Together with P&V Planning LLC, Altam Manufacturing created a special pressure cooker for the restaurant and food processing industries. We have improved research and development over the past ten years thanks to the several restaurants that have tried the pressure cooker from around the world. Finally, we have developed the ideal pressure cooker for practically any size restaurant.
P&V Planning LLC.
1467 W 178TH STREET #304
GARDENA CA 90248
info@pandvplanning.com
After extensive research and development, we have finally created the perfect pressure cooker.
Cost reduction
Safety function (Patented Safety Assembly)
Easy to clean
Consult P&V Planning about your needs while choosing your next pressure cooker.
2" Drain Fast Pour
Heating Element - Sold Seperatley
Patent Pressure Control
Pressure Guage
Heat Protector
Patent C Clamp
Altam ASME Certification
Image may not depict product color, inclusions or accesories
Operational expenditures will drop by $40,000 annually thanks to the Pressure Cooker. Based on daily sales of 300 bowls of ramen, the cost calculation methodology.
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The cutting-edge pressure cooker challenges conventional cooking methods.
Designed in accordance to ASME Seciton VIII, Div 1.
Patented Safety cap (P&V Planning) assembly system and Emergency pressure relief valve are used together to eliminate the possibility of explosion due to clogging of cooking ingredients.
Stainless steel is about three times stronger than aluminum and has excellent corrosion resistance.
Electropolishing finish, unlike aluminum, does not leave lingering detergent odor after cleaning.
Heavy-weight lid can be opened/closed safely and easily by the use of a special built-in spring.
When delivered, our exclusive coordinator goes to the site and carefully teaches on how to use it .
High skills and experience not required!
Simple and reliable new cooking method departs from conventional ways of making soup.
Soup can steadily be extracted in a short time.
Eliminates annoyance of “adding water, removing scum, and filtering soup” during cooking process.
Easy temperature control, and high reproducibility rate (over 95%) when using the same recipe.
Quiet, no steam emitted, and no foul animal odor while cooking.
After pressurization, heat retention allows cooking on low heat (less than 1/10 of maximum heat power).
Quality soup in large amounts produced in a short time!
(JPC-75V can extract approx. 400 cups of paitan soup at a time.)
Soup can be extracted in a minimum of one hour cooking time (excluding pressurization time).
180,000BTU jet burner and special heat-saving sleeve greatly reduce cooking time.
Soup extraction is increased by about 10-30% when compared to traditional vessels.
Simplifies work process and easily unifies extraction of soup.
Demonstrates maximum advantage for multi-restaurant development.
Hiring highly experienced workers is no longer required, making it easier to obtain employees.
Improves work environment by drastically reducing cooking time!
(Tonkotsu ramen soup production time, average 14 hours reduced to about 2 hours)
Shorter cooking time reduces heat emission from gas burner and rising temperature in the kitchen.
Paitan soup can be poured from a special valve, eliminating the need for bothersome soup straining.
Nearly all ingredients are extracted after cooking, which minimizes garbage odor and eliminates nuisance of odor to surrounding areas.
Simplify work process and greatly reduce costs!
Significant reduction in cooking time dramatically reduces gas cost to about 1/6 or less for cooking soup.
Multiple effects from reduced cooking time include sharp reduction in air conditioning cost for kitchen and restaurant.
Eliminates procedures required for traditional cooking vessels, such as “removing soup scum, stirring, adding water, and filtering soup”, thus greatly reducing labor and water costs.
Reduces cost of ingredients by about 30% when compared to traditional cooking vessels.
Combination of bottom thickness (33mm) and Bone Basket prevents pot bottom from being scorched.
Stainless steel scoop and Bone basket together easily remove ingredients after cooking.
Soup discharge hose can be easily attached/detached with the stainless steel Quick Connector.
Residual water after washing with detergent can be drained by using the special drain valve.
Variety of cooking with one unit!
Various ingredients such as vegetables, bones and seafood can be cooked by adjusting the pressure.
Not limited to thick or light soup, but can also be used for boiling, steaming and fermenting.
By installing additional equipment by use of a vacuum pump and acrylic lid, other cooking functions can be performed, such as soup cooling, vacuum concentration, and dehydration.
Project Consultant & High Pressure Vessel Coordinator
In my early years as a ramen apprentice, I studied the fundamentals of ramen cooking by the founder of Santouka Ramen at the main location in Asahikawa (Hokkaido, Japan). I helped open Santouka Ramen restaurants in America a few years later, including ones in Costa Mesa, Torrance, New Jersey, Santa Monica, and San Diego.
After leaving Santouka, I oversaw the development of new products and restaurant openings for Orange Tei and Ramen Yamadaya. By expanding to different types of stores in the United States, from small stores to large stores, roadside stores, food courts, etc., and serving more than 1,000 meals per day, I was able to further my knowledge and experience in both the ramen making techniques and the business side of the restaurant industry. My varied experiences have equipped me with the knowledge necessary to improve working conditions while lowering labor, utility, and food expenses in the food business.
Now, with our pressure vessel, what was formerly a widespread notion that restaurants require a harsh environment to have quality food will be completely changed. As the coordinator for the “new era” of ramen, I have experimented with different broth types, such as Chintan (clear broth) and Paitan (white broth), using our pressure vessel with pork, chicken, beef, seafood, and vegetables, greatly reducing labor, ingredient, and utility costs while enhancing quality and the working environment even more than before.
Project Consultant & High Pressure Vessel Coordinator
Similar to Santa Monica, I was born in a little town called Hayama in 1955.
I spent some of my younger years working at ramen restaurants in Tokyo before moving to the US at the age of 23. In college, I wrestled and played American football, but after hurting my knee, I dropped out and went to work for a meatpacking and wholesale food firm instead.
When I met Aki-san at Yamadaya in Torrance, I finally discovered my “Tenshoku” (divinely appointed job) as a ramen chef. He introduced me to the fundamentals of ramen, such as tonkotsu, shoyu, miso, etc.
I had the chance to work with ramen businesses in NYC using my understanding of the dish, and in 2013 I opened Benkei Ramen, a pop-up ramen restaurant inside Ushiwaka Maru that was open late at night from midnight to 4 a.m.
Some investors and restaurant owners sought me to help them better their businesses after seeing my success in having a busy restaurant with ramen enthusiasts, staff members, and even renowned chefs. I assisted numerous eateries in Manhattan, Brooklyn, New Jersey, and Connecticut with their ramen business.
As a high pressure vessel coordinator, I am once more collaborating with Aki-san to support ramen shops.