Jujube cooking usually includes cooking pot cooking, cooking line cooking, and heating methods such as electric heating, steam heating, electromagnetic heating, etc.
For users with relatively small output, a cooking pot can be used for cooking. The cooking pot body is a double-layer structure formed by welding the inner and outer hemispherical heads, and the middle interlayer is heated by steam. There are vertical, tiltable, vertical with stirring, tilting with stirring and other styles.
Features of cooking pot:
1. Using steam, heat transfer oil and gas (natural gas and coal gas) as heat sources, it is easy to operate, has the characteristics of large heating area and high thermal efficiency.
2. The material heats up quickly, the heating is uniform and the heating temperature is easy to control.
3. The pot body adopts a one-time stamping and forming stainless steel head to ensure that the pot is flat and smooth.
4. You can choose between stirring and non-stirring. The tilting pan is adopted, and the material is discharged quickly and cleanly.
5. Compact structure, convenient operation and maintenance, high work efficiency, low energy consumption and long service life.
6. All made of stainless steel, in line with food hygiene requirements.
7. Improve product quality, shorten working hours and improve working conditions.
This equipment is mainly suitable for blanching of corn, dehydrated vegetables, kelp, squid, rhizomes and other products, as well as continuous cooking of beef, poultry, fish and seafood, as well as for eggs, meat, fish, etc. Brazing and aging, as well as sterilization of pickles, fruits, fungi and other canned food. It is an ideal equipment for food pretreatment and deep processing. The cooking line can save intermediate operators and is suitable for users with relatively large output.
Post time: Jun-24-2022