【Food Processing】 Steamer – Food processing

Steam technology as the climax of hot water processing technology

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The “Micro-Pressure System” that utilizes the thermal conductivity of steam can realize an improvement in quality, and a reduction in labour costs. The low heat source can maximize the thermal efficiency for seafood, vegetables, and other processed foods as well. 

[Features]
・Reduce effluent treatment
・Improve quality uniformly
・Increase throughput and labor savings

[Use cases]
・Branching: seafood or vegetable
・Steaming: ham, sausage, dim sum, surimi and noodles.
・Sterilizing: packed products