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The system
that relieves our
branches from a
big burden

Namdareungamjatang has been researching and systematizing the ways that can be practically help operation of the restaurants through direct consultation.
We will help you to bring successful operations through consultation on the gamjatang restaurant's most time-consuming and
labor-intensive work - the pre-treatment process – or on the equipment installations that require a large kitchen.

Bone supply with full processing

Bone-boiling, which requires the painful labor, is the most time-consuming and labor-intensive part of the preparation for gamjatang dishes. Namdareungamjatang has a system that provides easy-to-cook products that are handled directly by the HQ.

The only induction-installed system in the gamjatang industry

Namdareungamjatang is only gamjatang brand that uses the induction instead of a gas stove. The high power shortens cooking time and allows step-by-step adjustment to produce an identical taste. Above all, it is an effective system for a hygienic kitchen environment and a safety from the risk of fire.

Rotating soup caldron system for kitchen efficiency

The introduction of a rotating soup caldron improves the overall efficiency of the kitchen. It reduces cooking time by high-power and total triple-fan method, and separating broth by rotating the soup caldron. It brings the convenience of the kitchen staff for the long-term services.

Customer Satisfaction with 4-stage Central Water Purification System

At Namdareungamjatang, we use a 4-stage central water purification system for all of the cookings except broth and rice. This not only helps the kitchen hygiene, but also gives the customer confidence in the food and hygiene of the restaurant.

Effects of The
One-of-a-kind System

  • Standardization of taste

    You can keep up with the great taste of the dishes by using the full processed bones and finishing the dish by the manual.

  • Solution to the Labor Supply Issues in the Kitchen

    The system covers a very difficult process, reducing the complaints and the hardships of the kitchen staffs.

  • Incease in the Number of Tables

    No full processing space is required along with the use induction leads to the reduction of the necessary kitchen space & the increase in the number of tables.

  • Flexible Business Hours

    You can expect high volume of sales by dramatically reducing material preparation time and flexibly operating evening business hours.