1. VM250 Horizontal Twin-Shaft Vacuum Dough Mixer

Vacuum dough mixing is the process of kneading dough under vacuum (negative pressure). The application of vacuum dough mixing technology in instant noodle production offers significant benefits for improving processing techniques and enhancing noodle quality.

The key advantages can be summarized as follows:

1) Under vacuum, the injected water is easily atomized, ensuring uniform water distribution and enabling wheat flour particles (protein and starch molecules) to rapidly and uniformly absorb moisture, thereby improving steaming gelatinization and reducing oil absorption during frying.

2）Under vacuum conditions, the vacuum dough mixer removes air from the flour, allowing moisture to easily penetrate the flour particles. This improves kneading efficiency, promotes full development of the dough's protein network structure, ensures uniform dough color, and produces rolled dough sheets without color variation. Moreover, it results in noodles with far superior gluten strength, chewiness, and stretchability compared to those produced by other types of mixers.

3） The vacuum-mixed dough features a compact structure with vacuum conditions between dough particles, eliminating air bubbles and enhancing dough density and strength. This makes the dough resistant to surface breaking and peeling during sheeting and minimizes noodle breakage after frying.

4) Vacuum dough mixing increases water absorption capacity, allowing water addition of 34%-36% (limited by non-adhesion to sheeting rollers). This reduces free water in the dough, preventing cloudy soup and roller sticking. Sufficient water absorption is essential for wheat protein network development and starch gelatinization, instant noodle production line with a smooth texture, high transparency, and superior elasticity.

5） The dough generates less heat and maintains a lower temperature during mixing, thanks to the shorter mixing time (approximately 7 minutes), lower rotational speed (50-80 RPM, adjustable as needed), and no air resistance. As a result, the temperature increase of the dough during kneading is kept below 5°C. This effectively prevents the Issue of protein denaturation and damage to the gluten network caused by excessive temperature rise. In contrast, conventional atmospheric MIXERs typically raise the dough temperature by over 10°C after mixing. This is particularly notable in the vertical kneaders commonly used today, where the high rotational speed may lead to an even greater temperature increase during the process.

6）The twin-shaft vacuum mixer features counter-rotating shafts. During operation, the mixing BLADEs drive the flour into motion for blending and kneading, while continuously tumbling the materials to achieve thorough mixing. After a measured amount of salt-alkali water is added, convective and diffusive movements occur during the stirring process, allowing moisture to be evenly distributed and absorbed by the flour. Through the combined action of mixing, pressing, and kneading by the stirring blades, the mixture is formed into dough. This counter-rotating twin-shaft mixing method ensures more uniform and effective kneading compared to vertical mixers.

7）The twin-shaft horizontal vacuum mixer operates without any dust leakage. Its unique 180-degree tilting body design enables complete discharge of the dough. Since there are no openings at the bottom of the mixing chamber, this design effectively avoids the flour leakage issues commonly associated with conventional atmospheric mixers.

2.TYPE BC-1200 BELT CONVEYOR &FEEDER

Instant Noodle Production Line BELT CONVEYOR &FEEDER primarily consists of a conveyor belt and a dough breaking device. The dough discharged from the mixer falls onto the conveyor belt and travels along it for approximately 20 minutes on its way to the sheeting machine. During this process, the dough undergoes aging, allowing moisture to fully penetrate the protein colloidal particles. This promotes maximum water absorption and expansion, enabling the particles to bond together and further develop the gluten network. As a result, the noodles achieve enhanced elasticity, flexibility, and a finer, smoother texture.

As the conveyor belt moves forward, it delivers the properly aged dough to the COMPOUND ROLLING machine. Following the order in which the dough is deposited onto the belt, the first portion that falls is also the first to enter the COMPOUND ROLLING machine. This sequential process ensures that the aging time for the dough is relatively uniform, which effectively ensures a consistent and favorable aging outcome.

The discharge end of the belt-type aging machine is equipped with a dough-breaking device, which breaks apart large dough masses formed during the aging process. As a result, dough clumping does not interfere with the aging operation, and the system can function normally even when the flour has a high water absorption capacity.

3. Sheeting machines

The HESHAN 1.2-meter-wide sheeting machine features pressing rollers with a diameter of 400mm. A larger roller diameter contributes to better noodle quality, as the increased contact length with the dough sheet allows for a gentler extrusion process at the same linear speed. This helps preserve the protein network structure, resulting in noodles with higher elasticity and flexibility.

The HESHAN 1200mm-wide sheeting machine significantly enhances work efficiency, with an instant noodle production capacity exceeding 720 packs per minute. It incorporates automated dough sheet conveying, eliminating the need for dedicated personnel and enabling fully automated production.

The pressing rollers are made of high-quality 4Cr13 stainless steel, equivalent to the U.S. grade S42000 and the Japanese grade SUS420J2. This material is rust-resistant, high in hardness, and offers excellent corrosion resistance, polishability, strength, and wear resistance. After undergoing quenching (1000–1050°C) and low-temperature tempering (200–300°C), the rollers achieve a hardness of HRC55. ensuring long-term durability in the instant noodle production line.

4. Three-layer steaming machine

The steam is injected through three channels, each independently and automatically controlled, ensuring uniform temperature distribution, steam efficiency, and a high degree of gelatinization in the noodles.

5. Pre-Dryer

By adding a pre-dryer after the cutting process, the FINISHED PRODUCT oil content can be reduced to a maximum of 13%. Pre-drying before frying is a distinctive PROCESS. It utilizes a hot air drying method to remove part of the moisture from the noodles (reducing moisture from about 36% before drying to approximately 22% after drying). This helps to more quickly remove remaining moisture during frying, improving frying efficiency, lowering oil absorption, extending shelf life, reducing noodle breakage rates, and ensuring the quality and texture of the instant noodles. Instant Noodle Production Line also helps avoid oil splatter and safety issues during frying caused by excessive moisture.

Implementing a pre-drying process in instant noodle production allows manufacturers to significantly save on cooking oil consumption costs. For MODERN consumers, it is also an excellent choice.

6. COOLING CONVEYOR

Heshan's cooling CONVEYOR utilizes a rod-type conveyor to CONVEY noodle CAKEs, ensuring they do not fall off the cooling conveyor. Additionally, the loss rate during the transfer of noodle CAKEs from the cooling and distribution conveyor is less than 0.1%.

7. Instant Noodle Production Line Automatic Packaging and Cartoning System

The optimal solution for core positioning, cost control, and market adaptability, delivering ultimate precision, reliability, and long-term performance. Its advantages of high cost-effectiveness, rapid service, and flexible adaptation perfectly align with the intense competition and fast-changing demands of the instant noodle market. Key features include:

1) The core drive of the packaging machine adopts a fully servo-driven multi-axis synchronous system, ensuring smooth high-speed operation.

2) The packaging machine comes standard with a servo film-feeding system, featuring servo film pulling and closed-loop tension control for superior film-feeding stability.

3) Critical mold components are manufactured using aluminum mold-opening technology to avoid machining precision errors.

4) External covers, worktables, and other sheet metal parts are made of SUS304 stainless steel.

5) Key components such as servo motors, sensors, PLC, and drive motors utilize leading international brands, including Siemens, FESTO, and Schneider.

6) Strong compatibility with both single and multi-package boxes, effectively preventing jamming issues in multi-package configurations.

7) Instant Noodle Production Line The synchronized conveying and seasoning sachet dispensing machine ensures precise positioning, effectively preventing misalignment of seasoning sachets.