Sauce brine products is a traditional method of cooked meat products. Sauce brine products have different tastes according to different tastes and formulas in South and North China. No matter what flavor of sauce and brine products need to be heated. Mezzanine pot has changed the traditional heating mode, including steam heating, electric heating and gas heating. It is an essential cooking equipment for sauce and brine products, which can save labor materials, time and cost, and save cost fundamentally.
Main technical and structural performance:
1. Volume: 50L, 100L, 200l, 300L, 400L, 500L, 600L.
2. Structural form: tilt type and vertical structure, with or without agitation as required by the process.
3. Material of the pot body: ① stainless steel (SUS304) of the inner pot body, carbon steel of jacket and bracket (Q235-B) are coated with anti rust paint; ② stainless steel is applied inside and outside.
4. Pot body with mixing device: Center mixing at the top, looper connection between the output shaft of reducer and mixing paddle shaft, convenient for disassembly and cleaning.
5. Mixing speed: 36R / min; mixing paddle type: anchor type.
6. Form of support feet: ① vertical pot body: pyramid type, round tube type; ② tilting pot body: trough support type.
7. Equipment configuration: dial pointer thermometer, steam inlet, discharge port, etc. (vertical structure).
8. The maximum tilting angle of the tilting mezzanine pot is 90 °, and the tilting mode is manual turning