J.C. uni-tec Products Catalog 2014

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44 For further information, please contact J.C. uni-tec, Inc. or visit our web site:
Sanuki Menki
*These are only guidelines and can/may be adjusted based on each individual/project*
*These are only guidelines and can/may be adjusted based on each individual/project*
Stage 3: Training Stage 2: Strategy Stage 1: Concept Planning
Restaurant Operation:
Japanese, Udon, Soba, Pasta,
etc.
Industrial Noodle Making
Operation:
Noodle(s) type: Ramen, udon,
pasta, etc.
Category of production:
prepackaging, frozen, dried, etc.
Central kitchen facility
Restaurant Operation selection
-Marketing research
-type of restaurant, noodles, etc.
-Select the type of Sanuki Menki unit that best
ts your needs
Basic ingredient selection/sourcing
Industrial Noodle Making Operation:
Establish noodle recipe
Quality control management of
production line
Training on how to use equipment
Industrial Noodle Making Operation
-noodle type -production quantity
-noodle quality -ingredient selection
-production scale
-with the above information, a custom production
line will be created to meet your needs
Restaurant Operation:
Learn the basics of noodle making
-noodle making
-soup/broth
Practice the basics of noodle making
Practice using Sanuki Menki units
Sanuki Training courses