Electric Thermal‑oil Heating

Working Principle

The equipment uses electric heating tubes to heat thermal oil, which serves as an intermediate medium to indirectly heat the hemispherical pot body. The planetary stirring mechanism inside the pot performs compound motion of revolution and rotation to stir materials in all directions without dead zones. The whole machine is fully automatically controlled with automatic temperature control and speed regulation. After cooking, the pot is automatically tilted hydraulically for discharging, suitable for long-time constant-temperature boiling of high-viscosity materials.

Equipment Structure

1. Pot Body: Food-grade SUS304 stainless steel hemispherical jacketed pot. The jacket is filled with thermal oil for uniform heating. The curved pot structure facilitates cleaning. 
2. Stirring System: Planetary stirring assembly with optional 3-claw / 6-claw stirring blades. Equipped with wear-resistant PTFE scrapers closely fitting the pot bottom and wall to effectively prevent bottom burning. Driven by a planetary reducer, the revolution and rotation speeds are adjustable. 
3. Heating System: Electric heating tubes heat thermal oil. The circulating heat exchange of thermal oil indirectly heats the pot body with small temperature fluctuation. Equipped with oil temperature monitoring. 
4. Tilting Mechanism: Hydraulically driven automatic pot flipping for clean discharging with minimal residual materials. 
5. Control System: Comes with one-click power cut, temperature setting (ambient temperature to 230℃), variable frequency adjustment of stirring speed, etc. 
6. Frame: Stainless steel frame, waterproof and corrosion-resistant. The whole machine can be externally rinsed.

Applicable Materials

High-viscosity materials requiring long-time constant-temperature stir-frying, such as hot pot base, various sauces, red bean paste, lotus seed paste, herbal paste, fruit jam, donkey-hide gelatin and candy boiling materials. Widely applied in condiment factories, central kitchens, baking filling plants and herbal paste processing factories.

Equipment Features

1. Indirect heating by thermal oil: Uniform heating and excellent temperature stability without local high temperature that causes material burning. Gentle temperature rise, suitable for long-time boiling processes. 
2. Fully automatic operation: One-click start to complete the whole process automatically, reducing manual intervention and meeting food hygiene requirements. 
3. Planetary bottom-scraping stirring: Blades fit the pot wall to prevent high-viscosity materials from sticking and caking. Stirring blades can be quickly disassembled for cleaning. 
4. Complete safety protection: Thermal oil over-temperature protection, heating tube overload protection and motor overload protection. 
5. No open flame. The workshop environment is cleaner than that of gas models, and no supporting gas pipeline is required.