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Toshiba is equipped with a vacuum pump in the rice cooker
Toshiba Consumer Marketing has launched two new IH (Induction Heating) rice cookers, the RC-10VS and RC-18VW, which use a vacuum pump to reduce the internal pressure in the pot to 0.6 atm. This innovative feature is referred to as a "vacuum pressure rice cooker," and it's the first of its kind on the market. The company claims that this technology offers several benefits: it helps achieve an optimal moisture content of 28–29% in the rice, and it also prevents oxidation of the insulation material inside the cooker.
The RC-10VS, with a 1.0L capacity, is priced at ¥97,700, while the larger RC-18VW, with a 1.8L capacity, was released on October 1, 2006, at a price of ¥101,850. These models are designed not only for better cooking performance but also for improved energy efficiency.
One of the key challenges in rice cooking is the water absorption process. Rice that has been stored for long periods often loses moisture, typically dropping to around 15%. To compensate, experts recommend soaking rice for about two hours. However, traditional methods can be inefficient due to trapped air within the grains. The vacuum function in these new rice cookers helps remove that air, allowing the rice to absorb water more effectively in the same amount of time. As a result, the moisture level reaches the ideal range of 28–29%, ensuring better texture and consistency.
Another major benefit of the vacuum system is its ability to prevent oxidation. By reducing the oxygen concentration inside the pot, the rice is less likely to undergo unwanted chemical reactions, particularly those involving unsaturated fatty acids. Additionally, the vacuum environment helps maintain the rice’s color and prevents yellowing caused by drying. Even after five hours, the moisture content remains at 62–63%, which is significantly higher than with conventional rice cookers.
To achieve this vacuum effect, the rice cookers are equipped with a vacuum pump and a vacuum solenoid valve. Toshiba collaborated with a manufacturer to develop a high-temperature, high-humidity vacuum pump capable of withstanding the extreme conditions during the cooking process. The design also includes improvements in the sealing mechanism, such as the inner lid and pressure regulator valve, to ensure a tight vacuum seal.
In addition to its vacuum technology, the RC-10VS features advanced vacuum insulation, which contributes to better energy efficiency. Compared to previous models without insulation, the RC-10VS uses 14% less power, consuming only 14.46Wh per hour. The insulation material consists of aluminum-sealed glass fiber, with a thickness of 3mm and a thermal conductivity of 1mW/(m·K). This material was carefully engineered to improve softness and flexibility, making it easier to apply around the inner pot. The technology was previously used in refrigerators, where it could withstand temperatures up to 60–70°C. Now, it has been adapted for rice cookers, with heat resistance increased to 130–140°C.
Overall, Toshiba’s new rice cooker line represents a significant advancement in both cooking performance and energy efficiency, combining cutting-edge vacuum technology with smart insulation solutions.