HICOCA’s complete non-fried instant noodle production line features precise, automated control across every stage—from dough mixing, sheeting, and cutting to steaming, drying, and cooling. It resolves common industry pain points in one go, helping factories stabilize quality, minimize waste, and boost the competitiveness of their end products!
Dough Mixing | Consistent, Chewy Texture
Utilizes a batch-type horizontal twin-shaft mixer. Specially angled paddles and counter-rotating shafts induce simultaneous circular and axial movement, completely eliminating uneven axial mixing. Flour and water blend thoroughly for uniform hydration and swelling, creating high-quality dough with the perfect balance of toughness, elasticity, and viscosity. The resulting noodles are firm, smooth, and satisfyingly chewy—far superior to products made with standard equipment.
Sheeting & Cutting | Burr-free, No Clumping, Precise Weight
Precision sheeting technology produces smooth, high-quality dough sheets with uniform thickness and no edge tearing or holes, meeting all toughness standards. High-precision cutting blades mesh accurately for clean cuts without stretching, ensuring distinct strands, consistent widths, and uniform individual weights. The process yields no scraps, lumps, or clumped strands, resulting in clean, smooth cut surfaces; this significantly increases the yield of prime-quality product and effectively reduces raw material waste.
Steaming | Multi-layer Steaming, High Gelatinization, Space-saving
Features a multi-layer steamer design that extends steaming time, ensuring full starch gelatinization for a softer, more flavorful texture. The compact multi-layer layout drastically reduces the factory floor footprint, allowing for optimized space planning suitable for small, medium, and large-scale noodle facilities.
Hot Air Drying | Low Energy Consumption, No Breakage, Uniform Drying
Uses a steam heat source combined with blower-driven finned radiators for segmented, constant-temperature drying, ensuring even heat distribution and reduced energy loss. The system offers mature technology, reliable operation, flexible control, and low investment costs, delivering exceptional value.
Cooling | Clean, Spot-free Product; Improved Workshop Environment
Precise temperature-controlled cooling ensures the temperature of the finished noodle cakes remains stable and consistent. Equipped with a Teflon guide rail system, the process remains free from contamination and black spots, ensuring superior food hygiene standards and facilitating easy daily cleaning and maintenance. The forced ventilation design—featuring bottom-up airflow and top-side extraction—rapidly cools and sets the product while promptly exhausting hot air from the workshop, thereby optimizing the production environment.
When producing non-fried noodles, equipment precision determines product quality and profit margins.
HICOCA’s fully intelligent production line addresses common industry pain points—such as uneven dough mixing, strand breakage, high energy consumption, and inconsistent texture—enabling factories to produce premium-quality non-fried noodle cakes and easily capture overseas mid-to-high-end markets.
Post time: Jun-22-2026