Ramen Noodle Machines for restaurants that strive for better

Richmen Ramen machines make you a noodle master

To all Noodle restaurant owners who are considering improving quality & freshness of their noodles, and reducing costs at the same time, we offer you a free session where you can experience the outstanding quality of our Ramen machines!

Contact us, and we will send you all necessary information you need to have an opportunity of getting a hands-on experience of professional Ramen making equipment.

Steps To Make Perfect Ramen Noodles



Our mixer design is based on traditional hand kneading, so gluten molecules in the dough are not damaged.

Ingredients selected according to a customer’s wishes, are put together into a mixing unit.
The device uses pin-shaped mixing rods that resemble human fingers to gently mix and knead a mixture of flour, Kansui, salt and water to make ideal dough for noodles.

noodle making process - Mixing

The secret of gluten: This is how noodles get delicious!

mixing rods' shape makes sure the gluten molecules don't get damaged

The main protein contained in standard wheat ramen noodle dough is gluten.
There is a common misunderstanding that the more gluten a noodle dough contains, the better it’s going to taste. This is rather wrong, because if the amount of gluten in dough exceeds a certain level, the noodles are going to be hard and bland.
Gluten inside dough – if kneaded using our mixing techniques – structures itself just like a steel frame of reinforced concrete, and its texture becomes suitable for any type of ramen soup.


Letting the Dough Rest (First Aging Process)

The true pinnacle of Yamato’s expertise: Letting the dough rest to create noodles almost impossible to overcook!

After various ingredients have been mixed in the mixing unit (which also applies a certain amount of kneading action as well), the dough formed in such a way has to rest at the right temperature for a certain time period before it can be processed further into noodles.
At Yamato, we think of this aging process as a very important one, thus dough trays of the Richmen series Ramen machines are easily removable from the main units, which enables an operator to transport the dough into an aging machine without much effort.
An appropriate aging of dough prevents noodles from being overcooked easily, and they stay firm and chewy for a longer time.

noodle making process - Letting the Dough Rest (First Aging Process)

Yamato stresses the importance of letting the noodle dough age

depending on the noodle type the aging machine is used. Aging machine Netaro

The process of “aging”, which today is widely recognized as vital for Ramen noodle making, was first advocated by Yamato.
Yamato was the first company ever to build a specialized “aging machine” for that purpose, which is basically a high-precision refrigerator and a heating unit combined into one device. It is designed to keep the inner temperature constant, regardless what external temperature may be.

The Netaro series aging racks have 4 main tasks to perform:

  1. Even hydration of flour particles (equal distribution of water within dough)
  2. Removing air from dough (deaeration)
  3. Relaxation of dough (loosening gluten tension)
  4. Activation of enzymes

The design, structure and functionality of Richmen series ramen machines are carefully thought through, and developed keeping in mind that to ensure high quality of noodles the dough they are made from has to be aged after mixing.


Pressing a Raw Sheet

Create every type of noodles you want!

After the aging process is complete, the dough is pressed (by rolling) into a long flat sheet.
Regardless of the amount of water added to the dough (within the allowed range), Richmen noodle machines apply optimal force to a dough sheet.
With a turn of one handle, the space between two press rollers can be quickly adjusted, and you can produce a smooth sheet with ease by just letting dough crumbs fall between the rollers – once a tip of dough sheet is wrapped over a rolling pin on the other side, the process continues automatically.

Further, it is possible to alter the speed of the rollers’ rotation, so you are always in full control. The safety devices on top of the rollers compartment eliminate any possibility to get hurt by accident.

with the crank handle, you can easily adjust the space between the press drums


Folding the Sheet

Perfectly knead and temper the sheet with the exact amount of pressure needed

When the sheet is done, it gets folded once or twice during the combination stage, depending on the dough type.
With even distribution of applied pressure, you can fold the sheet into a thicker and stronger one before cutting, which makes it possible to create any type of noodles you want, e.g. chewy high water content noodles, or more granular and dry low water content noodles.

The folding process strengthens the sheet, and the noodles cut from such dough are much less affected by overcooking.

these two dough sheets are getting folded to increase stability


Letting the Dough sheet Rest (Second Aging Process)

Make noodles taste better by letting gluten in the dough relax

The rolled and folded dough is very hard and rigid at the beginning, so ideally it should be allowed to rest once more.
After that, a gluten structure inside it gets soft and relaxed, which makes it more elastic and pliable, and much easier to further press it during the following thinning stage.

Thinning and cutting the dough sheet without letting it age for a second time will result in harder and more brittle noodles.

noodle making process - Letting the Sheet Rest (Second Aging Process)


Stretching / Thinning down

Stretching the dough evenly, without breaking a gluten structure inside

After the dough sheet was allowed to rest for a certain amount of time, is has to be thinned down. This is done by gradually narrowing a gap between two press rollers, and passing the dough sheet between them, until the sheet reaches a desired thickness. This process is repeated 2-3 times until the final thickness is reached, and the sheet is ready for cutting.

Of course, this process, too, requires a strictly controlled and even thinning of the dough to prevent damaging gluten structure, of which Yamato Ramen machines are fully capable of.

the dough sheet can be streched in a smooth and consistent way



Precision adjustment of length, thickness and shape of noodles without having to rely on experience or intuition!

The final step in making noodles is to insert a detachable slitter cutter with a desired cutting width, and to cut the dough sheet into individual batches of noodles.

It is also possible to make curly (wavy) noodles with an included adapter!
Noodle length can be seamlessly adjusted by turning a knob conveniently located within hand’s reach during cutting. With purpose-built design, outstanding ergonomics and functionality Yamato Ramen machines ensure you will get noodles of the same thickness, width and length with every batch thus having a total control over exact amount of noodles (in weight and size) to serve per a bowl.

the dough sheet can be streched in a smooth and consistent way


Completion & Final Aging

Good taste takes time to create, but it's definitely worth it!

Cheese and wine are not the only examples of food that tastes better if eaten some time later after it was made. So are good ramen noodles too – enzymes in the dough still have to do their job to make already good ramen into a perfect one!

ramen noodle

Japanese traditions. Cutting edge technologies. Worldwide delivery.

Are you READY to impress your customers with homemade craft noodles of the highest quality?

Feel free to contact us about:

prices, shipping terms, delivery, installation procedures, warranty, maintenance, certification or other information regarding RICHMEN Series noodle machines

Operating the Richmen Ramen Machine