A completely new system that fully utilizes the latent heat of hot water!
The "Mushimaru-kun BOX Type Steamer LTC Model" is the definitive version of low-temperature steamers, featuring a new system that fully utilizes the latent heat of boiling water. The temperature can be freely set between 40 and 90°C, and it is more energy-efficient than conventional low-temperature types. The temperature difference between the upper and lower limits inside the chamber is extremely stable at 0.3°C, allowing for delicious steaming without temperature variations. 【Features】 ■ Low-temperature type ■ Utilizes latent heat of boiling water ■ Temperature setting available ■ Energy-efficient ■ Steams evenly without temperature variations *For more details, please refer to the catalog or feel free to contact us.
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basic information
【Merits】 ■ A new system that fully utilizes the latent heat of boiling water ■ Temperature can be freely set between 40 and 90°C ■ Energy-efficient compared to conventional low-temperature types ■ The temperature difference between the upper and lower limits inside the chamber is extremely stable at 0.3°C *For more details, please refer to the catalog or feel free to contact us.
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【Uses】 ■ Preprocessing of thick fried tofu ■ Onsen tamago (hot spring egg) ■ Roast beef ■ Preprocessing of simmered fish ■ Preprocessing of grilled fish ■ Egg tofu ■ Preprocessing of pickles ■ Preprocessing of fried foods *For more details, please refer to the catalog or feel free to contact us.
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Company information
The food industry has moved past the era of mass consumption and is now transitioning into a time that requires production of small quantities with a wide variety of products, leading to an increasing demand for high quality. Additionally, environmental issues have prompted serious efforts under strict conditions, such as obtaining ISO 14000 series certifications and complying with HACCP standards. In this changing era, our company has long recognized that the foundation of high-quality food lies in the heating process. For the past 15 years, we have been working on reviewing thermal processes for quality improvement in various factories, while also developing steaming technology. Thanks to our efforts, we have completed our manufacturing equipment and received positive feedback from manufacturers of red rice products for convenience stores. We have also achieved significant results in the field of low-temperature steaming. Furthermore, in the environmental sector, we began developing systems seven years before the enforcement of the Environmental JIS law, and many companies have adopted our products under the Kesumakku brand. Our company has also joined the Environmental Audit Association and is actively striving for further improvement. The name "Rikken" means "to stand through research," and in the future, we will address the re-examination of factory duct systems and many other challenges in the environmental sector.