Steam Honeycomb Basket‑tilting Single Machine

Working Principle

The steam honeycomb tilting basket machine is a standalone honeycomb jacketed braising cooker. The bottom and side walls of the pot adopt a stamped honeycomb jacket structure. Saturated steam at 0.3~0.4MPa is fed in to realize five-sided synchronous heat exchange. The honeycomb structure creates turbulent steam flow, delivering uniform temperature inside the pot without local overheating and burning. Materials are placed into a removable perforated basket inside the pot for braising, blanching and scalding. After braising, the hydraulic mechanism lifts and tilts the entire basket. The basket drains brine which flows back into the pot for reuse. Materials are dumped out. This is a batch-type standalone unit; multiple units can also be connected in series to form a simple production line.

Equipment Structure

1. Honeycomb Jacket Pot Assembly: Food-grade SUS304 stainless steel with five-sided honeycomb heat exchange jacket. The outer layer is fitted with 80mm polyurethane thermal insulation. The jacket is equipped with pressure gauge, safety valve, steam inlet valve, steam trap and blowdown/foam drain valve.
2. Perforated Tilting Basket Assembly: SUS304 perforated basket with customizable hole size. Hydraulic cylinder drives basket lifting and tilting with limit protection.
3. Steam Heat Exchange System: Steam pipeline, pneumatic regulating valve, pressure & temperature sensors and steam trap set.
4. Hydraulic Drive System: Hydraulic pump station, oil cylinder and oil circuit for one-touch basket tilting, brine draining and material discharge.
5. Electric Control System: Braising temperature can be preset. Functions include over-temperature protection, pressure protection, emergency stop and timing alarm.
6. Reinforced stainless steel frame for stable load bearing.

Applicable Materials

Braising of meat and soy products such as beef, pork trotters, chicken, duck, duck necks and marinated eggs, dried tofu. Also used for meat blanching, vegetable scalding and bone broth cooking. Suitable for batch braising in cooked food factories, pre-cooked food workshops and central kitchens where steam boilers are available.

Equipment Features

1. Five-sided honeycomb steam heat exchange achieves high thermal efficiency. Temperature deviation inside the pot is ±1~2℃. It reduces burning and darkening of old brine. Saves over 25% energy compared with conventional jacketed kettles and features fast temperature rise.
2. Built-in hydraulic tilting basket discharge. The basket automatically rises and drains brine after braising; brine remains inside the pot to reduce spice and brine loss. It eliminates high-temperature hazards of manual scooping and lowers material breakage.
3. Standalone unit design for flexible layout. Can work independently or multiple units can be connected in series to form a production line, convenient for switching between different product types.
4. Mirror polished pot surface without sanitary dead corners. The basket can be fully lifted out and disassembled for cleaning, complying with SC food hygiene standards.
5. Complete safety protections: jacket safety valve, pressure protection, over-temperature protection, hydraulic overload protection and emergency stop button.
6. Basket perforation specifications can be customized according to material size, suitable for large meat chunks and small marinated products.