Introduction

“ Electro-Static Smoker ” Creates your new idea and help you to process “Fresh & Tasty” Smoked Foods.

M. Kobayashi April, 2010. Contents

1. The Key concept of the machine 2. Feature of the smoked foods 3. Merit of Electro-Static Smoker ①～③ 4. The example of smoked foods made in a short time 5. Wide variety of Smoked Foods are coming 6. The examples of supply record ①～③ 7. Principle of Electro-Static Smoker 8. The feature of equipment (Ex : Model USM-1A) 9. Products line-up (standard model) 10. Customer’s voice 11. Installation conditions 12. The new cooking system by Electro-Static Smoker 1. The Key concept of the machine Keyword Room temperature Use smoke flavors as spices Cold smoking Short time

Since the particles of smoke adheres to the Quick surface quickly, smoking time is shortened sharply, About 5-15 min.

Since the machine is able to work with house hold Not power supply, running cost can be reduced and production efficiency can also be improved. Costly In case of power supply 100V – the cost of electricity per hour is about ３yen (Japan bases),

Since smoking is carried out in room temperature, Delicious excessive dryness and deterioration of food can be avoided, and deliciousness and flavor can be preserved. 2. Feature of the smoked foods Toast!! Electro-Static Smoker

could enhance to provide with very big impact on the foods.

Food’s protein does not deteriorate due to short- time processing and no heat element in the smoke Soft taste chamber prevent excessive foods dryness.

Smoked YAKITORI (chicken barbecue) Process smoking to raw meat materials and roast them after order. Wide variety of natural smoke woods provide with Full - scale full – scale smoke flavor to the object in a short time period.

Smoked Fish (grilled fish) Process smoking to raw fish materials as well and roast them after order.

Sure it is !! Moreover, you can make a different Smoke food? foods from the conventional smoke-drying method. 3-1. Merit of Electro-Static Smoker ① Example:1

The following ham and sausage appearance looks hard enough in case imagine of conventional smoke methods (hot or cold) processing, because of these dark-brown colors.

However, please pay attention to inside the meat. Oil-rich fresh meat parts are still existed after smoke processed by the elector-static smoker. Imagine, spread of meat profit with smoke flavor in your mouth. 3-2. Merit of Electro-Static Smoker ② Example:2

Followings are the smoked processed by the electro-static smoker. Smoked flavor penetrates into a through an shell. Pre-heated (half boiled) eggs keeps juicy and salty taste with a cherry tree’s smoked flavor. This independent smoked egg process methods were contrived by our machine. Conventional hot and cold smoke methods unable to imitate.

Only 5 minutes smoke processing time enhance to provide with soft and juicy taste of smoked Scallops. 3-3. Merit of Electro-Static Smoker ③ Example:3

Following is the custom made electro-static smoker which using at the large scale of a Japanese seasoning manufacture. Rotating circular drum (arrow pointed) enhance smoke flavor uniformly to the object, such as Seasoning, Salt, Almond, Flour for Breads or Noodles (pasta).

Smoked Pistachios

Smoked Bread Pistachios or materials for Bread (Flour) are the best application to process smoking uniformly in a short time with this machine. 4. The example of smoked food made in a short time

Fishcake tube Green soybeans (like Surimi)

Hampen (like Quenelle)

Pickled Sasa-kamaboko Japanese radish (Surimi) Boiled fish paste

Japanese pumpkin

Noodles Salt

Potato Cod Mayonnaise Cheese 5. Wide variety of Smoked Foods are producing

Meat ball and Sausage Ham and bacon Fresh Tuna Ham

Smoked egg Smoked chicken Squid with pasted smoked

The foods mentioned above are for just example you to make images how does the electro-static smoker creates smoke foods in the market.

Smoked Cod Stick type of smoked white fish 6-1. The examples of supply record ① Meat processing No heat source in the smoke machine helps to produce uncured ham under room temperature. They planning to obtain their own processing Patent.

Fishery cooperatives Delicious soft scallops are manufactured in a short time and it helps their efficient productively. Drive inn shop Providing service of smoking to the foods which customer purchased at the food shop next to the facility.

Hand made smoke studio The “Smoke Studio” where sausage take out is possible. 6-2. The examples of supply record ②

Major cheese makers Seafood restaurant No heat element in the smoke Produce smoked foods machine enhance to produce for their restaurant. the world’s first natural The delicious smoked smoked cheese. Note, Salmon salad contributes Lactobacillus of a natural their store traffics. cheese are able to stay inside because no heat damage would be given to the cheese while smoking. Fishery processing Restaurant and bar Major fishery company Provide unique smoked in Japan who is producing meat and marine foods unique grilled sea fish with at the restaurant or bar. smoked flavor. Wide variety of the soft tested smoked Yakitori receives favorable review by the customers. 6-3. The examples of supply record ③ Installations in China

Smoked egg “SUMOTTI” factory at Beijing The joint venture business of Mitsubishi corporation Beijing and local food company.

Tianjin fishery processing company The Tianjin factory of the South Korean capital production of smoked salmon. 7. Principle of Electro-Static Smoker Patented The particles of plus and minus are contained in the smoke. Food is electrify to “plus pole”. The minus portion of smoke is attracted to the food due to electricity.

Plus Plus Cathode/Minus Minus Minus Minus Minus Plus Minus Minus Plus Minus Plus MinusFood Minus Plus Plus Minus Minus Plus Minus Plus Minus Minus Plus Anode/Plus Minus Plus Minus Plus Plus Plus Plus Cathode/Minus Plus

Food tray

The inside of smoke equipment 8. The feature of equipment (Ex:Model USM-1A)

Easy to clean the machine Internal cleaning is easy with special detergent. Easy use A smoke tube and operation panel wood tips. *High-voltage adjustment knob & digital monitor. *Internal circulation fan setting timer. *Processing time setting timer / automatic OFF function.

Smoke generator and extinguishing vase.

Horizontal type rack (vertical type is also possible) 9. Products line-up (standard model)

Compact Size Middle Size Large Size USM5A USM1A USM3A

Dimension (cm) Dimension (cm) Dimension (cm) W:50 H:178 D:45 W:130 H:165 D:75 W:218 H:163 D:97 Tray Size (cm) Tray Size (cm) Tray Size (cm) 34 x 32 x 3 pieces 40 x 36 x 5 pieces 52 x 34 x 12 pieces

Custom made size of machine is also available. 10. Customer’s voice

●Production efficiency has been increased and thanks to shortened required time. ●The old (traditional) smoke-dried concept was overturned. ●Development of new products can be made in a short time. ●Due to room temperature processing, there is no deterioration of food materials. ●Cost reduction was realized due to less smoking material. 11. Installation conditions

●Food hygiene administration Since food is treated, permission from competent authority is required. (Regulations may change depends on the countries) ●Duct for exhaust air It is necessary to install a duct in order to discharge excess smoke to outside. ●Washing of equipment After use of equipment, power transmission part needs to be washed (by water), therefore it is recommended to install in the place where may use of water is suitable. 12. The new cooking system by Electro-Static Smoker

View Points Taking advantage of short time smoke processing, time for food materials to contact with open air should be shortened as much as possible. (Processing time may change depends on the foods’ materials and the average of the processing time is around 5 – 15minuetes per work) Smoking the foods in short time with no heat is to be eliminated of breeding a common bacteria. (Breeding bacteria may change depend on the facilities’ environments and foods’ materials.) Hardening of the food by heat-treatment is to be mitigated.