has a very strong advantage, will imitate the way of artificial mixing, especially the pot at the end of the material can quickly heat up the wok, the bottom of the inside of the flavor will be fried out, and the capacity of each pot is large, than ordinary fried pot The end of the wok is good times, in a unique way to stir out the bottom of the pot will not paste the end of the pot.
3, a button to stir open, a button to turn off the power to automatically stop
5, there are a variety of heating methods such as: electromagnetic heating, gas heating for customer choice
6, Longshe Machinery production of the pot at the end of the material all use stainless steel 304 wok material. Pot gall bladder imported from Japan with gall bladder (quality assurance)
Sauce cooking mixer machine production general process:
First of all, to be selected pure butter poured into the pot, heating button in the heating heating (personal technology required temperature).
Then the pepper and pot material at the end of the required materials into the pot stirring heating, slowly brewing, the general pot of about 1-1.5 hours to complete the time, after completion into the transport bucket, cooling, packaging.
Sauce cooking mixer machine equipment features:
1, high-quality configuration: This series of products using imported head, a stamping of the hemispherical stainless steel body, to ensure the smooth formation of the pot body.
2, Good adaptability: heating method can choose to use steam, gas, natural gas, liquefied petroleum gas, electric heating oil, electromagnetic and other heating forms, with heating area, high thermal efficiency advantages.
3, the safety of outstanding: all contact with food products are all made of 0Cr18Ni9 stainless steel and polished, in line with "People's Republic of China Food Sanitation Law" requirements.
4, suitable for a variety of operating space, easy to disassemble: with handsome in appearance, reasonable design, compact structure, easy installation, simple operation, easy maintenance.
5, advanced mixing methods: mixing method using a special tilt-type rotation, the use of planetary mixer full contact with the pot. Mixing system uses a combination of rotation and revolution, the rotation ratio of non-integer rotation ratio, to ensure that the pot without any mixing blind spot.
6, clean and hygienic: the use of advanced transmission and sealing structure, the rotating part of the pot and clean, hygienic.
7, convenient and easy dumping: The series of automatic hydraulic equipment is the use of hydraulic thrust so that the mixer arm flip, disassembly stirrer, and then use hydraulic thrust tilting pot, easy to access raw materials to save manpower.
8, good controllability: Promise inverter speed controller can be mixed with high viscosity heat evenly to increase the heat, with easy operation, high efficiency, low energy consumption, long life, compact structure, easy maintenance and so on, is excellent performance Mixer.
Sauce cooking mixer machine to adapt to a wide range:
Adapt to various high-viscosity sauces Stir cooking heating: meat products cooked food processing industry (caviar, meat sauce, seafood sauce), condiment industry (hot pot bottom material, instant noodles sauce), vegetable sauce industry Sauce, mushroom sauce, mushroom sauce), hotels and fast food (canteen burning, soup), stuffing frying industry (jam, red bean paste, preserves, dates paste, donkey-hide gelatin) and other food processing industry.
At the end of the entire pot of frying process, the pot at the end of cooking wok is playing a very important role in high quality pot bottom material first and foremost point is the most important thing is to select the bottom of the pan wok, A good technology division is to have the best pot at the end of wok, in order to make high-quality hot pot at the end of material.