Sharp 2008 Annual Report Download - page 21

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20
using HEALSIO, including fat removal, salt reduction
and nutrient retention, have been highly praised,
making it a hit in Japan. In the future, Sharp will
strengthen global expansion of HEALSIO, beginning
with North America and including Asia, Oceania,
Europe and China, while working to expand products
incorporating this technology by making the engine
more advanced.
LED Lighting
LED lighting is not only energy efficient and long
lasting, it boasts other features such as flicker-free
illumination, is mercury-free, and does not emit
infrared or ultraviolet rays. Application is therefore
expected in a wide range of fields. Sharp is expanding
the use of solar-LED street lights incorporating LEDs
with outstanding environmental performance and
powered by natural energy from the sun’s rays, as
viable forms of outside illumination for the 21st
century. Aiming to expand LED business, we will
continue with the spiral deployment of products and
devices that we excel in, and strengthen applied
products by pushing ahead with the development of
environmentally friendly lighting using LEDs.
Copiers/Printers
Sharp has expanded its line-up of digital MFPs
featuring Mycrostoner with high environmental
performance. This uniquely developed toner
suppresses toner consumption, while delivering high-
resolution, high-quality printed output. Efforts to
ensure energy-saving design in our MFPs include
suppressing standby power consumption in facsimile
mode to under 1W* to reduce environmental burden.
Moving ahead, besides working to further improve
environmental performance, we will make aggressive
strides in strengthening information security, one of
our core strengths, and propose document solutions
that enhance business efficiency in the office.
* In facsimile standby mode with the power off
2
3
1Water
Steam
Super-
heated
Steam
Retain Nutrients
Fat Salt
With this mechanism, food is cooked using superheated steam, obtained by
heating ordinary steam at 100ºC to a higher temperature of up to 340ºC. This
causes a portion of the fat and salt contained in meat, fish and fried foods to
drop away, while low-oxygen cooking makes it possible to retain vitamin C and
polyphenols, which are easily destroyed by oxygen.
Schematic Illustration of the Superheated Steam Function
Digital full-color MFP with eco-friendly
features such as Mycrostoner
Heat further using superheated steam
generating unit
Spray superheated
steam from the top
and side to heat the
food
Heat using steam
generating unit
Solar-LED street light with outstanding
environmental performance