Overview of Products, Technologies, and Services

This is a fully automatic model developed for mass production, while retaining the functions of the top-of-the-line hand-made noodle machine, "Sanuki Ichiban."
Once the dough is set, everything from rolling to cutting is carried out automatically.

Product Features

• The dough is repeatedly rolled in the following order: treading → rough rolling → horizontal rolling → finish rolling.
  By changing the direction from vertical to horizontal, the gluten is activated and the network structure is strengthened. The spring action distributes the pressure, preventing the destruction of the gluten structure.
• It can handle water content rates from 40 to 65%, making it possible to make noodles with high water content.
• The slide cutter, which is the ideal knife cutter, is used to achieve sharp edges that do not destroy the structure and also affect the texture. It is also compatible with ultra-high hydration noodles, is quiet, has little wear on the blade, and can be adjusted to your preferred thickness.
• The noodle production capacity per hour is 700 to 1,500 servings, making it suitable for central kitchens and small to medium-sized noodle factories.
• The traditional foot-stomping principle of Sanuki is applied exactly. The uneven roll applies moderate pressure to the noodle dough to form an ideal mesh-like gluten. The dough is repeatedly rolled vertically → horizontally → vertically → horizontally.