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| 1. Installation issue |
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| 1. Installation - for standard models, ShinUchi, WakaDaisho, BandoTaro, KoJiro, Ichiban, Type Ⅰ，Ⅱ，ⅢA，ⅢB，installation is very easily done. The only thing that sometimes causes problems is when loading machine into location where it operates. Sometimes, poor communication can reveal a problem, such as a too narrow loading passge for selected model on the actual installation day. So, it is recommended that you give us details of your operation facility, measurements, and/or other related information probably at the time of deciding model, step 3. To help you have better sense of layout of machine in your operation facility, please refer to installation issue. |
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| machine & equipment: installation issues |
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| Installation of machines sometime imposes unforeseeable problems when it comes to actual installation. Most of our clients purchase machines for newly opening restaurants or already existing ones. In domestic markets (Japan), as the proximity to where our clients operate is usually small enough for us to deliver machines ourselves and ensure proper installation and effective operation of restaurants in person. And, for a number of clients that we have supported in Japan, we pre-evaluate their operation places to get accurate data of workplaces, infrastructure, and other seemingly miscellaneous details that are related to installation, prior to installation. Most of the times, their operation places (restaurants, factories, food court, and so on) are still under construction. The earlier in the construction project we have these data, the better and more accurate advices we can provide to our clients. However, as we have recently been expanding into overseas markets, we don't have staff available to execute the same services. Thus, on this Website, we try our best to provide tips and illustrations to prevent or circumvent common installation problems. Please see the following samples if any of those fits the layout of your restaurant. If any of these is not your case, please contact us. We will analyze your restaurant layout and determine proper layout of kitchen or work area and create scaled sketch with given data of your restaurant or other facility and send it back to you. |
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| Installation example 1 |
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For more assistance with installation, please contact us. |
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| 2. Choose the model that really works for your needs |
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2. Training - for standard models, ShinUchi, WakaDaisho, BandoTaro, KoJiro, Ichiban, Type Ⅰ，Ⅱ，ⅢA，ⅢB，we have operation video that illustrates and guide you on how to operate these models step by step. We also send you operation manual that explains it in details.
For extensive training, we offer a training program in Tokyo and Kagawa prefecture, Japan. It is one day course that can be altered to your technical needs. It costs 10,000 JPY a day, excluding travel expenses.
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| 3. Supplemental (getting the equipment just right for your needs) |
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Supplemental: Machine selection - selecting which model to purchase has to be carefully done not only for how much it costs but more importantly for whether it's the one that actually works for your noodle business. It would be best for you to come visit us in Japan to take a close look at actual models, yet this is costly both time-wise and money-wise. We will find a way to provide better presentations of our models near future. At this time, we provide as much details of each model as possible via this Website.
However, if you decide to come visit us here, please let us know in advance. We will have noodle making tour prepared for your needs |
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You opinions and thoughts are always of great value to us. Please take a little time and let us know if there are anything unclear or hard to understand in this ordering process flow page.
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