Use of advanced transmission and sealing structure, the transmission part of the pot and clean, hygienic. Using frequency control power, running more stable. In addition, this machine adopts hydraulic lifting, turning the pan and transporting materials, disassembling and agitating the mixer, saving manpower and reducing labor intensity, and is a food processing equipment with excellent performance.
Sauce stir fry product structure Features:
The utility model is mainly composed of a pan body, a frame body, a stirring system, a heating system, a speed governing transmission device, a stirring shaft and a pan body turning system,
1, the pot: This product is a stamping of the pot body hemispherical stainless steel body (the only query), the overall error of small roundness, stirrer and the pot fit high, to avoid paste pot phenomenon.
2, heating system: the use of steam (jacket heating (steam)), gas, electric heating oil, electromagnetic heating and other forms of heating for customers to choose.
Steam: natural wind heating or blower heating, adjustable flame size. Rapid heating, high temperature, so that the material through the Maillard reaction completely fried fried effect. Full combustion, high thermal efficiency, uniform heat boiler, compared with similar products, energy-saving 40%, the burner ring, around the bottom of the pot, you can use gas, liquefied petroleum gas, natural gas heating.
Electric heating heat transfer oil: a heated area, temperature control, heat evenly.
Gas: Gas easy to use, heating speed, to meet the needs of some products of high temperature, not subject to the factory voltage limit.
Electromagnetic: fast heating, taking into account the color of the product flavor and energy than similar products 20%, environmental pollution.
3. Stirring system: The stirring method adopts a special tilt rotation so that the planet is fully contacted by the stirrer and the pot to achieve a non-integer rotation ratio between rotation and autobiography, so that the pot has no stirring dead angle, and the material is more uniformly mixed and stirred, and the blender is adopted Teflon scraper and the pot of high fit, scraping bottom more thoroughly, not easy to paste the pot phenomenon.
4, speed control gear: mixing shaft using advanced rotating and sealing structure, so that the pot clean, hygienic; speed using frequency control power, smooth operation.
5, the pot body flip system: hydraulic lift mode, to achieve mixing and separation of the pot hydraulic tilting back material, can be tilted 90 ° angle, the dumping no dead ends, easy to clean, reduce labor intensity.
Manual: The entire pot through the worm gear, the worm manual pan pouring, safe, stable and reliable.
6, the frame parts are all made of 304 stainless steel and polished, in line with the "People's Republic of China Food Sanitation Law," the request, with handsome in appearance, reasonable design, compact structure, easy installation, simple operation, easy maintenance.
7, the model according to the actual volume can be divided into 100L, 200L, 300L, 400L, 500L and other specifications. Unconventional capacity of the product can be customized processing.
Adapt to various high-viscosity sauces Stir cooking heating: baking stuffing frying industry (jam, lotus, red bean paste, fruit Rong, candied fruit, dates paste), cooked meat processing industry (lo mei, meat sauce, beef sauce , Condiments (hot pot bottom, instant noodles sauce, fragrant sauce), candy industry (jam, sugar), vegetable and corn processing industry (shiitake mushroom sauce, chili sauce), hotel supplies and fast food Soup, cooking, stew,