Equipment introduction

   Fully automatic planetary wok, pot body + planetary stirring + fully automatic discharge. The pot gallbladder uses a one-time cold stamping and is made of food-grade 304 stainless steel, which meets the requirements of food safety production. Planetary stirring adopts a continuously variable speed, a combination of rotation and revolution, which effectively avoids the occurrence of sticking and pasting of the pot, making the material stir-fry more evenly. It is fully automatic turning and discharging, making it convenient to pour the materials, safe and reliable. The equipment heat source selection is relatively flexible, and it can use electromagnetic, electrical heating thermal oil, gas, steam heating and other heating methods for customers to choose from. This equipment is suitable for stir-frying of different materials and meets the temperature and time requirements of different materials. The root cause reduces corporate costs and improves product efficiency.

Equipment Features

     The equipment uses 12mm stainless steel pot, a one-time stamping molded head, manufactured by well-known manufacturers; silent reducer, gear motor maintenance-free; artificial stir-frying, and double-group planetary mixing device is designed and created by Zhongchu Machinery itself; sealing the head to prevent entry of water vapor to slow down the number of maintenance; high-standard cutting parts, all plates and pipes are standardized by laser cutting machines; patented design, utility model patented humanized structural design; high precision, good rigidity, and stable operation. The equipment heat source selection is relatively flexible, and it can use electromagnetic, electrical heating thermal oil, gas, steam heating and other heating methods for customers to choose from. This equipment is suitable for stir-frying of different materials and meets the temperature and time requirements of different materials. The root cause reduces corporate costs and improves product efficiency.

Main uses

  1. Fry hot pot base and boil oil. 

2. Stir-fry sauce and seasonings. 

3. Mix and stir-fry various powder materials of flour. 

4. Mixing and frying high-viscosity materials. (eg nougat, maltose, filling, etc.). 

5. Fry Chinese herbal medicines. 

6. Fried in the central kitchen and canteen catering industry.

Technical parameters