2. No need for a whole cabinet for steaming and cooking; rice, noodles, meat, seafood, and soup can be processed simultaneously in layers.

3. Even if ingredients have different cooking times and required temperatures, they can be processed simultaneously, preventing cross-contamination of flavors and waste due to over-steaming;

4. A single floor failure will not affect the normal operation of the other three floors, and the canteen will continue to provide meals during peak hours.

High-temperature cooking performance

1. High-temperature steam system: The inner cavity is saturated with high-temperature steam, resulting in rapid heating and locking in freshness and juices;

2. High-pressure circulating steam duct ensures uniform temperature inside the chamber, preventing undercooked rice and tender, flavorful meat.

3. The sealed insulation layer locks in heat and reduces heat loss, making it more energy-efficient than traditional integrated steam ovens and reducing kitchen energy costs.