Industrial Noodle Making Line
From flour to packaged noodle in one line — mixing, sheeting, slitting, cutting, boiling or steam-setting, and packaging. Typical capacity 200–1,000 kg/h, configured to your noodle type and shift.
Feature
- One coordinated line: mixing, sheeting, slitting, cutting, boiling, oil coating, packaging.
- Typical capacity 200–1,000 kg/h across three line sizes, configurable.
- Slit roller sets for udon, ramen, soba, and egg noodles — 1.5–6 mm widths.
- Boiling stage controls starch and bite; oil coating keeps strands separate.
- Recipe-controlled moisture and cook times — repeatable batch to batch.
- Stainless food-contact construction with daily clean-down access.
Sample
7 * 24 Support 
Remote Support 
Global CoverageParameters
The NML series turns flour into finished noodles in one coordinated line: dough mixing, sheeting, slitting, cutting, boiling or steam-setting, oil coating, and packaging. Three line sizes cover boutique noodle workshops through industrial export plants.
How the Line Runs
Flour and water are mixed into a developed dough, then rolled into a continuous sheet through paired sheeting rollers. Slitting rollers cut the sheet to your noodle width, and a rotary cutter drops lengths onto the conveyor. On lines with a boiling or steaming stage the noodles are cooked and set, then an oil coating keeps strands separate before tray packing or film packaging.
Three Line Capacities
| Model | Capacity | Installed power | Line length | Process scope |
|---|---|---|---|---|
| NML-301 | 150–300 kg/h | ~35 kW | ~12 m | Dry-cut, no boiling stage |
| NML-701 | 300–600 kg/h | ~60 kW | ~18 m | Boiling + oil coating |
| NML-901 | 600–1,000 kg/h | ~95 kW | ~26 m | Boiling + steaming + packaging |
Typical values — every line is configured to your noodle type, shift length, and package format.
Noodle Types and Cutting
Slit roller sets cover udon, ramen, soba, and Chinese egg noodles from 1.5–6 mm, square or round section. Cut length and bundle weight are set at the cutter. For rice-flour noodles see the RNM rice noodle machine.
From Fresh to Instant
Fresh noodles leave the line ready for tray packing or chilling. For dried noodles, the line feeds your drying room. For fried instant noodles, add the FNL-701 frying module — waving, frying, and block packaging in one extension.
Upstream and Downstream
The line pairs with the FLM flour mixer upstream and the BFM belt fryer for fried noodle products. See the full flour-food range on the pasta processing hub.
FAQ
Udon, ramen, soba, and Chinese egg noodles run on the same line — the noodle type is set by the slit roller set and the boiling recipe. Die and roller changes take one shift with two operators.
The NML-701 and NML-901 include a boiling stage; the NML-301 entry line is dry-cut only and feeds your own cooking process.
The NML-901 includes tray and film packaging. On smaller lines we integrate your existing packaging equipment or quote a VFFS machine with the line.
Typically 10 days on-site plus 5 days of operator training, delivered by our commissioning engineers. Typical schedule, confirmed per project.
Yes — the line extends into a fried instant noodle line with the FNL frying module, which adds waving, frying, cooling, and block packaging.
Typical per 8-hour shift: about 1.6 t on the entry line and up to 8 t on the industrial line, depending on noodle type and packaging.
Standard wheat flour works; protein content is matched to the noodle style — ramen typically uses higher-protein flour than udon. We tune the sheeting and boiling recipe to your flour during commissioning.
Starter recipes for the main noodle types are included, and our engineers tune water ratio, sheeting gap, and cook times on your flour during commissioning — Esper Foodtech Engineering.
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