Fresh noodles and pasta made on site — a noodle making machine mixes, sheets, folds and cuts dough to a set gauge, so ramen, udon, tagliatelle and dumpling wrappers come off the rollers the same every shift. Countertop units for a restaurant kitchen, floor-standing lines rated in kilos an hour for a hotel banquet kitchen or a food factory.
An extruder forces dough through a die and makes shapes — penne, macaroni, spaghetti. A sheeter-and-cutter rolls a sheet and slices it into strands, which is how ramen, udon and tagliatelle are made. Tell us the shape you sell and we'll match the machine.
These are rated in kilos of finished dough an hour. A single restaurant kitchen usually sits in the 15–25 kg/h band; a hotel banquet kitchen or a small production line starts around 100 kg/h. Give us covers per day and we'll size it.
On a sheeter, yes — a wrapper is the same sheet cut round instead of into strands. You change the roller gap and swap the cutting head.
No. These machines make the noodle; boiling it is a separate pot. Pasta cookers and noodle boilers sit under Steamers & pasta cookers.
