Sausage Chicken Shrimp Cooking Boiling Machine

1. The cooking pot also known as steam pot, cooking pot etc.

It is usually composed of pot body and supporting feet. The pot body is a double-layer structure composed of the inner and outer spherical pot body, and the interlayer is heated by steam.

2. It has fixed type, tilting type, stirring type and so on.

3. The sandwich pot is characterized by large heating area, high thermal efficiency, uniform heating, short boiling time of liquid materials, easy control of heating temperature, beautiful appearance, easy installation, convenient operation, safe and reliable, etc.

4. All materials are made of food grade 304 stainless steel according to national health standards.

1. According to the structure, it can be divided into tilting sandwich pot and vertical (fixed) sandwich pot.

2. According to the heating method is divided into: electric heating sandwich pot, steam heating sandwich pot, gas heating sandwich pot, electromagnetic heating sandwich pot.

3. According to the needs of the process with or without stirring equipment.

4. According to the sealing method, the sandwich pot can be divided into: no lid type, flat lid type and vacuum type.

4. It is a double-layer structure composed of inner and outer spherical pot body, and the interlayer is heated by steam.

1. The Sandwich pot is widely used in hot pot sauce, chili sauce, red oil boil, jelly, candy, lotus-paste, bean paste, jam, pastry, drink, candied fruit, canned, fruit jam, bean paste, jujube paste, sauce, curry and other food processing and brewing, wine, pharmaceutical and chemical industry for daily use.

2. It is used for dissolving, disinfecting, heating, blanching, precooking, preparing, decocting, steaming and concentrating.

3. At the same time, the sandwich pot is also suitable for large hotels, restaurants, hotels, guest houses, restaurants, industrial and mining enterprises, military organs, colleges and universities canteen, as cooking porridge, boil soup, boil dumplings, cooking vegetables and stew with meat.

Model

DV-50

DV-100

DV-150

DV-200

DV-300

DV-400

DV-500

Volume

(L)

50

100

150

200

300

400

500

Evaporating quantity

(kg/h)

30

40

50

65

75

100

150

Heating area

(m2)

0.4

0.45

0.76

1

1.15

1.44

1.9

Energy consumption(kg/h)

33

44

55

72

90

110

165

Weight

(kg)

170

190

210

230

320

360

485