2007 AX-2000/HC4/HT4 Superheated Steam Ovens

Sharp introduced three new models of its Superheated Steam Oven featuring a higher temperature of 340℃ (330℃ on previous model^*1) for the superheated steam showered onto the food. These models also allow Super Low-Oxygen Cooking that reduces the oxygen concentration to 0.1%^*2 (0.5% on previous model^*1), creating an essentially oxygen-free environment inside the cooking compartment, which has also been redesigned to seal more tightly. In addition to improving the benefits offered by previous models, including better fat removal and greater salt reduction as well as vitamin C retention, these enhancements make it possible to preserve polyphenols, which are easily destroyed by oxygen. Polyphenols are abundant in vegetables such as green peppers and said to have antioxidant properties and be effective in strengthening the immune system.

*1:

Compared to the previous AX-1000 model.

*2:

Minimum oxygen concentration of 0.1%.