HESHAN^® FBN1200 Instant Noodle Production Line

With Advantages VM250 Horizontal Twin-Shaft Vacuum Kneading Machine

Vacuum kneading involves kneading dough under vacuum negative pressure. Using vacuum kneading technology in instant noodle production has positive implications for improving processing techniques and noodle quality. The advantages are summarized as follows:

• Under vacuum conditions, sprayed water is easily atomized, ensuring uniform water addition. This allows wheat flour particles (protein and starch molecules) to quickly and evenly absorb water, improving the cookedness of steamed noodles and reducing oil content during frying.
• In a vacuum state, there is no gas in the flour, allowing water to easily penetrate the interior, improving kneading efficiency and promoting the full transformation of the dough's protein network structure. This results in dough with uniform color, producing uniformly colored sheets, and noodles with significantly better gluten strength, chewiness, and tensile strength than those produced by other types of kneading machines.
• Dough produced by vacuum kneading has a dense structure, with the dough particles in a vacuum state. The dough is free of air bubbles, increasing its density and strength. This makes it less prone to breakage and tearing during sheeting and less likely to produce crumbly noodles after frying. Vacuum kneading increases the amount of water that can be added during kneading, allowing for 34%–36% water (depending on whether the dough sticks to the rollers during rolling). This reduces free water in the dough, making it less prone to cloudiness and sticking. Sufficient water absorption is crucial for the formation of the wheat protein network and starch gelatinization, resulting in noodles with a smooth texture, high transparency, and good elasticity.
• The dough generates less heat and has a lower temperature. Due to the short mixing time (approximately 7 minutes), low speed (50-80 RPM, adjustable), and no air resistance, the dough temperature rise during kneading is low, less than 5°C. This avoids protein denaturation and damage to the gluten network caused by excessively high dough temperatures. Atmospheric pressure kneaders raise the dough temperature by over 10°C after kneading, especially the high-speed vertical kneaders you are currently using, where the temperature rise may be even higher.
• The twin-shaft vacuum kneader, with its two shafts rotating in opposite directions, uses the mixing paddles to move the flour and mix it. The paddles continuously tumble the materials, achieving a thorough mixing effect. After adding a measured amount of salt-alkali water, the dough undergoes convection and diffusion during stirring, dispersing and wetting the flour. The mixing, pressing, and kneading action of the stirring blades forms a dough. This dual-shaft counter-rotating kneading method is more uniform and yields better results than vertical kneading.
• The dual-shaft horizontal vacuum dough mixer eliminates dust leakage. Its 180-degree reverse unloading mechanism and the absence of openings at the bottom prevent flour leakage issues common with atmospheric pressure dough mixers.

The BC-1200 belt feeder

• As the conveyor belt moves forward, it delivers the matured dough to the compounding machine. Following the kneading sequence, the dough that falls first enters the compounding machine first, ensuring a relatively uniform maturation time and better maturation effect.
• The belt-type maturation machine is equipped with a dough crushing device at the discharge end to break up large dough balls formed during maturation. Therefore, flour clumping will not affect the maturation operation, and it can operate normally even with a large amount of water added to the flour.

Dough Sheeter

• The HESHAN^® 1.2-meter wide dough sheeter has a 400mm diameter pressure roller. A larger roller diameter improves noodle quality because it allows for a longer contact length with the dough belt, resulting in a gentler extrusion process at the same linear speed, minimizing damage to the protein network structure and enhancing the elasticity and flexibility of the noodles.
• The HESHAN^® 1200mm wide dough sheeter significantly improves work efficiency, with a production capacity of over 720 packs of instant noodles per minute. Automatic dough sheet conveying eliminates the need for dedicated personnel, enabling fully automated production.
• The pressure rollers are made of high-quality 4Cr13 stainless steel (corresponding to US grade S4200 and Japanese grade SUS420J2). They are rust-free, have high hardness, and possess excellent corrosion resistance, polishing properties, high strength, and wear resistance. After quenching (1000~1050℃) + low-temperature tempering (200~300℃), the pressure rollers achieve a hardness of HRC55.

The HESHAN^® Three-layer Steaming Machine

The HESHAN^® three-layer steaming machine uses a three-channel steam input system, with each channel independently and automatically controlled. This ensures uniform temperature, saves steam, and results in highly cooked noodles.

Pre-drying Machine

• Adding a pre-drying machine after the cutting process reduces the oil content after frying to a maximum of 13%. Pre-drying of instant noodles before frying is a unique processing step. It removes some of the moisture from the noodles using hot air drying (from approximately 36% moisture before drying to approximately 22% after drying), preparing them for the subsequent frying process. This helps to remove residual moisture more quickly during frying, improving frying efficiency, reducing oil content, extending shelf life, reducing noodle breakage, and ensuring the quality and taste of the instant noodles. It also avoids oil splattering and safety issues caused by excessive moisture during frying.
• Adding a pre-drying process to instant noodles can save considerable costs for manufacturers, and is also a good option for consumers who value healthy eating.

Cooling Conveyor

Heshan's cooling machine uses a lever-type conveyor to ensure that noodle pieces do not fall off the cooling conveyor, and the loss of noodle pieces transferred from the cooling and distribution conveyor is less than 0.1%.

Automatic Packaging and Boxing System

The optimal solution for core positioning, cost control, and market flexibility, offering ultimate precision, reliability, and long-term performance. Its high cost-performance ratio, fast service, and flexible adaptability perfectly match the fierce competition and rapid changes in the instant noodle market. It also boasts the following advantages:

• The core drive of the packaging machine adopts a full servo multi-axis synchronous drive, ensuring stable high-speed operation.
• The servo film feeding system is standard on the equipment, featuring servo film pulling and closed-loop tension control for improved film feeding stability.
• Key mold parts are manufactured using aluminum molds to avoid machining accuracy errors.
• The outer casing, worktable, and other exterior sheet metal parts of the packaging machine are all made of SUS304 stainless steel, ensuring they will never rust.
• Key core components such as servo motors, sensors, programmable controllers, and drive motors are sourced from leading international brands, such as Siemens, FESTO, and Schneider Electric.
• It offers strong compatibility with single and multi-packet models, preventing jamming issues.
• The synchronous conveyor bagging machine provides precise positioning, effectively preventing seasoning packets from shifting.