Fried Instant Noodle
Production Line
The industry standard for authentic instant noodles. Fully automatic, from flour mixing to final packaging — producing 30,000 to 300,000 packs per 8-hour shift with just 2-3 operators.
Packs / 8h Shift
Operators / Shift
Stainless Steel
Starting Price FOB
Production Line Videos
Watch GYOUNG fried instant noodle lines operating at production facilities.
Complete Production Process
From raw flour to packaged noodles — 12 fully automated stages, PLC controlled, requiring minimal human intervention.
Brine Mixing
Salt, alkaline water (kansui), and other additives are precisely measured and mixed to create the brine solution. The water-to-flour ratio is controlled at approximately 27% for optimal dough consistency.
Measuring & Supplying
Flour and brine are automatically measured and supplied to the mixer in precise proportions. The PLC-controlled system ensures consistent batch-to-batch quality.
Flour Mixing
Two mixers work in parallel — double axle, double speed type or biaxial frequency conversion type. The dough is mixed to the ideal consistency for noodle formation.
Dough Ripening
The mixed dough rests in the ripening machine (W type / Disc type / Belt type) to allow gluten development. This critical step ensures the noodles have the right texture and elasticity.
Compounding & Roller Sheeting
7-10 pairs of stainless steel rollers gradually compress and sheet the dough into a thin, continuous strip. The roller gaps progressively tighten to achieve the desired thickness (0.3-1.5mm).
Steaming
The noodle sheet passes through a continuous steamer (multi-layer or single layer) operating at 85-105°C. Steaming gelatinizes the starch, giving noodles their distinctive springy texture.
Cutting & Shaping
The steamed noodle sheet is cut into individual noodle strands and shaped into the familiar block form — either square or round shape cutting depending on market preference.
Dividing Conveyor
The cut noodle blocks are distributed via a two-times variable conveyor to ensure even feeding into the frying section.
Frying
The heart of the fried noodle line. Noodle blocks are immersed in hot oil (~140°C) to rapidly dehydrate and cook the noodles. This creates the signature flavor, texture, and the characteristic porous structure that rehydrates in 3 minutes. Oil type: palm oil or soybean oil.
Cooling
Fried noodle blocks pass through a cooling machine (net belt type or bar type) to bring them down to packaging temperature. Proper cooling prevents condensation inside packaging.
Conveyor System
Integrated conveyor system (belt type / net belt type / chain type) moves noodle blocks from cooling to the packaging station, maintaining alignment for packaging.
Packaging & Electrical Control
The PLC control system manages the entire line with frequency conversion for precise speed control. External packaging machines (auto pillow-type packers, ~$23,000/unit) handle bagging with seasoning packets and labeling.
See the Equipment
GY-SERIES fried instant noodle production line — built with 304 stainless steel, precision engineering.
Roller Sheeting
Steamer
Cutting & Shaping
Brine Mixer
Roller Detail
Steamer Detail
Rollers Running
After Steaming
Cutting Section
Single Roller
Last Roller
Cut & Divide
Main Divider
Turnkey Fried Noodle Factory Solutions
200+ production lines installed across 15+ countries. From factory layout to first production batch — we handle everything.
304 Stainless Steel & 15-Year Life
All product-contact parts built from 304 food-grade stainless steel. Design lifespan of 15+ years — more than double the industry average of 7–8 years. CE certified, ISO 9001 quality system.
Full Turnkey Service — You Just Produce
Factory layout design → equipment manufacturing → shipping coordination → on-site installation → operator training → ongoing technical support. One partner, zero headaches.
Built for Emerging Markets
Power fluctuation protection (works with diesel generators & solar backup), local raw material compatibility (wheat, cassava, sorghum flour), multilingual PLC touch interface, and on-site training in your language.
Factory-Direct Pricing & Flexible Payment
Competitive FOB pricing — typically 40–50% less than equivalent European equipment. Support T/T, L/C, and local currency payment options. Custom duty & import tax guidance included.
Standard Equipment List
Complete set of 12 integrated machines for the fried instant noodle line.
| No. | Machine | Quantity | Notes |
|---|---|---|---|
| 1 | Brine Mixer | 1 unit | Capacity can be customized by different capacities |
| 2 | Measuring and Supplying Device | 1 unit | Capacity can be customized by different capacities |
| 3 | Flour Mixer | 2 units | Double axle and double speed type / Biaxial frequency conversion type |
| 4 | Ripening Machine | 1 unit | W type / Disc type / Belt type |
| 5 | Compound, Continuous Roller | 1 set | 7-10 pairs of rollers, made of stainless steel |
| 6 | Steamer | 1 unit | Continuous multi-layer type / Continuous single layer type |
| 7 | Cutting Machine | 1 unit | Square shape cutting / Round shape cutting |
| 8 | Dividing Conveyor | 1 unit | Two times variable type |
| 9 | Frying Machine | 1 unit | Two times variable type |
| 10 | Cooling Machine | 1 unit | Net belt type / Bar type |
| 11 | Conveyor | 1 set | Belt type / Net belt type / Chain type |
| 12 | Electrical Control System | 1 set | Control Method: Frequency conversation, PLC control |
Capacity & Specification
| Model | Daily Output | Total Power | Floor Space | Operators |
|---|---|---|---|---|
| GY-2G |
30,000 packs
|
≈ 50 kW | ≈ 600 m² | 2-3 |
| GY-5G |
70,000 packs
|
≈ 70 kW | ≈ 800 m² | 2-3 |
|
GY-8G
Popular
|
100,000 packs
|
≈ 90 kW | ≈ 1000 m² | 2-3 |
| GY-20G |
300,000 packs
|
≈ 180 kW | ≈ 1500 m² | 2-3 |
The Industry Standard for a Reason
Fried noodles account for ~85% of global instant noodle sales. Here's why manufacturers start with a fried line.
Authentic Flavor & Texture
Fried noodles deliver the rich, savory taste and springy texture that consumers expect. The frying process creates the porous structure that allows rehydration in just 3 minutes — the hallmark of quality instant noodles.
Lower Equipment Investment
Fried lines have simpler drying technology compared to non-fried (hot-air) systems, resulting in lower initial equipment costs. Starting from just $92,000 FOB for an entry-level configuration.
Long Shelf Life (12 Months)
The frying process reduces moisture content to just 2-5%, giving fried noodles a shelf life of 12 months without refrigeration. This is critical for markets with hot climates and fragmented distribution channels.
Largest Global Market Share
Fried noodles dominate in Africa, Southeast Asia, and the Middle East — the fastest-growing noodle markets. Indomie-style fried noodles have built consumer expectations that only frying can satisfy.
Trusted Across Emerging Markets
GYOUNG fried noodle lines power production for leading noodle brands across Africa, Asia, and the Middle East.
Africa
Nigeria, Zambia, Egypt — the largest and fastest-growing market. High import tariffs on finished noodles (30-40%) make local production highly profitable. Cassava flour substitution reduces costs by 40-60%. Read our Nigeria market analysis →
- check_circle Nigeria: 2.2B population, 18yo median age
- check_circle Import duty waivers on capital equipment
- check_circle Diesel generator + solar backup compatible
Southeast Asia
Indonesia (Indomie heartland), Vietnam, Malaysia, Philippines — the origin of fried noodle culture. Consumers know quality fried noodles. New entrants need both quality and price competitiveness.
- check_circle 3-minute cooking time consumer standard
- check_circle Strong export opportunities
- check_circle Proximity to shipping lanes
Middle East
Saudi Arabia, UAE, Egypt — growing demand for affordable food options. Large expat populations drive instant noodle consumption. Non-fried segment growing, but fried remains dominant.
- check_circle Halal certification compatible
- check_circle English + Arabic interface available
- check_circle Strong government food security initiatives
Production Lines Installed
Countries Served
Years of Experience
Max Packs / Day
Trusted by Master Noodles, Doyin Noodles, Dangote Group and leading noodle manufacturers across Africa, Asia, and the Middle East.
Fried Noodle Line — FAQ
GYOUNG fried noodle line pricing by model (FOB, excluding packaging machines):
- GY-2G (30,000 packs/day): from $92,000 FOB
- GY-5G (70,000 packs/day): from contact for pricing FOB
- GY-8G (100,000 packs/day): from contact for pricing FOB
- GY-20G (300,000 packs/day): from contact for pricing FOB
Packaging machines are quoted separately at approximately $23,000/unit. Factory-direct pricing means 40-50% below equivalent European equipment. Contact us via WhatsApp for a custom quote.
The choice depends on your target market:
- Fried noodles — traditional choice, ~85% of global market. Richer flavor, faster cooking (3 min), longer shelf life (12 months). Lower equipment investment. Best for Africa, Southeast Asia, and mass-market products.
- Non-fried (hot-air dried) — growing health segment, ~15% market share. Lower fat content, ~15% lower energy costs (no frying oil). Best for health-conscious markets and premium positioning.
Our recommendation: Most manufacturers start with a fried line for its broader appeal and faster ROI. A non-fried line can be added later as the business grows. GYOUNG can design both lines to share auxiliary equipment.
The frying machine typically uses:
- Palm oil — most common in Africa and Asia. Cost-effective, stable at high temperatures, widely available locally.
- Soybean oil — alternative option, preferred in some markets.
- Frying temperature is precisely controlled at approximately 140°C.
Oil filtration systems can be added to extend oil life and reduce operating costs. Oil consumption varies by line capacity and noodle formulation.
Standard delivery timeline: 90 days for manufacturing after order confirmation, 30-45 days for sea freight, at least 30 days for on-site installation and operator training by GYOUNG engineers. Total: approximately 7 months from order to first production.
Our turnkey service includes: factory layout design, equipment manufacturing, shipping coordination, installation, operator training, and lifetime remote support.
For a step-by-step guide on starting your factory, read How to Start an Instant Noodle Factory From Scratch.
Yes, with a wheat flour base. GYOUNG's fried noodle lines support multi-flour blending, but wheat flour must remain the primary ingredient at approximately 80%+ of the total flour content. Cassava flour, sorghum flour, or other local starches can substitute the remaining 10-20% to reduce raw material costs while maintaining product quality.
- Precision 7-roller calendering with 0.3-1.5mm gap adjustment accommodates blended doughs
- Pre-gelatinization steam section operating at 85-105°C for optimal starch gelatinization
- Formula optimization support from GYOUNG engineers for your specific flour blend
At a 10-20% substitution ratio, a medium-scale factory can save $50,000–100,000+ annually on raw material costs while still producing quality fried instant noodles. We recommend sending your local flour samples for lab testing before finalizing the formula.
GYOUNG provides comprehensive after-sales support:
- 12-month comprehensive warranty on all equipment
- Lifetime remote technical support via WhatsApp/WeChat/email
- Engineer on-site for installation, commissioning, and staff training
- Free spare parts kit included with every line
- Spare parts supply shipped worldwide
- Stable team — you'll always find someone who knows your specific line
Ready to Start Your Noodle Factory?
Tell us your target daily output, factory size, and budget. We'll design the optimal fried noodle production line for your market.