Limited edition tools used to make traditional Japanese soba noodles
Soba class from beginners
Ramen class, Udon class
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Production of ramen broths is notoriously time consuming and the biggest reason employee turnover rate is high in ramen restaurant business. Because of this issue, we have worked on equipment to reduce production time of ramen broths. This broth strainer is a compact machine that dramatically reduces time to strain especially dense broths (for example, 60 liters of thick tonkotsu/pork broth with density of 8 can be strained in 5 minutes) It also improves the taste of broths as it minimizes unpleasant tastes from straining.
For example, to make 1 liter of pork-bone stocks (thick stocks), we need 1kg of pork bones. If we can save 20% of stocks lost in straining and if we sell 42 liters (about 140 bowls of ramen soup – average serving size per bowl is 300 grams) on a daily average, we can now make 50.4 liters of stocks from the same amount of bones or ingredients. If we pay USD2.00 for 1kg of the pork bones, we save about USD20 on the ingredient costs. If we operate 24 days in a month, we save about USD480 a month from using a RichSoup.RichSoup also reduces the time spent on straining. For example, if we can reduce the time from 1 hour to 30 minutes with a RichSoup, we pay USD5 instead of USD10.00 for this job. Again, in a month, we save USD120 on labor costs using a RichSoup.These savings amount to USD600 a month. We can save USD7,200 in one year.And, if we can sell 10 liters of the otherwise-lost stocks (equivalent about 33 bowls), the savings would be even much larger. (If we can sell 33 more bowls of ramen in a day, 33 x USD8?) We should also be able to sell more because the stock tastes better than before as it is strained on a RichSoup.
Master Soba Chef
Soba is a very healthy food. I will deliver about 400 years of Japanese tradition of making real soba to people all over the world through online. If you have any questions about the product, please feel free to contact us by email.
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