Aqua Gas is a two-phase gas-liquid heating medium that disperses high-temperature microdroplets while simultaneously superheating them to an even higher temperature.
Fine droplets (liquid) are added to the superheated steam (gas) right before it shoots out of the nozzle to produce Aqua Gas®. When spraying 115℃ Aqua Gas onto food, its surface temperature can be increased instantaneously to 100℃, eliminating microorganisms in a very short period of time. The droplets add a steaming effect, preventing the food from drying out, such as when it is cooked by superheated steam. This makes effective sterilization possible even for raw salad vegetables while maintaining food texture and nutrients.
Work Efficiency and Reduced Heating Time
Aqua Cooker makes quick heating possible by using high-temperature microdroplets to create high heat capacity and transferability.
It can effectively sterilize raw vegetables by heating it for a few dozen seconds without losing its fresh textures.
Gentle and Safe Cooking Methods
Aqua Cooker cooks the food gently (causing minimal damage). It reduces heat damage to the food item and denatures autolytic enzymes and adherent bacteria on surfaces, making for better food hygiene.
Fresh Presentation as well as Flavors
Because it prevents moisture in the food from evaporating away, it brings out a juicy texture and a high yield rate.
Maintaining Nutrients
It heats food items quickly in a low enzyme concentration environment, thus preventing Vitamin C and other nutrients from being broken down by oxidation or heat.
Saving Energy and Reducing Operation Costs
It maintains a low operation cost by taking advantage of the high heat capacity of latent steam heat produced on food surfaces as well as the high heat capacity and conductivity of high-temperature microdroplets to quickly heat the food.
Aqua Cooker is a cooker that uses superheated steam and mist.
Superheated steam is steam that is over 100℃ and is produced by heating saturated vapors. It has a property of being able to quickly transmit latent heat to food items.
In addition to the efficient heating properties and oxidation prevention effects of superheated steam, the cooker has a property of being able to quickly increase the surface temperature of food due to high thermal conductivity using aqua gas. It is a new cooking appliance with multiple advanced technologies such as reduced cooking time, moisture content control for advanced food preparation, and improved sanitation and safety. There are high expectations for its success not only in food processing, but also in medical foods for hospitals, cafeteria foods and in the restaurant industry.