Instant noodles are a global convenience food enjoyed in almost every country. The industry is worth billions of dollars annually, with steady demand from both developing and developed markets. For food entrepreneurs, building an instant noodle production line is an excellent investment, but it requires careful planning, specialized equipment, والامتثال لمعايير سلامة الأغذية.
We provides a comprehensive guide on how to set up an instant noodle factory, including market considerations, step-by-step process design, machine selection, المواصفات الفنية, تحليل التكلفة, and factory layout.
1. Global Market and Business Potential
1.1 Worldwide Demand for Instant Noodles
وفقا للجمعية العالمية للمعكرونة سريعة التحضير, زيادة 120 مليار حصص are consumed globally every year. Key markets include:
- الصين: زيادة 40 billion servings annually.
- أندونيسيا: أكثر من 12 مليار حصص.
- اليابان, الولايات المتحدة الأمريكية, and South Korea: Mature markets with steady demand.
- Africa and South America: Fast-growing markets due to urbanization.
1.2 Product Trends
- Non-fried instant noodles are increasing in popularity due to health concerns.
- كوب شعرية are popular in urban markets with younger demographics.
- Premium instant noodles with unique flavors are trending in developed countries.
Takeaway: Before building a line, identify your target consumer base and decide whether you will produce fried block noodles, الشعرية غير المقلية, or cup noodles.
2. Planning Your Instant Noodle Production Line
2.1 Determining Production Capacity
Production lines are typically categorized as:
- على نطاق صغير: 1,000–10,000 packs/day, suitable for startups.
- متوسطة: 10,000–100,000 packs/day, good for regional distribution.
- واسعة النطاق: 100,000+ حزم / يوم, targeting nationwide or export markets.
2.2 Choosing Automation Level
- خطوط نصف أوتوماتيكية: Require more labor but cost less to install.
- خطوط أوتوماتيكية بالكامل: High output, lower labor cost, but higher initial investment.
2.3 Space and Infrastructure Requirements
- Small plant: 500–800 m².
- Medium plant: 1,000-1500 متر مربع.
- Large plant: 2,000+ م².
- Must include space for raw material storage, production line, التعبئة والتغليف, quality control lab, and finished goods warehouse.
3. Step-by-Step Process of Instant Noodle Production
كامل instant noodle production line follows these steps:
3.1 Flour Mixing
- مكونات: دقيق القمح, ماء, ملح, المياه القلوية (كانسوي), and additives.
- آلة: Automatic flour mixer ensures uniform hydration.
3.2 Dough Sheeting
- Dough is compressed into sheets by a compound roller.
- Multiple rolling stages improve gluten structure and elasticity.
3.3 Cutting and Slitting
- Sheets are cut into thin strands using a slitter cutter.
- Noodles may be straight or wavy depending on cutter design.
3.4 تبخير
- Strands are steamed in a tunnel at 100–105°C.
- Gelatinization ensures proper texture after cooking.
3.5 Shaping and Cutting
- Noodles are folded and placed into molds or cups.
3.6 Frying or Drying
- نودلز مقلية: Dehydrated in edible oil at ~150°C for 1–2 minutes.
- الشعرية غير المقلية: Passed through a hot-air dryer at 70–90°C.
3.7 تبريد
- Essential for stabilizing product before packaging.
3.8 التغليف
- Bag noodles: Pillow packing machine.
- كوب شعرية: Cup sealing machine with seasoning sachet insertion…
4. Machinery and Technical Specifications
| آلة | وظيفة | سعة | قوة | أبعاد | ملحوظات |
|---|---|---|---|---|---|
| Flour Mixer | Mix flour & ماء | 200-500 كجم/ساعة | 4-7 كيلوواط | 1500×900×1200 mm | الفولاذ المقاوم للصدأ |
| الأسطوانة المركبة | Roll dough into sheets | 200-800 كجم/ساعة | 5-10 كيلوواط | 2000×1000×1500 mm | سمك قابل للتعديل |
| Slitter Cutter | Cut sheets into strands | 200-500 كجم/ساعة | 2-5 كيلوواط | 1200× 800 × 1100 مم | Customizable width |
| Steaming Tunnel | Steam strands | 200-1000 كجم/ساعة | 20-30 كيلوواط | 6000×1200×2200 mm | التحكم في درجة الحرارة |
| مقلاة | Fry noodles in oil | 200–1000 pcs/min | 25-45 كيلو واط | 7000×1600×2300 mm | تداول الزيت |
| Dryer (غير مقلي) | Dry noodles | 200-800 كجم/ساعة | 30-50 كيلوواط | 9000×1800×2500 mm | Hot-air drying |
| آلة التغليف | Pack noodles | 30-120 حزم/دقيقة | 3–6 kW | 3500×900×1400 ملم | Bag/cup options |
5. Utility Requirements
- كهرباء: Industrial 3-phase supply for high-power machines.
- Steam Boiler: Required for steaming and frying.
- Water Supply: Clean, filtered water for dough and cleaning.
- تهوية & Exhaust: To remove oil fumes from frying section.
- Wastewater treatment: Required by food safety regulations.
6. Quality Control in Production
6.1 مواد خام
- Wheat flour must meet protein content standards.
- Palm oil should be food-grade and filtered regularly.
6.2 In-Process Control
- Dough moisture checked every batch.
- Steaming tunnel temperature continuously monitored.
6.3 Finished Product Tests
- Moisture content: أقل 10%.
- Oil content (الشعرية المقلية): 18–24%.
- Cooking time: 3–5 minutes.
- مدة الصلاحية: 6-12 شهرا.
7. Cost Analysis for Instant Noodle Production Line
7.1 الاستثمار الأولي
- Small-scale semi-automatic line: $100,000– 200.000 دولار.
- Medium-scale automatic line: $300,000–$600,000.
- Large-scale fully automatic line: $800,000–$1,500,000.
7.2 تكاليف التشغيل
- مواد خام: دقيق, زيت, flavorings (50–60% of cost).
- تَعَب: Operators, engineers, QC staff.
- Energy: كهرباء + steam fuel (gas or coal).
- صيانة: Spare parts and cleaning.
7.3 Profitability Example
- Cost per pack: $0.10–$0.15.
- سعر البيع: $0.25–$0.40 (depending on market).
- Gross margin: 50–60%.
8. Factory Layout Design
نموذجي factory layout follows this sequence:
- Raw Material Storage Area – flour silos, oil tanks, seasoning storage.
- خلط & Dough Room – flour mixing and dough sheet rolling.
- تبخير & Frying Area – requires steam boiler connection and exhaust system.
- تبريد & Packaging Area – separated from hot processing areas.
- Quality Control Lab – small room for testing samples.
- Finished Product Warehouse – dry, ventilated, pest-free environment.
Flow should be linear, avoiding cross-contamination between raw and finished goods.
9. Regulatory and Safety Considerations
- Food Safety Standards: HACCP, ISO 22000, FDA (for export).
- Worker Safety: Heat protection in frying section, slip-proof flooring.
- السلامة من الحرائق: Oil fryers must include fire suppression systems.
- Environmental Compliance: Proper oil filtration and wastewater treatment.
10. Tips for Success in the Instant Noodle Business
- Choose the right product type based on market demand.
- Invest in flavor R&د – consumers often choose noodles for taste.
- Partner with reliable machinery suppliers offering after-sales service.
- Start with scalable capacity and expand as sales grow.
- Focus on packaging design to stand out on store shelves.
Choose us as your Instant noodle production line manufacturer
Building an instant noodle production line requires significant investment but offers strong profitability in a global growth market. By carefully selecting the right equipment, designing an efficient production flow, and implementing strict quality control, manufacturers can produce noodles that meet both consumer demand and international food safety standards.
With the right strategy, an instant noodle factory can evolve from a regional supplier to an international brand.