Oil Fry Instant Noodle Production Line
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High Speed Instant Noodle Production Line
3 Types of Production Line ：
Production Line
Type： C/W 600G
Laminated Roller Width: B=600mm
Quantitative Cutter Speed Range 50-80 cuts/min
Type： C/W 600G
Laminated Roller Width: B=600mm
Quantitative Cutter Speed Range 50-80 cuts/min
Mixing Time: 15min
Steaming Time: 110sec
FryingTime: 90sec
Cooling Time: 150sec
Total Installed Capacity: 110KW
Dimensions: 75m*4.5m*3.5m
FryingTime: 90sec
Cooling Time: 150sec
Total Installed Capacity: 110KW
Dimensions: 75m*4.5m*3.5m
Production Line in Factory:
Name：High Speed Instant Noodle
Production Line
Type： C/W 800G
Laminated Roller Width: B=800mm
Quantitative Cutter Speed Range 50-80 cuts/min
Type： C/W 800G
Laminated Roller Width: B=800mm
Quantitative Cutter Speed Range 50-80 cuts/min
Mixing Time: 15min
Steaming Time: 110sec
FryingTime: 90sec
Cooling Time: 150sec
Total Installed Capacity: 130KW
Dimensions: 88m*4.5m*3.5m
FryingTime: 90sec
Cooling Time: 150sec
Total Installed Capacity: 130KW
Dimensions: 88m*4.5m*3.5m
Production Line
Type： C/W 1000G
Laminated Roller Width: B=1000mm
Quantitative Cutter Speed Range 50-80 cuts/min
Type： C/W 1000G
Laminated Roller Width: B=1000mm
Quantitative Cutter Speed Range 50-80 cuts/min
Mixing Time: 15min
Steaming Time: 110sec
FryingTime: 90sec
Cooling Time: 150sec
Total Installed Capacity: 150Kw
Dimensions: 88m*4.5m*3.5m
FryingTime: 90sec
Cooling Time: 150sec
Total Installed Capacity: 150Kw
Dimensions: 88m*4.5m*3.5m
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Has been sold to Nigeria, Thailand, New York, the U.S etc...
Major Euipment:
1.Alkali Mixing and Storage Tank
1).Rectangular configuration for small foot print
2).Powered mixing paddles and eccentric arrangement to provide extensive and strong mixing
2. Twin Shaft Dough Mixer
1).Two-phase kneading techniques: high speed premixing of flour and minor ingredients to improve the mixture uniformity. High and low speed for dough kneading after water adding to obtain uniform and consistent flour dough.
2).Automatic mixing process control. Timing of each mixing phase is adjustable on PLC and Touch Screen control system.
3).Sturdy stainless steel mixing elements and powerful driving system allow retarting of mixer with full load after short time stoppage.
4).Pneumatic powered dough dischargeing mechanism pepresents tight sealing, reliable, and durable.
5).Special design of shaft bearing housings prevent dough from lubricant contamination.
3.Dough Auto Feeding System
Food grade engineering plastic belt conveyor powered and controlled through photo sensors monitoring mechanism. It guaratees the First-in and First-out and quality consistence of products. Gear transmission provides no off tracking for belt conveying.
4.Compound Roller Stand
1).High strength alloy steel rollers with 350mm diameter to ensure performance.
2).Automatic control of dough feeding
3).Speed synchronization by optical detector automatically
5. Continuous Roller System
1).Consisted with 7 pairs of high strength alloy steel rollers .Their diameters range from 350 to 120mm.
2).Each roller stand is independently driven by a variable frequency driver. Speed synchronization among roller stands and up/down stream machines is automatically realized and precisely maintained by photo sensors and PLC system.
6. Steaming System
1).Three tier design to reduce the length occupied so to minimized its footprint.
2).Steam flow onto each steamer tier is independently adjustable for optimizing steaming and energy efficiency.
3). The whole machine is made of SS 304 and noodle conveying belts of SS 314 for anti-corrosive protection and easy cleaning.
7. Noodle Cutter and Folder
Independent drive system, accurate and quantitative adjustment for the noodle cake length to control the weight variation.
8. Distributor and Water Fall
1).Silicon rubber supporting board, durable and easy to clean.
2).Waterfall allows even and thorough water rinse or seasoning soup soaking
9. Oil Fryer
1). Stainless steel frying chamber and casings.
2). Automatically adjusted oil feeding to guarantee the temperature profile cross and along the frying chamber to achieve uniform and consistent frying.
3). Precisely synchronized with up stream machines to facilitate disposition of noodle cakes onto frying casings.
4).Optional storage rack for one extra set of frying casings. It provides fast and easy changeover when noodles of two sizes are produced alternatively.
10. Cooler
1).Fan type cooling system to enable reliable and efficient cooling.
2).Noodle cakes are stationed on SS or plasticmoving holder trays with no sliding happening along the whole cooling process. Compared to the belt type of cooler, this makes no cross containmination and breakage.
11. Heat Exchanger and Steam Recycle System 1).Heat exchangers provided are made with uinque corrugated stainless steel pipes. They provide rated efficiency, durability, and anti-corrosive nature. 2) The flash steam after the oil heat exchangers is reused to generate secondary steam for noodle steaming. Thanks to this unique systen, the steam consumption could be saved dramatically. 3).Temperature controller is featured with PID self adjust function, which can automatically set and adjust the parameters to the best working status. The temperature variation at the output of exchanger is less than 2 ºC, the frying wok's temperature variation is less than 0.5 ºC, therefore, a stable frying temperature could be maintained accordingly.
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