Throughout decades of our history, Yamato has always tried to view things from a vantage point of our customers – food production, processing or serving businesses – trying to give them what they and their customers really need.

This approach is employed in our main area of expertise – designing and manufacturing noodle making machines for production of fresh, high quality noodles in commercial settings – with our noodle makers occupying a fine niche between consumer-grade noodle machines and large scale production lines for factories.

Thus, our engineering and production philosophy prioritizes the following factors:

– how to make our equipment compact enough to be used in small-mid scale commercial settings

– how to ensure the output volume that would be enough to satisfy needs of a food business on scale of a single restaurant or a small production facility

– how to ensure the quality of products made on our equipment to be by far much better than what is possible for either household appliances or machinery used in factory settings

In a nutshell, Yamato noodle makers are compact, have enough productivity to satisfy needs of a small- mid-scale food business, and are capable of producing noodles far surpassing in quality either noodles made by hand, made on consumer-grade noodle machines, or produced in bulk at large factories.

By purchasing a noodle machine from Yamato, you pay not only for hardware (the machine itself) but for a continuous access to a depth of knowledge on noodle making and cooking techniques Yamato has accumulated throughout decades of its work in the industry. 

Like all our previous classes so far, our class on December 17, 2020, will try to give our existing or potential customers another piece of expertise which, we hope, will help them be more successful in their businesses. 

The class on December 17, 2020,  will cover such topics as important techniques for production of three basic types of noodles based on hydration (low, middle, and high), preparation and packaging of meal kits with fresh noodles, as well as ways to cook them in home settings.

Many our customers in various countries are unable to operate for dine-in service (or are allowed but with reduced capacity), so such options as takeaways, delivery or DIY meal-kits play an important role in their current business models.

Noodles with different hydration ratios are not only produced using different techniques, but require different cooking methods as well. All this and more will be covered at the class, so make sure to sign up, and either tune in to our live broadcast or watch the recording later (using the same link)

The class is Free, and its live broadcast is accessible by the link that will be sent to your email address after signing up.