さぬき一番-2

Sanuki Ichiban

その他

A restaurant-use handmade-style noodle machine that faithfully reproduces traditional techniques including rough stretching, finishing, cross-direction rolling, and knife cutting. It reliably performs the role of a skilled artisan and is easy to operate even for beginners.

Feature

● Wave 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	150–300 servings/hour
Water Content	40%–65% (*varies by recipe)
Rolling Method	Handmade-style cross-directional rolling
Cutting Method	Knife cutting

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.

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	Kneader	Rolling Press	Dimensions (WxDxH)	Weight	Power Consumption	Voltage	Frequency
Sanuki Ichiban	To be selected separately	To be selected separately	1110×630×725 (mm)	205 kg	345 W	1Φ100／3Φ200 V	50 Hz