Electromagnetic Heating

Working Principle

1. Electromagnetic Heating: High-frequency electromagnetic coils generate alternating magnetic fields. Eddy current is produced inside the pot body to generate heat. It delivers high thermal efficiency, open-flame-free operation and precise temperature control, with low temperature on the outer wall of the pot. 
2. Planetary Stirring: The stirring blades rotate with both rotation and revolution at a non-integer transmission ratio. Equipped with food-grade PTFE scrapers for bottom and wall scraping, it fits the hemispherical pot in 360° without stirring dead zones. High-viscosity materials are less likely to burn or stick to the pot. 
3. Discharging Method: After cooking, turn the handwheel manually to tilt and flip the whole pot for material discharge, facilitating pot cleaning.

Equipment Structure

1. Pot Body: One-piece stamped hemispherical pot. The inner layer is SUS304 stainless steel, the outer layer is heat-insulated. Electromagnetic coils are arranged in the interlayer. 
2. Planetary Stirring Assembly: Stirring frame, variable frequency reduction motor, multi-claw stirring blades, PTFE wall scrapers. 
3. Electromagnetic Heating System: Industrial electromagnetic controller, induction coils, temperature sensors. 
4. Frame: Stainless steel frame with manual handwheel tilting mechanism. 
5. Electric Control System: Control cabinet, temperature controller, frequency converter, start/stop buttons and emergency stop button. Temperature adjustable from ambient temperature to 260℃.

Applicable Materials

High-viscosity materials such as chili sauce, beef sauce, hot pot base, fruit jam, red bean paste, lotus seed paste, mooncake fillings, pre-cooked dishes, and condiment boiling materials.

Equipment Features

1. Electromagnetic heating: fast temperature rise, precise temperature control, high thermal efficiency, no smoke, clean workshop environment and no open flame for safety. 
2. Planetary multi-claw scraper for bottom & wall cleaning; automatic continuous stirring prevents bottom burning and ensures uniform heating of materials. 
3. Semi-automatic structure: automatic stirring + manual handwheel tilting discharge. Low equipment cost and simple maintenance, suitable for frequent product changeovers for multiple varieties. 
4. Variable frequency speed regulation: adjustable stirring speed to adapt to materials of different viscosities. 
5. Hemispherical pot design with no dead corners, easy disassembly and cleaning, complying with food hygiene requirements. 
6. Optional configurations: automatic lifting of stirring assembly, pot cover, heat insulation layer, digital temperature display.