Full Automatic Cooking Mixer
Commercial Canteen Cooking Wok 50–500 kg/Batch
When a canteen serves 1,000+ meals daily, manual stir-frying becomes the single biggest bottleneck — inconsistent quality, rising labor costs, and capped throughput. Shandong Longze Machinery's planetary stir-fry cooking machine eliminates that ceiling: 50 to 500 kilograms per batch, with pot volumes ranging from 100 liters to 1,000 liters, available in gas,electromagnetic heating,steam and thermal oil. Backed by 14 years of specialized manufacturing and shipped factory-direct, one machine replaces three to eight manual chefs — delivering consistent, high-volume output at a fraction of the labor cost.
How It Works: Planetary Stirring
The cooking mixer uses a multi-arm planetary agitator — scrapers rotate on their own axis while simultaneously orbiting around the pot center, replicating a chef's figure-eight tossing motion. Food-grade PTFE scrapers continuously wipe the pot wall, eliminating scorching and sticking entirely. Every piece of vegetable receives identical heat exposure, so there are no cold spots or uneven doneness — something conventional single-shaft mixers cannot achieve. Ingredients are automatically lifted, turned, and redistributed in a continuous cycle without any manual intervention.
What It Cooks
The versatility of the planetary stir-fry wok extends far beyond vegetables. Leafy greens — spinach, bok choy, kale, napa cabbage — are flash-stir-fried in two to four minutes, retaining vibrant color and crisp texture thanks to the high heat and fast tumbling action. Root vegetables like potatoes, carrots, sweet potatoes, and onions achieve uniform caramelization without burning, whether diced, sliced, or julienned. Cruciferous vegetables including broccoli, cauliflower, and Brussels sprouts are gently tumbled to prevent breakage during cooking.
Beyond single-ingredient cooking, the wok excels at mixed vegetable medleys — ratatouille with tomato, zucchini, eggplant, and bell pepper cooked in one pot; Asian stir-fry mixes with bean sprouts, mushrooms, snow peas, and baby corn; and bulk curry vegetable bases combining onion, tomato, carrot, and potato for institutional kitchens. It also handles legume.
The Longze cooking kettle handles frozen vegetables without issue — the gas or electric model's high BTU output goes directly from frozen to cooked, and the scraper arms are robust enough to break apart frozen clumps during heating. Cleaning between batches is straightforward: the 90-degree hydraulic tilt fully inverts the pot, so a simple water rinse removes 99 percent of residue. Operator training is minimal — a 15-minute video covers setup, operation, cleaning, and basic troubleshooting, with 90 percent of operators proficient within their first day.
Factory visits in factory are welcome, and remote buyers can join a live video demonstration to cook their own vegetable samples and see the results in real time.
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Whatsapp/Wechat/Tel:+86 13021556498 Email:bell@loneze.com
