HESHAN^® Vacuum Dough Mixing And Precision Rolling

For Heshan Automated Instant Noodle Production Line

This video demonstrates the elements of a complete, modern and highly efficient noodle production system, from vacuum dough mixing to precision rolling. They are the common sections of fried and non-fried instant Ramen noodle production line, dried Hakka noodle production line and fresh instant Hakka noodle and Udon noodle line. Basic processes and equipment shown include:

• Vacuum dough mix for instant noodle making machine
  This is the first part of instant noodle machines, using a vacuum environment during mixing to remove air from the flour mixture. This results in a denser gluten network, significantly improving the texture of the dough and the quality of the final product.
• Vacuum flour transport system
  This is the second stage of the instant noodle production line process, which provides fully enclosed, dust-free and automated transportation of flour from storage to mixer. This guarantees production hygiene and precise dosing of raw materials.
• Automatic weighing system
  Provides high precision automatic weighing and dosing for flour, water and other ingredients. Guarantees recipe consistency and standardized production.
• Dough conveyor and feeder
  Gently and continuously transport the mixed dough to the next rolling stage. Enables seamless, automated transfer between process steps.
• Noodle compound rolling machine
  Gradually roll out and laminate the dough through several sets of rollers. Form a uniform, dense sheet of dough with precise thickness, preparing it for cutting.
• Continuous noodle rolling machine
  Subjects the dough sheet to continuous, multi-stage precision rolling. Achieves the preset thickness and elasticity, which is crucial for developing the ideal noodle texture.

This integrated production line represents a high level of automation and intelligence in the noodle and pasta processing industry. It is designed for efficient, stable and hygienic continuous production, from raw materials to formed dough sheets.

Advantages of Heshan's High-End Fresh Noodle Production Line

• Equipped with a Horizontal Twin-Shaft Vacuum Dough Mixer Vacuum dough mixing involves mixing dough under vacuum negative pressure. Using vacuum dough mixing technology in noodle production has positive effects on improving processing technology and noodle quality:
  • The dough has a uniform color, and the rolled dough sheets have no color difference, resulting in noodles with superior gluten, chewiness, and tensile strength compared to other types of dough mixers.
  • In the twin-shaft vacuum dough mixer, the two shafts rotate in opposite directions. The mixing paddles drive the flour to move and mix, and the paddles continuously tumble the materials to achieve a mixing effect. After adding a measured amount of salt and alkali water, convection and diffusion occur during the mixing process, dispersing and wetting the flour. Under the mixing, extrusion, and kneading action of the mixing paddles, the flour is formed into dough. This twin-shaft counter-rotating dough mixing method is more uniform and has better results than single-shaft or vertical dough mixers.
  • The twin-shaft horizontal vacuum dough mixer has no dust leakage. The 180-degree reverse unloading method and the absence of openings at the bottom of the machine eliminate the flour leakage problems that occur with atmospheric pressure dough mixers.
• Belt Feeder Conveyor Configuration
  • The main structure of the belt-type maturation machine consists of a conveyor belt and a dough crushing device. Dough from the dough mixer falls onto the conveyor belt and travels to the compounding machine. During this process, the dough runs on the conveyor for approximately 20 minutes, completing the proofing process. This allows water to penetrate to the interior of the protein colloidal particles, enabling them to fully absorb water, swell, and adhere together, further forming a gluten network. This further improves the elasticity and flexibility of the noodles, resulting in a finer and smoother texture.
  • As the conveyor belt moves forward, it delivers the maturated dough to the compounding machine. Following the order of dough mixing, 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's discharge end is equipped with a dough crushing device 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.
• Advantages of the Tableting Machine
  • The tableting machine uses a direct reducer drive, offering advantages such as compact structure, high efficiency and stability, low noise, long service life, and ease of maintenance. These advantages help improve the production efficiency and product quality of the tablet press, while reducing maintenance costs and failure rates.
  • The tablet press is constructed entirely of stainless steel, including the wall panels and frame, ensuring higher food hygiene standards and offering both aesthetic appeal and durability.