Large Fully‑automatic Continuous Cooking Equipment

Working Principle

The equipment adopts a multi-tank modular integrated structure. The pot bottom and four side walls adopt an integrally stamped honeycomb jacket heat exchange structure. Heat transfer medium (steam / thermal oil) enters the honeycomb jacket to form turbulent vortex flow, realizing five-sided simultaneous heating. The heat exchange area is greatly increased, delivering uniform and stable brine temperature inside the pot and preventing local overheating, bottom burning and darkening of the brine.

Each brine cooking tank is physically isolated from others, equipped with independent heating, temperature control and brine circulation pipelines. The brine in separate tanks does not intermix, so different products can be processed simultaneously without cross-flavoring. Equipped with a gantry variable-frequency overhead crane and hollow material baskets, the system automatically loads materials, carries out constant-temperature brining, lifts baskets on a timer and drains brine for discharging following the process sequence of blanching, pre-brining and fine brining. Material loading and discharging alternate synchronously to realize 24-hour non-stop continuous production, and aged brine can be recycled.

Equipment Structure

1. Multi-unit Honeycomb Pot Assembly: Food-grade SUS304 stainless steel with honeycomb five-sided heat exchange jacket and 80mm polyurethane thermal insulation layer. Tanks are hermetically separated from one another. Each tank is fitted with independent drain valves, skimming valves and brine circulation pumps.
2. Heating System: Steam
3. Automatic Crane Discharging Mechanism: Gantry traversing variable-frequency crane and stainless steel hollow baskets to realize basket lifting, traversing and brine draining.
4. Brine Circulation & Filtration System: Independent circulation for each tank to filter residues and impurities.
5. PLC Electric Control System: Touch screen for independent control of each tank. Supports temperature and brining time setting, multi-set recipe storage and fault alarm functions.
6. Frame Base: Integrated stainless steel frame, matched with material receiving trolley.

Applicable Materials

Suitable for pork trotters, beef, chicken, duck, duck necks, marinated eggs, dried tofu, pre-cooked ready meals. It can complete blanching, pre-boiling, brining and stewing processes. Applied for large-scale production in cooked food factories, pre-cooked dish production lines and large central kitchens.

Equipment Features

1. Honeycomb five-sided heat exchange: High thermal efficiency, temperature difference within ±1~2℃ inside the pot, no bottom burning, clear brine and reusable aged brine to reduce seasoning consumption. Energy consumption is reduced by 25~30% compared with traditional brine cooking pots.
2. Multi-tank independent zoning: Temperature and time of each tank can be adjusted separately. Products of different flavors can be produced at the same time without cross-flavoring.
3. Fully automatic continuous operation: The overhead crane automatically loads, lifts baskets and drains brine for discharging. It reduces workers’ exposure to high-temperature brine and lowers labor intensity.
4. Square pot body allows neat stacking of materials with high loading capacity. Uniform coloring and flavor penetration during brining ensures consistent and stable finished product quality.
5. Polished inner pot surface, complete sewage and foam discharge ports, no sanitary dead corners.