramen factory machine, noodles maker machine, chin chin machine, fine dried noodles machine, egg noodles maker, the Indomie compatible noodles machine, or our Ramen machinery.
We have been developing and manufacturing food machinery since its inception in 1998, we have been working hard to reform automatic ramen machine and ramen line. We pioneered the design of a fully automated operating system for ramen factory machine and the ramen line, leading the industry into a new era.
| 🏡 | Heshan Machinery Co., Ltd.
|
|---|---|
| 2 Industry Avenue, Guandu Industry Zone Zhanjiang, | |
| Guangdong P. R. China | |
| 中国 广东省 湛江市 官渡工业区 工业大道 2号 邮编 524051 | |
| 🌐 | heshan.com · noodle-machines.com |
| Heshan YouTube Channel | |
| 📁 | Brochures: Google Drive |
| 📞 | +86 138 2828 2962 · +86 759 383 7627 · +86 759 383 7628 |
| 📧 | marketing@heshan.com · salestwo@heshan.com |
| WhatsApp · WeChat yujing_c | |
| ▣ | Eugene Chen, Sales Director: |