Product Overview What is Satake's “Pressurized IH Rice Cooking Equipment”?
Rice cooking facility that
produces "Firmness" and "Gloss"
From rice washing to pot cleaning, we bring together Satake's expertise in rice. We build commercial rice cooking lines that maximize the inherent deliciousness of rice, delivering firmness and shine.
Advantages of Introduction of SILK
Improvement of taste and quality stability
Cook rice at 1.2 atm x 106°C at once.
By heating the bottom and sides of the cooker itself, the whole cooker is heated evenly at once to cook rice. In addition, by applying pressure inside the cooker, heat is transmitted to the rice core, bringing out even more delicious flavor.
Heat to core at high temperature
Pressurize the inner pot to 1.2 atm and cook rice at 106°C. Heat penetrates to the core of each grain, resulting in firm texture, plumpness, and a glossy finish.
High-temperature heating ensures consistent quality even in commercial rice cooking lines.
Gelatinize the rice in the cooker evenly.
The IH structure generates heat not only from the bottom but also from the sides, ensuring even temperature control throughout the pot.
This uniformly alpha-converts all the rice grains, minimizing uneven cooking.
Precise heating control ensures high reproducibility even in continuous cooking lines.
Long-lasting deliciousness
Gelatinized the rice inside the pot with high-temperature and high-pressure cooking, it minimizes flavor deterioration over time while maintaining deliciousness.
It prevents quality degradation even during large-scale cooking on the rice-cooking line, enabling consistent quality in every batch.
Structure that keeps steam from escaping
Concentrated exhaust prevents steam from escaping during cooking and eliminates boilovers. This creates a hygienic, dry environment that is gentle on operators.
Collection and management of "temperature," "time," and "weight" data for all processes.
Our proprietary production management system automatically collects data such as “temperature,” “time,” and “weight” across the entire line. By centrally managing this data in Excel format, we achieve visibility into the rice cooking line and ensure consistent production quality. This also helps improve production efficiency and supports stable operational management.
Key data collected
Weight*1
- Rice weight
- Added water weight
- Seasoning weight
- Cooked rice weight
- Sprayed vinegar weight
Time*2
- Soaking time
- Rice transfer time
- Seasoning time
- Cooking time
- Vinegar spraying time
Temprature*3
- Washing water temp.
- Soaking water temp.
- Cooking water temp.
- etc.
*1 Data management for the amount automatically put into each cooker
*2 Data management of the elapsed time for each container
*3 Data management of the temperature in the cooker
Realization of space-saving
Satake's original manufacturing method (container soaking method) enables compact design and layout. Space saving of approximately 25% to 40% can be achieved than conventional model can be achieved than conventional model.
Unified design from washed rice to soaking
Typically, rice washers and soaking units are separate and require significant space. However, Satake's SILK rice cooking line employs an integrated “Rice Washing and Soaking Unit.” By optimizing the structure, space savings have been achieved. This enables efficient layout design even in limited factory space.
Comparison of 120 pots/h line
Saving space by soaking with containers
Satake's SILK rice cooking line employs a unique bucket-based soaking method instead of the conventional soaking using rice cookers. This allows for efficient layout of the entire equipment within a limited space, reducing the number of rice cookers to about half that of conventional systems. It also keeps initial costs low.
Example of comparison per pot
Rice cooking facility that is
friendly to people and the environment
SILK's pressurized IH rice cooking facility produces less waste heat than conventional gas rice cooking, creating a safe and comfortable working environment. It also contributes to reducing the running cost of air conditioning equipment in the cooking room.
People-friendly and comfortable work environment
Compared to conventional gas rice-cooking facilities, IH rice-cooking failities can significantly reduce the amount of waste heat during rice cooking and enable stable control of the room temperature in the facility. This provides a comfortable working environment for people working on site. Prevention of burning and spillage during rice cooking reduces cleaning burdens and improves maintenance, and from an environmental standpoint, reduces waste loss.
Environmentally friendly facility design
Compared to gas-fired rice cookers, this system reduces exhaust heat during cooking. Furthermore, the adoption of Satake's proprietary water-saving rice washing machine significantly reduces water usage and wastewater discharge, resulting in an environmentally friendly equipment design.
Room temperature comparison image of rice cooking line
Conventional gas rice cooker lines sometimes reach high temperatures of around 40°C or more due to exhaust heat during cooking, necessitating the installation of exhaust hoods. However, SILK's IH rice cooker line maintains a room temperature of approximately 25°C, eliminating the need for exhaust hoods above the cookers. Furthermore, the required ventilation rate is reduced to about half that of conventional systems, lowering the running costs of air conditioning equipment. This achieves both a more comfortable working environment for operators and energy savings.
*Image is for illustration purposes.
