We have a diverse selection of machines to meet your needs, according to the type and volume of noodles you wish to produce.
We have a wide range of large and small machines for noodle-making, from handmade and roller-type noodle-making machines to mixers that knead the dough. No matter the type of noodles you want to make, the size of your restaurant, and your desired production volume, we have a machine to meet your needs.
This is the most common type of noodle-making machine in Japan. It rolls dough (the raw material for noodles made from a mixture of powdered ingredients and liquid) in a fixed direction and cuts it into noodle shapes. In general, this noodle-making machine is used for mass production of noodles with low-medium water content (about 28 to 40 percent).
Since the kneading machine is separate, you can freely select the right one according to your desired type of noodle, quality, and production volume. It is easy to choose the model and where to install it, as well as easy to maintain.
The “flanged roller” is key to forming beautifully flattened noodle dough sheet. Male and female rollers interlock perfectly without any gaps to create a “flange” that results in a very clean finish on both sides of the flattened noodle dough sheet strip. It is the perfect roller for creating flattened dough sheet with a beautiful finish and minimal loss.
This machine can cut noodles of all thicknesses, from Hakata ramen (#28), to Sanuki udon or soba, to kishimen [flat udon] (#1). The amount of noodles per serving can also be adjusted by modifying the length of the noodle strands.
This is a noodle-making machine that reproduces the techniques of a professional who makes noodles by hand. It can produce noodles with a high water content (about 43 to 60 percent) and results in noodles with a firmer texture, thanks to the process of rolling out multiple layers of dough lengthwise and widthwise. The cutting process also faithfully reproduces the knife-cutting technique of noodle masters. Because the knife is rotated while cutting the flattened noodle dough, it creates noodles with a sharper square shape. The noodles will have a wonderful look and texture, and the chopping is just right to create a handmade texture.
When hand-kneading, it is important to perform “mixing” and “kneading” simultaneously at low speed. The two blades situated to the left and right replicate the same basic processes as hand-kneading, perfectly hydrating the dough and drawing out the gluten to achieve ultimate kneading perfection.
The “firmness” synonymous with Sanuki udon comes from gluten, which produces strong viscosity when vertical and horizontal forces are applied to it. The wavy rollers create a kneading and twisting effect by applying force from all four directions while rotating the dough ball. This encourages gluten formation deep into the dough and results in a smooth dough surface.
The secret behind Sanuki udon’s firmness is sukashi-uchi, the process by which the dough is rolled around a rolling pin and stretched out. In order to recreate this effect, the wavy rollers knead and twist the dough even more to further activate the mesh-like structure of the gluten while rolling it out thinly.
Masters of Japanese cuisine pull the knife toward themselves as they cut to make delicious sashimi without destroying the fibers. The same principle applies to noodles, which the blade cuts at an angle while gliding across the dough to produce noodles with sharply defined edges and a wonderful appearance and texture. Sanuki Menki is the first manufacturer in Japan to faithfully reproduce this technique with a noodle-making machine.
Sanuki Menki can provide you with extensive support for opening a new restaurant, including how to use the noodle-making machine, advice on recipes suitable for your area, and trial production of the menu you want to offer.
Sanuki Menki runs a “Noodle School” that can help anyone, even beginners, to learn the basics of noodle making. Over 50,000 people have graduated from our school since its inception in 1976. Understand what makes a good bowl of udon or ramen, and learn everything you need to know to make them, from the noodles themselves to the soup, toppings, and condiments.