Small Catering Seasoning Dispenser (B)

Small Catering Seasoning Dispenser (B)

The Small Catering Seasoning Dispenser (B) fixes the three problems noodle shops complain about most: a soup base that is good one day and flat the next, new staff who cannot dose by feel, and peak hours where every bowl waits on one person. It turns recipe ratios into machine settings and releases powder and liquid together, so the taste is the same whoever is on shift.

What Is the Small Catering Seasoning Dispenser (B)?

It is a commercial countertop seasoning unit with touchscreen ordering and recipe management. Powder and liquid are held in separate bins and discharged at the same time, so a whole bowl of noodle seasoning - soup base, savoury seasoning and oil - is dispensed in a single step instead of two or three.

Because the base is built by the machine to a fixed recipe, the chef is free to concentrate on cooking the noodles and finishing the toppings, which is where speed and presentation actually come from.

Key Features

• Powder and liquid bins discharge together in about 5 seconds per portion
• Touchscreen ordering with recipe management
• Soup-base, savoury and oil components held in separate bins
• Recipes standardise the base across staff, shifts and branches
• Recirculation routine for sauces and oils to prevent clogging
• Countertop footprint suits an existing noodle station
• Consistent bowl weight, so the ingredient cost per bowl can be calculated

Product Specifications

Applications

• Ramen shops
• Soup-noodle and mixed-noodle shops
• Beef noodle, knife-cut noodle and braised noodle restaurants
• Chain noodle restaurants rolling one recipe standard out to every branch
• Noodle counters in food courts and canteens

Installation and Daily Care

• Place on a level, stable counter away from vibration sources. Confirm the shop circuit can carry the supplied model before installation.
• Load powder and liquid bins separately and never above the marked capacity.
• Run the recirculation routine after handling sauces and oils, and empty the lines before long idle periods so material does not dry and block the channels.
• Clean the dispensing outlets, the weighing platform and the bin surrounds at the end of each shift.
• Keep recipe and permission management with the store manager so accidental edits do not shift the taste.
• Commission and train with the supplier before going live; stop the machine and check first if dispensing behaves abnormally.

Selection and Quotation

How many bins you need depends on your menu and how many soup bases you run - there is no single standard. Send us your menu or your usual seasoning list and we will size the configuration to your dish structure. For a quotation, tell us your outlet type, daily servings and the number of bins required; channel and bin count both affect the price, so we quote to your configuration.