Types of Instant Noodle Machines
2021-07-02
Instant noodle machine is a very important tool in the instant noodle manufacturing process. But for different types of instant noodle production, different types of instant noodle machines are required.
1. Fried instant noodle machine
The fried instant noodle machine adopts high-temperature frying technology, with unique production technology, novel design, stable and reliable, beautiful layman, and high degree of automation.
① The process from maturation to cooling adopts touch screen conveying device, photoelectric tracking, frequency conversion speed regulation, PLC program control, and realizes single machine fine-tuning, full-line linkage, and synchronous speed-up and down-speed program control.
② The frying temperature is automatically controlled, safe and reliable, easy to maintain, low oil content in the noodles, and high yield.
③ The dough mixer adopts oval paddle dual-shaft dual-speed technology, and the combination of flour and water is more even.
④ The curing machine adopts the static waking technology to ensure the consistency of the dough curing.
⑤ The equipment and food contact surfaces are made of stainless steel and food-grade materials, which meet the requirements of food hygiene standards.
⑥ The instant noodles produced are fragrant and crisp.
2. Non-fried instant noodle machine
A complete set of equipment that uses non-high temperature frying technology to produce healthy and environmentally friendly instant noodles. The noodles produced by the non-fried instant noodle machine not only retain the natural aroma for a long time, but are also nutritious and delicious. At the same time, the dietary fiber, vitamins, trace elements, amino acids and other nutrients that are easily lost in fried instant noodles can be retained to a large extent.
① Using high-temperature rapid vaporization and drying technology, the rehydration and gelatinization of non-fried instant noodles can meet the requirements of instant noodles.
② Using steaming technology instead of traditional technology, the rehydration time is greatly shortened (only 2 to 4 minutes).
③ The fat content is only 4% to 5% (fried instant noodles are generally about 20%), with a light taste and safer eating.
Fried instant noodles and non-fried instant noodles have their own advantages, and both have broad market prospects. If you want more information, please contact us.
1. Fried instant noodle machine
The fried instant noodle machine adopts high-temperature frying technology, with unique production technology, novel design, stable and reliable, beautiful layman, and high degree of automation.
① The process from maturation to cooling adopts touch screen conveying device, photoelectric tracking, frequency conversion speed regulation, PLC program control, and realizes single machine fine-tuning, full-line linkage, and synchronous speed-up and down-speed program control.
② The frying temperature is automatically controlled, safe and reliable, easy to maintain, low oil content in the noodles, and high yield.
③ The dough mixer adopts oval paddle dual-shaft dual-speed technology, and the combination of flour and water is more even.
④ The curing machine adopts the static waking technology to ensure the consistency of the dough curing.
⑤ The equipment and food contact surfaces are made of stainless steel and food-grade materials, which meet the requirements of food hygiene standards.
⑥ The instant noodles produced are fragrant and crisp.
2. Non-fried instant noodle machine
A complete set of equipment that uses non-high temperature frying technology to produce healthy and environmentally friendly instant noodles. The noodles produced by the non-fried instant noodle machine not only retain the natural aroma for a long time, but are also nutritious and delicious. At the same time, the dietary fiber, vitamins, trace elements, amino acids and other nutrients that are easily lost in fried instant noodles can be retained to a large extent.
① Using high-temperature rapid vaporization and drying technology, the rehydration and gelatinization of non-fried instant noodles can meet the requirements of instant noodles.
② Using steaming technology instead of traditional technology, the rehydration time is greatly shortened (only 2 to 4 minutes).
③ The fat content is only 4% to 5% (fried instant noodles are generally about 20%), with a light taste and safer eating.
Fried instant noodles and non-fried instant noodles have their own advantages, and both have broad market prospects. If you want more information, please contact us.
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