KonpiraNo1

Konpira System No.1

Other

A fully automatic model developed for high-volume production, retaining all the features of the Sanuki Ichiban. Simply load the dough and the machine handles everything through to knife cutting automatically.

Features

●Wavy Roll Section:
・Mechanically reproduces the foot-kneading process. The wave-shaped roll applies optimal pressure equivalent to foot-kneading. The resin roll prevents excessive pressure, faithfully reproducing the moderate pressure of handmade noodle-making.

●Flat Roll Section:
・Mechanically reproduces the finishing stretch. Like handmade noodles, the dough can be stretched both lengthwise and widthwise, not just in one direction. The resin roll prevents excessive pressure, achieving the moderate pressure of handmade noodle-making.

●Cutter Section:
・Mechanically reproduces the drawing-cut technique of a kitchen knife. Unlike the push-cutting method used by other manufacturers, the blade slides to draw-cut the dough, resulting in high-quality noodles with sharp, well-defined edges.

Compatible Noodle Types

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Udon

ramen-2

Ramen

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Pasta

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Soba

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Gyoza wrappers

Key Specifications

Noodle Production Capacity	700–1,500 servings/hour
Water Content	40%–65% (*varies by recipe)
Rolling Method	Handmade-style cross-directional rolling
Cutting Method	Knife cutting

Foot Kneading

A rotary press replicates the foot-kneading process to thoroughly hydrate the dough. By promoting gluten formation deep into the dough, the surface is brought to a smooth finish. The key is to apply gradual pressure equivalent to a person's body weight (approximately 60 kg), without damaging the dough structure.

Rough Stretching

The wave roll — born out of the foot-kneading prohibition ordinance and synonymous with Sanuki Menki — was originally used to gently soften straw and was later adapted for conditioning noodle dough. The rough stretching performed with this corrugated roll is not simply about making the dough thinner. By changing direction — lengthwise, widthwise, and diagonally — through kneading and twisting actions, gluten is activated and the mesh-like structure is further strengthened. The spring mechanism also helps distribute pressure evenly, preventing damage to the gluten network.

Horizontal Stretching

After rough stretching, the dough is cut to a set length and moves into the next stage: horizontal rolling. Just as handmade noodles are stretched both lengthwise and widthwise, the Konpira No.1 performs the same cross-directional stretching.

Finishing Stretch

The dough is stretched alternately lengthwise and widthwise along the gluten network, resulting in udon with a soft, chewy texture. Because the rolls are made of resin, the appropriate level of slip replicates the effect of the "sukashi-uchi" technique — a stretching method unique to Sanuki — using a rolling pin. Rather than thinning the dough all at once, it is gradually thinned in up to 9 adjustable stages, making it easy to achieve a uniform thickness.

Knife Cutting

Using the same drawing-cut principle as slicing sashimi, this method differs from the push-cut technique — which can damage the dough structure — by cutting without disruption, achieving sharp, well-defined edges that also enhance texture. Compatible with ultra-high-hydration noodles, it operates quietly, causes minimal blade wear, and allows adjustment to your preferred noodle width.

Product Name	Mixer	Rolling Press	Dimensions (WxDxH)	Weight	Power Consumption	Voltage	Frequency
Konpira No.1	To be selected separately	To be selected separately	2230×1050×1545 (mm)	–	870 W	3Φ200 V	50/60 Hz