Equipment Features

Utilizing coiled or honeycomb jacketed circulation to indirectly heat the pot, ensuring a more even temperature inside. When the steam cooking is complete, the pot's broth does not need to be removed, allowing for continuous use and energy savings.

The pot body is insulated with a thermal insulation layer to prevent heat loss inside the pot and to avoid burns during operation due to high temperatures. The pot door structure has been changed from the previous flange bolted fixed type to a hydraulic quick-open type.Photoelectric limit switches, interlock, and连锁 functions installed.

The pot door is sealed with inflation, and a transparent mirror is installed at the upper water level of the pot for easy timely addition of soup ingredients.