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Equipment characteristics
1. Use indirect heating coil steam or direct steam to make the pan temperature more even.
2. The cooking pot does not need to discharge when discharging liquid, and can be used continuously to save energy.
3. The external heat preservation and insulation of the pot body avoid heat loss and personnel operation burns during high temperatures.
4. The structure of the pot door can be divided into two types: flange quick opening type and hydraulic type. And install photoelectric limit, interlock, and interlock functions.
5. The pot door is inflatable sealed, and the water level observation mirror in the pot is installed to facilitate the observation of the broth.
Scope of application:
This product can be used to cook various dishes, pickle eggs and other similar products