Principle overview
When food ingredients are in a vacuum, their structure will become fluffy and the gases in the fibre crevices are discharged outwards, which is more conducive to the penetration of flavouring substances such as salt, sugar and acid.
Quick marinade
The speed of marination depends on the concentration of the solution and the ambient air pressure and temperature. By lowering the ambient air pressure, controlling periodic changes in air pressure, and heating moderately, the exchange of substances between the ingredients and the solution can be accelerated to ensure that the flavoring substances penetrate into the ingredients fully and evenly.
Tri-synergy Vacuum Technology
The vacuum system of the equipment consists of a water ring pump, a steam jet, and a heat exchanger, which work in concert to quickly obtain the stable vacuum conditions required for marination. The system can be equipped with optional servo control valves to support precise pressure change modes such as stepped and breathing, and can be customised with special process curves for the type of ingredients.
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.
