Electric Thermal‑oil Heating

Working Principle

The electric thermal oil tilting cooking pot is a large-capacity single-layer cooking pot with a thermal oil jacket heat exchange structure at the bottom, which is different from full-jacketed pots. Electric heating tubes heat the thermal oil inside the jacket, and heat is indirectly transferred through thermal oil to heat materials in the pot. The temperature control system stabilizes the oil temperature to realize constant-temperature stewing. After processing, the pot can be fully tilted from 0° to 90° for direct discharging of materials and soup, driven by manual worm & worm gear or hydraulic power. No steam boiler is required, and the equipment can be put into production once connected to three-phase industrial power.

Equipment Structure

1. Pot Assembly: One-piece stamped liner made of food-grade SUS304 stainless steel, large-capacity cylindrical cooking pot with a thermal oil jacket at the bottom. 
2. Electric Thermal Oil Heating System: Electric heating tubes, thermal oil medium, temperature sensors, overflow port and oil filling port. 
3. Tilting Mechanism: Manual worm & worm gear tilting. 
4. Electric Control System: Digital display control cabinet for temperature setting and constant-temperature timing; equipped with emergency stop protection. 
5. Load-bearing stainless steel frame. Rotating shafts on both sides support pot tilting for a robust structure.

Applicable Materials

Brining of pork trotters, beef, chicken, duck, marinated eggs, dried tofu and other products; simmering of bone soup and soup stock, meat blanching and vegetable blanching. Suitable for cooked food factories, pre-cooked food workshops and central kitchens. It is the preferred choice for workshops without steam boilers and with limited budgets.

Equipment Features

1. Indirect heat exchange by electric thermal oil delivers uniform heating with minor temperature fluctuation and no local dry burning. The maximum temperature under normal pressure can reach 100℃, suitable for long-time slow stewing and brining. 
2. Large-capacity single-layer liner with high loading capacity. The whole pot can be tilted for convenient discharging of materials and soup, reducing manual scooping work. 
3. All material contact parts of the machine are SUS304 stainless steel with polished inner wall. Easy to rinse and free of sanitary dead zones, complying with SC food production hygiene standards. 
4. No boiler or gas supply required; only industrial power is needed. The equipment purchase cost is lower than that of electromagnetic tilting cooking pots of the same specification.