SuperSteam Ovens

Superheated steam is the result of heating ordinary steam to a temperature higher than boiling point, reaching up to
300°C. With its high heat transfer contact with food, a vast amount of latent (compressed) heat is delivered to the food at once, reducing fat and salt content whilst preserving vitamins and nutrients, sealing taste and flavour into the food.

THE BENEFITS OF SUPERSTEAM

Reducing Salt 
Steam concentration in the oven is high, therefore during cooking, salt in the interior of food is absorbed by moisture on the food surface. Salt levels both inside and on the surface of the food drip away, helping to reduce the salt content.

Reducing Fat 
Fat content in food is also reduced in a similar way to that of salt content. As the temperature of the oven is high, food is bathed with superheated steam, cooking food quicker through to the core. This process helps to reduce excess fat contained in the interior of foods leaving a delicious and healthy meal.

Retaining Vitamins 
Superheated Steam fills the oven cavity, cooking at a low oxygen density which slows down fat oxidation, so meat and fish cook deliciously. This technology minimises damage to food cells helping to prevent the loss of food flavour, moisture and nutrients such as Vitamin C.