WS20 Instant Noodle Production Line
6-Lane High-Speed Frying Instant Noodle Production Line
The WS20 is designed for high-capacity instant noodle production with coordinated automatic control, continuous dough processing, steaming, frying, cooling and product arrangement.
WS20 at a Glance
| Production Lanes | 6 |
| Standard Speed | 70 cuts/min |
| Production Capacity | 201,600 cakes / 8h |
| Noodle Cake Size | 120 × 100 × 25 mm |
| Cake Weight | 70 g |
| Mixing Time | 15 min |
| Steaming Time | 100 sec |
| Frying Time | 110 sec |
| Cooling Time | 120 sec |
| Cake Weight Deviation | ±1.5 g |
| Oil Content | 18–20% |
| Steam Supply | 3,000 kg/h |
| Steam Pressure | 1.3 MPa |
| Water Consumption | 2,500 L/h |
| Water Pressure | 0.2 MPa |
| Compressed Air | 0.50 m³/h |
| Air Pressure | 0.5 MPa |
| Total Electricity Capacity | 100 kW |
| Installation Dimension | 80 × 4.5 × 5 m |
Key Features
6-Lane High-Capacity Production
Six production lanes operate as an integrated system to achieve a standard production capacity of 201,600 noodle cakes per 8 hours at 70 cuts per minute.
PLC & Touch-Screen Control
The production line uses PLC-based control and touch-screen operation for production management and equipment synchronization.
Low Product Weight Deviation
The production-line specifications indicate a noodle cake weight deviation of ±1.5 g.
Continuous Dough Processing
The compound and continuous roller systems process the dough sheet through multiple roller stations with coordinated speed control.
Controlled Steaming
The three-tier steaming system uses a 30-meter working section with SUS316 wire mesh belt construction.
Controlled Frying
The frying system has an 11-meter frying length and controlled frying temperature.
Automatic Cooling & Arrangement
After frying, the noodle cakes are cooled and automatically arranged before entering the packaging process.
The equipment descriptions and technical specifications are documented in the supplied production-line presentation.
Main Equipment
01. Liquid Tank
1500 L capacity per tank, SUS304 construction.
02. Liquid Volumetric Metering Equipment
120 L capacity with electronic liquid-level measurement and pneumatic valves.
03. Twin Shaft Dough Mixer
350 kg/batch capacity, 15-minute recommended mixing time and 22 kW motor.
04. Mixed Dough Auto-Feeding System
Automatic transfer of mixed dough to the roller system.
05. Compound Roller Station
Heavy-duty alloy steel rollers with mechanical overload protection.
06. Continuous Press System
Multiple roller stations with independent variable-speed control.
07. Steaming System
30 m working length, three-tier construction and SUS316 wire mesh belt.
08. Cutting, Folding & Dividing Machine
PLC-controlled cutting and folding with automatic speed synchronization.
09. Distributor & Liquid Sprayer
Divides the noodle cakes from 6 lanes to 12 lanes and provides liquid spraying.
10. Oil Frying Machine
11 m frying length with controlled frying temperature.
11. Oil Frying Heat Exchange System
Heat-exchange system designed for controlled oil heating and efficient steam utilization.
12. Cooler
Air cooling system with 22 cooling fans.
13. Automatic Collecting & Arrangement
Automatic collection and arrangement of noodle cakes before packaging.
14. Electrical Control System
Four control panels coordinating mixing, dough processing, cutting, frying, cooling, steaming and heat exchange.
The source presentation provides detailed descriptions for these equipment sections.
Request the WS20 Technical Proposal
Tell us your target production capacity, factory conditions and product requirements. Winstone will evaluate your requirements and provide a suitable production-line proposal.