Healthy Noodle Manufacturing
Industrial Non-fried Instant Noodle Production Line
Capitalize on the global health trend. Produce premium Air Dried Noodles with <1% oil content. Our high-efficiency Hot Air Drying Tunnel ensures excellent rehydration and a chewy, hand-made texture.
Healthier Choice,
Premium Margins
The global instant noodle market is shifting. Consumers are demanding Low Fat and Clean Label products. However, traditional air-dried noodles often suffer from slow rehydration and poor texture.
Loyal’s solution? A proprietary High-Temperature Hot Air Drying Tunnel. By precisely controlling humidity and temperature zones, we create a microporous structure inside the noodle strands. This ensures the noodles rehydrate fully in just 4-5 minutes while maintaining a chewy, hand-made texture.
Capture the premium market segment with a product that contains less than 1% oil.
Zero Fry, <1% Fat
Replace the deep fryer with our multi-layer Hot Air Dryer. The oil content drops from 20% to virtually zero, allowing you to market your product as “Healthy Ramen” or “Low Calorie” noodles.
Hand-made Texture
Our High-Pressure Steaming (>98°C) fully gelatinizes the alpha-starch. Combined with low-temperature relaxation drying, this creates a dense, straight noodle body that rivals fresh handmade pasta.
Energy Recovery
Drying is energy-intensive. Loyal’s tunnel features an intelligent Heat Circulation System. We recycle hot air from the final drying stage back to the pre-heating stage, reducing steam consumption by 25%.
From Flour to Low-Fat Noodle Block
Our Non-fried Instant Noodle Line replaces deep frying with advanced hot air drying. The entire process is PLC synchronized for continuous production.
Air-Dried Process Flow
01
Alkali Mixing
High-speed mixer blends high-gluten flour with alkali water. Precise hydration is key for non-fried noodle texture.
02
Compound Rolling
Dough sheets pass through 7-9 roller pairs. The high compression ratio creates a dense, chewy gluten structure.
03
Slitting & Waving
The slitter cuts sheets into strands. The wave-former creates the shape, preparing the noodles for steaming.
04
High-Temp Steaming
Crucial step. Using high-pressure steam (>98°C) to achieve 100% starch gelatinization for better rehydration.
05
Cutting & Folding
Fixed-length cutting into Square or Round molds. The noodles are now ready for the drying tunnel.
06
Hot Air Drying
Replacing the fryer. Noodles travel through a Hot Air Drying Tunnel (60-90°C) for 30-45 mins to remove moisture.
07
Air Cooling
Strong air blowers cool the dried noodle blocks to room temperature, preparing them for packaging.
08
Packaging
The Low Fat Noodle Line ends with automated pillow packing or cup sealing machines.
Engineering the Perfect Non-Fried Bite
Unlike traditional frying, Loyal’s non-fried noodle technology uses a precise sequence of shaping, deep steaming, and multi-stage baking to fix the noodle’s porous structure.
Step 1: Precision Shaping
Auto-Cutting & Waving System
Before cooking, the dough sheet is sliced and instantly “waved” through speed differential rollers. This Pre-shaping Step is crucial for non-fried noodles as it determines the surface area for steam penetration and prevents the noodle blocks from becoming a solid mass during the drying phase.
Adjustable Wave Density
High-Hardness Slitters
Servo-Driven Cutting
Uniform Block Weight
Step 2: Deep Gelatinization
High-Pressure Continuous Steamer
The shaped noodles enter a Water-Sealed Steam Tunnel. By maintaining a constant internal pressure, we achieve over 98% starch gelatinization (Alpha-starch) without excessive surface moisture. This creates the essential “elasticity” that non-fried noodles need to maintain their “al dente” texture in hot water.
Starch Gelatinization >98%
Water-Seal Energy Saving
Uniform Core Cooking
Stainless Steel Mesh Belt
Step 3: Moisture Fixation
Multi-Stage Hot Air Baking Oven
This is where the magic happens. Our Multi-Zone Baking Oven replaces the deep fryer. Using high-velocity hot air, it removes moisture in three distinct stages: rapid surface setting, internal moisture migration, and final structure stabilization. This results in a porous, shelf-stable noodle with less than 1% fat.
Multi-Zone Temp Control
High-Velocity Airflow
Low-Fat Shelf Life Fix
Heat Recovery System
Premium Texture & Diverse Shapes
From standard ramen to premium Hand-made Style broad noodles. Our versatile shaping system allows you to produce high-value products on a single line.
Round Cake (Cup)
Standard shape for premium cup noodles. Fits perfectly into paper or plastic bowls.
Square Block (Bag)
High density block for pillow packaging. Ideal for “Healthy Ramen” product lines.
Broad Noodle (Ribbon)
Simulates “Dao Xiao Mian” or Fettuccine. Excellent sauce holding capacity and chewy bite.
Standard Model Specifications
Choose the right capacity for your market. Note that Non-fried Lines require longer workshops due to the extended hot air drying tunnel (45-60 min process).
| Model | Output (8hr) | Roller Width | Steam Consump. | Installed Power | Line Length (Approx) |
|---|---|---|---|---|---|
| LY-NF-300 | 40,000 – 50,000 bags | 300 mm | 800 kg/h | ~60 kW | 45m |
| LY-NF-600 HOT | 100,000 – 120,000 bags | 600 mm | 1500 kg/h | ~100 kW | 65m |
| LY-NF-800 | 150,000 – 170,000 bags | 800 mm | 2200 kg/h | ~140 kW | 80m |
| LY-NF-1000 | 200,000 – 220,000 bags | 1000 mm | 2800 kg/h | ~190 kW | 95m |
Important: Non-fried lines are significantly longer than fried lines.
Unsure if your factory has enough space? Send us your building dimensions.
Strategic Choice: Non-Fried vs. Fried
Are you targeting the mass market or the premium health segment? Compare the ROI logic between the two technologies.
Premium / Health Trend
Non-Fried Line (Air Dried)
Focus on high-margin, “Clean Label” products. Higher energy cost but zero oil cost.
Oil Cost Savings
100% (Zero Oil)
Product Retail Price
High Margin
Required Factory Length
Long (Drying Tunnel)
<1% Fat Content (Healthy Image)
No risk of oil rancidity (Longer Shelf Life)
Higher Steam/Electricity consumption
Mass Market Volume
Fried Noodle Line
Focus on taste and low price. High volume production but high operational cost (Palm Oil).
Oil Cost Savings
0% (High Cost)
Product Retail Price
Low / Competitive
Required Factory Length
Medium (Compact)
Instant Rehydration (3 mins)
Rich Aroma & Taste
High Palm Oil Consumption
Live Factory Operation
Real shots of our Non-fried Instant Noodle Line running in client facilities. Witness the clean, hot-air drying process.
Global Success Stories
Real feedback from our partners worldwide.
“
Your explanation was more complete than all the companies, even Fava and Pawan.
“
It has been a very pleasant experience working with Loyal Company. They provided excellent machines and service. Although we have a 7-hour time difference, Loyal Company’s after-sales support was always able to respond to any questions we had while we were working. I believe we will cooperate in the future.
Engineering Your Success
Non-fried noodle production requires precise control over humidity and temperature. Loyal Machinery provides not just hardware, but the complete “Software” of noodle making.
Texture Recipes
Achieving a “hand-made” chewiness without frying is tricky. We provide proven high-gluten formulations and steaming curves to ensure premium texture.
Energy Consulting
Operating a long drying tunnel can be costly. Our engineers help you design an efficient steam piping layout and heat recovery system to minimize OPEX.
Inventory Ready
From dryer chains to Teflon-coated molds. We stock critical components for immediate dispatch to ensure your continuous line never stops.
Global Installation
We send expert teams to install the massive drying tunnels on-site. We don’t leave until your local operators are 100% confident with the PLC.
Frequently Asked Questions
Expert answers about Hot Air Dried Noodle manufacturing.
How long does the drying process take?
Unlike frying (which takes ~3 mins), hot air drying is a slow dehydration process. It typically takes 30 to 60 minutes depending on the noodle thickness (0.8mm – 1.5mm) and block weight. This ensures the moisture is removed evenly from the core to the surface without causing cracks.
Can I achieve a “Sun-dried” taste with this machine?
Yes. The key to the “hand-made sun-dried” texture is High-Temperature Steaming followed by multi-stage drying. Our steamer ensures 100% gelatinization, and the drying tunnel simulates natural evaporation but in a hygienic, controlled environment. The result is a noodle with excellent bite and chewiness.
What is the best heating source for the drying tunnel?
Steam is the most recommended source because it provides moist heat, which prevents the noodle surface from drying too fast (case hardening). However, if a boiler is not available, we can equip the line with Electrical Heating or Gas Burners (Direct/Indirect) with advanced humidity control.
What is the final fat content of the noodles?
Since no oil is used in the drying process, the fat content is determined solely by the flour itself, typically less than 1%. This makes it an ideal solution for producing “Healthy”, “Low Fat”, or “Zero Trans Fat” noodle products.
How much factory space do I need?
Non-fried lines are significantly longer than fried lines due to the drying tunnel. A standard 600mm width line is approximately 65-70 meters long. We strongly suggest sending us your factory CAD drawing so we can design a layout (L-shape or U-shape) to fit your space.
Need to confirm if your factory fits this line?
Our engineers provide free layout design services.
Request Layout Drawing