We are a hybrid manufacturing and equipment supply company. While we manufacture a core range of high-quality machinery in-house, we also collaborate with leading global brands to provide our clients with a complete, end-to-end production solution."

"A blend of In-house Engineering and Global Brands. We manufacture specialized machines at our facility and source premium branded equipment to ensure you get the best of both worlds."

Option 3: Focus on "Total Solutions" (Best for Sales Proposals)

"To provide a total turnkey solution, we offer a mix of our own manufactured equipment and carefully selected branded machinery. This allows us to deliver high performance while keeping the entire project cost-effective for you."

An Instant Noodle Frying Machine (also known as a Continuous Noodle Fryer) is the most critical component in a fried noodle production line. Its primary job is to flash-fry steamed noodles, which removes moisture (dehydration), sets the shape, and creates the porous structure that allows the noodles to cook in just 2–3 minutes with hot water.¹

1. Technical Specifications (Continuous Type)

Heavy industrial fryers for instant noodles are built for high-speed, 24/7 output.

2. The Frying Mechanism

The machine uses a specialized "Basket & Cover" system to ensure uniform frying:

1. Feeding: Pre-cut and folded noodle "cakes" (square or round) are dropped into individual metal baskets.
2. Hold-Down: A top cover (hold-down plate) lowers over the baskets. This prevents the noodle cakes from floating or falling apart once they hit the hot oil.
3. Immersion: The baskets travel through a long "U" shaped tank filled with palm oil.
4. Graduated Heating: The fryer is divided into 3–5 heat zones. The oil at the entry is slightly cooler to prevent burning, while the middle zone is the hottest for maximum dehydration.
5. De-oiling: As the baskets exit, Air Knives (high-pressure blowers) blast away excess surface oil to reduce the final fat content of the noodles.

3. Key Components

• Fryer Frame Lifting: A motorized screw or pneumatic cylinder system that lifts the entire conveyor and hood out of the oil. This is essential for cleaning and to prevent the noodles from burning during a sudden power failure or line stoppage.
• Heat Exchanger: Most modern plants use an external heat exchanger. Instead of heating the oil directly in the tank, the oil is circulated through an external heater to prevent localized "hot spots" that degrade oil quality.
• Oil Circulation & Slag Filter: A continuous pump system pulls oil through a "slag filter" to remove tiny noodle bits (crumbs) that would otherwise burn and turn the oil bitter.
• Exhaust Hood: A heavy-duty stainless steel hood with a "cyclone separator" to capture oil mist and steam, keeping the factory floor clean and safe.

4. Why Frying is Necessary

• Flash Dehydration: It reduces moisture from ~35% down to 3–5% instantly.
• Porous Structure: The rapid evaporation of water creates tiny holes in the noodle strand, which act as "tunnels" for hot water to enter when the consumer prepares the meal.
• Shelf Life: Low moisture content prevents bacterial growth, allowing the noodles to last for 12 months without preservatives.

5. Summary for Business Planning

If you are planning a line, remember that as a manufacturer and supplier, you can offer:

• Customized Moulds: To make "Cup" noodles (round) or "Bag" noodles (square) in the same machine.
• Hybrid Solutions: Combining your locally manufactured conveyors/frames with branded PLC systems (like Siemens or Schneider) and branded burners (like Riello) for the heat exchanger.