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Fully Automatic With Electric Lifting Device
Electric Hoist for Lid/Material Handling: Equipped with an electric hoist to lift and lower the lid or assist with heavy material handling, improving safety and convenience.
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Fully Automatic With Electric Lifting Device
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Product Details
Features
•Electric Hoist for Lid/Material Handling: Equipped with an electric hoist to lift and lower the lid or assist with heavy material handling, improving safety and convenience.
•Uniform Heating: Ensures even heat distribution, preventing burning or uneven cooking.
•Safety Protections: Includes pressure relief valves, automatic temperature control, and emergency stop features.
•Hygienic Construction: SUS304 stainless steel, easy to clean, corrosion-resistant.
Applications
Ideal for braising, stewing, pasteurization, and processing high-viscosity foods such as sauces, meat products, bean pastes, and hot pot base.

Advantages
1. Faster Cooking Time
High pressure significantly raises the boiling point of water, allowing food to cook much faster compared to normal atmospheric cooking. This boosts production efficiency.
2. Better Heat Penetration
High-pressure steam delivers uniform and deep heat penetration, ideal for thick, dense, or large-volume products such as meat, bones, beans, and braised foods.
3. Improved Food Quality
High-pressure cooking helps retain moisture, tenderness, and natural flavors while reducing nutrient loss. It is especially effective for braised dishes, stews, and soups.
4. Energy Saving
Because cooking is completed faster and at higher thermal efficiency, overall energy consumption is reduced compared to traditional open-pot cooking.
5. Suitable for Industrial Large Batches
The sealed and pressurized structure makes the boiler highly efficient for continuous or large-batch food production in factories.
6. Enhanced Safety and Hygiene
Equipped with:
•Pressure safety valves
•Temperature controllers
•Sealed stainless-steel design
It ensures stable, hygienic, and safe operation according to food processing standards.
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