The gap between the two heavy duty stainless steel compression drums can be adjusted in 1/10s of a millimeter (100μm steps). The Richmen series Ramen machines are all equipped with a convenient foot switch for the main motor, so you can control the machine while having your hands free to work. One of the most important features of the roll unit is safety. The safety grid above the rolls is designed not to let through even the delicate hands of a female operator and the slightest movement of the grid causes the motor to stop immediately.
After the dough has been kneaded in the mixing unit, it is transported from the mixer to the roll unit above. Our specially designed hygienic tray is used for this step. The tray has no edges, so waste of the dough is reduced to a minimum and it’s very easy to wipe off any residue afterwards.
The mixer is designed in a way that even beginners have no problems using it. The motor stops automatically, if the glass lid is removed. It is possible to add water to the mixture without having to remove the safety lid and with the included sponges the mixer autonomously cleans itself after use!
|With the rather wide blade No.5, you can make broad and flat noodles, especially some sorts of Italian Pasta. The photo shows from left to right: 1. Noodles with red food coloring mixed into the dough, 2. whole grain dough and 3. a dough mixture containing spinach, for a green color.|
|Blade No.11 is a good example for producing thick, but still flat noodles. Depicted are from left to right: 1. Noodles made out of a dough containing black sesame and 2. healthy whole grain Tsukemen style noodles.|
|Blade set No.20 produces standard Ramen noodles with the usual thickness at about 1.5mm. Depicted are from left to right: 1. Standard Ramen noodles using Kansui dough, 2. red dough enhanced with chili powder. Both batches are made to “chijire-men”, i.e. they are cut with the curling adapter, which can be easily inserted into every blade set.|
|With blade set Nr.24, you can make very thin noodles of the original “Hakata Ramen” class. These noodles are made out of a dough with very low water content, which enables them to be cooked in just a few seconds after being dumped into boiling water! The picture shows, again from left to right: 1. Noodles made out of whole grain wheat flour, 2. Standard Hakata noodles, using just wheat flour, Kansui and water, 3. black noodle dough containing ground black sesame.|