KIYOMOTO KOREA

본문 바로가기주메뉴 바로가기

KIYOMOTO KOREA

  • 페이스북
  • 국문
    • Super Oven
    > PRODUCTS > Super Oven

    Technology

    ​

    √  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
    & Purpose

    Wide
    (Jam/Grilled/Drying/Sterilizing)

    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
    New product design is possible

    Existing product

     

    ※ Criteria by the tests performed in Japan(reference) 

     

     

     

     

    ◎ The basic process of Super Oven

     

     


     

     

     

    Specifications

     

     


     
    TYPELength
    （Zone）    		Capacity for Reference
    Hamberg 60g
    （90×60㎜、6min）    		Specification
    SO-600X2280㎏/hrExteriorL3500×W1550×H2600
    Cooking sectionL2000×W600×H130
    SO-800X3
    SO-800X5    		3165㎏/hrExteriorL4500×W1750×H2600
    Cooking sectionL3000×W800×H130
    5275㎏/hrExteriorL6500×W1750×H2600
    Cooking sectionL5000×W800×H130
    SO-1000X55350㎏/hrExteriorL6500×W1950×H2600
    Cooking sectionL5000×W1000×H130
    SO-700V2295㎏/hrExteriorL2100×W1516×H2050
    Cooking sectionL1000×W700×H130
     
     
     

     

    Application

     

    ⊙  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. 

    ​

     

        

     


     

     

     

     




     

    Performance record

    • Number of major performances by country : Japan 71 / Korea 1 / Other countries 2 (China)

    ​

     

     

    •​ Major client

    ​

     


     

     

    Data

    No. Title View Download
    1 Super Oven Catalog_New
    2 Article of newspaper_2017 SEOUL FOOD on The Herald Business
    3 KIYOMOTO_SUPER OVEN(ENG)
    4 Catalog_Understanding of Super-heated steam