How Do Vermicelli Factories of Different Scales Choose the Right Equipment?

Rural areas grow a variety of crops, and it’s common to process vermicelli/sweet potato starch noodles using sweet potatoes, potatoes, etc. If you want to save labor by buying a vermicelli machine but avoid high upfront costs, which type of machine is a reasonable choice?

Common small-scale vermicelli machines use two processes: ladle-and-leak and extrusion.

Extrusion machines: These have been improved with a small footprint and replaceable extrusion nozzles, which boost efficiency and output. Vermicelli extrudes directly into boiling water, forms quickly, and dries via airing to a chewy texture. Length can be adjusted by cutting, making it appealing to a niche market.

Ladle-and-leak machines: The vermicelli they produce resembles traditionally handmade versions, with a chewy, elastic texture loved by many—so users often prefer this style. However, it has drawbacks: cumbersome steps, high manual labor requirements, and a need for experienced operators (to control finished product quality). Worse, it relies on alum (a banned food additive) to help vermicelli form and achieve the desired texture. While prohibited for health risks, some still use it—it’s best to avoid this process.