Principle overview
The ingredients are first vacuum-packed and then placed in water at a specified temperature for a specified length of time. Vacuum packaging prevents the loss of nutrients and shields the ingredients from the influence of other substances, thus maintaining the original flavor of the ingredients. The equipment utilizes an intelligent system to adjust the water temperature and heating time to control the maturity of the ingredients and create a unique taste and flavor.
Low Temperature Slow Cooking Technology
Analyses and experimental tests at the physical and chemical levels are used to determine the maturity model of each type of ingredient and the cooking process parameters that match it, so that the right temperature-time combination can be selected for the type of ingredient at the time of cooking.
3D heating
There is a jacket outside the inner liner, which can be fed with steam to heat the bottom and four sides of the liner at the same time. The mezzanine is divided into three independently controllable zones, top, middle and bottom, which can be opened or closed according to the liquid level. The magnetic stirring system promotes the circulation of the liquid, so that the heat and flavor substances are evenly distributed.
Intelligent temperature control
The temperature control system uses sensors to measure the material temperature in real time and intelligently adjusts the steam flow according to the feedback information to ensure that the heating temperature meets the process requirements. The system supports customised temperature curves to achieve intelligent adaptive heating by setting multiple time-temperature nodes.