アイホー List of Products and Services

We would like to introduce our "CK+SK Method: SK (Satellite Kitchen) Kitchen Plan." Chilled ingredients delivered from outside (CK - Central Kitchen) can be reheated and served. This allows for a significant reduction in kitchen equipment and space, as no cooking space is required. In the PDF materials, we present the basic flow of reheating through three patterns: a representative steam convection oven, a reheat cooker, and a reheating cart system. [Features] ■ Chilled ingredients delivered from outside can be reheated and served ■ Significant reduction in kitchen equipment and space *For more details, please refer to the PDF materials or feel free to contact us.

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We would like to introduce our "CK+SK Method: CK (Central Kitchen) Kitchen Plan." This method involves conducting cooking operations outside the facility (CK = Central Kitchen) in a cook-chill system. By centralizing cooking, we can enhance efficiency and safety, while also expecting cost reductions through bulk purchasing of ingredients and labor-saving measures. Additionally, there is no need for large kitchen equipment or space at each facility (SK = Satellite Kitchen), and since special cooking is not required, significant reductions in labor costs are possible. [Features] ■ Reduction of procurement prices and labor costs through centralized cooking efficiency ■ Ability to provide ingredients while maintaining high hygiene standards ■ Shift operations during daytime hours are possible *For more details, please refer to the PDF materials or feel free to contact us.

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We would like to introduce our "New Cook Chill (Reheating Cart System) Kitchen Plan." By maintaining the advantages of Cook Chill, we have introduced a reheating cart system (reheating cooking device with refrigeration function) to further standardize the process. This new cooking method is expected to offer various benefits, including effective use of time, labor-saving, and improvements in food safety and quality. 【Features】 ■ Automatically reheats meals that have been tray-made while keeping them chilled in the cart ■ No need for plating after reheating, allowing for the provision of warm meals ■ Structure that does not heat the frozen food side, enabling simultaneous serving of warm and cold dishes ■ Cart can be detached for direct serving ■ Easy serving and consumption within 2 hours after reheating ■ Standardization of tasks and operation of shifts during daytime hours *For more details, please refer to the PDF document or feel free to contact us.

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We would like to introduce our "New Cook Chill (Reheat Cooker) Kitchen Plan." By maintaining the advantages of Cook Chill, we have introduced the New Cook Chill with a reheat cooker (reheating cooking device with cooling function) to further standardize the process. It is possible to pre-plate main and side dishes for breakfast the day before (chilled plating). Additionally, lunch and dinner can also be plated early, allowing for more effective use of idle time. 【Features】 ■ Further efficiency in Cook Chill, reducing work time ■ Cooling and reheating can be done within the unit ■ Improved workability with automatic reheating via a timer ■ Reheating is done with the dishes, allowing for warmer meal service ■ Reheating after plating increases safety *For more details, please refer to the PDF materials or feel free to contact us.

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We would like to introduce our "Vacuum Cooking Kitchen Plan." Vacuum cooking is a cooking method that allows flavors to penetrate ingredients with minimal seasoning liquid, resulting in tender meats and especially suitable for stews through temperature control. As long as temperature and time management (TT management) are properly maintained, anyone can cook according to a quantified manual. Since it involves heating after vacuum packing, it has excellent preservation properties and can accommodate cook-chill and cook-freeze methods. 【Features】 ■ Cooking in a bag ensures even flavor penetration ■ Excellent preservation due to heating after vacuum packing ■ Compatible with cook-chill and cook-freeze methods ■ When combined with an electric kitchen, further labor-saving is expected ■ Cost reduction in cleaning can be achieved *For more details, please refer to the PDF materials or feel free to contact us.

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We would like to introduce our "Cook Chill Kitchen Plan." The Cook Chill method involves cooking ingredients, rapidly cooling them, and then storing them in a chilled state. When needed, only the required amount is reheated and served to patients. The basic method involves reheating in a steam convection oven and then plating. Since it allows for pre-preparation (up to a maximum of 5 days including the cooking day), it enables effective use of available time. 【Features】 ■ Allows for pre-preparation, enabling effective use of available time ■ Reduces early and late shifts, standardizing work to make effective use of idle time ■ Facilitates bulk purchasing of ingredients and easy adaptation to selective meals *For more details, please refer to the PDF materials or feel free to contact us.

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We would like to introduce our "Cook Serve Kitchen Plan." The Cook Serve method involves cooking meals for patients each time they are served. Cooking is done while controlling the core temperature and time. Meals are provided using temperature-controlled serving carts (timely and temperature-appropriate serving carts). Additionally, due to the limited stock of ingredients and fewer pieces of equipment, a small-scale kitchen is sufficient. 【Features】 ■ Lower initial costs for equipment ■ A small-scale kitchen is sufficient due to limited stock of ingredients and fewer pieces of equipment ■ Lower operational costs for facilities *For more details, please refer to the PDF document or feel free to contact us.

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The "ShariPro (Gas Type)" is an advanced microcomputer-controlled rice cooker that enhances excellent cooking capabilities and various functions. With mode selection, it supports porridge and mixed rice (regular rice and non-washed rice), and can also cook non-washed rice. It is now possible to cook small amounts starting from 1.4 kg. We also offer a "low radiation specification" that significantly suppresses radiant heat from the surface of the unit due to its double structure. 【Features】 ■ Reproduces "kamado-style" cooking through a combustion chamber structure with excellent thermal efficiency ■ Can cook rice immediately after washing without soaking (available in white rice and non-washed rice modes only) ■ Catches overflow with double drip trays (two locations on each tier) ■ Equipped with a self-diagnosis function that instantly shuts off the gas and alerts with a lamp and buzzer ■ Features an easy-to-use control panel for setting and confirmation *For more details, please refer to the PDF document or feel free to contact us.

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The "Steam Conveyor Rice Cooker (Steam Type)" performs "baking" in the final stage of cooking while using steam for rice cooking, resulting in rice that is well-formed and suitable for shaping processes. Thanks to its unique cooking method, it can achieve taste, luster, and aroma comparable to premium rice even with standard rice. Additionally, it allows for adjustments in water and heat during the cooking process, enabling optimal cooking for various rice qualities, including imported rice. 【Features】 ■ Easy to shape rice after cooking ■ Addresses rice conditions in the era of globalization ■ Allows for water and heat adjustments during cooking ■ Ideal steam cooking with high-quality steam ■ Baking with crab holes plus far-infrared heating *For more details, please refer to the PDF materials or feel free to contact us.

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The "Rice Friend (Gas Type)" features eight "line flames," making it a continuous cooking machine with high cooking capability and excellent thermal efficiency, designed for energy saving and space efficiency. With rapid boiling achieved by the eight "line flames" arranged parallel to the direction of travel, it generates strong convection inside the pot, resulting in high-quality rice with a high degree of gelatinization and no uneven cooking. In addition to maintaining traditional cooking capabilities, we also offer a "conventional low radiation specification" that adds low radiation performance, further enhancing comfort and safety during operation. 【Features】 ■ Uses eight "line flames" ■ High cooking capability ■ Excellent thermal efficiency ■ Energy-saving and space-efficient design ■ Achieves high-quality rice with no uneven cooking *For more details, please refer to the PDF document or feel free to contact us.

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The "Rice Friend eco-K" is a gas continuous rice cooker with single pot control that achieves high-quality cooking results and an energy-efficient structure that considers the environment. The new features focused on deliciousness enable uniform cooking through a heating method based on innovative ideas and heating within the same chamber, realizing high-quality results that meet the needs of the times. Additionally, it has succeeded in reducing carbon dioxide (CO2) emissions. The insulating structure keeps the surface temperature of the main unit low, preventing burns and minimizing indoor temperature rise. 【Features】 ■ Efficiently cooks high-quality rice ■ Allows for subtle flame control with a forced combustion burner using single pot control ■ Automatically manages stable steaming temperatures ■ A rice cooker that considers people and the environment ■ Top-class thermal efficiency, significantly saving gas consumption (compared to our company) *For more details, please download the PDF or feel free to contact us.

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