Principle overview
This equipment uses steam to heat the inner pot. When cooking ingredients, it allows for the selection of three different processes: high pressure, normal pressure, or low pressure, as needed. It also features two functions for rapidly cooling food: circulating water cooling and vacuum cooling.
3D heating
The inner liner of the equipment is covered with a jacket, which can be fed with high temperature steam to heat the bottom and sides of the liner at the same time. The jacket is divided into upper, middle and lower partitions, and the switch of each partition can be controlled independently. Equipped with magnetic stirring system, it can promote the circulation flow of the material and make the heat and flavour substances 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.
three pressure modes
The equipment has three heating functions: high pressure, normal pressure, and low pressure, available for users to choose from as needed. The control system adjusts the status of the pressure relief valve and vacuum valve based on real-time feedback of air pressure values from the sensors, ensuring that the air pressure always meets the process requirements.
Dual cooling
The equipment uses a combination of circulating water cooling and vacuum cooling to rapidly reduce the temperature of food after cooking. By adjusting the three-way valve, the steam line connected to the jacket is switched to a circulating water line, allowing for water cooling of the inner pot. Simultaneously, the equipment is equipped with a vacuum cooling system that utilizes a water ring pump, steam jet ejector, and heat exchanger to create a vacuum, causing the water to boil at a lower temperature and absorb heat, thereby achieving rapid cooling of the food.
