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

     Electromagnetic heating is a heating method that uses the principle of electromagnetic induction to convert electrical energy into thermal energy. All heat is concentrated in the pot without heat loss, which is more efficient and more energy-saving and environmentally friendly. Double temperature measurement: Combining the induction temperature with the actual temperature of the material in the pot makes the temperature control more accurate.   

Main uses

    Widely used in food processing such as candy, dairy wine, pastries, beverages, candied fruits, candied foods.

技术参数