,

Sarashina – Sanuki Menki Co. Ltd


Compact noodle making machine exclusively for handmade buckwheat noodles. Easy to make JYUWARI-SOBA!

Types of Noodles
Sanuki udon noodles, handmade soba noodles, handmade ramen noodles, handmade pasta

Report Abuse

Description

Water spinning, kneading, the principle of hand-kneading, and a firm, sticky finish

This is the process of mixing and kneading at the same time at a slow speed, just like the principle of hand-kneading. No mixing heat, and all the process up to Jyuwari Soba is possible. By reproducing the original principle of hand-kneading with two blades on the left and right sides, well-hydrated neri is completed.

Equipped with a thick plate forming device that performs two functions in one machine, “Kiku-rub and dumpling (kukuri)”.

This machine reproduces the two processes of dumpling making and Kiku rubbing in a single machine. The key point here is the rubbing and twisting effect of the uneven rolls. By applying force to the dumpling while rotating it from four directions, gluten formation is promoted to the deepest level and the dough surface is made smooth. Furthermore, the noodle dough is formed into a thick plate shape for the next finishing process with a rolling pin.

Reproduction of “hand-rolling” by wrapping around two rolling pins

As in the hand-rolling process, 2kg dumplings are rolled around a rolling pin and rolled out steplessly and sequentially to finish. The dough of buckwheat noodles is easily torn and requires delicate force.

The Best Cut for the Best Soba

Craftsmen cut sashimi by “Hiki-kiri. The same is true of the Aotake cut, where the blade is pulled at an angle to achieve the best cutting performance. We were the first in Japan to faithfully reproduce this principle. Noodles with good angularity look great and lead to the best texture. The thickness of the noodle can be changed steplessly and easily from 1 mm to 8 mm.

Technical Parameters

150 to 200 servings/hour

Model AP-6
Neri machine SN-6P
Press machine RP-200P
Outline [W x D x H] 1460 x 725 x 1295
Weight [kg] 465
Power consumption [W] 625

Sellers of Sanuki noodle manufacturing machinery and provides management consulting services.

Sanuki Menki Co., Ltd sells Sanuki noodle-making machines that mechanize the traditional handmade process and provide instructions in noodle production. The company has also opened “Udon School” and “Sanuki Ramen School” to provide instruction on Sanuki udon noodle production methods and practical training in making dashi (soup stock). The company also manufactures udon and pasta prototypes and provides consultation for those wishing to open ramen stores.

Address
148-3, Shimokatsuma 148, Takase-cho, Mitoyo City, Kagawa Prefecture, 767-0011, Japan

Supplier Information

  • Store Name: Sanuki Menki Co., Ltd
  • Vendor: Sanuki Menki Co., Ltd
  • Address: 767-0011
    Kagawa Mitoyo 148-3, Shimokatsuma 148, Takase-cho

Description

Water spinning, kneading, the principle of hand-kneading, and a firm, sticky finish

This is the process of mixing and kneading at the same time at a slow speed, just like the principle of hand-kneading. No mixing heat, and all the process up to Jyuwari Soba is possible. By reproducing the original principle of hand-kneading with two blades on the left and right sides, well-hydrated neri is completed.

Equipped with a thick plate forming device that performs two functions in one machine, “Kiku-rub and dumpling (kukuri)”.

This machine reproduces the two processes of dumpling making and Kiku rubbing in a single machine. The key point here is the rubbing and twisting effect of the uneven rolls. By applying force to the dumpling while rotating it from four directions, gluten formation is promoted to the deepest level and the dough surface is made smooth. Furthermore, the noodle dough is formed into a thick plate shape for the next finishing process with a rolling pin.

Reproduction of “hand-rolling” by wrapping around two rolling pins

As in the hand-rolling process, 2kg dumplings are rolled around a rolling pin and rolled out steplessly and sequentially to finish. The dough of buckwheat noodles is easily torn and requires delicate force.

The Best Cut for the Best Soba

Craftsmen cut sashimi by “Hiki-kiri. The same is true of the Aotake cut, where the blade is pulled at an angle to achieve the best cutting performance. We were the first in Japan to faithfully reproduce this principle. Noodles with good angularity look great and lead to the best texture. The thickness of the noodle can be changed steplessly and easily from 1 mm to 8 mm.

Technical Parameters

150 to 200 servings/hour

Model AP-6
Neri machine SN-6P
Press machine RP-200P
Outline [W x D x H] 1460 x 725 x 1295
Weight [kg] 465
Power consumption [W] 625

Sellers of Sanuki noodle manufacturing machinery and provides management consulting services.

Sanuki Menki Co., Ltd sells Sanuki noodle-making machines that mechanize the traditional handmade process and provide instructions in noodle production. The company has also opened “Udon School” and “Sanuki Ramen School” to provide instruction on Sanuki udon noodle production methods and practical training in making dashi (soup stock). The company also manufactures udon and pasta prototypes and provides consultation for those wishing to open ramen stores.

Address
148-3, Shimokatsuma 148, Takase-cho, Mitoyo City, Kagawa Prefecture, 767-0011, Japan

Supplier Information

  • Store Name: Sanuki Menki Co., Ltd
  • Vendor: Sanuki Menki Co., Ltd
  • Address: 767-0011
    Kagawa Mitoyo 148-3, Shimokatsuma 148, Takase-cho