This is a complete fresh noodle line, not a single machine. Three stages take flour and water in at one end and send cut noodles out the other: a vertical mixer kneads the dough, a lift conveyor carries it up into the hopper of the sheeting machine, and a run of rollers presses it into a continuous sheet before the cutter slices it into noodles. The operator loads flour and collects noodles, and nobody handles the dough in between.
- Dough mixer. A vertical drum mixer blends flour and water into noodle dough, batch after batch.
- Lift conveyor. An inclined belt raises the mixed dough from the mixer to the feed hopper, so heavy dough never has to be carried or shovelled by hand.
- Sheeting and cutting machine. Two or three sheeting rollers, depending on model, press the dough into a sheet 260 to 350 mm wide and 0.5 to 3 mm thick, and the cutter at the end turns it into noodles.
Cutter rollers come for thin, medium and wide flat noodles, round noodles, cut noodles and diamond-shaped pieces, so choose the shapes you need when ordering. Output runs from 150 to 300 kg/h across the range, and the stainless steel machines wipe down between shifts and stand up to daily flour work.
The line suits noodle shops, central kitchens, hotel and canteen kitchens and small food-production units that want house-made noodles in volume instead of buying in dried stock. It can grow with you: a disc aging machine can rest the dough before sheeting, and drying rods, a dry-noodle cutter and a packaging machine turn the same line into dried noodle production.
