Commercial Nissin Fried Instant Noodle Production Line Food Processing Machinery
The fried instant noodle production line produced by our company has many advanced technologies. The whole production line has unique production technology, novel design, safety and reliability, beautiful appearance and high degree of automation. It is currently the most advanced complete set of environmental protection equipment for instant noodles production in China.
Instant noodle making process:
Brine mixing and measuring---Mixing---Ripen conveying---Rolling---Steaming---Cutting and folding---Frying---Cooling---Packaging
Technical parameters
| Product Name | Fried Instant Noodle Production Line |
| Capacity | 230000PCS/8h |
| Steam Consumption | 2800KG/hour |
| Total Power | 146KW |
| Roller Size | 800mm |
| Feature | Fully Automatic |
Factors affecting the frying effect of instant noodles:
(1) Frying temperature
If the oil temperature is too low, the noodle cakes will not be fried thoroughly; if the temperature is too high, the noodle cakes will be burnt.
(2) Frying time
The frying time is also an important factor affecting the frying effect. It interacts with oil temperature.
(3) Oil level
If the oil level is too low, the noodles will be dehydrated slowly, and it may not be deep fried and consume oil; the oil level is high, the circulation volume increases, and it is easy to rancidity.
(4) Oil quality
The saturated fatty acid content in the oil is low, and the oil is easy to rancid. The oil quality is good, not only will it save oil, but the quality of the fried noodle cakes is also very good. Generally, palm oil with a melting point of 26-30°C is used.
In addition, the oil consumption and the nature of the noodle cake itself will also affect the frying effect.
Electrical detail
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