Instant Noodle & Frozen Food
Instant Noodle Production Line
New and expanding noodle brands that need one supplier for the whole line, from dough mixing to packing.
Sized to finished noodle blocks per hour at a set block weight
04 · Instant Noodle & Frozen Food — Production line
Non-fried Instant Noodle Line
A noodle line that sets steamed blocks in shape and removes water with staged hot air, then cools them for packing.
- Rating
- Sized to dried noodle blocks per hour at a set block weight
- Versions
- Multi-layer belt dryer · Chain tray dryer · Zoned drying
- Best for
- Noodle makers adding an air-dried, lower-fat product or building a dedicated non-fried plant
- Hot-air drying instead of frying, so no frying oil to manage
- Drying zones set to your product, not a fixed recipe
- Can share mixing, sheeting and steaming with a fried line
- Capacity counted on dried blocks at your chosen block weight
Short answer: A non-fried instant noodle line follows the same front end as a fried line (mixing, sheeting, cutting, steaming), but dries the noodle blocks with staged hot air instead of oil. The rehydration time you promise the consumer and the block weight decide how long and how complex the dryer has to be.
How it works
- Mixing and sheeting – dough is mixed, compounded into a sheet and reduced to thickness.
- Cutting and steaming – strands are cut and waved, then steamed to gelatinise the starch.
- Portioning and shaping – the steamed band is cut and placed into moulds or onto trays so blocks keep their shape.
- Hot-air drying – blocks travel through several temperature zones; early zones fix the structure, later zones bring moisture down to the end point.
- Cooling – blocks are cooled to near room temperature so they do not sweat inside the pack.
- Packing – blocks go to bag, cup or bowl packing with seasoning.
Most of the engineering work is in step 4: air temperature, air speed and residence time in each zone are matched to your block thickness and recipe.
Which configuration fits
| Form | Suits | Watch out for |
|---|---|---|
| Multi-layer belt | Limited floor length, long drying times | Transfer between layers can break thin blocks |
| Chain tray | Shaped blocks, cup noodles | More moulds to clean and maintain |
| Zoned drying | Products needing a defined drying curve | More control points to set during commissioning |
These are not exclusive: a tray dryer is often also zoned. Thicker blocks or a shorter rehydration target usually mean a longer dryer, so we size it from your product rather than from a standard length.
What we need from you to quote
- Rehydration time target and cooking method (pour-over or boiling)
- Block weight, size and shape
- Final moisture target and acceptable breakage
- Recipe or reference product
- Output in finished blocks per hour and running hours
- Available heat source, power supply, exhaust route and floor plan
Where it sits in a line
Upstream sits the vacuum dough mixer and the sheeting and steaming section described on the instant noodle production line page. Steam can come from a food steam generator. After cooling, blocks are typically checked by a food metal detector and packed on a VFFS packaging machine or a cup line.
Common configurations
- Option A
Multi-layer belt dryer
blocks pass over several stacked belts, saving floor space for longer drying times.
- Option B
Chain tray dryer
blocks stay in individual trays or moulds through drying, which helps keep a uniform shape.
- Option C
Zoned drying
the dryer is split into sections with separate temperature and air control to follow a drying curve.
What we confirm before quoting
Our engineers check these points with you, so the quotation fits your site rather than a catalogue default.
- 01Target rehydration time for the consumer
- 02Block weight and shape
- 03Drying curve and final moisture end point
- 04Acceptable breakage rate of noodle strands and blocks
- 05Heat source on site (steam, gas, thermal oil or electric) and exhaust routing
Frequently asked questions
Why is drying the critical part of a non-fried noodle line?
Without frying, the open structure that lets noodles rehydrate quickly has to come from steaming and the drying profile. If the air temperature and speed are wrong, blocks can crack, shrink unevenly or rehydrate slowly.
Is a non-fried line cheaper to run than a fried line?
There is no oil cost, but drying usually takes longer and needs more heat and floor space. The balance depends on your energy prices and output, so we compare both routes for your product before quoting.
Can we test our recipe before ordering?
Send us your recipe or a reference product and the rehydration target. Our engineers will discuss how the drying curve would need to be set and what trials make sense before the line design is fixed.
Get a quote for the Non-fried Instant Noodle 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
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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