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Professional NongShim Ramen Noodle Equipment Instant Noodle Production Line
Professional NongShim Ramen Noodle Equipment Instant Noodle Production Line
Professional NongShim Ramen Noodle Equipment Instant Noodle Production Line
Professional NongShim Ramen Noodle Equipment Instant Noodle Production Line
Specifications
Brand Name :
Dongfang
Certification :
ISO9001, CE
Place of Origin :
Henan, China
MOQ :
1 SET
Price :
Negotiable
Payment Terms :
L/C, T/T
Supply Ability :
200 sets per year
Delivery Time :
60-120 days
Packaging Details :
Simple packaging; wooden box packaging
Product Name :
Instant Noodle Production Line
Output Capacity :
200,000PCS/8h
Frying Time :
90sec
Cooling Time :
120sec
Voltage :
380V/415V, 50HZ
Highlight :
Large capacity Energy saving
Description

Professional NongShim Ramen Noodle Equipment Instant Noodle Production Line

Dongfang instant noodle production line is the product designed by our company according to the market demand. The whole production line, which has adopted a variety of advanced technology, careful design and elaborate manufacture, achieves the perfect combination of mechanical and electrical integration.

Process flow:

Brine mixing and measuring---Mixing---Ripen conveying---Rolling---Steaming---Cutting and folding---Frying---Cooling---Packaging

Technical parameters

Product Name

Instant Noodle Production Line

Output Capacity

200,000PCS/8h

Frying Time

90sec

Cooling Time

120sec

Voltage

380V/415V, 50Hz

Highlight

Large capacity Energy saving

Factors affecting the effect of steaming noodles:

(1) Steaming temperature

Starch gelatinization must have an appropriate temperature. Within a certain period of time, the higher the temperature of the steamed noodles, the higher the degree of gelatinization. Usually the noodle inlet temperature is 60-70°C, and the outlet temperature is 95-100°C. The inlet temperature should not be too high, a large temperature difference may exceed the bearing capacity of the noodle surface and gluten. The outlet temperature is high, the degree of gelatinization is increased, and part of the water can be evaporated.

(2) Water content of noodles

The water content of noodles is directly proportional to the degree of gelatinization.

(3) Steaming time

Prolonging the heating time can improve the gelatinization degree of the product.

(4) Noodle thickness and pattern density

Thin noodles with sparse patterns are easy to steam and have a high degree of gelatinization; otherwise, the degree of gelatinization is low.

Product tags

instant noodle production line

,

instant noodles machinery line

,

instant noodles production line
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Professional NongShim Ramen Noodle Equipment Instant Noodle Production Line

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Product Detail
Brand Name :
Dongfang
Certification :
ISO9001, CE
Place of Origin :
Henan, China
MOQ :
1 SET
Price :
Negotiable
Payment Terms :
L/C, T/T
Contact Supplier
Professional NongShim Ramen Noodle Equipment Instant Noodle Production Line
Professional NongShim Ramen Noodle Equipment Instant Noodle Production Line

Henan Dongfang Noodle Machine Group Co., Ltd.

Verified Supplier
3 Years
zhengzhou
Since 1975
Business Type :
Manufacturer
Main Products :
Instant Noodle Production Line, Noodle Production Line, Stick Noodles Production Line
Total Annual :
＄40million-＄50million
Employee Number :
500~600
Certification Level :
Verified Supplier
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