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This checklist follows material from flour receiving to finished cases. It is designed for an RFQ, not as a universal machine list. Product type, output, package, local standards, and the buyer’s existing systems determine which items belong in the final proposal.
Horizontal mixer in the upstream noodle process.
Define how flour and minor ingredients enter the process. A project may use bags, bulk silos, or a combination. The scope can include unloading, storage, sieving, magnetic separation, conveying, weighing, and dust control. State batch traceability and allergen or recipe-segregation requirements.
Shangbaotai lists a flour supply system among its noodle-making equipment. The RFQ should still specify whether upstream storage, dust collection, supports, and connection to the mixer are included. Ask for material-contact construction, access for inspection, cleaning method, and the control interface.
The mixer must suit the recipe, batch or continuous operation, throughput, hydration, temperature control needs, and downstream rhythm. Shangbaotai’s high-speed instant noodle page describes a specially designed 500 kg mixer and states that mixing uniformity and temperature are design considerations. Its machine category also lists continuous and horizontal mixers.
Request batch size or throughput range, cycle time, motor and control arrangement, ingredient charging method, discharge method, access, guarding, and cleaning procedure. For multiple mixers, ask how batches are sequenced and buffered. For continuous mixing, define metering accuracy, start-up loss, and stop procedure.
Resting allows moisture distribution and affects sheet formation. The required time and vessel or conveyor arrangement depend on the formulation and production rate. Shangbaotai states that its instant noodle system uses an auger-based dough-breaking mechanism intended to provide uniform breaking and steady sheet feeding.
The RFQ should identify residence time, capacity, first-in-first-out control, level monitoring, discharge stability, and cleaning access. If dough waits too long or feeds unevenly, downstream speed will not solve the quality problem.
This section forms and progressively reduces the dough sheet. It may include compound rollers, multiple reduction stands, edge guides, thickness measurement, drives, and controls. Shangbaotai lists compound rollers and states that pressing rollers in its high-speed reference line have independent transmission with PLC-controlled calendering ratios.
Ask for working width, number of reductions, thickness range, roll material and finish, adjustment method, drive synchronization, protective devices, access, and the procedure for threading and cleaning. The proposed roll width should be linked to lane count, product width, and line capacity.
Steaming develops the noodle structure before cutting and dehydration. The system may include infeed, steam chamber, condensate handling, exhaust, temperature or pressure instrumentation, and cleaning access. Shangbaotai’s reference high-speed system uses a five-layer steamer and low-pressure steam. Its Type 900 and 600 parameter table lists a reference steaming time of 240 seconds.
Ask the supplier to confirm residence time for the actual product, steam pressure and quality at the connection, consumption, warm-up procedure, drainage, access doors, belt or net arrangement, and the test used to verify cooking or gelatinization.
Depending on the product, this area can include strand loosening or stretching, liquid seasoning, cutting to length, folding, dividing, and placement into retainers. Shangbaotai describes three-section stretching and a waterfall flavoring mechanism. It shows rectangular folded, random-strand rectangular, and round cakes.
Specify cake shape, weight, dimensions, lane arrangement, seasoning location, and target weight tolerance. Clarify how off-spec cakes are rejected and how change parts are handled.
Frying section for fried instant noodle cakes.
For fried noodles, the factory needs a fryer, oil circulation and filtration, crumb removal, oil storage or transfer interfaces, ventilation, fire provisions, drainage, and safe cleaning arrangements. Shangbaotai states that its fryer includes a specially designed oil circulation system and an automatic noodle finisher. Its Type 900 and 600 table lists a reference frying time of 125 seconds.
For non-fried noodles, define the dryer technology, heating medium, zones, airflow, humidity removal, residence time, product carriers, exhaust, and sanitation method. Do not treat the two alternatives as a single unspecified machine item.
Cooling equipment before downstream packing.
Cooling prepares cakes for stable seasoning and packaging. The design should consider cake temperature, ambient air, filtration where required, residence time, breakage, condensation risk, and stops. Shangbaotai lists cooling machines in its product range.
Ask how cooling discharge connects to the packaging system and what accumulation is provided. Define the disposition of product if packing stops while the fryer or dryer still contains material.
Shangbaotai publicly lists bag or pillow, cup or barrel, and bowl packaging methods. Each requires a different equipment train. A pillow-pack system may include infeed, flow wrapper, film registration, coding, and check devices. A cup line may add cup denesting, cake loading, seasoning dosing, lid placement and sealing, overcap or overwrap, and date coding.
Request demonstrated operating speed for the actual materials, not only mechanical maximum. State package drawings, film structure, cup and lid tolerances, seal requirements, code content, changeovers, and reject handling.
The line may require checkweighing, metal detection, vision inspection, seal checks, code verification, and sampling points. Applicable requirements depend on the buyer’s hazard analysis, market, and customer specifications.
Do not claim that a machine or certificate meets a requirement until the exact model, sensitivity, test piece, line speed, product effect, and documentation are confirmed. Assign ownership for integration and validation.
Finished packs may pass through counting, collation, case forming, case packing, sealing, coding, checkweighing, palletizing, stretch wrapping, and warehouse conveyors. Manual cartoning can be appropriate at lower output but must be included in labor and floor-space planning.
Define case count, pattern, board specification, pallet, stacking height, warehouse interface, and required automation. A process line can only sustain its rated output if end-of-line handling removes finished cases at the same rate.
The factory may require a boiler or steam connection, electrical distribution, transformer, compressed air, water treatment, hot and cold water, fuel supply, ventilation, cooling, drainage, wastewater handling, fire systems, workshop tools, laboratory equipment, cleaning stations, and spare-parts storage.
Ask the equipment supplier for a utility schedule and connection-point drawing. Decide whether the supplier designs only to the machine terminals or also provides the central utility plant. Building permits and local inspections generally remain separate unless explicitly contracted.
Machine supply should include the practical items needed to operate safely: guards, interlocks, stairs, platforms, handrails, lighting where required, drains, lifting points, change-part carts, lubrication access, and space for maintenance withdrawal.
Ask for cleaning procedures, chemical limitations, water restrictions, inspection points, and estimated cleaning tasks. The plant team should review drawings for hygienic zoning and maintenance access before fabrication.
For each system, record supplier, buyer, or third-party responsibility for design, manufacture, delivery, installation, utilities, software, testing, training, documentation, and validation. Add inclusion, exclusion, and interface notes.
The matrix should also cover export packing, freight, unloading, cranes, foundations, travel, visas, local labor, trial materials, packaging materials, waste disposal, and translation. These items often create the largest gap between a machinery price and a working factory.
The final document list may include approved general arrangement drawings, process flow, equipment list, utility schedule, foundation loads, electrical drawings, control architecture, manuals, spare-parts list, maintenance schedule, material declarations, inspection records, FAT protocol, punch list, training record, and SAT or handover protocol.
Agree on document language, format, revision control, and delivery dates. Do not leave documentation as a vague line item called “manuals.”
Buyers often omit seasoning and packing, treat utilities as free, assume the supplier will provide civil works, or fail to define which output is guaranteed. They compare different cake weights and process routes, forget cleaning and access platforms, and do not assign responsibility for connecting third-party machines.
Another gap is a machine list without process conditions. The same equipment name can represent different working widths, residence times, controls, materials, and safety provisions. Require technical schedules, not only names and photographs.
Shangbaotai publishes instant noodle process equipment covering mixing, dough breaking, calendering, steaming, stretching, flavoring, frying, cooling, and several cake and package formats. Its general noodle-machine range includes flour supply, continuous and horizontal mixers, dough conveyors, compound rollers, slitters, cutting equipment, steam boxes, finishers, fryers, filters, and coolers.
Use those public pages as the starting point for a project meeting. The actual supply boundary, optional equipment, utilities, packaging, inspection, cartoning, commissioning, and documentation must be confirmed in a written proposal.
There is no binding universal definition. The contract should list the first and last included machine and every intermediate, packaging, utility, and service item.
It may be separate. Distinguish noodle seasoning application or sachet insertion from seasoning formulation and manufacturing equipment.
Only if the proposal says so. Specify bag, cup, or bowl equipment, inclusions, inspection, coding, case packing, and the integration boundary.
That is project-specific. Ask the line supplier for utility requirements and define whether central steam, electrical, air, water, ventilation, and treatment systems are buyer or supplier scope.
State accepted packs or kilograms per time period at a named product, cake weight, quality specification, utility condition, and test method.
Do not assume it. Include detection and other inspection equipment in the RFQ based on the plant’s hazard analysis and market requirements.
Turn the 17 sections above into an RFQ matrix and mark each item required, optional, existing, or supplied by others. Attach product samples, package drawings, a site layout, and utility data. Ask each bidder to return the same matrix with deviations. That turns “complete factory” into a scope procurement can compare.
Review the relevant product pages for instant noodle production line, noodle packaging. Model data, options, and supply boundaries should be confirmed in the project proposal.
Send product samples or drawings, recipe ranges that can be shared, required accepted output, package formats, available utilities, a dimensioned factory plan, and the intended commissioning schedule. Ask the supplier to return a process flow, equipment boundary, utility schedule, layout, trial plan, and acceptance basis.
Contact Shangbaotai to discuss a project-specific configuration.
