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
STEP 1
Mixing
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.
The secret of gluten: This is how noodles get delicious!
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.
STEP 2
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.
Yamato stresses the importance of letting the noodle dough age
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:
- Even hydration of flour particles (equal distribution of water within dough)
- Removing air from dough (deaeration)
- Relaxation of dough (loosening gluten tension)
- 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.
STEP 3
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.
STEP 4
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.
STEP 5
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.
STEP 6
Stretching / Thinning down
Stretching the dough evenly, without breaking a gluten structure inside
STEP 7
Cutting
Precision adjustment of length, thickness and shape of noodles without having to rely on experience or intuition!
STEP 8
Completion & Final Aging
Good taste takes time to create, but it's definitely worth it!
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