At the surface
Steam contacts the food and releases heat where it condenses. Surface moisture and temperature change throughout the cycle.
SHS™ / SUPERHEATED STEAM
What superheated steam changes in cooking
The result on the plate depends on more than a steam temperature.
BOLDLION develops high-temperature steam technology around heat, moisture, air, time and the food itself. Those variables determine whether a fish stays tender, vegetables keep their bite or a roast develops a golden finish.
Explore the cooking science ↓
01 / HEAT TRANSFER
How heat reaches the food
When steam meets a cooler surface, condensation can transfer heat quickly. As cooking continues, heat moves inward; airflow, radiation and evaporation also shape the result.
Into the centre
Heat travels into the food over time. Thickness, loading and the target centre temperature matter as much as the equipment setting.
Three temperatures, three different meanings
Steam source → cooking chamber → food centre. A high steam-source temperature is neither the chamber temperature nor the temperature inside a meal.
02 / MOISTURE & FINISH
A tender centre and the finish you want
Steam helps transfer heat while managing surface moisture. For a browned roast, the surface must become drier and hotter. A steam-and-roast model can sequence moisture and dry heat around the dish instead of treating them as competing choices.
Fish & vegetables
Set the time, load and heat to cook through without washing out the texture you want to serve.
Chicken & baked dishes
Manage the inside and outside separately: cooked through at the centre, with the surface colour and bite your menu calls for.
03 / FOOD QUALITY
What affects colour, texture and nutrients
Oxygen exposure, heat history and contact with cooking liquid can each change food. The aim is a controlled process suited to the ingredient, not a universal claim that one method preserves everything.
Oxygen
Air exposure influences oxidation and appearance, especially when prepared food waits before service.
Heat & time
Longer or hotter cooking can alter colour, texture and heat-sensitive compounds.
Water movement
Moisture and dissolved substances may move between the food and collected juices.
04 / FLAVOUR & RELIABILITY
Control the process, not just the setpoint
A good recipe specifies ingredient size, tray loading, chamber conditions and time. That helps teams repeat the aroma, colour and texture that guests remember. Food safety still requires an appropriate validated time and centre-temperature process for the particular dish.
Ingredient and portion
Loading and cooking program
Centre doneness and finish
Consistent service
05 / WHAT LEAVES THE FOOD
Follow the juices as well as the food
Fat and water-soluble components, including salt and purines, may move into cooking juices. Whether those juices are served, discarded or used in a sauce changes what reaches the plate. Cooking does not simply make salt or purines disappear.
Food before cooking→Cooked food+Collected juices
06 / IN-APPLIANCE RECOVERY
Keep cooking fumes and steam under control
BOLDLION cooking equipment integrates fume and steam recovery. Capture, condensation and collection help reduce what escapes into the kitchen while automatic drainage simplifies the end of the cycle. This is an appliance function; upgrading an existing kitchen's extraction system is a separate solution.
Explore ventilation retrofit ↗Cooking chamberFume & steam recoveryCondensation & collectionAutomatic drainage
07 / THE ENGINEERING PLATFORM
Built for the way kitchens actually run
Steam performance only matters if equipment stays practical through repeated service. BOLDLION combines steam generation, heat-resistant engineering, intelligent control and water-care design.
High-temperature steam
A controllable heat source for the cooking process and product format.
Materials & structure
Chambers and components designed around heat, moisture and repeated use.
Intelligent control
Programs and coordinated operation support repeatable kitchen work.
Water care
Tap-water operation, automatic descaling and drainage simplify daily upkeep.
One technology, several applications
In-appliance fume recovery, modular cooking formats and connected kitchen control extend the platform from an individual dish to a working kitchen.
08 / FROM PRINCIPLE TO PLATE
See what it can do in your kitchen
Choose the equipment around the food, volume and service you need. Compare the cooking result, workflow and installation requirements on the relevant product page.
Questions about SHS™
How is superheated steam different from saturated steam?
Saturated steam is at the saturation temperature for its pressure. Superheated steam has been heated above that temperature. Cooking performance also depends on the equipment, airflow, food and selected process.
Can every steam appliance roast food?
No. Cooking modes depend on the model. Choose a steam-and-roast model when roasting is part of your menu and check its chamber specifications on the product page.
Does steam cooking remove salt and purines from food?
Some dissolved substances may move into the cooking liquid, but they do not simply disappear. The result depends on the ingredient, process and whether the collected liquid is served.
How should I compare energy use?
Compare the same menu, batch size and target result across a complete operating cycle, including preheating, cooking and standby. Rated power alone does not describe energy used per serving.