Intelligent steeping braiser utilizes a three-stage combined vacuum technology to quickly create a low-pressure environment, which causes the fiber structure of the food materials to become fluffy. At the same time, it reduces the osmotic pressure of the tissue fluid, thereby accelerating the penetration of salt, sugar, acid and other flavor substances.
The basic principle of food pickling is the diffusion and penetration of solution. The speed of pickling mainly depends on the concentration of solution and the temperature of the environment. By reducing the atmospheric pressure, controlling the periodic changes of atmospheric pressure and moderately heating, the tissue structure of food materials can be made more porous, the material exchange between food materials and solution can be accelerated, and the pickling speed can be improved. In this way, the seasoning substances can be fully and evenly penetrated into the food materials.
The vacuum pump, steam jet ejector, and heat ex-changer work collaboratively to extract air from the chamber, rapidly reducing the air pressure to the desired vacuum with relatively low energy consumption. The vacuum system, utilizing servo-controlled valves, ensures precise control for intricate operations.
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. Magnetic stirring ensures the uniform diffusion of heat and flavor by circulating the liquid.
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. The program also enables a custom temperature curve, enabling the configuration of different temperatures at various time intervals for intelligent variable-temperature braising。
