1. There are steam coils around and at the bottom of the pot for overall heating, which can raise the temperature of the materials inside the pot and reach the required temperature within the predetermined time. It is equipped with steam ratio control to control the steam flow rate and automatic temperature control.
2. The drain valve is located on the side of the pot for easy drainage
3. The copper body is equipped with two sets of cooling systems.
1) Use a cooler to circulate the soup in the pot, allowing sufficient convection of the tin soup and achieving a cooling effect.
2) Enable steam coil cold water circulation overflow cooling
3) At the same time, the soup can be cooled down within the predetermined time through the above two cooling systems. 4. The condensate water recovery system is connected to a unified conveying pipeline behind the drain valve of each pot, and the hot water discharged from the drain valve is recovered as a whole for reuse.
5. The circulating cooling of the soup in the pot uses a pipeline filter to prevent the rotor pump from blocking and stopping working.
6. The oil drainage system inside the pot, according to the different liquid levels, opens the pipeline circulation pump to raise the liquid level of the adjacent pot soup to the overflow port, borrows the cooling circulation pipeline inlet, opens the oil drainage valve, and causes the upper oil layer in the pot to overflow, achieving the purpose of oil drainage. 7. The control system adopts two boilers sharing one distribution box and control screen to reduce procurement costs.
8. The overall design immerses all the braised products in the soup, which can prevent the surface of the braised products from oxidizing and turning black, affecting the appearance, color, and taste.