トップ ヌードル シリーズ Ramen Udon · Ramen Patent in Japan Udon Water content ratio...
2
Ramen Udon Pasta Soba Gluten-free Low carbohydrate Gluten-free: Anthocyanin Shorter working hours Energy-saving TOP TOP TOP TOP TOP TOP The latest model of Noodle Making Machine in the world Achievement Quality of Noodles Safety Performance Operability Durability Patent in Japan Ramen Udon Water content ratio All range correspondence (Low to High) Pasta ・ Soba ・ Chow mein ・ Gyoza skin All you have to do is introducing the machines to make all kinds of noodles. @ TP-1 TP-2 Lower power consumption Space-saving Super compact Mixer incorporating Labor-saving Production capasity: 200-500 servings/hour 200-500 servings/hour Mixer incorporating type Mixer independent type 100-200 servings/hour All of recipes are ready to go out into the world ! Rollers Conveyor On-off switch of rollers Timer On-off switch of mixer Cutting On-off switch of cutting Speed control switch of rollers Press Kneader
Transcript of トップ ヌードル シリーズ Ramen Udon · Ramen Patent in Japan Udon Water content ratio...
Ramen Udon Pasta SobaGluten-freeLow carbohydrate Gluten-free: Anthocyanin
Shorter working hours
Energy-saving
TOP TOP TOP TOP TOP TOP
The latest model of Noodle Making Machine in the world
Achievement Quality of Noodles Safety Performance Operability Durability
Patent in JapanRamen UdonWater content ratio
All range correspondence (Low to High)
Pasta ・ Soba ・ Chow mein ・ Gyoza skin
All you have to do is introducing the machines to make all kinds of noodles.
@
TP-1
TP-2Lower power consumption
Space-savingSuper compact
Mixer incorporating
Labor-savingProduction capasity: 200-500 servings/hour
200-500 servings/hour
Mixer incorporating type
Mixer independent type
100-200 servings/hour
All of recipes are ready to go out into the world !
Rollers
Conveyor
On-off switch of rollers
Timer
On-off switch of mixer
Cutting
On-off switch of cutting
Speed control switch of rollers
Press Kneader
ト ッ プ ヌ ー ド ル シ リ ー ズ
２７０ｍｍ
Conventional model of
other companysEvolution
Latest model of SANUKI MENKI
Conventional model only can perfom
rolling-out and cutting one by one,
so it is inefficient and inconvenient.
Rolling-out ・ CuttingRolling-out and cutting can be performed simultaneously, so it is very convenient.
(100-200 servings/H)
Finishing rolling-out ⇒ Cutting
(Impossible to perform simultaneously)
Evolution
(200-500 servings/H)It is possible to mass-produce.
Rolling-out ⇔ Possible to perform simultaneously ⇔ Cutting
Rolling-out
Cutting
Conventional model: ・ Rolling-out at upper side
・ Cutting at lower side Both case standing up and case sitting on the chair
Heights of conveyor to take noodles
S t r e s s - f r e eThe posture is huge problem!
Rolling-out
Upper side
Lower side
Cutting
Roll ing-out Cutting
Horizontal movement only
Receiving good reviews from all over the world
Backache!Noodles come out from lower position.
Many experienced persons indicate the fact.
Your employee would be actionable as occupational injury.
Conventional Pin mixer:
Take a long time to clean… Troublesome task !
Cleaning of Mixer Press kneader (Multi-type) is
Stress-free & Clean!
Impossible to remove
the agitation blade
Evolution
Possible to remove & clean
Machine-made type (Suitable for mass-production)
Pin mixer (High-speed mixing type)
Single-function
Mixing function
Low water content dough (26-38%) only
Machine-made type ～ Handmade type
(It will achieve Top Quality)
Press Kneader
(Low-speed kneading type)
You can knead all kinds of dough by this mixer (All range of water content)
Better hydration than Pin mixer Multipurpose mixing is possible Phenomenal stickiness
Low water content dough Medium water content dough High water content dough
Established 1910
Leading Noodle Business
148-3 Shimokatsuma, Takase-cho, Mitoyo-shi, Kagawa, 767-0011
Email: [email protected] HP: http://sanukimenki.com/
Evolution
Evolution
Terrible painful!
８５０ｍｍ
Patent in Japan
２７０ｍｍ８５０ｍｍ
Rolling-outCutting
Upperside
This is for the first time in Japan!
SANUKI MENKI CO., LTD
