Details of non-fried instant noodle equipment
"Non-fried", as the name suggests, refers to a process that contrasts with the traditional frying technique. Given the widespread belief in daily life that fried foods may be unhealthy, non-fried instant noodles have been vigorously developed as an oil-free alternative. In recent years, the concept of non-fried has become deeply ingrained in people's minds, and non-fried foods have gained widespread popularity. The development of related technologies and equipment has also been advancing rapidly.
The main process flow for producing non-fried instant noodles is as follows: water supply, flour supply, dough mixing, aging, sheet pressing and cutting into strips, steaming, cutting and arranging into rows, drying, cooling, conveying, packaging, and finally storage.
The main equipment corresponding to the above process flow includes: water supply system, flour supply system (or manual flour pouring method), dough mixer, maturing machine, noodle pressing machine, noodle steaming machine, cutting and arranging machine (or direct-entry type), dryer, air cooler, conveyor, packaging machine, and other equipment.
The equipment for non-fried instant noodles and fried instant noodles are quite similar overall. The main difference lies in replacing the frying machine with a drying machine, while the other equipment remains essentially the same before and after. However, the drying machine is larger and more complex compared to the frying machine, so the overall cost of the non-fried production line is also slightly higher than that of similar fried equipment.
In addition to the common square and round noodles, non-fried instant noodles are also divided into two types: boiled and soaked. When selecting equipment, please make sure to clarify your product positioning so that we can provide you with the most suitable equipment configuration plan.
Process flow diagram of non-fried instant noodle equipment
Non-fried instant noodle production line equipment model
| Model | Production Capacity | Steam Consumption (Kg/h) | Factory Dimensions (L×W×H) (m) | Sheet Width (mm) | Installed Power (kW) | Workers |
| BFP-3Y | 30,000 pieces/8 hours | 800-1000 | 60×4×4.5 | 216-260 | 42 | 4 |
| BFP-6Y | 60,000 pieces/8 hours | 1000-1200 | 66×6×4.5 | 300-330 | 56 | 4 |
| BFP-8Y | 80,000 pieces/8 hours | 1200-1500 | 66×6×4.5 | 420-450 | 68 | 6 |
| BFP-10Y | 100,000 pieces/8 hours | 1300-1800 | 75×7×5.0 | 420-450 | 80 | 6 |
| BFP-12Y | 120,000 pieces/8 hours | 1500-2000 | 75×8×5.0 | 510-550 | 83 | 6 |
| BFP-16Y | 160,000 pieces/8 hours | 1800-2000 | 90×8×5.5 | 630-650 | 106 | 7 |
| BFP-18Y | 180,000 pieces/8 hours | 2000-2500 | 110×9×5.5 | 720-730 | 114 | 7 |
Note: the above data is only theoretical data, and the real situation of users may be different, so it is for reference only
Complete configuration table for non-fried instant noodle equipment
1. Brine Mixer
Function: Prepares brine mixture (salt water) and supplies it to the dough mixer; can be used in conjunction with a brine metering device.
Features: Ensures uniform distribution of salt in water, promoting consistent solution quality. Made of 316 stainless steel or 304 stainless steel. | 
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2. Metering & Feeding Device
Function: Precisely supplies powdered materials such as flour.
Features: Adopts screw or pneumatic powder feeding; supports manual powder loading, and can connect to a metal powder storage silo to achieve unmanned, precise powder feeding. | 
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3. Dual-Speed Dough Mixer
Function: Mixes flour and water to form dough suitable for fermentation.
Features: Batch-type operation; available in single-shaft or dual-shaft configurations. The dual-speed design enables thorough mixing. Constructed from stainless steel, with adjustable speed and time settings. | 
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4. Dough Aging Machine
Function: Promotes the combination of dough and water to form a gluten network.
Features: Available in three types: U-type, disc-type, and static dough resting machine. The first two are suitable for workshops with limited space; currently, the static dough resting machine is more recommended. | 
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5. Continuous Calender
Function: Rolls dough into sheets of specified thickness.
Features: Adjustable manually or automatically; available in multiple models categorized by sheet width. The surface of the rollers is wavy, allowing the dough sheet to be calendered both horizontally and vertically.
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6. Multi-Layer Noodle Steamer
Function: Steams noodles at high temperature to reduce moisture content.
Features: Available in single-layer or multi-layer configurations. Multi-layer models adopt water-sealing technology for better energy efficiency, ensuring the noodles reach the appropriate moisture level. | 
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7. Cutting & Arranging Machine
Function: Cuts noodles and arranges them in rows.
Features: Available as square-block or round-block cutters; customizable dual-purpose (square/round) machines are also offered. It cuts infinitely long noodles and folds them into blocks. | 
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8. Dryer
Function: Dries and shapes the air-formed noodle blocks.
Features: The drying length is usually over 30 meters; the dried noodle blocks are oil-free. It comes in three types: single-layer, multi-layer parallel, and multi-layer vertical dryers, adapting to different production needs and spatial layouts. | 
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9. Air Cooler
Function: Rapidly cools the dried noodle blocks.
Features: Cools the noodle blocks down to the temperature required for packaging. It uses air cooling to ensure quick temperature reduction of the noodle blocks. | 
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10. Conveyor
Function: Transports noodle blocks.
Features: Includes split conveyors, curved conveyors, etc. It enables stable transportation of noodle blocks between processes, adapting to the production line layout. | 
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