Steam Heating

Working Principle

Saturated steam is fed into the equipment jacket as the heat exchange medium. Heat released from steam condensation indirectly heats the materials inside the pot. An anchor-type wall-scraping stirring mechanism with food-grade PTFE scrapers is installed inside the pot. The stirring blades rotate to turn materials while closely fitting the pot bottom and wall to prevent high-viscosity materials from burning or sticking to the pot.

Pressure and temperature sensors work in conjunction with the steam regulating valve to realize PID constant temperature control of the pot. After boiling, the pot can be fully tilted from 0° to 90° for direct material discharge, driven either by manual worm & worm gear or hydraulic power. A supporting steam boiler is required to supply steam.

Comparison: The steam model relies on boiler steam for heat exchange, featuring stable temperature and low energy consumption. Gas, electric thermal oil and electromagnetic models are equipped with built-in heat sources and do not require a boiler.

Equipment Structure

1. Hemispherical Double-layer Pot Body: Material contact parts are made of food-grade SUS304 stainless steel. It adopts a pressure-bearing jacket structure with polyurethane thermal insulation on the outer layer. The jacket is fitted with a pressure gauge, safety valve, steam inlet and condensate outlet. 
2. Stirring Assembly: Anchor-type wall-scraping stirring blade with variable frequency speed regulation and food-grade PTFE scrapers. The blades are detachable for easy cleaning. 
3. Steam Heat Exchange System: Steam pipeline, pneumatic / manual steam regulating valve, steam trap, pressure and temperature sensors. 
4. Tilting Mechanism: Small-capacity models adopt manual worm & worm gear tilting; large-capacity versions can be equipped with hydraulic cylinders for labor-saving discharging. 
5. Electric Control System: Digital display / PLC touch screen control cabinet. It supports setting of temperature, stirring speed and working timer. Functions include over-temperature protection, motor overload protection and emergency stop. 
6. Reinforced stainless steel frame to support the pot body and tilting mechanism.

Applicable Materials

Boiling of sauces, mushroom sauce, chili sauce, meat paste, fillings, ointments, fruit jam, brine and pre-cooked dish soup. Also applicable to meat pre-boiling, vegetable blanching and cooked food brining. Suitable for pre-cooked food factories, condiment factories, cooked food workshops and large central kitchens equipped with steam boilers.

Equipment Features

1. Steam heat exchange delivers uniform and stable temperature with high control accuracy and no local dry burning. Low operating cost, suitable for long-time continuous boiling production. The maximum working temperature is generally ≤143℃ (0.3MPa saturated steam). 
2. 360° wall-scraping stirring turns materials continuously. High-viscosity sauces are less prone to bottom coking, ensuring consistent color and taste of finished products. 
3. The pot can be fully tilted from 0° to 90° for thorough discharging. Stirring blades are detachable and the pot is easy to rinse, complying with SC food production hygiene standards. 
4. Low power consumption of the equipment itself; only the stirring motor and control system consume electricity. It is ideal for workshops with existing boilers and offers outstanding economic benefits under high-capacity working conditions. 
5. Multiple safety protections: jacket safety valve, pressure protection, over-temperature protection, motor overload protection and emergency stop button.