Horizontal Noodle Press Machine

Updated: 2026-09-11

Overview

The Horizontal Noodle Press Machine is specialized equipment for producing traditional extruded noodles, particularly Hele noodles (饸饹面), a staple in northern Chinese cuisine. Unlike vertical noodle presses, its horizontal design offers greater stability during operation, enabling consistent noodle quality and higher production volumes. This machine is widely adopted in commercial settings, including noodle factories, restaurant chains, and food processing facilities. It represents a significant upgrade from manual noodle-making methods, offering precise control over noodle thickness and texture while reducing labor costs.

Structure and Working Principle

The machine comprises a dough hopper, extrusion chamber, screw conveyor, cutting mechanism, and motor system. The horizontal orientation ensures even distribution of dough pressure, preventing clogging and ensuring uniform noodle extrusion. During operation, kneaded dough is fed into the hopper, where the screw conveyor pushes it through a perforated die plate. The noodles are then cut to the desired length by an adjustable blade mechanism. Advanced models may include features like speed control, multiple die plates for different noodle shapes, and automatic flour dusting to prevent sticking.

Key Features

Horizontal noodle presses distinguish themselves with robust construction and operational advantages. Their stainless steel contact surfaces meet food safety standards while resisting corrosion. The low center of gravity reduces vibration during high-speed operation. Adjustability is another critical feature, with controls for noodle thickness (typically 1–5mm) and cutting length. Many industrial-grade models offer outputs of 100–300kg/hour, suitable for continuous production. Additional features may include overload protection, quick-release mechanisms for cleaning, and compatibility with various flour types.

Application Areas

These machines serve diverse commercial applications. Noodle manufacturers use them for large-scale production of fresh or dried noodles. Restaurant chains employ them for consistent noodle quality across locations. Some models are adapted for making other extruded foods like udon or pasta. In regional Chinese cuisine, the machine is particularly valued for producing authentic Hele noodles—a thicker, chewier noodle type that requires precise extrusion pressure. The horizontal design is also favored in educational settings for demonstrating traditional noodle-making techniques with modern equipment.

Maintenance and Precautions

Proper maintenance ensures longevity and food safety. Daily cleaning should remove all dough residues, especially from the die plate and cutting mechanisms. Food-grade lubricants should be used for moving parts, following the manufacturer's schedule. Operators should avoid overloading the machine and monitor for unusual noises that may indicate misalignment. Die plates require periodic inspection for wear, as damaged dies affect noodle quality. During downtime, all components should be thoroughly dried to prevent rust or bacterial growth.

B2B Procurement Guide

When sourcing horizontal noodle presses, buyers should evaluate production requirements. Small-scale operations may opt for 50–100kg/hour machines, while large factories need 200kg+ capacity. Key specifications include power rating (typically 2–5kW), noodle thickness range, and available die patterns. Supplier reputation matters—look for manufacturers with food machinery certifications (e.g., CE, ISO). After-sales support is crucial, including availability of spare parts like dies and cutting blades. Price varies significantly by capacity and features, with semi-automatic models starting around $1,500 and fully automated systems reaching $5,000+.