Sharp Launches Third Generation Superheated Steam Ovens.Tokyo, Japan, Aug 11, 2006 - (JCN JCN Japan Corporate News JCN Journal of Cognitive Neuroscience JCN Journal of Cardiovascular Nursing JCN Journal of Christian Nursing JCN Job Control Number JCN Journal of Child Neurology JCN joint communications network (US DoD) ) - Sharp Corporation announced on July 8 the launch of three new models of its Superheated Steam steam heated to a temperature higher than the boiling point corresponding to its pressure. It can not exist in contact with water, nor contain water, and resembles a perfect gas; - called also surcharged steam, anhydrous steam, and steam gas. See also: Steam Oven featuring an expanded set of preprogrammed settings, as well as improved fat removal and salt reduction, and retention of nutrients such as vitamin C vitamin C or ascorbic acid Water-soluble organic compound important in animal metabolism. Most animals produce it in their bodies, but humans, other primates, and guinea pigs need it in the diet to prevent scurvy. and coenzyme Q coenzyme Q n. Ubiquinone. 10, in Japan. These new Superheated Steam Ovens are equipped with a powerful new Healthy Superheated Steam Engine that boosts the temperature, amount, and flow velocity of the superheated steam showered onto the food. These enhancements make Low-Oxygen Cooking possible in which the oxygen concentration inside the cooking compartment is reduced to less than 0.5%, compared to 1% in the previous model. This inhibits oxidation of fats and oils, and prevents damage to cells in foods, allowing meals to be prepared with no loss of taste or flavor. Copyright [c] 2006 Japan Corporate News Network. All rights reserved. |
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