We design our noodle machines to achieve the utmost usability, safety and stability. You do not need any previous experience to use these noodle maker machines to make good noodles. All you need is a passion for achieving business success. Let a Jas noodle making machine be your strong and reliable partner in your noodle shop business.
We design and developed of noodles making machines that is best suited for mass production. Used for making raw noodles, our range is not only easy to install but also engineered with perfection and attention to extract uniform size of noodles. Further, our range is widely renowned for its sturdy construction and operational fluency. We provide four categories noodles making machines
Our noodle equipment is renowned for its rugged construction, economical price and day-in day-out dependability.
we recognized as the one-stop solution for your noodle plants and machinery, we stand strongly behind every product supplied and distributed by us.
Wheat flour is the main ingredient for making Asian noodles. The dough is compress between set of two rolls to form a dough sheet. The Jas Enterprise is developed during the sheeting process, contributing to the noodle texture. The sheeted dough is then slitting to produce noodles. The noodles are now ready for sale, or are further process to prolong shelf life, to modify eating characteristics or to facilitate preparation by the consumer. In the preparation of instant fried noodles, the steaming process causes the starch to swell and gelatinize. The addition of alkaline salts (kan sui, a mixture of sodium and potassium carbonates) in some Chinese type noodles gives them a yellow colour and a firmer, more elastic texture.
Sheeting and compounding
Sheeting, slitting and waving
Length sizing of dry noodles
Noodles made from wheat flour alone or in combination with buckwheat flour. Wheat flour noodles include Chinese and Japanese type noodles. There are many varieties in each noodles type, representing different formulation, processing and noodles quality characteristics. Noodles containing buckwheat are also call soba, meaning buckwheat noodles. These noodles are typically light brown or gray in colour with a unique taste and flavour. Chinese type noodles are generally make from hard wheat flours, characterized by bright creamy white or bright yellow colour and firm texture. Japanese noodles are typical made from soft wheat flour of medium protein. It is desirable to have a creamy white colour and a soft and elastic texture in Japanese noodles.
Dough is so sensitive to processing, as is that in bread dough. Variations in noodles-dough water absorption among different flours are generally within 2-3%, and this is usual determine by dough handling properties. Flour particle sizes and their distribution affect the time water penetrates into the flour. Large particle flours require a longer time for water to incorporate and tend to form larger dough lumps. It is desirable to have relatively fine and evenly distributed particle size flours to achieve optimum dough mixing.
Crumbly dough pieces are dived into two portions, each passing through a pair of sheeting rolls to form a noodles dough sheet. The two sheets are then combine (compound) and passed through again sheeting rolls to form a single sheet. The roll gap is adjusting so that the dough thickness reduces.
Further dough sheeting is doing by set of rolls with decreasing roll gaps. At this stage, roll diameter, sheeting speed and reduction ratio should be consider to obtain an optimum dough reduction. Noodles slitting is doing by a cutting machine, which is equipped with a pair of rolls, a slitter, and a cutter. The final dough sheet thickness is set on the rolls according to noodles type and measured using a thickness dial gauge. Noodles width determines the size of noodles slitter to be use. The sheet is cutting into noodles strands of desired width with a slitter. Noodles square. Noodles strands are cuts into a desirable length by a cutter. At this stage, Chinese raw noodles, Japanese udon noodles, chuka-men and Thailand bamee noodles making is complete. For making instant noodles, noodles strands are wave before steaming and cutting.
|Roll Width||250 mm||300 mm|
|Required Motor||2 HP (1.5 kW)||3 HP (2.25 kW)|
|Production Capacity||50 to 60 kg/hr||90 to 100 Kilograms Per Hour|