Steam Heating

Working Principle

The equipment uses saturated steam as the heat source. Steam is fed into the jacket of the hemispherical pot body for indirect heat exchange. The planetary stirring mechanism inside the pot performs compound planetary motion with revolution and rotation. Equipped with food-grade PTFE wall scrapers, it scrapes materials from the pot bottom and wall at 360° to eliminate stirring dead zones. The whole machine adopts fully automatic control, and process parameters such as temperature, stirring speed and cooking time can be preset. After processing, the stirring arm lifts electrically, and the hydraulic system drives the pot to tilt automatically for discharging. It is suitable for large-scale boiling production in food factories with boiler steam supply.

The steam pipeline is equipped with a pressure reducing valve, proportional steam inlet valve, safety valve, pressure gauge and steam trap. The temperature inside the pot is controlled by adjusting the steam intake volume. Condensed water in the jacket is automatically discharged by the steam trap to ensure stable and safe heat exchange.

Equipment Structure

1. Hemispherical Jacketed Pot Body: One-piece stamped forming. Material contact surface is SUS304 stainless steel with pressure-bearing jacket structure. The outer layer is fitted with heat insulation layer, equipped with steam inlet, condensate outlet, safety valve and pressure gauge. It is a pressure vessel structure. 
2. Planetary Stirring Assembly: Optional 3-claw stirring blades driven by planetary reducer. Food-grade PTFE scrapers fit closely against pot wall and pot bottom. An electric lifting mechanism for the stirring arm is configured for easy cleaning. 
3. Steam Pipeline System: Ball valve, filter, pressure reducing valve, proportional steam inlet valve, safety valve, pressure gauge, steam trap and bypass manual pipeline to ensure steam supply and safe pressure relief. 
4. Hydraulic Tilting Mechanism: Hydraulic pump station and oil cylinder to realize fully automatic pot flipping and discharging. 
5. PLC Electric Control System: Touch screen HMI, capable of storing multiple sets of production formulas. It realizes automatic control of temperature, rotating speed and time, and has functions of overpressure alarm, overload alarm, fault alarm and emergency stop. 
6. Machine Frame: Stainless steel frame, waterproof and corrosion-resistant, convenient for equipment flushing and cleaning.

Applicable Materials

Red bean paste, lotus seed paste, jujube puree, fruit jam, tomato paste, various sauces, herbal paste, soup stock, pre-cooked dish materials, etc. It is suitable for low-temperature and gentle boiling processes and not for stir-frying. Widely applied in condiment factories, baking filling factories and central kitchens. The workshop must be equipped with a steam boiler or centralized steam pipe network.

Equipment Features

1. Indirect heating by steam jacket delivers gentle and uniform heating without local high temperature to prevent material burning. Temperature is controlled by steam pressure for stable heat exchange. The maximum temperature is limited by saturated steam, generally ≤130℃, suitable for long-time material boiling. 
2. Planetary full wall-scraping stirring combining revolution and rotation prevents high-viscosity materials from sticking to the wall and caking. Stirring blades can be quickly disassembled for cleaning. 
3. Fully automatic integrated operation: electric lifting of stirring arm + automatic hydraulic discharging to reduce manual intervention. 
4. Complete safety protection: the jacket safety valve releases pressure automatically under overpressure, and the pressure gauge monitors pressure in real time. 
5. No open flame for safe and tidy workshop environment.