Kitchen Equipment Jacketed Cooking Saucepan Pastry dessert sauce making machine
Working capacity from 10L to 5000L;Suitable for mayonnaise, salad dressing,ointment, cream, Flavoring agent,Seasoning and emulsions of 10,000~50,000cps viscosity;Internal emulsifying and homogenizing by top mounted batch homogenizer or bottom homogenizer;All vessels are manufactured from S.S. 316 grade stainless steel sheets and are cGMP compliant construction.The vessels are Jacketed, insulated, cladded and with suitable agitator assembly in each vessel.JR series Vacuum emulsifying mixing machine
|Model||Volume of Main Tank (L)||Volume of Dissolving tank(L)|| Dimension(mm)||total power(kw)||weitht(kg)|
1. Hemispherical pot shape, many heating modes to be chosen such as steam, gas, electrical heating conduction oil, electromagnetic.
2. Stepless speed, the mixer is fully contact with the kettle, ensure mixing effectively and sufficiently.
3. The temperature can be shown through a digital thermometer, intuitive and be read easily.
4. Hydraulic discharging, easy to operate.
5. Advanced transmission and mechanical seal structure, driving parts are sufficiently isolated with the pot, in order to ensure the food clean and hygienic. .
Tiltable or fixed tank, jacketed, stainless steel, insulated vessel;
Full size cover, automatic;
Mixing arm with scraper;
Direct steam nozzles;
Discharge valve (cooking water, liquid products);
Steam conditioning unit; high thermal efficiency, uniform heating,
Easy to control heating temperature
Short time for liquid material boiling
Beautiful appearance and easy operation
Safety and reliable
It is widely applied in food processing. Some large restaurants and canteens also use it to boil soup, cook, stew and porridge. It is considered to be the ideal equipment in the area of improving quality, shortening the time and improving working conditions.