●High temperature of IH (Induction Heating) & high heating calorie of Steam enables nearly 4 times heating calorie compared with the ordinary gas heating pans. Shorter production time even in bigger production quantity.
●Juicy deliciousness of vegetable & meat is certainly kept in frying, and professional taste is available in mass production also.

●Heating temperature of IH is controlled with the dial. Heating calorie control of the operator´s experience & sense can be obtained as numerical values. Steam 　heating enables drastic reduction of heating time and lowers the running cost.
●Temperature & heating calorie are separately controlled and supplied by the hybrid heating. This can make the most suitable conditions for the cooking 　processes.
●Automated safe operation is available as an option.

●In case of IH, the pan temperature immediately goes down after turning it off.
●By supplying air or cooling water into the steam jacket, the pan temperature can be more positively lowered after heating.

●Heat efficiency of Hybrid Cooker/Mixer is higher than 90% while that of gas heating type is 25～30%. Heat is transferred to the pan without waist, and the running 　cost is reduced by more than 50%. (in Japan)

●The pan temperature sensor measures the pan temperature, by which the heating calorie is controlled with numerical value to prevent scorching.
●SWS (Self Weighing System, option) is a device to control the cooking processes with weight, by which product quality unbalance in batches is prevented and foods with stable quality can be produced.