Industrial Fried Instant Noodle Production Line
Block and cup fried instant noodles from one line — mixing, sheeting, waving, steaming, cutting, frying, cooling, and packaging. Typical output 3–30 tons per 8-hour shift.
Feature
- One scope from flour to packaged block or cup — no integration gaps.
- Typical output 3–30 t per 8-hour shift across three line sizes.
- Wave forming and steam gelatinization set even rehydration.
- Palm-oil frying with continuous filtration for oil economy.
- Sachet inserter and nitrogen-flush packaging on larger lines.
- Non-fried configuration available — hot-air dryer replaces the fryer.
Sample
7 * 24 Support 
Remote Support 
Global CoverageParameters
The FNL series is a complete fried instant noodle plant in one scope: dough mixing, sheeting, slitting, wave forming, steaming, cutting and folding, frying, cooling, and packaging. Typical output 3–30 tons per 8-hour shift, in block (pillow-pack) or cup and bowl formats.
The Process, Stage by Stage
Flour is mixed into elastic dough and sheeted to gauge. Slitting rollers cut the strands, and the waving box gives the noodle its characteristic wave — the wave is what lets a block rehydrate evenly. A steam tunnel gelatinizes the starch, then the cutter folds the web into blocks. Blocks pass through the palm-oil fryer, cool on a conveyor, and go to packaging with seasoning sachets.
Three Line Capacities
| Model | Output | Installed power | Line length | Formats |
|---|---|---|---|---|
| FNL-301 | 3–6 t / 8 h | ~120 kW | ~30 m | Block (pillow pack) |
| FNL-701 | 8–15 t / 8 h | ~180 kW | ~40 m | Block + cup/bowl option |
| FNL-901 | 15–30 t / 8 h | ~260 kW | ~55 m | Block + cup + sachet inserter |
Typical values — fryer size, steamer length, and packaging are configured to your format and shift model.
Fried or Non-Fried
The same line runs non-fried instant noodles: the fryer is replaced by a hot-air drying tunnel. Non-fried blocks carry less oil and suit health-positioned brands; fried blocks rehydrate faster and have the classic instant-noodle texture.
Oil Management and Shelf Life
Palm oil is standard. Continuous oil filtration extends oil life roughly three times, and with disciplined oil management plus nitrogen-flush packaging the finished blocks hold 6–9 months typical shelf life.
Packaging Options
Block lines run pillow-pack wrapping; cup and bowl lines include the cup dispenser and lidder. On the FNL-701 and FNL-901 a seasoning sachet inserter drops soup base into every pack. Fresh (non-fried) noodle lines are covered by the NML noodle line.
FAQ
Both. Block (pillow-pack) is standard on every line size; the cup and bowl format is an option on the FNL-701 and FNL-901 with cup dispenser and lidder.
Palm oil is the industry standard for fried instant noodles. The line runs any commercial frying oil; the included filtration system extends oil life about three times.
It is included on the FNL-701 and FNL-901 packaging section and optional on the FNL-301.
Typically 6–9 months with proper oil management and nitrogen-flush packaging. We help you set the oil turnover discipline during commissioning.
Yes — replacing the fryer with a hot-air drying tunnel converts the line to non-fried instant noodles.
Typically 20–30 days on site with full documentation and operator training included, scheduled per project.
Three-phase power, a steam boiler sized to the steamer, treated water, and ventilation for the fryer. We send a utility schedule with the quotation so your building can be prepared.
The packaging section is matched to your cup or bowl specification during engineering — send your packaging samples and we design to them.
TAKE THE FIRST STEP.
WE WILL DO THE REST.
