ATAGO Co, LTD's Ramen Soup Brix meter and Salt meter: Ramen Collaboration Project with Famous Ramen Restaurants

Brix meter is widely used in ramen restaurants! Famous Ramen Restaurants×ATAGO's brix meter Managing brix and salt of soups

Salt meter is essential in creating Kuroki's flavor.

Kuroki's high quality salt and dashi broth. The level of salt can vary as the broth is made using only natural ingredients. Kuroki utilizes salt meter toensure the consistency of the broth; keeping balance of the salt from the natural ingredients and the salt that is added.

Whether part timer or albeit-regardless, the same flavor is created each time.

Our restaurant uses ATAGO’s PAL to measure brix and salt content. The PAL unit is easy to use, allowing for consistent flavor for every batch. The PAL unit is integral to our restaurant.

The brix and salt content is subtly adjusted, conforming to the seasonal changes of the year.

Measuring the brix is important inremaining the passion and flavor created by the previous generation.

The ATAGO's "Pocket" Ramen Soup Refractometer is very convenient and easy to use. The measurements can be used to create flavor profiles, unchanging the flavor creation passed from the previous generation.

All different types of soups are measured for quality control

$Brix is measured daily to avoid flavor fluctuations. Refractometer adds the science to the chef's experience and intuition.$

To keep the "consistent taste," our restaurant uses"scientific method."　The ATAGO's ramen refractometer supplements the chef's experience and intuition. The chef's condition affects the flavor. To provide consistent flavor to customers, we use ATAGO's refractometer to check for brix and salt in the soup on a daily basis.

Daily measurements are crucial toavoidflavor inconsistencyresulting from chef's condition.

Quality bonito broth. Salt and brix measurements are implacable in keeping the delicate flavor of the broth.

Our soup is made by combining meat and seafood broth with Karebushi, traditional bonito flakes. The ATAGO’s salt meter is used to keep the delicate flavor consistent. The flavor expressed in numeric value allows us to provide the soup to our customer with highest confidence.

The quality of delicate karebushi flavored soup is maintained.

$ATAGO Ramen Refractometer Catalog$

The necessities of managing ramen brix measurements. This model is double scale and can measure Chinese noodle soup and baumekansui even at high temperature.

Measurement Range: Chinese noodle soup　0.0 to 53.0%
Baumekansui　 0.0 to 9.9°

Resolution: Chinese noodle soup　0.1%
Baumekansui　0.1°

Measurement Accuracy: Chinese noodle soup ±0.2%
Baumekansui　±0.3°

contact:overseas@atago.net

Wide measurement range: 0.00 to 10.0% with capability to accommodate sample temperature of 100℃. The salt content is measured in percentage with a little amount of sample.
The instrument can be washed under water making it ideal for uses in the kitchen.

Measurement Range: Salt concentration 0.00 to 10.0%
Temperature 5.0 to 100℃

Resolution: 0.01%（0.00 to 2.99%）
0.1%（3.0 to 10.0%）
Temperature　0.1℃

Measurement Accuracy: ±0.05% (0.00 to 0.99%)
Relative precision ±5%
(for salt concentration of 1.00 to 10.0%)
Temperature　±1℃

Can it measure high temperature sample?

Yes, the soup's temperature significantly drops, so a stabled measurement will be available in about 30 seconds.

Can it measure any types of soup?

If the soup is high in fat content, the oil may separate from the suspending fluid creating light and dark spots. Please agitate before pressing START button for a stable reading.

Salt meter measurements are unstable now!

The electrode may be contaminated. Place water for thirty minutes to clean naturally.

Convenient and handy to measure　Soy sauce and chashu sauce Dilution or stewed prepackaged soups for franchised restaurants New menu to take down

毎日のスープを安定した味に保つスープやたれの味加減は、主に重量、味、煮込み時間などを確認しますが濃度管理をプラスすることで、更に味を極めることができます。

It is the sum of all the tare and extracts (umami) from ingredients that are present in the ramen soup!

$Another Ramen Soup Refractmeter, Salt meter$

$Ramen Soup Refractometer α Cat No.2651$

This model is specifically designed for measuring samples such as ramen soup and broth. It is especially useful for ensuring the exact same flavor of soup or broth is maintained and standardized across all restaurant chains. It is made out of a type of plastic material that is highly resistant to salty and acidic samples.

Measurement Range: Chinese noodle soup　0.0 to 33.0%
Baumekansui　 0.0 to 10.0°

Minimum Scale: Chinese noodle soup　0.2%
Baumekansui 0.5°

Measurement Accuracy: Chinese noodle soup ±0.2% *±0.1%
Baumekansui　±0.5° *±0.25°

*Repeatability

$Ramen Soup RefractometerM Cat No.2653$

This model is for measuring and managing the concentration (Brix) of ramen soup. It is especially useful for ensuring the exact same flavor of soup or broth is maintained and standardized across all restaurant chains.

Measurement Range: Chinese noodle soup　　0.0 to 33.0%
Baumekansui　 0.0 to 10.0°

Minimum Scale: Chinese noodle soup　0.2%
Baumekansui 0.5°

Measurement Accuracy: Chinese noodle soup ±0.2% *±0.1%
Baumekansui　±0.5° *±0.25°

*Repeatability

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