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
Rice Noodle Production Line
Turns soaked rice or rice flour into cooked, formed noodles, then cools, dries or packs them as fresh or dried products.
- Rating
- Sized to finished noodles per hour, fresh or dried weight stated separately
- Versions
- Fresh rice noodles · Dried rice noodles · Extruded or sheet-cut forming
- Best for
- Producers of rice vermicelli, flat rice noodles and fresh rice noodles for local or export markets
- Extruded round noodles or steamed and cut flat noodles
- Fresh and dried routes planned around your rice variety
- Capacity stated on rice input or finished noodles, never mixed
- Back end matched to packing for fresh or dried products
Short answer: A rice noodle production line soaks and grinds rice (or starts from rice flour), cooks the starch, forms the noodles by extrusion or by steaming a sheet and cutting it, then cools, ages, dries or packs them. The rice variety and its starch behaviour, the noodle shape and whether you sell fresh or dried noodles decide the process.
How it works
- Rice cleaning and soaking – rice is washed and soaked so it grinds evenly.
- Grinding or mixing – soaked rice is ground wet into a slurry, or rice flour is mixed with water.
- Cooking – the rice dough or slurry is gelatinised, by steaming or in a cooking extruder.
- Forming – a die extrudes round strands, or a steamed rice sheet is cut into flat strips.
- Cooling and ageing – noodles are cooled and, for many dried products, rested so the starch sets and strands separate cleanly.
- Drying or packing – fresh noodles go to packing; dried noodles pass through a drying room or dryer, then are cut and packed.
Which configuration fits
| Form | Suits | Watch out for |
|---|---|---|
| Fresh noodles | Local markets, food service, chilled retail | Short shelf life, hygiene and cold chain |
| Dried noodles | Ambient retail, export | Long drying time, cracking, floor space |
| Extruded forming | Round vermicelli and spaghetti-style noodles | Die wear, strand sticking |
| Sheet-cut forming | Flat noodles and rolls | Sheet thickness control, steam supply |
Starting from rice flour skips soaking and wet grinding and shortens the line, but the flour must suit noodles; wet-ground rice gives more control over texture.
What we need from you to quote
- Rice variety or rice flour specification, with a sample if possible
- Noodle shape and dimensions
- Fresh or dried route and shelf-life target
- Output, stating whether it is rice input or finished noodles
- Pack format
- Site plan and utilities: power, steam, water, drainage and space for drying
Where it sits in a line
Incoming rice can be cleaned with a grain optical sorter or prepared on a rice milling line. Steam comes from a food steam generator. Dried noodles can use a hot air dryer; fresh noodles go to a tray sealer or vacuum packaging machine. Starch-based glass noodles are covered by the starch vermicelli production line.
Common configurations
- Option A
Fresh rice noodles
cooked noodles are cooled and packed moist, for short shelf life or chilled distribution.
- Option B
Dried rice noodles
noodles are aged and dried to a low moisture for ambient storage and export.
- Option C
Extruded or sheet-cut forming
round strands are pressed through a die, while flat noodles are steamed as a sheet and cut into strips.
What we confirm before quoting
Our engineers check these points with you, so the quotation fits your site rather than a catalogue default.
- 01Raw material: whole rice or rice flour, and its starch characteristics
- 02Noodle shape and size (round diameter or flat width and thickness)
- 03Fresh or dried route and the target shelf life
- 04Drying method and floor space for drying if the product is dried
- 05Output and whether capacity is counted on rice input or finished noodles
Frequently asked questions
Which rice works best for rice noodles?
Rice with a relatively high amylose content is usually preferred for firm, non-sticky noodles, and many factories use aged rice. Send us your rice or flour specification and a sample product; we check it before fixing the process.
Why does capacity differ between fresh and dried noodles?
Fresh noodles carry much more water than dried ones, so the same rice input gives a different finished weight. That is why we always state whether capacity means rice input, fresh noodles or dried noodles.
Can one line make both round and flat rice noodles?
Usually they need different forming sections: an extruder with dies for round noodles and a steaming and cutting section for flat noodles. Cleaning, soaking and grinding can often be shared.
Get a quote for the Rice 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
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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