Overview of Products, Technologies, and Services

■ Achieves superheated steam of up to 400℃ using normal pressure heating
Naomoto uses its unique "super heater" to "reheat" saturated steam to create steam using "normal pressure heating," which allows it to create superheated steam up to a maximum of 400℃.
In the case of high-pressure steam, which raises the temperature by pressurization, extremely high "pressure" is required, but with "normal pressure heating", high-temperature steam can be safely produced in large quantities.
Using this "super heater" technology, we have developed a compact and safe superheated steam oven "350 Steam DC Oven"

Product Features

• Crispy on the outside, juicy on the inside, with no uneven cooking or temperature.
  Foods are baked quickly and evenly using the abundant amount of heat unique to the "condensation heat" of superheated steam. The surface of the food is heated to 100 degrees Celsius all at once, so the outside is crispy and brown, and the inside is soft. It locks in flavor and moisture to maintain a juicy texture.
• Increase yield and reduce material costs
  The key point of super-ripened steam is that it not only improves the flavor, but also suppresses the loss of other ingredients such as moisture. Compared to the hot air method, fewer raw materials are required, resulting in a significant reduction in material costs.
• Do not miss nutrients such as amino acids and vitamin C
  By cooking in an almost oxygen-free chamber filled with superheated steam, not only the flavor but also nutrients such as amino acids, vitamin C, and polyphenols are retained.
• Suppresses oxidation and keeps the color bright and delicious even when cold
  The biggest cause of taste loss is oxidation. Superheated steam cooks food in ultra-low oxygen conditions, which prevents food from oxidizing and preserves the fresh flavor and original color of the food for a long time.
• Speedy heating greatly reduces running costs
  When comparing the time required for food to reach the same core temperature, the superheated steam is about half that of the hot air method at the same temperature.
  This not only shortens production time, but also reduces running costs and contributes to space savings.