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Created in 1975, Shangbaotai Group is a world’s leading manufacturer for producing noodles processing
line, beverage packaging equipments and plastics moulds. With headquarters in Taiwan, the group has
two branches as Taizhi Machinery (shenzhen) company limited and Shangbaotai Machine Technology
(kunshan) Co., Ltd which is a Taiwanese wholly owned enterprise specializing in R&D,
manufacturing, sales and service.
The company has passed the ISO9000 QMSC in 2001. Now it
has a plant of more than 50,000m2, which is equipped with more than 60 advanced equipments. In
addition, the company has more than 200 experienced employees.
A factory replacing manual case packing needs to translate its production target into product flow, case formation, loading, and closure requirements. The same 25 cases per minute can mean 150 cups per minute in a six-count case or 600 cups per minute in a 24-count case. Those projects place different demands on upstream packaging and product accumulation.
Increasing the speed of a noodle line changes how long the product remains inside its steamer. Adding more product to the belt also changes the heating load and how steam reaches the noodles.
The choice between a fried and non-fried instant noodle line should begin with the noodle you intend to sell, not with a machine list. A buyer needs to define the target texture, preparation method, pack format, output and factory conditions before selecting the dehydration process.
A fryer can maintain its displayed temperature while the noodle line still produces uneven cakes. Oil may circulate poorly, a loaded filter may restrict flow, or the cooler may deliver products too warm for the intended package
When a noodle sheet tears or cooked texture changes between batches, the roller may not be the original cause. Uneven liquid addition, an unsuitable working fill, heat buildup or inconsistent discharge can send different dough to the same sheeter settings.
