Global Chowmein Production Solutions for Efficient Supply Chains

Chow Mein Noodle Production Line Introduction
The technical process and equipment for cooked/Frozen fresh noodles feature strict control on production process links and adopt mechanical and electrical integration mode. Wheat flour noodles are subjected to α soaking through steam heating treatment, oil mixing, cooling and packaging to form cooked products. The noodles need to be subjected to secondary braising, steaming (braised noodles), frying and braising (fried noodles), boiling and mixing in boiling water (hot-dry noodles and alkaline noodles), soaking and leaching (cool braised noodles), etc.

Process Flow:

Key Features:

• The whole line is controlled automatically by closed loop method using PLC and frequency converters, reducing manual operation and ensuring sanitation.
• Highly flexible configuration allows for production of different instant noodle shapes by changing specific parts.
• Production is flexible with noodle block weight ranges from 30g to 100g.
• Maximum safety and hygiene: All food-contact parts are constructed from 304SUS stainless steel.