ASM880CE — making rolls with rice outside/inside Optimal for starting sushi business and sushi production. After an hour of practice, even a school student would be able to make sushi rolls comparable to a sushi chef. It works on a principle — «Put a robot on the table and forget about problems of standardization, hygiene, and qualification of personnel». All sizes and types of rolls, including rolls with nori inside — like California/Philadelphia rolls.Made in Japan.Productivity: Dimensions: Net weight: Capacity: Power supply: Power consumption: max. 600 rolls/houron average 450 rolls/hour360x551x732mm50 kg10 kg of rice (70-110 rolls)AC230V, 50Hz70 W  This video shows the Japanese modification. The overseas models are fully labeled in English.An optimal choice for starting sushi business and for cities with lacking qualified sushi chefs.A good choice for big conveyor productions of sushi sets.The built-in system of automatic control memorizes the chosen thickness, length, position, and density of rice mats and also wrap strength of rolls in one of three programs and automatically installs settings from the chosen program.

Each form (wrapping-unit) can have three programs (so 5 forms = total 15 programs). When enabled, a robot reads a tag of installed form and automatically adjusts parameters set for this form.ASM880 can make rolls with a length up to 205 mm.The Self-diagnostic system can easily find the source of problems and give simple recommendations about how to resolve these problems.The special coating of the hopper and heating elements keep rice at an optimal temperature range for food safety.Easy assembly and disassembly. Economy of working hours.Operation manual of ASM880 CE in English: Name of form(wrapping-unit)Dimensions of roll (mm)Nori seaweed size (mm)Approximate weight of rollSmallS25 x 25 x 185103 x 18570-90gr.MediumM35 x 35 x 185150-165 x 185120-150gr.LargeL45 x 45 x 185188-208 x 185200-270gr.Yoko MediumYM35 x 35 x 205150-165 x 205130-160gr.Yoko LargeYL45 x 45 x 205185 x 205220-300gr.* Weight of ready rolls varies depending on amount of ingredients and condition of rice.    

Name of model ASM880 CE maki robot ASM865 CE maki robotProductivity max. 600 rolls/hour on average 450 rolls/hour max. 1200 rolls/hour on average 700 rolls/hourDimensions 360x551x732mm 348x455x590mmWeight 50 kg 33 kgCapacityof hopper 10 kg. of rice (70-110 rolls) 8,2kg. of rice (60-90 rolls)Power consumption 70 W 60 WDistinctivefeatures- forming/wrapping- only forming (possible)- control of wrap strength- memorizes settings- replaceable forms- 3 programs for each form- special coating of hopper- one operator- rice heating- only forming- memorizes settings- 5 programmable settings- special coating of hopper- 1-4 operators- the highest speed- operator's pedal (optional)- magnetic frame of a form- rice heating- auto-forming mode- USB updatingOurrecommendations- it is recommended when starting sushi business or for productions (for each diameter of buy sushi rice singapore

rolls — its own machine) - it is recommended for sushi deliveries, restaurants or take away- a robot can instantly adapt to different diameters of rolls and provide rice mats for 1-4 chefs at the same time- some clients use it very effectively in food production Clients interested in this model should also look at:News flash, America: your favorite Japanese dish isn’t as Japanese as you think. Ask any Japanese person if they think we’ve done a good job at recreating their traditional dish and chances are you’ll get a straight no.jiro dreams of sushi similar Here’s where we, America, went wrong.sushi san francisco marina district Japan: The original sushi roll (Maki) consists of sushi rice and fish or vegetables wrapped in nori (seaweed).sushi delivery in manila

America: To appeal to the western aesthetic, the traditional roll was flipped inside out. Americans like their rice on the outside and nori on the inside. Japan: Maki sushi is simple: seaweed, sushi rice, one type of fish, and maybe some vegetables inside. America: Sushi rolls are jam-packed and topped with different types of fish, veggies and whatever else can fit inside the roll. Exhibit A: the Rainbow Roll – snapper, tuna, salmon, yellowtail, and avocado all wrapped around a California Roll.how to eat low cal sushi Japan: It takes 2-4 years of intense, stressful training to become a sushi chef. sushi grade fish near meBefore one can learn how to make a piece of nigiri sushi, he/she must learn how to properly cut the fish, make sushi rice and pair it with the perfect amount of wasabi. where to buy inari foxes

It takes two years to become a level 5 chef. To achieve the highest rank, level 1, many more years of training are needed. America: Culinary schools, as well as cooking stores offer sushi making classes where you can learn how to make American sushi. It takes only 3 months to complete the Beginner and Advanced courses from the Sushi Institute of America. After completion, only a certificate is awarded. Japan: Sushi literally translates to vinegar rice. Sushi rice is a smaller white grained rice seasoned with vinegar, sugar and salt. It takes time and a specific temperature to create perfect sushi rice. America: In order to attract health nuts, sushi restaurants introduced brown rice as a substitute for the necessary white sushi rice. Japan: Sushi is usually a one-bite kind of food. A typical roll consists of 6 small pieces. America: Sushi rolls are quite large in America. Orders usually contain 8+ pieces of a large roll. They also come in a larger size (hint: the sushirrito).