Use a continuous cooker to achieve the original color of the product

The continuous cooking machine is suitable for cooking and blanching of various vegetables, fruits and meat. It is an indispensable blanching equipment for quick freezing, dehydration, lyophilization, peeling and other deep processing pretreatment. It is also an essential equipment for pasteurization and food cooking. The mushroom fungus blanching machine temperature is between 95 ° and 100 °, the noodle cooking machine, the time is about 4-5 minutes, and the water temperature is about 2-7 ° when cooling.

The continuous cooking machine has two heating modes of steam heating or electric heating, and has a single layer and a sandwich structure. The continuous cooker has an automatic temperature control system and specially designed components to ensure a uniform water temperature. The all-stainless steel sandwich insulation treatment structure has thick inner liner material, good rigidity and less heat loss, and is the preferred cooking equipment for processing meat products. (The equipment is also suitable for low-temperature bacteria such as pickled vegetables, pickles, and low-temperature meat products.)

Continuous cooking machine features:

1. The continuous cooking machine is suitable for the quick killing of various fruits and vegetables, fixing the color, and achieving the purpose of maintaining the original color of the product. The ironing machine, through the temperature of the water, stops the activity of the enzyme in the fruits and vegetables, in order to maintain the unique vivid color of the fruits and vegetables, to emit the green odor of the vegetables and to retain the aroma, to enhance the softness of the cells, and to facilitate the evaporation of water.

2. The main heat source used in the continuous cooking machine is steam heating and electric heating. It is heated in several ways with heat transfer oil. It consists of heating and cooling. It is a combination of heating and cooling. The equipment running motor adopts adjustable cycloidal gear motor. It increases the service life of the equipment motor and the running speed is smooth and adjustable. It is convenient to control the time and speed of various product processes.

3. Through this machine, the activity of enzymes in fruits and vegetables is stopped, in order to maintain the unique vivid color of fruits and vegetables, to distribute the green odor of vegetables and to retain the fragrance, to enhance the softness of cells, and to facilitate evaporation of water, which is the drying and dehydration process of the next lane. The process requirements lay a good foundation. It is mainly used for blanching and smashing of fruits, root vegetables and carrots, asparagus, mushrooms, fruit slices and other fragile products. It is an indispensable blanching equipment for pre-treatment such as quick-freezing, dehydration and lyophilization.