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Research and development of commercial kitchen appliances

A comfortable environment is important in a professional kitchen to save energy and improve work efficiency. We have four keywords to make a comfortable professional kitchen that are Ecology, Economy, Delicious and Clean.
For example, we have developed our Beautility® range that combines utility with beauty, low-radiation kitchen appliances to make kitchens cooler, and kitchen appliances featuring our high combustion efficiency EcomBuster®, and we are also working on simulation models to quantify the effects of introducing SUZUCHU® .

 

Latest commercial kitchen appliances


Tokyo Gas is developing kitchen equipment for customers in a range of industries and business settings, including restaurant chains and school meal providers.
Among the new products in the R & D pipeline are low radiant heat emitting stoves for custom-made applications and cleaner, safer, and more attractive functional stoves and other cooking appliances targeted at open kitchen restaurants.

 



The gas stove with ultimate cleaning feature by utilization of water
Joint Development with Tanico Co. Ltd
The gas stove with high safety
and new usability
Joint Development with Maruzen Co. Ltd
The gas stove with flat top plate,
easy to wipe and nonstick
Joint Development with Fujimak Co. Ltd


 

Development of low-radiation kitchen appliance SUZUCHU®

 
SUZUCHU® gas stoves create an insulating layer of air which greatly reduces the heat emanating from them while at the same time utilizing a concentrated exhaust to prevent exhaust gas from spreading through the kitchen. These features create a pleasant cooking environment and reduce air conditioning costs. Although a variety of gas stoves have been developed in the past to provide these two features, the JIA inspection standard-compliant SUZUCHU® gas stoves, jointly developed with and available from the Ozaki Co., Ltd., also achieve the technologically tricky feat of providing the heating power which characterizes commercial gas stoves. This product is equipped with fully-automatic cut-off protection, and the incorporation of a front trivet and trivet cover increases user comfort by reducing the heat from the gas flame. Compared with other gas stoves on the market, SUZUCHU® cuts the amount of heat hitting the cook's abdominal area by roughly 17℃, and it also lowers the handle heat of frying pans and other cooking vessels by 10-20℃, thereby reducing the risk of being burned.
 
SUZUCHU® gas stove exterior〕      〔Features of low heat radiation gas stoves
SUZUCHU® gas stove exteriorFeatures of low heat radiation gas stovesFeatures of low heat radiation gas stoves



Comparison of temperature increase for cook
Comparison of temperature increase for cook
 
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Development of equipment featuring new technologies

 
Tokyo Gas and Hosoyama Nekki Co., Ltd. have applied new combustion technologies to develop the Ecombustor®, a compact combustion heater that integrates a heat-transfer-efficient burner and heat exchanger into a singe unit that reduces energy consumption and CO2 emissions.
In addition, Tokyo Gas is working with several manufacturers to develop commercial SUZUCHU® dishwashers with a built-in Ecombustor®. Our aim is to reduce the installation space and energy consumption of such dishwashers by using an in-built heater that is compact and highly efficient.
 
Commercial dishwasher equipped with EcombustorⓇ, a  compact combustion heater.
 

Research and development to create the optimal kitchen

 
Although people tend to think of conventional gas kitchens as dirty, hot places, it is possible to create a clean and comfortable kitchen environment and still enjoy the advantages of cooking over a gas flame by combining use of cooler, easy-to-clean kitchen appliances with better ventilation and air conditioning planning.
 
To allow customers to create their optimal kitchen, Tokyo Gas has used a range of networks that include universities and kitchen appliance manufacturers, design firms, consultants and academies to carry out various research and development activities, including the development of new ventilation systems and research into comfort, measurement and evaluation of kitchens, as well as the use of simulation models to evaluate effectiveness.
 
Example of new ventilation system: Ventilation flow control system
 
An energy-saving system that reduces air conditioning energy and fan power energy by automatically adjusting the ventilation flow from the exhaust hood in accordance with the operating status of the cooking appliances.
 

Example of new ventilation system: Ventilation flow control system


 
Temperature distribution when the SUZUCHU® (at right) is substituted for conventional equipment (at left)
 
Temperature distribution when the SUZUCHU® (at right) is substituted for conventional equipment (at left)

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