Non-Fried Instant Noodle
Production Line
The healthier choice for modern consumers. Hot-air drying replaces oil frying, delivering noodles with up to 30-50% lower fat — 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
Lower Fat Content*
Production Line Videos
Watch GYOUNG non-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. The key difference: hot-air drying replaces oil frying for a healthier, lower-fat product.
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 drying section.
Hot-air Drying
The heart of the non-fried noodle line. Noodle blocks pass through a hot-air dryer where high-temperature circulating air removes moisture without any cooking oil. This delivers noodles with 30-50% lower fat content, a lighter mouthfeel, and a cleaner aftertaste — the key health advantage over fried noodles.
Cooling
Dried 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, quoted separately) handle bagging with seasoning packets and labeling.
See the Equipment
GY-SERIES non-fried instant noodle production line — built with 304 stainless steel, precision engineering.
Salt, alkaline water (kansui) and additives are precisely measured and mixed into the brine solution.
Continuous roller sheeting presses the dough into thin, uniform sheets with a strong gluten network.
Tunnel steamers at 85–105°C gelatinize the starch for the signature springy, chewy texture.
Steamed sheets are cut into strands and shaped into square or round blocks to match your market.
Blocks flow continuously into hot-air drying — the line never stops, from flour to pack in minutes.
More Equipment Details
The dough enters the line through the single roller — the first pass of sheeting.
Each roller pair presses the sheet thinner and builds the gluten network.
The roller line running at full speed — continuous sheeting in action.
The final roller sets the exact sheet thickness before steaming.
Steamer section close-up — temperature zones precisely controlled.
The steamed sheet is cut into individual noodle strands.
Cutting section detail — clean, consistent strand separation.
The dividing mechanism — block weight and shape controlled by PLC.
Turnkey Non-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 factory-direct 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 non-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 | Hot-air Dryer | 1 unit | High-temperature circulating-air type, temperature controlled |
| 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 Healthier Choice
As consumers become more health-conscious, non-fried noodles are the fastest-growing instant noodle segment. Here's why health-focused manufacturers are adding a non-fried line.
30–50% Lower Fat Content
Hot-air drying removes moisture without any cooking oil, so non-fried noodles contain 30–50% less fat than their fried equivalents. This is a well-established industry fact and a powerful health claim for today's consumers.
A Meaningfully Healthier Product
No frying oil means no absorbed fats, no trans-fat concerns, and a lighter, cleaner nutrition profile. For brands targeting health-conscious families, fitness consumers, and premium retail channels, this is a genuine product differentiation.
Mid-to-Premium Market Positioning
Non-fried noodles command a premium retail price and appeal to urban, higher-income consumers. They position your brand above commodity instant noodles and open doors to modern trade, supermarkets, and export markets with stricter food standards.
Light, Refreshing Mouthfeel
Non-fried noodles have a firmer, lighter texture and a clean, refreshing aftertaste — not oily or heavy. This cleaner eating experience is exactly what modern consumers prefer, especially for soups and premium flavor positions.
Trusted Across Emerging Markets
GYOUNG 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, Vietnam, Malaysia, Philippines — a rapidly rising health-conscious consumer base. Urban middle-class buyers increasingly seek lower-fat, premium noodle options, making non-fried lines a strong growth play.
- check_circle Growing demand for healthier options
- check_circle Strong premium retail channels
- check_circle Proximity to shipping lanes
Middle East
Saudi Arabia, UAE, Egypt — a fast-growing non-fried segment driven by health awareness and premium positioning. Wealthier consumers and expat communities favor lighter, lower-fat food options.
- 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.
Non-Fried Noodle Line — FAQ
GYOUNG offers competitive factory-direct pricing across four non-fried models (GY-2G, GY-5G, GY-8G, GY-20G). The exact price depends on daily capacity, automation level, and custom features — so we quote each project individually.
Factory-direct pricing means typically 40–50% below equivalent European equipment. Packaging machines are quoted separately. Contact us via WhatsApp for a tailored quote based on your output target and factory layout.
The choice depends on your target market and positioning:
- Non-fried (hot-air dried) — the fast-growing health segment, ~15% market share and rising. 30-50% lower fat content, lighter mouthfeel, premium positioning. Best for health-conscious, urban, and mid-to-high-end markets.
- Fried noodles — traditional choice, ~85% of global market. Richer flavor, faster cooking (3 min), longer shelf life (12 months), lower equipment investment. Best for mass-market and value positioning.
Our recommendation: If you're targeting health-conscious or premium consumers, start with a non-fried line. If you're entering a price-sensitive mass market, a fried line offers broader appeal. GYOUNG can also design both lines to share auxiliary equipment as your business grows.
The key difference is the dehydration method:
- Fried lines immerse noodle blocks in hot oil (~140°C) to rapidly cook and dehydrate them, absorbing fat in the process.
- Non-fried lines circulate high-temperature air around the noodle blocks, removing moisture without any oil. The result is a noodle with 30-50% lower fat and a firmer, lighter texture.
Both methods reach a comparable shelf-stable moisture level. Non-fried drying is slightly more energy-intensive than frying, but eliminates ongoing oil purchase and filtration costs.
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 non-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
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 Healthier Noodle Factory?
Tell us your target daily output, factory size, and budget. We'll design the optimal non-fried noodle production line for your market.