• Boiling, Simmering, Steaming  Multi Steam Cooker

Cooking of rice and vegetables, and even cooking of ingredients can be done by Multi Steam Cooker

Our unique technique of “automatic continuous rice cooking system using superheated steam” enabled downsizing of the device. By realizing cooking with low oxygen and high caloric steam, properties of food ingredients can be maximized!

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about Superheated Steam

Product Features

Multi Steam Cooker - Steaming process by use of high caloric superheated steam

Steaming process by use of high caloric superheated steam

Steaming process by use of superheated steam can shorten the cooking time compared to a simmering process or a normal steaming process.Also, since Multi Steam Cooker can heat different kinds of vegetables at the same time while keeping their original colors and flavors, it leads to improvement of work efficiency.

Multi Steam Cooker - Process under low oxygen environment

Process under low oxygen environment

Prevention of oxidation during process can keep the color of green and yellow vegetables vivid. In addition, it can prevent elution of nutrients and lock them in foods. (there is a difference of retention rates depending on ingredients)

Multi Steam Cooker - Cost saving

Cost saving

Multi Steam Cooker is designed to be space saving and can fit to a medium-scale kitchen or central kitchen. It is also excellent in energy efficiency and it can cut the running cost and initial cost.

about Superheated Steam

Heating principal

Heating theory
  1. Direct heating method in which caloric steam directly contacts food ingredients.
  2. Since a generation of condensation heat which has a largest calorie arises only contact point of the food, a heat dissipation to other than foods is small.

Due to the above 1 and 2, a high efficient heat transfer is achieved.

Advantages of steam cooking / Nutrient retention

Comparison of vitamin C content in vegetables after different heat treatments
(Report from Inui et al (Osaka Prefecture University)

Vitamin C
(mg/100gFW)
Broccoli
Broccoli
Carrot
Carrot
Pumpkin
Pumpkin
Boil cooking 16.7±5.9 2.1±0.5 7.8±1.3
Superheated steam
(our device)
56.0±3.3 2.6±0.3 10.0±2.2
Raw
(before cooking)
88.3±1.8 4.9±0.7 12.7±1.4
Values are expressed as means±SD, n=3

Comparison of vitamin C content in vegetables after different heat treatments
(Osaka Prefecture University)

Vitamin C (mg/100gFW)
Broccoli
Broccoli
16.7±5.9 56.0±3.3 88.3±1.8
Carrot
Carrot
2.1±0.5 2.6±0.3 4.9±0.7
Pumpkin
Pumpkin
7.8±1.3 10.0±2.2 12.7±1.4
Values are expressed as means±SD, n=3

It is verified that in superheated steam cooking, the retention of VitaminC in broccoli which contains a lot of vitamin C is high (63.4% retained)

In comparison with boil cooking…
  • Nutrient is not eluted into water
    Therefore an original sweet taste and natural flavor of vegetables are well maintained.
  • Physical collision due to boiling is not present and firmness is maintained

Advantages of steam cooking / Improvement of preserving property

  1. The following vegetables were subjected to a heat treatment for 80 seconds according to MSC (100°C) and boil cooking
  2. Vegetables were put into a tray and a lid thereof is lightly closed so that the vegetables contact with oxygen, followed by still standing for 24 hours at room temperature (ca. 20°C)
Broccoli Cabbage
Superheated Steam (our device) Broccoli Superheated Steam
Kept the green color
Cabbage Superheated Steam
Kept the green color
Boil cooking Broccoli Boil cooking
Partially discolored
Cabbage Boil cooking
Discolored (whitish)
  1. The following vegetables were subjected to a heat treatment for 80 seconds according to MSC (100°C) and boil cooking
  2. Vegetables were put into a tray and a lid thereof is lightly closed so that the vegetables contact with oxygen, followed by still standing for 24 hours at room temperature (ca. 20°C)
Broccoli
Broccoli Superheated Steam
Kept the green color
Broccoli Boil cooking
Partially discolored
Cabbage Cabbage Superheated Steam
Kept the green color
Cabbage Boil cooking
Discolored (whitish)

it is confirmed that a process of degradation is well controled.

Comparison with other systems

Comparison conducted under a condition of boiling potatoes (pieces of app. 15 g)

Multi steam cooker
: MSC
Steam Convection Oven
10-stage gas system by company X
Rotary pot (gas)
capacity: 190 L
Processing ability 140kg / h 30kg / h 45kg / h
Electricity usage
(electricity expense)
4kW/h (¥76/h) 0.54kW/h (¥10/h)
Water consumption
(water expense)
48L/h (¥19/h) 10L/h (¥4/h) 225L/h (¥90/h)
Steam consumption 
(fuel expense)
110kg/h (¥737/h)
Gas consumption 35kW/h (¥280/h) 50kW/h (¥400/h)
Cost for processing
1kg of potatoes
¥5.9 ¥10 ¥11

Basic specifications

Steam consumption 110kg/h
(200 kg/h or more, operation with two devices recommended)
Electricity consumption 4kw 200V 30A
Clean water consumption 1.0㎥/h
Body weight 1.5t
Outer dimensions overall depth: 2640mm
width: 1580mm
height: 1620mm
Multi Steam Cooker MSC
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