With the Richmen series Ramen machines, everybody can easily and safely produce delicious noodles!
To all Noodle restaurant owners who are considering raising the quality & freshness of their noodles and at the same time reducing costs, we offer you a free session where you can experience the superb quality of our Ramen machines! Contact us at the contacts page and we will send you all the info you need to take part at a Ramen machine testing session.
The ingredients which are selected according to the customer’s wishes, are put together in the mixing unit. The device uses pin-shaped mixing rods that resemble human fingers to gently knead the flour-Kansui-water mixture and produce an even dough.
After mixing the different ingredients in the kneading unit, the so formed dough has to rest at the right temperature for a certain time period, before it can be processed further.
At Yamato, we think of this aging process as a very important one, thus the dough tray of the Richmen series Ramen machines are easily removable from the main bulk, which enables the operator to transport the dough to an aging machine.
An appropriate aging of the dough prevents the noodles from being overcooked easily and they stay firm and chewy for a longer time.
The Netaro series aging rack has 4 main tasks to perform:
The design of the Richmen series ramen machines is carefully thought out and always in compliance with the important fact that a good noodle dough has to age at least once after being mixed.
After the aging process, the dough is pressed into a long flat sheet.
Regardless of the amount of water added into the dough, with the Richmen noodle machine, the optimal amount of force is applied to the dough sheet.
With the turn of one handle, the space between the two press rollers can be adjusted and you can produce an even sheet with ease by just letting the dough crumbs fall into the press.
Further, it is possible to alter the speed of the running press, so you are always in full control. The safety devices on top of the rolls eliminate the possibility to get hurt by any accidents.
When the sheet is done, it gets folded once or twice, depending on the dough type.
With an even distribution of the applied pressure, you can fold the sheet into a thicker and stronger one before cutting, which makes it possible to create any type of noodle you want, e.g. chewy high water content noodles, or more granular low water content noodles.
The folding process strengthens the sheet and the noodles cut from this dough are much less affected by overcooking.
The folded dough is very hard and rigid at the beginning, so ideally it is being left to rest once more.
After that, the gluten structure inside it gets soft and relaxed, which makes it much easier to further press it in the following thinning procedure.
Thinning and cutting the dough sheet without letting it age for a second time will result in hard and fragile noodles.
After the dough sheet has rested for a certain amount of time, is has to be thinned. This is done by adjusting the press units’ roller gap to a smaller value and stretching the dough, until the sheet reaches the desired thickness. This process is repeated 4 to 5 times until the final thickness is reached and the sheet is ready for cutting.
Of course, this process, too, requires a strictly even and controlled thinning of the dough, so the gluten structure won’t rupture.
The final step in making the noodles is to insert the blade set of the desired blade width and to cut the noodles one batch after another.
It is possible to make curly noodles with the included adapter, too.
The noodles’ length can be steplessly adjusted by a turning knob on the side of the cutting unit, so all in all, you will get noodles with the same thickness, width and length with every batch thus, you have total control over the exact amount (i.e. weight) of how much noodles you want to serve per bowl.
Some Examples of Different Blade Sets
In the last step, the noodles need to age once more, which allows them to develop the best taste possible. This is realized inside the aging device in a 10 – 15 degrees Celsius environment. By letting the noodles rest, gas escapes from the noodle strings and they tighten up, which also extends their shelf live by a few more days.
The Kansui, wheat, eggs etc. contained in the dough start to react and give the noodles a distinct taste. This very specific taste for Ramen noodles is created by the enzymes in the wheat component.
Finally, you are ready to serve housemade and delicious Ramen noodles!