This commercial noodle machine turns flour and water into fresh noodles without a separate kneading step. It mixes, presses, and cuts in one enclosed pass, mimicking hand-rolled dough to give the chewy texture a scratch kitchen wants, and outputs 25–35 kg per hour — roughly 200 servings — so a restaurant, canteen, or noodle bar can run fresh service without a dedicated pasta cook.
Water reaches the mixer two ways, depending on the product option. Fill the built-in tank (5 L or 18 L) by hand, or drop the thin intake hose into a standalone reservoir — a 19 L water-cooler bottle, for example — and the machine draws water on its own. During a high-volume service that second option keeps the line moving, since staff don't have to stop the machine to top it up.
Operators set it through a PLC touch screen and swap between round noodles, flat noodles, knife-cut noodles, and dough sheets by changing the cutter, a job that takes about five seconds. The stainless steel body wipes down easily and meets food-contact standards, and adjustable feet keep it level on an uneven prep-room floor.
- 8–20 seconds per serving, no pre-kneaded dough required
- Two water-feed options: built-in 5 L / 18 L tank or automatic draw from an external reservoir
- Interchangeable cutters for round, flat, knife-cut noodles and dough slices
- Stainless steel construction, PLC touch-screen control, plug-and-play setup
