How it makes the stock taste better?
The centrifuge also helps eliminate unpleasant tastes from the remaining ingredients that are forced into the stocks when straining them by hand. The centrifuge strains only stocks from the ingredients. So, the stocks strained on RichSoup have cleaner tastes and textures than the same stocks strained by hand.
How a RichSoup improves broth yield?
The thicker the stocks, the more stocks are socked up inside the ingredients. We need to force the stocks out of the ingredients (e.g., pork-bones, chicken carcass, pieces of meats, etc.) When straining stocks by hand, we use a tool like a spatula to push the ingredients onto filters to squeeze out the stocks. This is time-consuming and labor intensive. Many people want to expedite the process and end up throwing away some ingredients that still contain stocks. So, the remaining ingredients with some stocks in them are thrown out, losing stocks that would otherwise be used and sold. In some cases, the lost stocks total to 10-20%, which RichSoup can save by straining stocks by the centrifuge.
How it makes the stock taste better?
The centrifuge also helps eliminate unpleasant tastes from the remaining ingredients that are forced into the stocks when straining them by hand. The centrifuge strains only stocks from the ingredients. So, the stocks strained on RichSoup have cleaner tastes and textures than the same stocks strained by hand.
Production of ramen soup is tough, demanding, and time-consuming.
And, you may be LOSING money on soup straining
If you are making and selling thick soups like tonkotsu (pork-bone stocks) and/or chicken paitan (cloudy and thick chicken stocks), we should ask ourselves the following questions.
We have a solution that will save you a lot of money. It is going to improve the production yield, reduce the time spent on stock straining, and improve the taste and flavor of your soup. Because it saves you a lot of money and can even increase your sales with better tastes, we are calling this machine a RichSoup. It will make you richer by improving your soup production.
3 ways a RichSoup can save your money
1. Yield – Save as much as 20% of the stocks lost on straining. (e.g., 50 liters from 42 liters)
2. Labor – Save labor costs on the tedious job of stock straining – reduce the time at least by 50% (e.g., 30 minutes from 60 minutes)
3. Taste – Increase your sales by improving your soup tastes
There’s even more benefits a RichSoup will bring about, such as improving the job turnover rate (by freeing workers from the physically demanding job of stock straining), and others. So, it’s definitely worth the investment.
Our shop cooked 120 liters of stock, but the yield was 3 14-liter bottles (approx. 42 liters). But, when straining the same stock with RichSoup, we now get a yield of 4 14-liter bottles (about 56 liters). That’s 33% more. We used to spend 3 hours just on straining the stock, but we now spend about 40 minutes (4.5 times faster). Thinking about the labor cost, it helps us a lot. (Tsukemen-Do, Yuan / Sakata-city, Yamagata-pref. – type of stock: pork-bone+seafood stock with a high density)
“Better stock yield and reduced straining time”
The yield improved by 20%. Our shop was straining the stock with 60cm-chinois strainer and spending about 1.5 hours, but we now spend about 30 minutes. (Bokuyanoramen Oekaki / Hamamatsu-city, Shizuoka-pref. stock type: brix 12 degrees of pork-bone stock and chicken paitan (cloudy) stock)
“Time spent on straining reduced to 30 minutes from 90 minutes”
My stock yield improved by 10-15%. It is an investment, but it is worthwhile enough. (Ramen Bishiya / Kyoto-city, stock types: high-density pork-bone cloudy stock and pork-bone+seafood stock)
“This is definitely worth my money”
Use of RichSoup reduced the time we spend on stock straining, but we feel more benefits from the straining job itself is now less labor-intensive. It was a physically tough job, but I can now let anyone do it. (Chukasoba Naru / Nagoya-city, Aichi-pref. stock types: thick pork-bone stock and chicken + seafood stock)
“Now, I can let anyone do this straining job”
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.
For example, to make 1 liter of pork-bone stocks (thick stocks), we need 1kg of pork bones. If we can save 20% of stocks lost in straining and if we sell 42 liters (about 140 bowls of ramen soup – average serving size per bowl is 300 grams) on a daily average, we can now make 50.4 liters of stocks from the same amount of bones or ingredients. If we pay USD2.00 for 1kg of the pork bones, we save about USD20 on the ingredient costs. If we operate 24 days in a month, we save about USD480 a month from using a RichSoup.
RichSoup also reduces the time spent on straining. For example, if we can reduce the time from 1 hour to 30 minutes with a RichSoup, we pay USD5 instead of USD10.00 for this job. Again, in a month, we save USD120 on labor costs using a RichSoup.
These savings amount to USD600 a month. We can save USD7,200 in one year.
And, if we can sell 10 liters of the otherwise-lost stocks (equivalent about 33 bowls), the savings would be even much larger. (If we can sell 33 more bowls of ramen in a day, 33 x USD8?) We should also be able to sell more because the stock tastes better than before as it is strained on a RichSoup.
We’ve seen many ramen shops spending hours on production of their ramen stocks and another hour just straining them. The job of straining ramen stock is time-consuming and labor-intensive because it sometimes requires 2 people just to manually strain one pot of ramen soup by hand. And, to quicken the straining, ramen workers tend to push the remaining of stock ingredients on a strainer, resulting in small bits of the ingredients remaining in finished stock. This gives ramen stock unpleasant tastes. Worse yet, ramen workers tend to quit quickly after they find out how demanding the job is (especially in production of ramen stocks). This contributes to the high turnover rates of ramen restaurants.
You can contact us for free about:
prices, shipping terms, delivery, installation procedures, warranty, maintenance, certification or other information regarding Ramen Soup Strainer
Take A Soup Straining Survey To Find More About It
