Physically, the steam temperature of 100℃ is higher than the boiling water temperature of 100℃. Water vapor at 120℃ has more energy than water vapor at 100℃.

However, the new high-temperature steam technology of 120℃, based on ultra-high temperature vapor permeation ingredients, ensures sufficient fresh steam to heat the food through high-density steam, which not only retains the nutrition of the food, but also effectively shortens the cooking time. It realizes high temperature and sufficient steam, which can not only easily realize "steam sealing" and delicious food, but also retain the nutrition of food to the maximum extent.