Fundamentals

By introducing high-temperature steam into the jacketed inner liner, we achieve three-dimensional heating. Real-time temperature control is applied to regulate the steam introduction, supporting three braising processes: elevated pressure, atmospheric pressure, and vacuum. A magnetic stirring system facilitates sauce circulation. After the braising process is complete, both circulating water cooling and vacuum cooling are initiated to rapidly reduce the temperature of the ingredients.

Three-dimensional heating

The gap between the inner liner and the surrounding jacket permits the passage of steam, ensuring the simultaneous heating of the inner liner’s bottom and sides for three-dimensional heating. The space is divided into three zones—upper, middle and lower—each independently controlled and switched. The heating zone can be configured intelligently based on the liquid level within the pot.

Intelligent temperature control

Utilizing sensors for real-time material temperature monitoring, the system intelligently adjusts steam flow based on the feedback, ensuring precise alignment with the preset heating temperature. Magnetic stirring ensures the uniform diffusion of heat and flavor by circulating the liquid. The program also enables a custom temperature curve, enabling the configuration of different temperatures at various time intervals for intelligent variable-temperature braising。

Intelligent pressure control

This machine supports three pressure modes: elevated pressure, atmospheric pressure, and vacuum. The sensor monitors real-time pressure within the pot with precise control, ensuring compliance with technique requirements. The pipeline is equipped with an automatic pressure-relief valve, which comes into action should the steam pipeline pressure exceed safety thresholds. The valve is in place to guarantee production safety.

Intelligent cooling

Introducing high-temperature steam into the jacketed inner liner enables three-dimensional heating. Real-time temperature control regulates the steam introduction, supporting three braising processes: elevated pressure, atmospheric pressure, and vacuum. A magnetic stirring system facilitates sauce circulation. Once the braising process concludes, both circulating water cooling and vacuum cooling are initiated to rapidly reduce the temperature of the ingredients.