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 — Equipment
Vacuum Dough Mixer
Mixes flour and water under vacuum so the dough hydrates evenly and quickly, ready for sheeting, extrusion or wrapper forming.
- Rating
- Sized to batch weight of flour per mix (kg flour per batch)
- Versions
- Horizontal batch · Twin-shaft · With automatic dosing
- Best for
- Noodle, dumpling, steamed bun and pasta producers who need consistent dough batch after batch
- Even hydration of flour, with less free water left in the dough
- Single or twin shaft, chosen by batch size and dough stiffness
- Optional automatic dosing of flour, water and brine
- Discharge height planned to the sheeter, extruder or former
Short answer: A vacuum dough mixer blends flour, water and salt or alkali solution in a closed tank under vacuum, so water spreads evenly through the flour and the dough develops a stronger, smoother structure. The recipe water ratio and the effective batch size you need per hour decide the mixer size and shaft layout.
How it works
The mixer has a horizontal tank, one or two mixing shafts with paddles or arms, a vacuum pump, a sealed lid and a tilting or bottom discharge.
- Flour is loaded into the tank, by hand, by screw conveyor or from a dosing system.
- The lid closes and the vacuum pump removes air from the tank.
- Water or brine is sprayed in while the shafts turn, so the liquid meets the flour evenly.
- Mixing continues for the set time; the vacuum level and mixing speed are controlled from the panel.
- Vacuum is released and the tank tilts or opens to discharge the dough into a hopper or onto a conveyor.
Removing air helps the flour absorb more water in less time, which is why vacuum mixing is common for noodle, dumpling wrapper and pasta dough.
Which configuration fits
| Form | Suits | Watch out for |
|---|---|---|
| Horizontal batch | Noodle and wrapper dough, most plants | Batch cycle time sets the line pace |
| Twin-shaft | Larger batches, stiffer doughs | Higher power demand, more parts to clean |
| With automatic dosing | Steady quality, multiple shifts | Needs reliable flour supply and controls set-up |
When one mixer feeds a continuous line, a dough hopper or a second mixer working alternately keeps dough flowing while the other batch mixes.
What we need from you to quote
- Recipe and water addition rate
- Required dough per hour, and the machine the mixer feeds
- Mixing time you use today, if known
- Discharge direction and height
- Number of recipes and cleaning practice between them
- Power supply and floor space; a flour sample if your recipe is unusual
Where it sits in a line
The mixer is the first station of the instant noodle production line and non-fried instant noodle line. It also prepares wrapper dough for the frozen dumpling production line and dough for the steamed bun production line and macaroni and short-cut pasta line.
Common configurations
- Option A
Horizontal batch mixer
one shaft mixes a set batch under vacuum, the standard choice for noodle and wrapper dough.
- Option B
Twin-shaft mixer
two shafts give more intensive, faster mixing for larger batches or stiffer doughs.
- Option C
With automatic dosing
flour, water and brine are weighed and added automatically to reduce operator variation.
What we confirm before quoting
Our engineers check these points with you, so the quotation fits your site rather than a catalogue default.
- 01Water addition rate in your recipe
- 02Effective batch size and batches needed per hour
- 03Vacuum level and how it is controlled during mixing
- 04Discharge method and height to the next machine
- 05Product changeovers and cleaning between recipes
Frequently asked questions
Why mix dough under vacuum?
Removing air lets water penetrate the flour faster and more evenly, so the dough can take more water and forms a stronger gluten network. Noodles and wrappers often come out smoother and more elastic.
How do we size the mixer?
Start from the output of the line after the mixer, the recipe water ratio and the mixing time per batch. From these we calculate the effective batch weight and the number of batches per hour. Nominal tank volume alone is not a reliable guide.
Can the mixer be cleaned easily?
The mixers are designed for cleaning, with an opening tank and accessible shaft. Food-contact parts in stainless steel are standard on most models; confirm the material and seals per quote.
Get a quote for the Vacuum Dough Mixer
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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