√ Cooking system that makes full use of latent heat and sensible heat of steam by reheating saturated steam to make superheated steam.
√ Use of superheated steam up to 350℃.
√ Availability of all kinds of cooking methods such as steaming, roasting, thawing and etc.
◎ Characteristic
√ Cooking in extremely low-oxygen condition
√ Minimum cooking time by high heat efficiency of the superheated steam
① Improved yield, color tone, texture
② Inhibitory effect of nutrient loss
③ sterilization effect
√ Height-Adjustable Nozzle Superheated Steam Injection
(The amount of superheated steam and height of nozzle can be adjusted in each zone)
√ Temperature of superheated steam can be set for each zone (1 zone = 1,000mm block)
√ Easy installation of facilities after installation of superheated steam cooking facilities
√ Various types of power source such as electric and gas are possible for this facility
√ CIP system (Easy hygiene management)
◎ Advantages of Super Oven compared to other products
| Super-heated Steam | Hot Air(gas) + Steam |
Range
of Application | Wide | Moderate |
Cooking Method | Fire burning + Cooking | Fire burning + Cooking |
Cooking Time | 3min. 30sec. | 5min. |
Quality | Homogenous | Lack of uniformity |
Texture | Juiciness & Flavour | Juiciness & Flavour |
Hypoxia Condition | ◎ | X |
Yield (Drip) | High (low drip) | Moderate |
Process Capacity | High | Moderate |
Safety | Absence of Fire Hazard | Fire Hazard |
Heat Transfer | High | Low |
Work Environment | Excellent | Moderate (high temperature) |
Installation Space | Shorter production line | Average |
Advantage | High
retention of nutritional components | Existing product |
※ Criteria by the tests performed in Japan(reference)
◎ The basic process of Super Oven
⊙ Roasting : fish, meat, dried fish, meat patty, gratin, sponge cake, etc.
⊙ Defrosting : frozen fish, frozen meat, frozen meat patty, frozen gratin, frozen dumpling, etc.
⊙ Steaming : sea food such as octopus, shrimp, crab; vegetable branching, dumplings, etc.
⊙ Frying : frozen sea food such as shrimp, oyster; frozen chicken breast; culets, etc.
⊙ Simmering : carrots, potatoes, burdock, rice, etc.
• Number of major performances by country : Japan 71 / Korea 1 / Other countries 2 (China)