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What equipment would you need to start your ramen shop?

Your ramen shop should be a solid system

There are many ramen restaurants that serve perfect bowls of ramen during busy lunch times. The quality and taste should be consistent from one bowl to the next. And the taste and flavor should be exactly as designed in the recipes. No matter how busy it gets, a ramen shop should be able to churn out a perfect bowl of ramen after another. A ramen shop business should be a solid system as in other businesses.
With its all moving parts, it is capable of producing, assembling, and serving its products consistently.
A ramen shop after all is a assembly factory where all the components, noodles, soups, toppings, and others which have been prepared in advance are put together.
With the production methods Yamato Noodle School developed and has been teaching, anyone can optimize their production and serving operations. These methods allow us to minimize the wastes, production costs, and maximize our profits.
And to build your ramen shop into a solid system with efficiency, you need equipment that optimize your operations. In this article, we discuss equipment that may be essential in turning your ramen shop into an effective and efficient system.

3 questions you ask yourself to find what equipment you need

Equipment that your ramen business may need should all based on your customers' needs. What they want to eat from your ramen business. Based on your customers' needs, you want to figure out what ramen dishes they would love.
This is the 1st step in finding what equipment you may need. To produce and serve their favorite ramen dishes, what equipment you may need to optimize production and serving.
2nd question you want to ask yourself is what would be the maximum production capacity you would want to do in one day? By figuring out the daily capacity, you should be able to decide on the equipment capacity. How big does a noodle cooker need to be? What does the heating power of stock ranges need to be? You should know by answering this question.
The last question is which of the items are you going to produce from scratch? There may be some alternatives available in your local markets. So it may make better sense to buy noodles than making them yourself. It is a tradeoff. If there's a local vendor that can supply great charsiu (sliced seasoned meat), you may want to buy them rather than making them yourself.
With these questions clearly answered, you should be able to identify what equipment you would need to optimize your production and serving operations.

Building your ramen system

All the components of ramen can be prepared in advance and served in response to changing demands. Certain types of base stocks can keep for a few days, so we can minimize the waste by serving out of small containers. This gives us a flexibility to respond to demands and allows us to schedule production ahead of time. If we make everything for the day's operations every day, we are prone to making wastes because it is difficult to predict the daily demands.
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Reverse-engineer your system from the results you want

Based on the 3 questions you have answered, you know what outcomes you want. What types of ramen soups you want to have and how much of each type you need to produce in one day. And you also have to know the technical information like the following to procure the right equipment, utensils, and tools.
There are light version and thick version of ramen soup, and especially making thick ramen soup, the yield is often not as much as light ramen soups. For this reason, even you are making 50kg of tonkotsu stock as the final product, you may need a stockpot that is as big as 120-liter size. The yield is 50%, and you need 100kg of ingredients to make it. But 100-liter stockpot would be too small for this because a lot of stock would overflow during cooking. You need some buffer that gives enough height in the stockpot for the stock to rise up.

Equipment that optimize your production

You want to produce all the components, soup, noodles, and everything else as quickly as possible. To make your production efficient, there are certain equipment that help you.
For example, having water softener dramatically improves your production time and quality if the water you use is hard water. Also having water taps that run soft water above stockpot helps improve stock production to keep optimal ratio of water to ingredients throughout cooking.
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Building a solid system of your ramen business with the right equipment makes a difference of win-or-failure. And it is a good practice to base your system on your target customers' needs. Choose the equipment that help your ramen business thrive.

Dive into the universe of ramen NOW

We will help you cultivate your ramen skills and develop and craft your own ramen dishes from scratch. With scientific approach and proven production methods of Digital Cooking, you can start actually making your own craft ramen that will turn many into your raving fans.
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