Concerning the development of the "Aero-Steam Oven,"-a large-capacity hybrid superheated steam and hot-air oven -Reduces the cost of materials at foodstuff facilities and improves the quality of foodstuffs.
October 16, 2012
Chubu Electric Power Co.,Inc.
Working alongside NAOMOTO CORPORATION as its partner, Chubu Electric Power has developed the Aero-Steam Oven, a large-capacity hybrid superheated steam and hot-air oven. Designed to be used in the heating and cooking processes in foodstuff facilities, this oven improves the quality of foodstuffs and lowers the cost of materials.
Marketing of the Aero-Steam Oven by NAOMOTO CORPORATION is scheduled to commence in November of this year.
The foodstuff industry is currently the scene of fierce competition, and in order to reduce production costs at its facilities, it is striving to ensure that eggs, meats and other raw materials are used without any waste. It is also developing new products all the time. This is precisely why technologies that support reductions in material costs and improve product flavors are very much in demand at foodstuff facilities.
The Aero-Steam Oven uses superheated steam for heating and cooking. 'Superheated steam' is steam with a high temperature of 120°C to 400°C or so, and it has the characteristic of allowing only the minimal vaporization of the components in the food that give the food its flavor so that tasty products are created as a result. Since it can also minimize the vaporization of other components, the raw materials can be turned into food with no accompanying waste and, compared with conventional ovens that use only hot air, it enables material costs to be held down. The Aero-Steam Oven is also capable of combining hot air with the superheated steam. By varying the ratio in which the superheated steam and hot air are mixed, the aromas, tastes and textures of the foods can be adjusted as desired. This makes it possible for completely new products with new flavors to be developed.
Another feature of the oven is the ability to adjust the height of the conveyor on which the foods are placed to whatever dimension is required. Increases in the amount of cooking space lead to the consumption of more energy, but by adjusting the conveyor height in line with the size of the food ingredients, wastage in the energy consumed can be minimized.
Main features of the "large-capacity hybrid superheated steam and hot-air oven"
(1) Seals in the flavors of the foods to create tasty products.
By using superheated steam whose effect is different from that of conventional hot air and by minimizing the vaporizing of the flavor components in the foods, it is possible to create truly tasty products.
(2) Enables the flavors of the foods to be adjusted at will.
By varying the ratio of the superheated steam and hot air, the aromas, tastes and textures of the foods can be adjusted as desired.
(3) Reduces the cost of the materials.
The new oven makes it possible to reduce the cost of the materials at the foodstuff facilities. (See Note)
Note: It may not be possible to reduce the cost of some kinds of foods.
(4) Conserves energy.
By adjusting the conveyor height to dovetail with the size of the food ingredients, it is possible to minimize the wastage in the energy consumed.