Hygiene & Durability from the Floor: How TAISEI’s Stainless Version Streamlines Shop Operations and Prevents Rust

A ramen shop’s kitchen is a very harsh environment for metal parts: high-humidity steam, flour dust, and the use of strongly alkaline “kansui.”

With a conventional frame built mainly from carbon steel (SS material), rust from years of use and the burden of daily wipe-down cleaning have been ongoing challenges.

To solve these on-site concerns, a long-awaited “Stainless Version” has joined Taisei Kikai Kogyo’s “TAISEI” series.

By adopting highly corrosion-resistant SUS304 for the exterior and structural parts, this model greatly reduces the effort of daily hygiene management and improves the machine’s appearance and durability.

1. Stronger rust resistance with SUS304, and shorter daily cleaning (wipe-down) time

As HACCP-based hygiene management has become standard in food service, the daily cleaning and hygiene upkeep of kitchen equipment now accounts for a large share of shop operations.

Issues with a conventional SS-material, painted frame

• Kansui and moisture cling easily, and neglecting daily care becomes a cause of rust.
• When flour sticks, it is hard to remove, making the daily wipe-down take time.

Hygiene benefits of adopting SUS304

• Using SUS304 for the frame and exterior dramatically improves rust resistance, reducing the risk of rust from humidity and kansui.
• The smooth stainless surface keeps flour grime from sticking, so a simple wipe with water or a quick wipe-down keeps it clean.
• It cuts the time and effort of the daily post-closing wipe-down, helping to ease the burden of shop operations.

2. Optimal material selection matched to the equipment’s characteristics: durability and reliability together

TAISEI’s Stainless Version does not simply replace every part with stainless steel.

Drive components such as the gears at the heart of the noodle machine demand strength, wear resistance, and precise meshing, so the existing SS material with its superior material properties is retained as is.

SUS304, superior in rust resistance and cleanability, is placed on the structural parts, while sturdy SS material remains on the load-bearing drive parts. It is a rational design that puts the machine’s functionality and durability first.

3. The reassurance a clean look gives in a “kitchen on display”

In shops with an open kitchen or a layout where the noodle-making space is visible from the seats, the cleanliness of the noodle machine itself translates directly into trust in the shop.

Improved visual sense of hygiene

The rust-resistant SUS304 stainless appearance keeps a clean impression even after long use, giving customers the reassurance of “a shop where hygiene is well managed.”

Standardization for multi-store expansion and future openings

Because the daily wipe-down becomes easier, it prevents variation in cleaning quality between staff and makes hygienic shop operation easier to standardize.

4. Available across the whole lineup (No.1–No.3) and the “Rental Plan”

This Stainless Version can be selected across the entire “TAISEI” lineup.

• TAISEI No.1 Stainless: For small shops and owner-run shops that want a space-saving installation.
• TAISEI No.2 Stainless: For standard, mainstay shops serving a typical number of servings.
• TAISEI No.3 Stainless: For high-throughput shops such as central kitchens and multi-store operations.

Beyond outright purchase, you can also choose the Stainless Version on the “rental plan from ¥62,000 a month,” which lets you adopt the latest equipment easily while keeping initial costs down.

Conclusion: a choice that makes daily care easier and raises the shop’s hygiene level

To keep using a noodle machine hygienically for years, ease of daily maintenance is key.

By strengthening rust resistance and making the daily wipe-down smooth, TAISEI’s “Stainless Version” is a practical, realistic option for reducing on-site workload and maintaining a clean shop environment.