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| The Water Chilling Equipment controls the temperature of supplying water used for kneading flour. Usually, it consists of multiple water tanks made of stainless steel. Heating medium is filled between the tanks. |
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| Supplied flour and water is kneaded with a rotary mixing blade. There are a batch type including vertical and horizontal type, and a continuous type with humidifier, depending on its body shape. |
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Compound Pressing Roll Machine
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| Supplied dough is extended by double roll units respectively composed of a pair of large-diameter rolls to make up two sheets of noodle. Then, they are compounded into one sheet by the next rolls. |
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Continuous Pressing Cutting Roll Machine
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| Compound dough sheet is gradually rolled thinner by several roll units placed in series to make it proper thickness, and then cut it into noodle strips by the Cutting Roll Machine. |
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| Noodle sheet adjusted to the final thickness by cutting roll is cut into noodle strips by the Roll Cutter equipped with a pair of comb-shaped blade. Roll cutters for many kinds of cross sectional shape of noodle-strip, for example, square, round, oval, and special shape etc. are available. |
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| Noodle strips divided into several rows are steamed on net conveyor to gelatinize. Steam volume in the Steaming Equipment is proportionally controlled with temperature sensors and control valves. |
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| In the production process of cup noodle, after the noodle sheet is cut into strips and is steamed, they are sprayed with or soaked in water or soup seasoning. After that, excess water on the noodle strips is removed. |
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| Two methods of the Portion Cutter Equipment are available. One method is that the continuously rolled noodle sheet is cut before it goes into the Roll Cutter. Another is that the noodle strips are cut after they pass through the Roll Cutter. |
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| The Frying Equipment makes noodles dry out and solid by frying the noodles, which are molded with containers, for 1 to 2 minutes in food oil of ca. 140 degree centigrade. |
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| Fried hot noodles on the net conveyor are cooled down by blowing strong air blast from above and below while they go through in the Cooling Equipment. |
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| Two types of the Drying Equipment are available. One is for instant (non-fried) noodles to dry out gelatinized noodle, and another is the Automatic Drying Equipment for rehydratable noodle, where fresh noodles suspended on hangers are circulated to dry out. |
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| The Aging Equipment mellows compound noodle sheet to loosen its rigid tissue caused by the composition, and further, to enhance the hydration. Two types of the Aging Equipment are available. One is for nested noodle strips, and another is for continuous noodle sheet. |
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| The Triple-Roll is a noodle sheet-making machine with wide application for food processing from low-moisture noodle to gelatinization materials. The third feeding roll, electrically controlled, can freely control noodle density. |
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| Chiao Tzu Pi Making Machine |
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| Supplied dough sheet is die-cut without dusting starch. To reproduce good quality dough sheet, trimmed dough sheet is automatically returned to the Compound Pressing Roll Machine. Then, it is united with virgin dough. |
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| Wanton Skin Making Machine |
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| Very delicate 0.4 mm thick dough sheet is produced stably and continuously. Starch-dusted dough sheet is folded by a folding unit, and then the folded dough sheet is cut out automatically. |
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| Noodle strips are hung on hanging bars in a constant length, and then they are sequentially supplied to the Circulating Dryer with an automatic hanging unit. |
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| The Extruder is the most suitable machine to produce pastas or products using starch as main material. Dough is extruded by screws located in a cylindrical casing and is shaped into products while the dough goes through a die at the casing end. |
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