FAQ

Investment depends on daily capacity and automation level. Estimated ranges:

• 20,000 packs/8 hours entry-level: from $92,000
• 100,000 packs/8 hours standard: from $228,500
• 300,000 packs/8 hours crazy-level: from $565,000

Prices only include equipment for producing the noodles. Contact us for a tailored quote.

Standard production lines: 3 months after receiving the deposit.

Customized lines (special sizes, special processes): approximately 4-5 months.

Expedited scheduling available — please confirm with our sales team.

• 20,000 packs/8 hours: At least 600 m²
• 50,000 packs/8 hours: At least 800 m²
• 100,000 packs/8 hours: At least 1,000 m²
• 300,000 packs/8 hours: At least 1,500 m²

Send us your factory dimensions — we'll create a free layout with equipment positions and utility routing.

Yes, we export worldwide. Our logistics partners cover all major ports.

Installation options:

• Our engineers travel to your site for installation & training (About 30 days on-site)
• Remote technical support available 24/7
• We've completed installations in Nigeria, Zambia, Nepal, Poland and more

Fried: Attractive taste, higher market acceptance. Best for mainstream markets.

Non-Fried: Lower fat content, healthier profile, lower operating costs (no oil). Best for health-conscious brands.

Many clients start with a fried noodles production line and reserve space for a future non-fried production line upgrade.

• 30,000 packs/day: 2-3 operators
• 50,000 packs/day: 2-3 operators
• 100,000 packs/day: 2-3 operators
• 200,000 packs/day: 2-3 operators

All you need is 2-3 operators for supervision purpose as the production line is fully automatic. Line operators only — packaging and logistics staff are separate. Full training included.

• 1-year full warranty after installation
• Lifetime technical support
• Common spare parts for free and send together with the machines

Yes. We sell individual machines and full lines. Common scenarios:

• Buying only a frying machine or packaging machine to upgrade existing line
• Starting small and upgrading later
• Full line purchases come with package discounts

Yes. We customize electrical components to match:

• Voltage: 220V / 380V / 415V / 440V
• Frequency: 50Hz / 60Hz
• Motors and electricals configured to local standards
• Optional step-up/step-down transformers available

Simple — send us a message on WhatsApp or email with:

• Your target daily production capacity
• Your available factory space (rough dimensions)
• Your budget range (if you have one)
• Preferred product type

We'll reply within 24 hours with a recommended configuration and preliminary quote.

The basic raw materials for instant noodles are:

• Wheat flour — the main ingredient
• Water — for dough hydration
• Salt & alkaline agent (kansui / sodium carbonate) — gives noodles their signature yellow color and springy texture
• Palm oil — used for fried noodles; non-fried noodles skip the oil

Other optional ingredients include starch, seasonings, and emulsifiers depending on your product requirements.

We recommend using 100% wheat flour for the best and most consistent noodle quality.

If you wish to add other ingredients (such as starch, rice flour, or buckwheat flour), please ensure that the wheat flour content is no less than 85% of the total flour weight.

This guarantees the dough maintains proper gluten structure for smooth sheeting and cutting, and produces noodles with the right texture after frying or drying.

The standard water amount is 27% of the wheat flour weight. For every 100 kg of flour, you add 27 kg of water.

Our mixing system includes a precise water metering unit that maintains consistent hydration batch after batch.

Yes. Every GY-SERIES customer would be guided by our engineers about the following things:

• Base formula sheets for fried and non-fried noodles, adjustable for local flour and water quality
• Process parameter cards — mixing time, dough resting duration, steaming temperature, frying temperature and duration
• Troubleshooting guide for common issues (broken noodles, oily texture, inconsistent color, etc.)

For clients with specific market needs, we offer advanced formulation support — we can help develop a signature noodle profile based on your target market's taste preferences, local raw material characteristics, and budget constraints.

The GY-SERIES fully automatic instant noodle production line follows this process from raw material to finished product:

1. Brine mixing & metering — salt and alkaline agents are dissolved in water at precise ratios
2. Dough mixing — flour, brine and other ingredients are mixed in a high-speed dual-shaft mixer
3. Dough ripening — the crumbly dough rests to allow gluten to relax and hydrate evenly
4. Compounding & sheeting — dough crumbs are pressed through multiple roller pairs into a smooth, continuous dough sheet
5. Steaming — the cut noodle strands pass through a steam tunnel to gelatinize the starch
6. Cutting & forming — the steamed noodle sheet is cut into square or round blocks
7. Frying or drying — fried lines: flash frying in hot palm oil; non-fried lines: hot-air drying
8. Cooling — the noodles are cooled to room temperature on a mesh belt conveyor
9. Packaging — automatic bagging or cup-filling with seasoning packets

The entire process is PLC-controlled with minimal manual intervention. The line runs continuously from flour input to packaged product ready for cartoning.

The mixing process is the foundation of noodle quality. Here is how it works on a GY-SERIES line:

• Brine preparation — the salt and alkaline agents (kansui/sodium carbonate) are dissolved in water inside the Brine Mixer to ensure complete dissolution before reaching the flour
• Precise metering — the Measuring & Supplying Device automatically feeds the correct amount of flour and brine to the mixer by weight, eliminating human error
• Dual-shaft mixing — the Flour Mixer uses two counter-rotating shafts operating at different speeds to distribute water evenly throughout the flour particles in under 2 minutes
• Dough ripening — after mixing, the crumbly dough passes through the Ripening Machine, which slowly conveys the dough to allow the gluten to relax and moisture to migrate evenly, resulting in a smoother dough sheet during rolling

The Ripening Machine comes in disc-type or belt-type configurations, with capacities matched to your production volume.

The compounding and sheeting stage converts the crumbly dough into a smooth, consistent noodle sheet that is then cut into strands. This is a critical step for noodle texture.

• Compounding — two dough strips from the ripening machine are layered together and passed through the first pair of rollers. This double-layer technique ensures the sheet has uniform density and no weak spots
• Progressive reduction — the dough sheet passes through 7-10 pairs of rollers (all made of food-grade stainless steel), each pair set slightly closer than the previous one. The dough thickness is gradually reduced from about 10-12 mm down to the final 0.8-1.2 mm
• Speed synchronization — each roller pair runs at a slightly higher speed than the one before it, gently stretching the gluten network rather than tearing it
• Slitting — at the end of the roller section, a cutting roller slits the sheet into noodle strands of the desired width (typically 1.0-1.5 mm)

The number of roller pairs and the gap settings are factory-configured based on your target noodle thickness and production speed, so the line runs at optimum performance from day one.

GY-SERIES offers a full range of packaging solutions to match different product formats and production volumes:

• Automatic pillow-type bag packaging machine — for standard bagged noodles (single or multi-pack)
• Cup/bowl filling and sealing machine — for cup noodle and bowl noodle products with lids
• Seasoning packet packaging machine — for separately packed powder sachets, liquid sauce packets, and vegetable packets
• Multi-pack bundling machine — groups multiple bags into family-size bundles with shrink or film wrapping
• Cartoning machine — automatic case packing for wholesale and retail-ready cartons

All packaging machines are integrated with the main production line PLC, so speeds are automatically synchronized with the noodle output. Changeover between formats typically takes under 30 minutes.

Running an instant noodle factory involves several recurring cost categories. Here is an overview of the main ones:

• Raw materials — wheat flour, palm oil, salt, alkaline agents, and seasoning ingredients. These account for the largest share of production cost (typically 50-60% of the total)
• Packaging materials — film rolls, cups, bowls, foil lids, cartons, and shrink wrap. Packaging material costs depend on the format selected
• Electricity — the total power consumption ranges from about 50 kW for a 30K line up to 600+ kW for a 300K line. Power costs vary by local rates
• Labor — only 2-3 operators per shift are needed for the production line. Packaging and logistics staff are additional
• Maintenance & spare parts — routine wear parts (sealing jaws, cutting blades, conveyor belts) are low-cost. Our 1-year warranty and free spare parts kit cover the first year
• Oil replacement (fried lines only) — frying oil is periodically replenished and fully replaced after a set number of production hours. This is a significant but predictable cost

We provide a detailed operating cost estimate customized to your local utility rates, raw material prices, and target capacity when preparing your proposal.

Before installation, your factory building needs to have the following utilities ready:

• Electricity — three-phase power at your local voltage (we adapt to 220V/380V/415V/440V at no extra cost). Total connected load ranges from ~50 kW (30K line) to ~600+ kW (300K line)
• Water supply — clean drinking-quality water at adequate pressure. A 100K line consumes approximately 2-3 m³ of water per 8-hour shift for dough mixing and steam generation
• Drainage — floor drains with grease traps for the frying area. The factory floor should slope slightly toward drains for wash-down cleaning
• Steam boiler — an industrial steam boiler is required for the steaming tunnel, sized according to your line capacity. We can recommend the appropriate specification
• Compressed air — some packaging machines and control systems require compressed air at 5-7 bar. A small air compressor is typically sufficient
• Ventilation & exhaust — the frying zone needs a hood exhaust system to remove oil vapor and heat. Critical for worker comfort and fire safety

We provide a complete utility requirement datasheet with every quotation, including recommended specifications for the boiler, air compressor, and electrical panel.

From order to first production run, the typical timeline is 5-6 months, broken down as follows:

• ~3 months: Machine preparation — order confirmation, engineering drawings, and manufacturing of the production line in our factory in China. We send progress photos and videos during this phase
• 30-45 days: Sea freight — equipment is containerized and shipped to your port. We handle export customs clearance
• ~1 month: Installation & commissioning — our engineers arrive on-site for installation, alignment, test runs, and operator training. Trial production until output meets quality standards

We recommend preparing your factory building and starting the permit application process while the machines are being manufactured.