Ramen Development service
Comparison of methods
Traditional method to make ramen soup
Soup making has been difficult to make and maintain the quality and flavor. Long hours and experienced chefs were mandatory, making it hard to expand business.
New Method To Make Ramen Soup with pressure cooker
P&V’s high-pressure vessel(HPV) can make high quality soup stock with a 95% repeated success rate
The Benefits
Benefits of the high-pressure vessel
- Reduce cooking time to a tenth of what it was before & no longer require overnight cooking
- Reduce utility costs & improve the kitchen environment
- Improve soup stock quality & reduce the cost of making soup
- No longer require a skilled ramen chef. Any trained kitchen staff can make high quality soup every single time
- Easily recover your initial investment & continue making profit
- Easy cleaning and maintenance
| Traditional Method | New HPV Method | |
|---|---|---|
| Cooking hours | 10 – 20 hours | 1 – 4 hours |
| Flavor and quality | Unstable | Always consistent |
| Training to become ramen chef | Years | Weeks |
| Payroll expense | High salary chef | Any kitchen staff |
| Ingredients cost | High | Low |
| Profit | Low | High |