SSG-SCS

Sushi Chef SUKETTO

Handmade-style Nigiri Maker

UL NSF

Can create beautifully formed nigiri (sharidama) or rice balls (omusubi) at the right temperature by using the internal adjuster. Uses a technology that creates tiny air pockets in nigiri and rice balls.

WHAT YOU CAN MAKE

Nigiri sushi

Omusubi (seaweed-wrapped rice ball)

SEE HOW EASY IT IS

FEATURES

The "助人" (SUKETTO) uses a urethane foam filler in both the main unit and the lid. whose outstanding heat-insulation and moisture-retaining characteristics keep the unit at the ideal temperature for forming nigiri.
Softness of the rice can be adjusted to any of 10 different levels.
10 presets offer a wide range for adjusting quantity of rice used in nigiri, from 16 g to 25 g.
The rice is moved using an auger delivery mechanism, which preserves the delicate texture of the rice. In addition, the vertical forming mechanism makes it possible to shape the nigiri with air pockets inside (PAT).

SPECIFICATIONS

MODEL: SSG-SCS; SSG-SCS-U
CAPACITY: Nigiri: 0-1800 pcs / hr (20 g / pcs); Rice ball: 0-750 pcs / hr (100 g / pcs)
DIMENSIONS: Diameter: 445 mm *including lid; Height: 390 mm *without stand
INPUT: AC 100-240 V, 50/60 Hz, Single phase (SSG-SCS); AC 100-150 V, 60 Hz, Single phase (SSG-SCS-U)
POWER RATING: Operating state: Max. 40 W; Standby state: Max. 10 W
RICE VOLUME: Nigiri: Approx. 16-25 g; Rice ball: Approx. 50-100 g; * The amount varies depending on the temperature of the rice.
HOPPER CAPACITY: Approx. 6.5kg of sushi rice
WEIGHT: Approx. 13 kg
POWER CABLE: 2 m with ground terminal
OPTION: Special stand (available separately); Internal Forming Adjuster (nigiri or rice ball): Base price includes one forming adjuster (select when ordering).

CATALOGUE DOWNLOAD

CATALOGUE
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