Electric Thermal‑oil Heating

Electric Thermal‑oil Heating

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.

Electric Thermal‑oil Heating

The jacket of the equipment is filled with thermal oil. Electric heating tubes heat the thermal oil, which acts as an intermediate heat transfer medium to realize uniform indirect heating of the pot body. An anchor-type wall-scraping stirring mechanism equipped with food-grade PTFE scrapers is installed inside the pot. The stirring blades rotate closely against the pot wall and bottom to prevent high-viscosity materials from burning or sticking to the pot.

Electric Thermal‑oil Heating

The equipment uses electric heating tubes to heat thermal oil, which serves as an intermediate medium to indirectly heat the hemispherical pot body. The planetary stirring mechanism inside the pot performs compound motion of revolution and rotation to stir materials in all directions without dead zones. The whole machine is fully automatically controlled with automatic temperature control and speed regulation. After cooking, the pot is automatically tilted hydraulically for discharging, suitable for long-time constant-temperature boiling of high-viscosity materials.

Electric Thermal‑oil Heating

This wok uses electric heating tubes to heat thermal oil as the heat source, equipped with planetary stirring. The stirring runs automatically, and material discharging is achieved by manual tilting via a worm and worm gear handwheel mechanism. It is a piece of equipment for boiling and frying sauces and fillings. Both inner and outer pot liners are made of SUS304 stainless steel. Compared with the electromagnetic model, thermal oil features strong heat storage and more stable temperature, making it suitable for long-time constant-temperature boiling of high-viscosity materials.