Bake, cutter, steam convey, you will find any kinds of food machines from our selections.

● Long-life rice and prevention of etiolation
The steam rice cooking achieves rice cooking with superheated steam of 140℃ and it can prevent etiolation of rice by promoting pregelatinization thereof and sterilizing sporular soil bacterium.

● Resistant to cooling and re-heating
In a general central kitchen, rice is once cooled to 1 to 2℃ and then re-heated at each facility to which the rice is delivered for 15 minutes at 80℃ or more.

● Increase in volume and mass reduces quantity of rice to be used
Increase rate (expanding rate) of steamed rice can be adjusted to about 2.3 to 2.6 times, which is higher than rice cooked in a pot (2.15 times).
(When 1 ton of rice is cooked, the amount of rice can be reduced for about 30 kg or more.)

● Rice with a soft yet firm texture
Under steam rice cooking, the core temperature of rice can be heated to 90℃ in 3 minutes.In addition, since the rice layer formed in a predefined thickness on a stainless net is steamed while gradually adding water, rice becomes moist and “soft inside yet hard outside”, which is the ideal rice.The rice is also excellent in formability and suitable for rice balls or sushi.

● Perfect for vinegared rice and red rice
The steam rice cooking can control water absorption on the rice surface. Therefore, by spraying vinegar over the rice at an optimal point during the process, the equivalent seasoning becomes possible. There is no necessity of stirring / mixing rice by a manual operation. On top of that, since the rice is cooked by steam, the cooking process is optimal for red rice, rice with red beans, grains and the like.