WS20 Instant Noodle Production Process

From Flour to Finished Noodle Cake

01 — Liquid Preparation

Water and water-soluble additives are prepared and mixed before being metered into the dough mixer.

02 — Dough Mixing

The twin-shaft mixer combines the ingredients according to programmed process parameters.

03 — Dough Feeding

Mixed dough is automatically transferred toward the compound roller station.

04 — Compound Rolling

The dough is formed into a continuous dough sheet through heavy-duty rollers.

05 — Continuous Pressing

Multiple roller stations progressively reduce the dough sheet thickness.

06 — Slitting & Forming

The dough sheet is slit into noodle threads and formed into corrugated noodles.

07 — Steaming

The corrugated noodles pass through the three-tier steaming system.

08 — Cutting & Folding

The noodle belt is cut and folded into noodle cake form.

09 — Dividing & Liquid Spraying

The noodle cakes are divided and liquid/seasoning is applied according to the production configuration.

10 — Frying

The noodle cakes enter the fryer and pass through controlled temperature sections.

11 — Cooling

After frying, the noodle cakes are cooled by forced air.

12 — Automatic Collection & Arrangement

The noodle cakes are collected, arranged and prepared for packaging. The individual process functions are supported by the production-line presentation.