A Cut Above The Rest

Cook Up A Storm

A specialist in the apparel manufacturing and laundry industries, Naomoto applies their innovation and technology onto epoch-making cooking appliances. By using super heated steam, they are able to roast food to more than 300°C.

When it comes to Japanese cuisine, there are typically four traditional cooking methods: boiling, steaming, grilling and deep-frying. Timing is the most important quality of Japanese cooking – locals pride themselves on their ability to time and cook their food to delectable perfection.

But when serving in large quantities, time is a luxury many restaurant owners do not have. This is where reliable food equipment from Naomoto come in.

Si-Pronto Grande QF-56M
Steaming is one of the preferred cooking methods in Japan, no doubt due to several benefits. It requires a shorter cooking time, and the food is healthier and tastier – the last of which is because shorter cooking time means that the food is more likely to retain its flavour and nutrients.
Cost- and time-efficient, this high-quality steamer takes only 20 seconds to defrost frozen pasta, and boasts a 35-percent reduction in running costs (electricity and water charges).

LAO QF-9213G-Y
It’s not uncommon to order a plate of grilled Gyoza when you’re eating at a Japanese restaurant. What’s rare, however, is finding Gyoza that’s just the right amount of crispy on the outside, and juicy on the inside. This grill, which has the capabilities of grilling 12 frozen dumplings in five minutes, might just be your answer. Not only does it consume 25 percent less energy than a normal gas stove, it grills the surface of the Gyoza to crisp perfection, while retaining the juice of the meat inside. This grill is also suitable for other dishes like patties, pancakes and fried noodles.

Naomoto Corporation www.naomoto.com