Fine Noodle Extrusion
Extrusion machines producing fine vermicelli strands through precision multi-hole dies.
A vermicelli making machine extrudes wheat or rice dough through a die with dozens of small holes, producing many thin strands simultaneously. The strands are cut to length and moved directly to drying to lock in shape before packing.
Because the strands are so thin, die quality and consistent extrusion pressure matter more than on thicker pasta shapes — uneven pressure shows up immediately as inconsistent strand thickness.
Our machines use precision-drilled dies and a stable, vacuum-assisted extrusion chamber to keep strand thickness consistent across the full width of the die face. SS 304 contact parts and PLC-controlled drives keep production repeatable batch after batch.
Pair with our continuous conveyor dryer for even, gentle drying that keeps the fine strands from clumping or breaking.
Because the strands are so thin, uneven extrusion pressure shows up immediately as inconsistent strand thickness — precision-drilled dies and stable pressure are essential.
Yes, the extruder handles both wheat and rice dough — die selection and dough formulation are adjusted to the raw material used.
We pair the extruder with our continuous conveyor dryer, which gives even, gentle drying that keeps fine strands from clumping or breaking.
Talk to our engineering team — we'll recommend the right machine for your capacity and budget.