Equipment introduction

    Semi-automatic planetary wok, pot body + planetary stirring + semi-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. The hand-crank reducer uses a pot to turn the pot and discharge the material, making the material easy to pour, 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

      Steam wok, also known as steam pot, cooking pot, and interlayer steam pot. With steam at a certain pressure as the heat source, the pot body is a double-layer structure composed of inner and outer spherical pot bodies, and the intermediate layer is heated by steam. The equipment has the characteristics of large heating area and high thermal efficiency, uniform heating, short boiling time of liquid material, easy to control the heating temperature. The inner layer of the equipment pot is made of acid-resistant and heat-resistant austenitic stainless steel, equipped with a pressure gauge and safety valve, which is convenient to operate, safe and reliable.   

Main uses

    Widely used in the processing of candies, pharmaceuticals, dairy products, pastries, fillings, beverages, canned foods, condiments, braised foods and other foods.

Technical parameters