Noodle Making Machine

We design and developed of noodles making machines that is best suited for mass production. Used for making raw noodles, our range is not only easy to install but also engineered with perfection and attention to extract uniform size of noodles. Further, our range is widely renowned for its sturdy construction and operational fluency. We provide four categories noodles making machines
Our noodle equipment is renowned for its rugged construction, economical price and day-in day-out dependability.
we recognized as the one-stop solution for your noodle plants and machinery, we stand strongly behind every product supplied and distributed by us.

Key Advantage Noodle Machines

• Noodles making machine is fitted with heavy duty mild steel fabricated structure
• Easy to operate, saving time and labour
  • Operator needs no experience, production is rapid. The thicknesses of noodles are adjustable.
• Advanced design and sanitary
  • Machine is easy to assemble, clean and maintain
• Special alloy steel / cast iron gears minimize both friction and noise providing quiet operation.
• Uniform products, reasonable price, small size, easy maintenance
• Continuous product length: end numbers
• Unique and reliable design
  • The noodles making machinery are highly effective as well as nonstop continuous noodles making process.

The basic noodle making process

Wheat flour is the main ingredient for making Asian noodles. The dough is compress between set of two rolls to form a dough sheet. The Jas Enterprise is developed during the sheeting process, contributing to the noodle texture. The sheeted dough is then slitting to produce noodles. The noodles are now ready for sale, or are further process to prolong shelf life, to modify eating characteristics or to facilitate preparation by the consumer. In the preparation of instant fried noodles, the steaming process causes the starch to swell and gelatinize. The addition of alkaline salts (kan sui, a mixture of sodium and potassium carbonates) in some Chinese type noodles gives them a yellow colour and a firmer, more elastic texture

Dough mixing for noodles machines

Noodles made from wheat flour alone or in combination with buckwheat flour. Wheat flour noodles include Chinese and Japanese type noodles. There are many varieties in each noodles type, representing different formulation, processing and noodles quality characteristics. Noodles containing buckwheat are also call soba, meaning buckwheat noodles. These noodles are typically light brown or gray in colour with a unique taste and flavour. Chinese type noodles are generally make from hard wheat flours, characterized by bright creamy white or bright yellow colour and firm texture. Japanese noodles are typical made from soft wheat flour of medium protein. It is desirable to have a creamy white colour and a soft and elastic texture in Japanese noodles.
Dough is so sensitive to processing, as is that in bread dough. Variations in noodles-dough water absorption among different flours are generally within 2-3%, and this is usual determine by dough handling properties. Flour particle sizes and their distribution affect the time water penetrates into the flour. Large particle flours require a longer time for water to incorporate and tend to form larger dough lumps. It is desirable to have relatively fine and evenly distributed particle size flours to achieve optimum dough mixing.

Noodle Sheeting and compounding

Crumbly dough pieces are dived into two portions, each passing through a pair of sheeting rolls to form a noodles dough sheet. The two sheets are then combine (compound) and passed through again sheeting rolls to form a single sheet. The roll gap is adjusting so that the dough thickness reduces.

Noodle Sheeting, slitting and waving

Further dough sheeting is doing by set of rolls with decreasing roll gaps. At this stage, roll diameter, sheeting speed and reduction ratio should be consider to obtain an optimum dough reduction. Noodles slitting is doing by a cutting machine, which is equipped with a pair of rolls, a slitter, and a cutter. The final dough sheet thickness is set on the rolls according to noodles type and measured using a thickness dial gauge. Noodles width determines the size of noodles slitter to be use. The sheet is cutting into noodles strands of desired width with a slitter. Noodles square. Noodles strands are cuts into a desirable length by a cutter. At this stage, Chinese raw noodles, Japanese udon noodles, chuka-men and Thailand bamee noodles making is complete. For making instant noodles, noodles strands are wave before steaming and cutting.

 

Standard accessories of noodles making machines

• Motor pulley
• Adjustable rail for fixing the motors
• One number brass die

Customers who bought this noodles machine following item also bought

• Noodle Flour Mixer
• Noodle steaming machine
• Noodle Drying Machine
• Extra slitting die
• Suitable 4 pole totally enclosed fan cooled three phase or single phase sq. Cage motor {electricity (special power can be accommodated): 110/220/380/415 volts, 50/60 Hz, 1/3 phase}.
• Starters, main switch, ampere meter, capacitor for three phase electric motor
• Suitable miniature circuit breaker with 3 meter cable and 3 pin top for single phase electric motor.
• V belts

Due to continuous improvements, we reserve the rights to alter and/or amend dimensions/design without prior notice.
The figure for capacities given are for guideline only may very force case to case and depending many factors.