Most of all Ramen shops serve thick soups like Tonkotsu (pork-bone stock) and/or Chicken Paitan (cloudy and thick chicken stock). Are you one of those Ramen shops?
Making and selling thick soups will be a huge challenge because by straining the stocks by hand we will be losing stock, time, and money.
A soup-straining machine that will help you to save time, money, and stock. Also, will make your soups creamier, tastier and your customer will come back for more.
Once stocks are put into the machine, the straining itself is automatic and is capable to strain 60 liters of pork bone stock (with a density of 8) in less than 5 min. Up to 20% more yield dependind the stock type.
RICHSOUP performs the best on the following stock types:
Dense stock (seafood + tonkotsu), Tonkotsu + Chicken feet, Thick stock (pork bones, paitan made of pork bones), Chicken paitan (cloudy stock), Thick chicken + Pork bones stock, and more!
Once stocks are put into the machine, the straining itself is automatic and is capable to strain 60 liters of pork bone stock (with a density of 8) in less than 5 min. Up to 20% more yield dependind the stock type.
RICHSOUP performs the best on the following stock types:
Dense stock (seafood + tonkotsu), Tonkotsu + Chicken feet, Thick stock (pork bones, paitan made of pork bones), Chicken paitan (cloudy stock), Thick chicken + Pork bones stock, and more!
Many ramen shops spend hours on the production of their ramen stocks and hours 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 stock ingredients on a strainer, resulting in small bits of the ingredients remaining in finished stock. This gives ramen stock an unpleasant taste. Worse yet, ramen workers tend to quit quickly after they find out how demanding the job is (especially in ramen stocks production). This contributes to the high turnover rates of ramen restaurants.
The bladeless type (left) is suitable for chicken soup with many small bones and soft meat. Richsoup will use only the power of the centrifugal force to strain the soup. The one with blades (right) is suitable for pork bones soup and prevents clogging inside of the machine.
Is also possible to add a filter bag, washable and reusable, to straining better the soup .
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 carcasses, pieces of meat, 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 10-20%, which RichSoup can save by straining stocks with the centrifuge.
Is also possible to add a filter bag, washable and reusable, to straining better the soup .
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.
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 carcasses, pieces of meat, 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 10-20%, which RichSoup can save by straining stocks with the centrifuge.
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.
“Better stock yield and reduced straining time”
We used to spend 3 hours just straining the stock, but we now spend about 40 minutes (4.5 times faster) and get 33% more stock. Thinking about the labor cost, it helps us a lot.
“Time spent on straining reduced to 30 minutes from 90 minutes”
The yield improved by 20%. Our shop was straining the stock with a 60cm-chinois strainer and spending about 1.5 hours, but we now spend about 30 minutes.
“This is definitely worth my money”
My stock yield improved by 10-15%. It is an investment, but it is worthwhile enough.
“Now, I can let anyone do this straining job”
Richsoup reduced the time we spend on stock straining, but we feel more benefits from the straining job itself is now less labor-intensive.
Over the past 48 years, Yamato has dedicated itself to improving the qualities and types of noodles its production methods create. Most advanced noodle machine for restaurant use and small production. Find out how your business can benefit by using one.
