PRODUCT
Product
Triple Honeycomb Stew Pot-Type 2
Custard cream, Jam, Hot Pot Sauce, Curry Roux, Curry Sauce, Soup, Stew, Fried Veggies, Fried Rice, Fillings, Sauce, Potato Salad, Fried Noodles, Candy, Mayonnaise, etc.
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Triple Honeycomb Stew Pot-Type 2
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Product Details
Use
•Chinese Red-Braising: Perfect for dishes like Hong Shao Rou (Braised Pork Belly).
•Stocks and Broths: Making large batches of chicken, beef, or vegetable stock.
•Hearty Stews and Curries: Cooking large meals for the family.
•Boiling Noodles or Dumplings: The large volume is ideal for this.
•Making Soups and Congee: The even heat is perfect for slow-simmered rice porridge.
Features
•High Efficiency & Energy Savings
•Shared Heat Source All individual cells (pots) share a single heating system (e.g., a common steam jacket or electric heating elements) and are housed within one insulated body. This design dramatically reduces heat loss compared to using multiple standalone pots, leading to significant savings on energy (steam or electricity) costs.
•Centralized Processing Allows for the management of multiple batches in one centralized location, optimizing both energy and floor space usage.
•High Capacity & Operational Flexibility
•Batch Production, Independent Flavors Each cell is an independent pot. This allows different ingredients (e.g., beef, tofu, eggs) to be braised simultaneously in different marinades or broths without any risk of flavor cross-contamination.
•Flexible Scheduling Enables flexible production planning. Operators can run different recipes in different cells and start new batches in individual cells as soon as others finish, without waiting for the entire system.
•Space-Saving Design The integrated, compact "all-in-one" design occupies far less floor space than a series of individual single pots, making it ideal for facilities where space is at a premium.
•Automation and Precision Control Typically equipped with independent digital temperature controls and timers for each cell. This enables precise, automated, and standardized cooking, ensuring consistent product quality batch after batch and reducing reliance on skilled operator judgment.
•Hygienic and Durable Construction Manufactured entirely from food-grade stainless steel (AISI 304 or 316), which is corrosion-resistant, easy to clean, and meets stringent food safety standards. Each cell usually has its own lid and drain valve.
•Safety Integrated safety features such as safety valves (for steam models), pressure gauges, and dry-boil protection alarms are standard.
Application
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