FRY-TECH production of fried noodle snacks (like Kurkure, Nik Naks, or crispy fried ramen) has moved toward high-speed Continuous Extrusion and Frying lines. These systems ensure that the noodle-like texture is maintained while achieving a uniform crunch that batch fryers cannot easily replicate at scale.

Depending on your product, you will need either an Instant Noodle Plant (for noodle cakes) or a Kurkure/Nik Nak Extrusion Line (for irregular noodle-like snacks).

1. The Production Process (Continuous Line)

FRY-TECH professional  automatic line follows these integrated steps:

• Mixing: Flour (Corn/Rice/Wheat) is mixed with water and spices in a Double-Axle Stirring Machine.
• Extrusion/Rolling: * For Kurkure style: A Rotary Head Extruder twists the dough into irregular noodle shapes.
• For Crispy Ramen style: A Rolling Machine creates sheets that are cut into strands and steamed.
• Continuous Frying: The snacks pass through a Continuous Mesh Belt Fryer. It features a "Submerge Belt" to keep the noodles underwater so they don't float and fry unevenly.
• Vibratory De-Oiling: High-frequency vibration removes surface oil before the seasoning stage.
• Flavored Seasoning: A Continuous Seasoning Drum applies masalas while the product is warm.

. Technical Specifications (2026 Standard)

. Top Manufacturers in Ahmedabad

Ahmedabad is the primary hub for these automatic snack lines:

Pro-Tip for Noodle Snacks:

Gelatinization is Key: If you are making wheat-based noodle snacks, they must be steamed (gelatinized) before frying. Frying raw dough directly results in a hard, tooth-cracking texture rather than a light, crispy one. Ensure your line includes a Continuous Steamer for the best quality.

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