Noodles that have been cut into individual portions by the cutter are loaded into a basket (mold box) in the fryer’s inlet port. Loaded noodles at this stage usually consist of between 30 to 50% water content, but exposure to the fryer’s heated oil at 140 to 160 ºC for 1 to 2 minutes removes this water and dries the noodles, eventually leaving them with water content of between 2 to 5% and oil content of 15 to 20%. At the same time this process also fixes the gelatinous state of the starch.
The device used to dry the noodles through application of heated oil is known as a “fryer,” and this produces “fried noodles” that have been subject to drying with hot oil.
This machine uses an indirect heating method that heats the frying oil indirectly through heat exchanger with high temperature steam produced by boiler. The machine’s efficient circulation of the frying oil also ensures that a consistent internal oil temperature is maintained.
