Know your noodle machine. Richmen: CANs, CAN'Ts, TIPS & HACKS
To know your craft — first, know your tools, and for small-mid scale noodle businesses worldwide – especially those specializing in such varietiy of noodles as ramen – “Richmen” series noodle machines are a de facto industry standard for noodle making equipment.
Designed by Yamato MFG, and assembled at its factory in Kagawa prefecture (Japan), different models of the “Richmen” series are a way to go for anyone looking for a reliable Roller-type noodle machine with a production capacity and product quality far exceeding consumer-grade noodle makers but requiring far less space to install and operate than large scale factory lines.
Having been on the market for several decades, and successfully used by noodle businesses in almost 70 countries, “Richmen” series has gained a large fan base (both among food businesses and consumers alike), for whom “Richmen” is the only noodle equipment option, and the only space for consideration lies in the choice between different models.
What “Excel” is for spreadsheet software, so “Richmen” is for small-mid scale commercial equipment for high quality craft noodles. Thus, a thorough knowledge and a firm command of its capabilities, features, limitations, and methods of use can be a very important factor determining whether a noodle business would be successful or not.
On May 13, 2021 join Yamato for a free online class dedicated to the “Richmen” series noodle machines in general, and the newest and currently the most advanced among them – “Richmen Gold” in particular.
Although one may opine that such content is rather closer to a sales talk than to a class, Yamato puts it into the educational category considering that for many people “Richmen” is a business partner in its own right they rely upon to produce the main component of their businesses — which makes an in-depth understanding of how it works, how and for what purposes it can be used, or not used (!) absolutely imperative.
Not many people are fond of reading User Manuals, or they may forget certain important things they learned at Noodle Schools or through personal training. On the one hand, this can lead to machine malfunction (which is bad in itself) but on the other – this can also be a cause of not using their machines to the full potential as well.
These and other issues will be addressed during the class, with a special emphasis on the “Richmen Gold” model, where existing users can refresh and deepen their knowledge of the machine, and those who are only considering getting one decide whether it fits their needs and circumstances or not.
Among other things we will cover such topics as:
– how different are udon or soba noodles produced on the “Richmen” series noodle machines from the same type of noodles made on “Shin’Uchi” or “Bando Taro” machines
– how to calculate correct dough water ratios
– how to choose a correct Roller gap during different stages of noodle production
– how to choose the right cutter size for noodles with different hydration / size
etc.
The class is Free, and its live broadcast is accessible by the link that will be sent to your email address after you sign up.
IMPORTANT:
a link to the Class’s livestream will be sent to your email address 30 minutes before the start of the class
(NOTE: we are looking forward for, and would definitely welcome your watching the live broadcast, but should that be difficult, you would still be able to watch a recording of the class using the same link)
Time schedule
| Time (Japanese time) | Contents |
| 4:00~4:05 (P.M.) | Introduction |
| 4:05 ~ 4:35 | A presentation on the “Richmen” series noodles machines: specs, features, capabilities, limitations, tips and advice |
| 4:30 ~ 5:00 | Practical demo session: making different types of fresh noodles from scratch on the “Richmen Gold” commercial-purpose advanced automatic noodle machine |
| 5:00 ~ 5:10 | Q&A |
*May 13, 4:00 P.M. Japanese time will be:
May 13, 00:00 A.M. in Los Angeles;
May 13, 2:00 A.M. in Dallas;
May 13, 3:00 A.M. in New York;
May 13, 10:00 A.M. in Helsinki;
9:00 A.M. in Berlin;
8:00 A.M. in Lisbon
*Schedule and timetable may be subject to change
*The class will be conducted in English
—Start your Noodle business journey with this free online noodle class brought to you by the most experienced and qualified noodle professionals from Japan.
—Get a free chance to explore and experience the world of professional noodle making, including commercial noodle making equipment and professional culinary noodle schools
—The class will feature the best commercial noodle making equipment for restaurants, restaurant chains, mini factories, and other types of small/medium scale noodle businesses:
tested by time, endorsed by professionals
How to register for the class
You will receive an email with instructions for how to log in to the Class livestream.
NOTE:
Please feel free to tell us about what kind of noodles you would want to see featured or any particular topic covered during the Class.