Food Steamer Series Mushimaru-kun
Seiro standalone type, batch continuous type, BOX type steaming chamber HTC type, BOX type low-temperature steaming chamber LTC type.
Food Steamer Series Mushimaru-kun
100% use of latent heat from hot water! This is a series of steaming machines aimed at utilizing steam close to natural geothermal heat. 【Product Lineup】 ○ Standalone Steamer Separates initial steaming and finishing steaming, enhancing quality by changing the way heat is applied in two stages. ○ Batch Continuous Type Two-tier horizontal transfer type (6-9 zone type) with automatic lid opening and closing, and automatic shower integration available. ○ BOX Type Steaming Chamber HTC Allows steaming centered around an internal temperature of 100℃. Even with steaming for over 20 minutes with thick skins, there are no tears in the skin. ○ BOX Type Low-Temperature Steaming Chamber LTC Type A completely new system that applies 100% of the latent heat from hot water, with temperatures freely adjustable from about 40℃ to 90℃. Energy-efficient with a temperature difference of only 0.3℃ between the upper and lower limits inside the chamber, ensuring extreme stability. ● For other functions and details, please download the catalog.
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basic information
100% use of latent heat from hot water! This is a series of steaming machines aimed at utilizing steam close to natural geothermal heat. 【Product Lineup】 ○ Standalone Steamer Divided into initial steaming and finishing steaming By changing the way heat is applied in two stages, it enhances quality. ○ Batch Continuous Type Two-tier horizontal transfer type (6-9 zone type) with automatic lid opening and closing and automatic shower integration available. ○ Box-Type Steaming Chamber HTC Capable of steaming centered around an internal temperature of 100℃ Even with steaming for over 20 minutes on thick-skinned items, there are no tears in the skin. ○ Box-Type Low-Temperature Steaming Chamber LTC A completely new system that applies 100% of the latent heat from hot water Temperature can be freely set from about 40℃ to 90℃ Energy-efficient with a temperature difference of only 0.3℃ between the upper and lower limits inside the chamber, making it extremely stable. ● For other functions and details, please download the catalog.
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Applications/Examples of results
【Uses】 ○ Red rice ○ Rice cakes ○ Steamed buns ○ Vegetables ○ Japanese sweets ○ Preprocessing for boiled fish ○ Preprocessing for grilled fish
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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.