Direct baking with high-temperature superheated steam that allows for simultaneous 'baking' and 'steaming' results in differences in the finished product.
Steam generated by boiling water is further heated to a state above 100°C, and this gas is referred to as "superheated steam." This device uses only high-temperature superheated steam as a heat source, directly injecting it into the ingredients for direct baking, achieving both "steaming" and "baking" simultaneously. With a uniquely different ideal baking method, it significantly contributes to improving product quality.
[Features]
- Ability to freely create grill marks
- Short heating process - due to excellent thermal conductivity, it finishes in a short time.
- Improvement in product quality - the surface is crispy while the inside remains juicy, with vibrant colors. The effect of preventing flavor loss enhances the product's taste, prevents fat oxidation, and leads to improved product quality.
- Easy and flexible settings - various settings can be made for each heater, allowing for unique baking methods and detailed control.
- Outstanding energy-saving effect - the steam usage rate is very good, significantly reducing running costs.
- Can bake frozen products directly.
- No need for auxiliary equipment such as boilers or reheating devices.
