Single Task Noodle Making Machines
THE COMBINATION OF NOODLE MAKING EQUIPMENT WE CAN PROPOSE FOR NOODLES IS LIMITED TO A FEW TYPES DEPENDEING ON THE CONTRY.
In addition to all-in-one noodle-making machines, Yamato offers single-task machines such as single-task mixers, a Noodle Cooker & Aging Machine.
RR34CB (Dough Aging System)
87.5kg (flour weight) equivalent of dough (approx. 130kg of dough) / batch | Outer dimension: W:69 x H:212 x D:79 cm | Weight: approx. 143kg | Power supply, Standard model: single phase - 115V / 7.9A | UL,NSF,CSA Certified
BP1207 (Heavy-Duty Noodle Cooker)
Approx. 120 servings | Outer dimension: W:124 x H:94 x D:85 cm | Weight: approx. 210kg | Power supply: 90,000BTU x 2 burners (natural gas or LPG) | Comes in different capacities: BP0707: ~60 servings/batch | BP0807: ~70 servings/batch | BP1107: ~100 servings/batch | UL,NSF,CSA Certified
VM-5I (Vertical Mixer)
Capacity: 5kg (flour) | Outer Dimension: W420 x D960 x H950 mm | Weight: approx. 70kg | Power Supply: 100V / 0.4kW single phase | UL,NSF,CSA Certified | Models are available depending on your requirement. For further information, contact our Overseas Division.
M25 (Horizontal Mixer)
Capacity: 25kg (flour) | Outer Dimension: W440 x D1000 x H1070 mm | Weight: approx. 130kg | Power Supply: 3-Phase 200V / 1.5kW | UL,NSF,CSA,CE Certified | Models are available depending on your requirement. For further information, contact our Overseas Division.
Helping production of ramen broths
Production of ramen broths is notoriously time consuming and the biggest reason employee turnover rate is high in ramen restaurant business. Because of this issue, we have worked on equipment to reduce production time of ramen broths. This broth strainer is a compact machine that dramatically reduces time to strain especially dense broths (for example, 60 liters of thick tonkotsu/pork broth with density of 8 can be strained in 5 minutes) It also improves the taste of broths as it minimizes unpleasant tastes from straining.
Mixing / Kneading
Mixing/kneading is the single most critical step in noodle-making because of it determines the taste and the texture of the noodles. The ratio of water to flour, salt and other ingredients as well as environmental factors like room temperature and humidity greatly influence the outcome of noodle making. Yamato’s mixer/kneader is designed to ensure consistent quality of the finished product by reducing the ill effects of environmental factors to a large extent.
You might have heard of the term “dough maturation” in the context of bread making. Maturation or conditioning is also crucial in noodle-making, especially when your goal is to create Udon noodles with elasticity and stickiness, which are both distinctive characteristics of the famous “Sanuki Udon.” Our dough conditioner maintains a constant temperature so a strong gluten structure (the web-like structure connecting flour and water particles) can form during the maturation process, resulting in noodles with great texture.