It strikes the best balance between capacity and ease of use. It fits perfectly with the daily prep volume of a typical ramen restaurant—40–80L (roughly 100–200 servings)—and with a variety of rental plans available, it’s chosen widely from first-time openings to multi-location expansion.

Yes, results from shops that have adopted the 90L model serve as one benchmark. Simmering that once took over 10 hours with a conventional stockpot is reduced to about 1/4 the time with the 90L model. Because only a low flame is needed to maintain pressure after it’s reached, gas costs—as well as kitchen air-conditioning electricity costs—are dramatically reduced.

A dedicated liquid-transfer hose and valve mechanism are standard equipment on this product. There’s no need to lift a heavy stockpot or ladle the broth out repeatedly—just open the valve and broth flows safely and smoothly into another container.

The lid cannot be opened during pressurized cooking for safety reasons. However, because cooking takes place in a completely sealed space unaffected by outside temperature or humidity, setting the same time schedule and heat level every time consistently produces a uniform, stable flavor—no need to check inside at all.

Correct, it won’t scorch. The interior uses a double-structure with an inner basket that has a punched-metal design, keeping bones and meat from directly touching the bottom of the pot where direct heat is applied. Even high-viscosity concentrated broth won’t burn on the bottom.

Yes. Customers on eligible Tempos rental plans receive not only regular inspections and replacement of worn parts, but also a complete unit replacement with a brand-new model after 7 years. You can maintain quality with peace of mind over the long term.

Depending on frequency of use and maintenance, the typical replacement interval is approximately 2 years. That said, to ensure complete safety, under rental plans we proactively replace gaskets with new ones free of charge at the annual inspection.

We strongly recommend the 90L model. The 50L model’s maximum effective soup capacity is about 40L, so to prepare 60L you would need two batches. With the 90L model (effective capacity approx. 80L), you can prepare 60L in a single batch.

Yes, there is no issue. High-pressure cooking dissolves the calcium and organic matter from bones into the broth, leaving them in a state where a light touch crumbles them like sand. They can be disposed of as ordinary burnable garbage, with no need for costly industrial waste processing.

Pressure cookers are legally required to undergo annual inspections. For customers on Tempos or other rental/lease plans, inspection procedures, basic scheduling, and maintenance costs are included in the plan, so you won’t be burdened with complicated procedures.