(January 29, 2020)
NO MORE time-consuming sheet-combination needed!
With RICHMEN GOLD you can make noodles more than two times faster!
Machine-assisted home-made noodle production – the secret behind a global success of Japanese Ramen!
Yamato MFG Co., Ltd. (株式会社大和製作所)
With enhanced efficiency of RICHMEN GOLD noodle machines you can make delicious noodles even WITHOUT a combination stage – necessary when making noodles on previous models.
Also featured below is an excerpt from an article by Kaoru Fujii, Yamato MFG CEO, on the history of Ramen and Ramen making machines.
RICHMEN GOLD – a REVOLUTION in EVOLUTION of noodle-making machines
The true potential of noodle-making machines manufactured by Yamato MFG keeps evolving even after machines were sold to end users.
A recent example of this was the discovery of RICHMEN GOLD’s (2019 model) ability to produce Ramen noodles of superb quality even without the process of dough sheet combination.
Put on sale at the beginning of 2019, RICHMEN GOLD became the latest iteration of the RICHMEN series noodle making machines designed and manufactured by Yamato MFG, a world leader in the field of professional ramen making equipment.
RICHMEN GOLD was developed and designed against the following background
Caused by retirement of the baby-boomer generation, low fertility rates, expansion of labor-intensive goods delivery system, and a need for a large number of personnel to care for elderly people, Japan is experiencing an unprecedented shortage of working force, which is especially urgent in food service industry, and in noodle restaurants specializing in Ramen, Udon and Soba in particular with many vacancies there remaining unfilled. Thus, for understaffed noodle shops achieving efficiency of operation – in terms of speed and volume of noodle production – has become of paramount importance as they simply unable to allocate much time and workforce on noodle making.
Given these factors, we designed the latest model of the RICHMEN series noodle machines based on the following requirements and considerations:
1. Better ergonomics with lower machine height (10 cm less compared to previous models).
2. Improved design with additional space under the main unit.
3. Better dough quality with a newly designed mixer tank (ensuring more homogeneous dough mix).
4. Better usability achieved through automatic dough feeding mechanism.
5. Automatic dough delivery by a conveyor built into the rollers compartment.
6. Enhanced safety with sensors inside the rollers compartment.
7. Easy movement of dough reels using continuous guiderails on top of machine.
8. More efficient and economic use of dusting flour.
9. Simplified installation and detachment of cutter units with a cutter compartment moved to the upper side of machine.
10. Better ergonomics with a redesigned cutter position to ensure upright posture during cutting operation, and…
…11. Ability to make noodles without a combination stage (simply by changing noodle making procedures)
Noodle making process without a combination stage
1. No need to perform a cumbersome combination stage, which is required when making noodles on previous models.
2. As a combination stage can be omitted, the whole noodle making process can be completed in just 30-45% of time compared to previous models. And the more noodles you make – the more time you save (Yamato machine users on Kyushu island, famous for its high consumption of noodles, were able to drastically reduce the time they spend on noodle making).
3. No need to combine two layers of dough sheet means that you would only need to gradually thin a sheet down before it can be cut into noodles. This also allows to reduce the amount of work required for noodle making.
4. For shops with big production volumes, to achieve high noodle quality without the combination stage it is necessary to adjust noodle making procedures.
An example of how efficient the new method is a restaurant on Kyushu island which by using a RICHMEN GOLD machine was able to reduce the time it usually spends on noodle making (25 kg of flour per batch; two stages of combination; cutting with a Cutter No. 26) from 3 hours to 30-40 minutes.
(For information on production of each particular type and volume of noodles without a combination stage, please contact our company here)
OR visit any of our local local branches.
“The history of Ramen and Ramen making machines”
By Kaoru Fujii, Yamato MFG, CEO
Machine-assisted home-made noodle production – the secret behind a global success Japanese Ramen!
The beginning of Ramen: hand-pulled noodles 4 thousand years ago in Lanzhou, China.
Originated in Lanhzou, China 4 thousand years ago, on a global scale Ramen is currently more popular as its Japanese variety, although it was brought to Japan only 100 years ago where it encountered and merged with the Soba food culture, subsequently evolving into a uniquely Japanese cuisine.
So, why could Japanese Ramen – despite emerging only some 100 years ago – become a global food, but the Chinese variety, while boasting much longer history, could not? One of the big factors was innovation, and in particular the use of noodle making machines.
While both Lanzhou Ramen, which is made by hand-pulling, and another Chinese Ramen variety – Dao Xiao Mian – made by cutting the dough with a knife, require professional skills of a master to make them, Japanese Ramen making relies almost exclusively on machine production, whether at a noodle factory or directly at a store it is served in.
About Home-made noodles:
In the past, traditional Japanese noodle cuisines of Udon and buckwheat Soba have been based on manual production methods, but nowadays noodles are made using noodle making machines. Most Udon shops in Kagawa, the Udon heartland of Japan, make their noodles on a specialized equipment, trying to set themselves apart from and beat their competitors with the deliciousness of their home-made noodles.
Not only Udon but Soba shops too are starting to adopt noodle making machines.
In the past, even if restaurants were making their noodles using machines, they preferred not to publicize this fact installing them away from their customers. However, recently starting with the success of Marugame Udon, a new and groundbreaking trend has begun in the Udon world when machines are put on open display, and used for exhibition and entertaining purposes.
But Marugame Udon did not simply put noodle machines on open display, but by doing so they managed to raise the skill level of their employees by making them learn how to make noodles themselves. They succeeded by boosting professionalism of their staff, and introducing an element of entertainment for their customers.
History of Ramen in Japan:
Ramen gained popularity in Japan in the post-war period when many local varieties of Ramen – e.g. Hakata Ramen, Sapporo Ramen, Kitakata Ramen, Wakayama Ramen – have emerged with their own unique types of soup.
At the beginning, noodles for particular types of soup were supplied by local noodle making companies, but with surging popularity of Ramen itself, increasing number of Ramen shops, and intensification of competition, diversification became an urgent issue for Ramen businesses which first began trying to set themselves apart from competitors with soup, and then with noodles too. The focus on noodles led many owners to start making their own noodles. This trend began around 30 years ago, and nowadays making one’s own noodles has become a widespread practice.
Reasons why many Ramen shop owners choose to make their own noodles:
1. As you can make your own noodles any time you need them from the ingredients you choose, you don’t need to have a large stock of noodles with long shelf-life (such noodles are usually made using preservatives which are detrimental for human health).
2. When customers see that noodles are made in-house they can be sure that such noodles are tasty and safe to eat.
3. You can adjust noodle recipes for a specific type of soup, and create your own original noodle varieties.
a) The quality of supplier-bought noodles may be inconsistent, and differ from batch to batch.
b) Home-made noodles are cheaper, and allow you to make more profit.
c) Producing home-made noodles ensures professional growth of your staff.
Features of Yamato noodle making machines:
During its more than 40 year long history, Yamato has devoted itself to the pursuit of delicious noodles. Working together with our partner company Sansyo which produces and sells noodles, our field of expertise is not limited to manufacturing noodle making machines, but also encompasses a continuous research of noodles through our Noodle Schools as well as our own Food Research Laboratory. Yamato is passionate about developing new and revolutionary noodle making techniques.
Yamato noodle machines are easy and safe to use, have ergonomic design, and can be operated even by people without much experience. Their attractive exterior allows them to be put on display in a restaurant increasing its appeal to customers.
Yamato prides itself on its Customer Service department that operates 365 days a year offering its services to customers both in Japan and abroad alike, ready to help them whenever they happen to need any technical assistance. Our customers’ interests and concerns are our highest priority. Yamato Customer Service department also has local branches in Singapore, Europe and North America. Moreover, Yamato is the only company in the industry that offers a full 1 year long warranty. Yamato also sells a special type of flour to make high quality gluten-free noodles – a product indispensable for the European market.
YAMATO MFG Co. LTD, Representative Director
Sansyo, Co. LTD, Representative Director
Noodle Sommelier Association, Chairman
Yamato Noodle School, Principal
During his long career enthusiastically dedicated to noodle business, Kaoru Fujii has been offering lectures on principles of success in Noodle specialty shop business, and is still active in overseeing and producing a great number of successful Noodle restaurants.