Smart Ramen/Noodle Pulling Robot

Smart Ramen/Noodle Pulling Robot

The Smart Ramen/Noodle Pulling Robot is a fresh-noodle station for ramen shops, noodle bars and Chinese restaurants. It brings a collaborative robot together with noodle-making machinery: noodles are prepared and cooked to order, with a bowl ready in about 48 seconds, and the recipe lives in a cloud menu rather than in the hands of one master.

What does it solve?

Fresh noodles are a staffing problem. Hand pulling takes years to learn, the result varies with the person and the hour, and the skill walks out of the door when the staff leave. The robot reproduces the same pull and the same cooking routine on every shift.

It also makes "one bowl, made to order" workable at scale. Noodles are cooked only when ordered, so there is no tray of pre-portioned noodles waiting under a lamp, and dynamic temperature control holds the texture steady from the first bowl of the day to the last.

Key features

• About 48 seconds per bowl, cooked to order
• 6-axis collaborative robot working with the noodle machine
• High-precision noodle feeding with dynamic temperature control
• Cloud menu with several noodle qualities and portion settings
• Made-to-order model: one bowl per customer, no pre-portioned stock
• Consistent texture across shifts and staff
• Reduced dependence on a skilled noodle chef

Technical specifications

Applications

• Ramen specialty shops and noodle bars
• Casual ramen and fast-casual noodle concepts
• Chinese restaurants adding a fresh-noodle line
• Airports, stations and shopping centres
• Delivery-focused kitchens that need steady throughput

Installation and daily care

• Install on a level floor with enough clearance for the robot arm to move through its full range, and confirm the power and water supply before installation.
• Keep dough and noodle stock within the daily plan; fresh dough has a working window and should not be held beyond it.
• Clean the cooking water tank and change the water on the schedule given in the manual — starch build-up is what makes noodles stick and texture drift.
• Wipe the arm and the food-contact surfaces at the end of each shift and wash removable parts to local food-safety rules.
• Keep recipe and portion changes with the responsible manager.
• Have the supplier commission the unit and train the staff; if the arm reports a fault, stop the line and check before restarting.

Selection and quotation

How the station is configured follows your menu: the noodles you serve and the bowls you expect per hour decide the noodle machine, the cooking capacity and the number of arms. Send us your menu, the bowls per hour you need and the site layout and we will propose a configuration. For a quotation, tell us the venue type, the output you need and the destination country; configuration and voltage both affect the price.