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Fully Automatic Handmade-Style Noodle Production System

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This handmade-style noodle production system reproduces handmade techniques, enabling labels such as 'handmade-style' or 'handmade-like.' In particular, our high-volume knife-cutting system for high-hydration noodles is a technology exclusive to Sanuki Menki. We invite you to take a closer look.

Key Specifications

Noodle Production Capacity	1,000–8,000 servings/hour
Water Content	43%–55%
Rolling Method	Handmade-style cross-directional rolling
Cutting Method	Knife cutting

※ Factory-use large-scale systems are custom-made. Detailed consultations are required regarding production capacity, resting time, scope of automation, and installation conditions.

Noodle-Making Process

Kneading

As the water content is generally 40% or more, a kneader is used. Available capacities include 25 kg, 50 kg, 75 kg, 100 kg, 125 kg, and 150 kg. Additional features such as two-speed operation, a vacuum unit, an automatic water-measuring device, and silo integration can be added to meet your requirements.

Resting

The kneaded dough is transferred to a resting conveyor. Resting time is adjusted by controlling conveyor speed and length, depending on the size of the facility. Optional features such as openable side covers and a breaking device can be added upon request.

Nenchiku (Gluten Development) System

The rested dough enters the Nenchiku system, which forms the noodle sheet. Large-diameter rolls create a rough sheet, which is then rolled from both ends. This promotes mesh-like gluten formation, producing a stronger sheet. The rolled sheet is lightly pressed to further condition it, then passed through wave rolls to create a sheet with a robust gluten structure. The number of press stages and wave roll stages can be customized upon request.

Resting Chamber

The conditioned dough enters the resting chamber. The number of conveyor tiers and speed are set according to the desired resting time. Access doors for cleaning and maintenance ensure hygienic operation.

Noodle-Making Unit

This unit reproduces the cross-directional stretching characteristic of handmade noodles. The dough is gradually thinned both lengthwise and widthwise, as if stretched with a rolling pin. Once rolled to the desired thickness, the sheets are stacked and proceed to the cutting stage.

Knife Cutting

After the final rolling stage, the stacked noodle sheets move to the cutting unit. In the handmade-style system, cutting is performed with a knife blade. Viewed from the front, the blade rotates in a circular motion, drawing across the noodle sheet to produce sharp, well-defined edges. These clean-cut edges are clearly reflected in the texture and are recognized as a mark of high quality.