Koyka group launches a new line of custom designed noodle, pasta and vermicelli dough mixers for both dry and fresh pasta dough applications. Our new innovative agitator design provides shorter mix times, increased production reliability and faster dough development with a reduction in energy consumption. Adjustable and replaceable paddles provide low maintenance. This mixer is designed for smaller batch sizes, and ideal for specialty pasta, vermicelli and noodle manufacturing operations. We were able to engineer a noodle dough mixing machine that conforms to the special requirements of mixing noodle ingredients for a superb product; we are a custom design manufacturer, so we don't just manufacturer standard models. Our flexibility to design mixers less than 20 lb. batch or greater than 400 lb. batch in either a batch or continuous process is what we specialize in.

Description of Noodle Flour Mixer

Mixing formula ingredients is often carried out in a horizontal flour mixer for 10-15 minutes. Since the horizontal mixer seems to have better mixing results in commercial noodle production. Mixing results in the formation of a crumbly dough with small and uniform particle sizes. Since the water addition level is relatively low (vs. Bread dough), gluten development in noodle dough during mixing is minimized. This improves the dough sheet ability, sheeted dough smoothness and uniformity. Limited water absorption also slows down noodle discoloration and reduces the amount of water to be taken out during the final drying or frying processes.

The paddles are positioned to move the material in opposing lateral directions as well as radically. The paddle design is generally employed where friable materials are being blended.

Horizontal noodle dough mixer consists of several elements: a centrally mounted horizontal shaft that rotates within a cylindrical container, paddles, ploughs mixing elements that are attached to the centrally mounted shaft, special openings at the top for feeding materials, manually tilt able tank operated, inside a cylindrical conduit and a complete drive unit.

Constriction of Noodle Flour Mixer Body: -

the main body is made of heavy duty stainless steel / mild steel sheet, with top cover for easy opening and cleaning or for inspection. Every portion in the machine, which meets the international standard Arms: - thick mild steel / stainless steel -machined plates mounted on main shaft. Bearings:- best deep groove ball bearings in cast iron housing with suitable grease cups for lubrication. Gears: - cast iron hob cut spur gear for long life. Lubrication: - a bearing are provide with grease cup for lubrication thus its give long life of bearings and reduce fiction losses.

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 koyka noodle making machine be your strong and reliable partner in your noodle shop business.

Description of Noodle Making Machine

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

The basic noodle making process

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.

Steamed noodle produced by the noodle steaming machine thereof has high water content, is soft and pliable and has good taste. NSM series of noodle steaming Machine, with perfect technology, compact structure, original design and stable performance, is developed on the base of similar products and requirements in the world market; it realizes high automation, convenient operation, low energy and small floor space.

Description of Noodle Steaming Machines

We serve our customers by the unique range of noodle steaming machine. This product is available in different sizes and gives classy performance in order to satisfy customer needs with perfect technology, compact structure. All contacting parts are made from finest quality of stainless steel 304. We offer our product at competitive prices to make them available for the customers of each class. The noodle produced by this machine is very easy to be saturated by water.

Steamed noodles are partially cooked by treating fresh noodles with either saturated or unsaturated steam before they are marketed. Steamed noodles are prepared using a semi automatic steamer. Fresh raw noodle strands of 2-3 meter in length are hung on rods in a steaming is widely used in noodle processing. The degree of cooking depends on the original moisture content of the noodle; the amount, pressure and temperature of the steam; and steaming time.

Basic of Noodle Steaming Machines

For the manufacture of air-dried instant noodles, wavy noodles-strands are first steam for 18-20 minutes at 100 C, and then dried for 5 to 6 hours using hot blast air at 50 to 60 C. The dried noodles are cool prior to packaging. Air-dried instant noodles have a low fat content so some people prefer them. They also have a longer shelf life because little fat rancidity is involved. Steaming appears to be very critical to this type of noodles since it affects the water dehydration rate of the product. However, slow output of the process and lack of pleasant shortening taste and mouth feel make the product very much popular in Asia compared with instant fried noodles.

Description of Noodle Dryer Machines

Koyka group noodle dryer is fabricated out of rigid angle iron frame with double walled panels insulated with best quality compressed fiber glass and with a rigid door fitted with strong hinges and best chosen locking arrangement. A control panel is fixed in front of the oven to facilitate the operation easily. It has a large working space and is available, manufacturing from mild steel and in good finishing outside with automotive color and inside painted with heat resist paint to resist temperature up to 400 degree, in standard model. A highly effective recirculation of air system is provided in the noodle dryer. The system is designed so that the materials at the top and the bottom dry simultaneously. Uniform air circulation, controlled temperature, sturdy construction and large working space are the valuables of the oven which is suitably designed to cover wide temperature range, loading and unloading is faster and simple. In higher capacities trays trolley rolls in and out of the chamber. For continuous operation a spare trolley can be had for loading while the drying cycle is taking place.