What are the characteristics of multi-claw sauce vacuum cooking jacketed kettle?
The multi-claw sauce vacuum jacketed kettle body is a semi-spherical stainless steel pot body formed by one-time stamping. The multi-claw sauce vacuum sauce sauce vacuum cooking jacketed kettle adopts steam, liquefied gas, natural gas and other heating forms, and the stirring method uses a special tilt Type transmission, the planetary mixer used is in full contact with the pot body, so that there is no dead angle in the pot.
Introduction of sauce vacuum cooking jacketed kettle: Electric heating sauce vacuum cooking jacketed kettle tiltable electric heating sauce vacuum cooking jacketed kettle sandwich is equipped with electric heating rod, electric thermocouple and thermal oil (self-provisioned), up to 260 degrees, controlled by electric control box , Equipped with automatic temperature control system.
Product features of multi-claw sauce vacuum cooking jacketed kettle:
Longze Brand Multi-claw sauce vacuum Interlayer Pot has a compact structure, practical and beautiful appearance, environmental protection, energy saving, time and labor saving, adopts disposable forming pot body, small error, smooth and easy to clean. The pot is tilted hydraulically, and the stirring paddle is lifted hydraulically. It can not only reduce labor intensity, but also increase production rate.
The factory test pressure of this multi-claw sauce vacuum cooking jacketed kettle equipment is 0.3Mpa, steam with a certain pressure is the heat source, it has a heated area, high thermal efficiency, uniform heating, short liquid boiling time, easy heating temperature control, quality control and The testing is in line with the enterprise product technical standards and inspection standards.
Multi-claw sauce vacuum cooking jacketed kettle inner layer pot (inner pot) is made of acid-proof, alkali-proof, non-toxic, non-corrosive austenitic stainless steel, equipped with pressure gauge and safety valve, beautiful appearance, installation Easy, easy to operate, safe and reliable.
The heating is efficient. The sauce vacuum cooking jacketed kettle uses steam of a certain pressure as the heat source (electric heating can also be selected). The sauce vacuum cooking jacketed kettle has a large heating area, high thermal efficiency, uniform heating, short boiling time of liquid material, and easy heating temperature control. Features. Safe and convenient, the inner layer body (inner pot) of the sauce vacuum cooking jacketed kettle is made of acid-resistant and heat-resistant austenitic stainless steel, equipped with a pressure gauge and a safety valve, which is beautiful in appearance, easy to install, easy to operate, safe and reliable.
Sauce vacuum cooking jacketed kettle has the characteristics of large heating area, high thermal efficiency, uniform heating, short boiling time of liquid material, easy control of heating temperature, beautiful appearance, easy installation, convenient operation, safety and reliability. The sauce vacuum cooking jacketed kettle is widely used in the processing of various foods, and can also be used in large restaurants or canteens for soup, roasting, stewing, porridge, etc. It is a good equipment for food processing to improve quality, shorten time, and improve working conditions.
Classification of sauce vacuum cooking jacketed kettle:
1. According to the structure, it can be divided into: vertical tiltable sauce vacuum cooking jacketed kettle, type (fixed) sauce vacuum cooking jacketed kettle structure.
2. Divided into heating methods: electric heating sauce vacuum cooking jacketed kettle, steam heating sauce vacuum cooking jacketed kettle, gas heating sauce vacuum cooking jacketed kettle, electromagnetic heating sauce vacuum cooking jacketed kettle.
3. According to the needs of the process, each with or without stirring equipment.
4. The sauce vacuum cooking jacketed kettle can be divided into: no cover type, flat cover type, vacuum type according to the sealing method.
The multi-claw sauce vacuum jacketed kettle body is a semi-spherical stainless steel pot body formed by one-time stamping. The multi-claw sauce vacuum sauce sauce vacuum cooking jacketed kettle adopts steam, liquefied gas, natural gas and other heating forms, and the stirring method uses a special tilt Type transmission, the planetary mixer used is in full contact with the pot body, so that there is no dead angle in the pot.
Introduction of sauce vacuum cooking jacketed kettle: Electric heating sauce vacuum cooking jacketed kettle tiltable electric heating sauce vacuum cooking jacketed kettle sandwich is equipped with electric heating rod, electric thermocouple and thermal oil (self-provisioned), up to 260 degrees, controlled by electric control box , Equipped with automatic temperature control system.
Product features of multi-claw sauce vacuum cooking jacketed kettle:
Longze Brand Multi-claw sauce vacuum Interlayer Pot has a compact structure, practical and beautiful appearance, environmental protection, energy saving, time and labor saving, adopts disposable forming pot body, small error, smooth and easy to clean. The pot is tilted hydraulically, and the stirring paddle is lifted hydraulically. It can not only reduce labor intensity, but also increase production rate.
The factory test pressure of this multi-claw sauce vacuum cooking jacketed kettle equipment is 0.3Mpa, steam with a certain pressure is the heat source, it has a heated area, high thermal efficiency, uniform heating, short liquid boiling time, easy heating temperature control, quality control and The testing is in line with the enterprise product technical standards and inspection standards.
Multi-claw sauce vacuum cooking jacketed kettle inner layer pot (inner pot) is made of acid-proof, alkali-proof, non-toxic, non-corrosive austenitic stainless steel, equipped with pressure gauge and safety valve, beautiful appearance, installation Easy, easy to operate, safe and reliable.
The heating is efficient. The sauce vacuum cooking jacketed kettle uses steam of a certain pressure as the heat source (electric heating can also be selected). The sauce vacuum cooking jacketed kettle has a large heating area, high thermal efficiency, uniform heating, short boiling time of liquid material, and easy heating temperature control. Features. Safe and convenient, the inner layer body (inner pot) of the sauce vacuum cooking jacketed kettle is made of acid-resistant and heat-resistant austenitic stainless steel, equipped with a pressure gauge and a safety valve, which is beautiful in appearance, easy to install, easy to operate, safe and reliable.
Sauce vacuum cooking jacketed kettle has the characteristics of large heating area, high thermal efficiency, uniform heating, short boiling time of liquid material, easy control of heating temperature, beautiful appearance, easy installation, convenient operation, safety and reliability. The sauce vacuum cooking jacketed kettle is widely used in the processing of various foods, and can also be used in large restaurants or canteens for soup, roasting, stewing, porridge, etc. It is a good equipment for food processing to improve quality, shorten time, and improve working conditions.
Classification of sauce vacuum cooking jacketed kettle:
1. According to the structure, it can be divided into: vertical tiltable sauce vacuum cooking jacketed kettle, type (fixed) sauce vacuum cooking jacketed kettle structure.
2. Divided into heating methods: electric heating sauce vacuum cooking jacketed kettle, steam heating sauce vacuum cooking jacketed kettle, gas heating sauce vacuum cooking jacketed kettle, electromagnetic heating sauce vacuum cooking jacketed kettle.
3. According to the needs of the process, each with or without stirring equipment.
4. The sauce vacuum cooking jacketed kettle can be divided into: no cover type, flat cover type, vacuum type according to the sealing method.
For Jacketed Kettle more products,please click:https://www.candyfiremixer.com/product/JacketedKettle/
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