Instant Noodle & Frozen Food
Non-fried Instant Noodle Line
Noodle makers adding an air-dried, lower-fat product or building a dedicated non-fried plant.
Sized to dried noodle blocks per hour at a set block weight
04 · Instant Noodle & Frozen Food — Production line
Instant Noodle Production Line
A complete line that turns flour and water into steamed, portioned and dried noodle blocks, finished by frying or hot air, then packed.
- Rating
- Sized to finished noodle blocks per hour at a set block weight
- Versions
- Fried noodle line · Hot-air dried (non-fried) line
- Best for
- New and expanding noodle brands that need one supplier for the whole line, from dough mixing to packing
- One line from dough mixing to packing, with the hand-over points agreed up front
- Fried or hot-air dried versions built on the same front end
- Capacity defined on finished blocks at your block weight, not on flour input
- Installation and commissioning support through the warranty period
Short answer: An instant noodle production line mixes flour and water into dough, sheets it, cuts it into wavy strands, steams it, portions it into blocks and then removes the water by frying or by hot air before cooling and packing. The drying method and the block size you want to sell decide most of the line layout.
How it works
- Dough mixing – flour, water, salt and alkali solution are mixed to an even, crumbly dough, often under vacuum.
- Compound sheeting – two dough sheets are combined and rested, then reduced through a series of rollers to the final thickness.
- Slitting and waving – cutting rolls form the strands and a waving box gives them the typical curl.
- Steaming – a steam tunnel gelatinises the starch so the noodle cooks quickly later.
- Cutting and folding – the noodle band is cut to length and folded or dropped into moulds by weight.
- Dehydration – a continuous fryer or a multi-stage hot-air dryer brings the block to its target moisture.
- Cooling – blocks are cooled on a conveyor before they reach packing.
- Packing – blocks are packed with seasoning sachets in bags, cups or bowls.
Which configuration fits
| Form | Suits | Watch out for |
|---|---|---|
| Fried line | Mainstream bag and cup noodles, fast drying | Oil consumption, oil quality management, fume extraction |
| Hot-air dried line | Lower-fat or premium products | Longer drying, rehydration time, block breakage |
If you are not sure, start from the product you want to sell and its retail price point; we can explain the trade-offs of each route for that product.
What we need from you to quote
- Noodle block weight, size and shape
- Fried or non-fried route, and target final moisture
- Pack format and packing speed
- Recipe and flour specification (or a sample product to match)
- Target output in finished blocks per hour and hours per day
- Site plan, ceiling height and utilities: power, steam, gas or thermal oil, water and drainage
Where it sits in a line
The line starts with a vacuum dough mixer and can be supplied with a food steam generator for the steam tunnel. For a hot-air version see the dedicated non-fried instant noodle line. After cooling, blocks usually pass a food metal detector and an in-line checkweigher before or after the packing machine.
Common configurations
- Option A
Fried noodle line
blocks are dehydrated in a continuous oil fryer, giving the familiar texture and the shortest drying stage.
- Option B
Hot-air dried line
blocks are dried with hot air instead of oil, for lower-fat products, with a longer drying section and different cost structure.
What we confirm before quoting
Our engineers check these points with you, so the quotation fits your site rather than a catalogue default.
- 01Block size, shape and dry weight per block
- 02Fried or hot-air drying, and the oil or energy supply available on site
- 03Target final moisture and rehydration behaviour of the noodle
- 04Pack format (bag, cup or bowl) and the packing speed it must match
- 05Flour specification and recipe, including salt, alkali and additive dosing
- 06Site layout, utilities and the start and end points of our scope
Frequently asked questions
What decides the cost of an instant noodle line?
Mainly the output per hour, the drying method (frying or hot air), the pack format and how much packing and inspection is included. A hot-air line needs a longer drying section; a fried line needs oil handling, filtration and fume extraction.
Can one line make both fried and non-fried noodles?
The mixing, sheeting, cutting and steaming sections are similar, but the drying sections are different machines. Some plants install both and switch the route; this has to be planned into the layout from the start.
What should we prepare before asking for a quotation?
Samples or a description of the target noodle, the block weight and shape, the pack format, the planned output per shift and the utilities you have on site (power, steam, gas or thermal oil).
Get a quote for the Instant Noodle Production Line
Tell us your raw material, finished product and target output. Our engineers reply with a matched configuration and quotation.
What to send with your inquiry
- 1Raw material and its condition
- 2Finished product and packaging
- 3Target output — raw input or finished product
- 4Site photos, power supply, utilities
Email sales@hnfoda.com
Buyer guides
How to Become a Food Machinery Distributor: What Dealers Get From a Factory
How food machinery distribution works: what dealers get from a factory, what factories expect, territory, spare parts, service and how to start.
Fried vs Non-Fried Instant Noodle Line: Which to Buy for Your Market
Compare fried and non-fried (hot-air dried) instant noodle lines: product, oil handling, energy, shelf life, equipment and what to prepare before you buy.
What Drives the Price of a Noodle Making Machine: Instant Noodle Line Cost Factors
Why instant noodle line quotes differ so much: capacity, fried or non-fried drying, automation, packing and site costs, plus what to prepare for a quote.
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