In the field of food processing, a complete and high-performance equipment combination is crucial for ensuring product quality and improving production efficiency. The cooked food sterilization pot, fully automatic planetary stir fry pot, braised pot, and cleaning air duct work together to cover the key links from raw material processing to finished product packaging, each leveraging their unique advantages to jointly build an efficient and safe food processing system.
1、 Introduction to the Performance of Cooked Food Sterilization Pot
（1） Structure and Working Principle
Diverse structural types: The structure of the cooked food sterilization pot is diverse, commonly including single pot, double-layer, and double pot parallel connections. Taking a double-layer sterilization pot as an example, the upper tank is a hot water tank and the lower tank is used for product processing. This design can achieve the reuse of hot water, effectively save energy, and is suitable for food enterprises with a daily output of over 10 tons. The pot body is made of high-quality steel, and the inner layer is mostly made of acid resistant and heat-resistant austenitic stainless steel, ensuring durability and safety in high temperature and high pressure environments. The lid seal uses inflatable silicone rubber heat-resistant sealing rings, which have reliable sealing performance and long service life.
Precise sterilization method:
Hot water circulation sterilization: During sterilization, the food in the pot is completely soaked in hot water, and the heat distribution is uniform, which can ensure that each cooked food is heated uniformly, effectively ensuring the uniformity of product quality. It is suitable for products with extremely high requirements for heat distribution, such as soft packaged cooked food.
Steam sterilization: Directly introducing steam to heat up, the heating speed is fast, but due to the possibility of air forming cold spots inside the pot, the uniformity of heat distribution is slightly inferior to that of hot water circulation. It is commonly used for products with relatively less stringent requirements for uniformity and packaging forms that can effectively eliminate air.
Water spray sterilization: hot water is sprayed onto the surface of food in a mist like wave shape through top or side nozzles, with uniform temperature and no dead corners. The heating and cooling speed is rapid, especially suitable for soft packaged food, which can quickly sterilize while reducing damage to the packaging.
（2） Key performance advantages
Accurate control of temperature and pressure: The computer fully automatic sterilization pot can accurately regulate temperature and pressure, with a temperature control accuracy of ± 0.5 ℃ and high pressure control precision, ensuring that the sterilization process strictly meets the product process requirements, greatly reducing quality problems caused by improper sterilization of products, especially suitable for high demand markets such as export products. Computer semi-automatic sterilization pots are comparable to fully automatic ones in temperature and pressure control, but at a more affordable price, making them the preferred choice for enterprises pursuing cost-effectiveness.
Efficient sterilization and quality assurance: Using steam with a certain pressure as the heat source, the heating area is large, the thermal efficiency is high, and the pot can quickly reach the required temperature for sterilization. The boiling time of the liquid material is short, which can effectively kill harmful microorganisms while maximizing the retention of the nutrients, color, and taste of the cooked food. For example, when sterilizing cooked meat, it can keep the meat fresh, tender, and juicy, avoiding dry wood caused by excessive heating.
Safe and reliable operation: Equipped with multiple safety devices such as safety valves, pressure gauges, temperature sensors, etc., real-time monitoring of the pressure and temperature inside the pot. Once an abnormality occurs, the safety protection mechanism is immediately activated to prevent dangerous situations such as overpressure and overheating, ensuring the safety of operators and equipment.
2、 Introduction to the Performance of Fully Automatic Planetary Fryer
（1） Equipment construction and operation mechanism
Unique mixing system: mainly composed of pot body, frame body, mixing system, heating system, speed control transmission device, etc. The pot body is usually made of semi spherical stainless steel material formed by one-time stamping, which is sturdy, durable and easy to clean. The mixing method is a special inclined transmission, and the planetary mixer operates under a non integer transmission ratio of revolution and rotation, ensuring that there are no mixing dead corners in the pot and the materials are stirred evenly. For example, when stir frying sauce, it can fully mix various ingredients and evenly season them.
Various heating forms:
Steam type: using steam as a heat source, with a large heating area, high thermal efficiency, rapid temperature rise, and easy temperature control. The food contact part is made of 0Cr18Ni9 stainless steel and polished, which meets food hygiene standards and is suitable for frying products with high temperature uniformity and hygiene requirements, such as high-end sauces.
Gas type: using liquefied gas or natural gas as the heat source, it has the characteristics of large heating area, high thermal efficiency, and fast heating. Also made of high-quality stainless steel material, it can quickly transfer heat to the materials inside the pot, meeting the needs of large-scale stir frying. It is commonly used in stir frying, sugar boiling and other processes in large food processing plants.
Electric heating heat transfer oil type: indirect heating is achieved through electric heating heat transfer oil, with more precise temperature control, which can meet the processing of temperature sensitive products, such as melting and modulation of chocolate products.
（2） Significant performance characteristics
Imitation of artificial stir frying effect: The planetary mixer's revolution and rotation complement each other to simulate the artificial stir frying action, causing the materials to roll up and down, left and right in the pot, resulting in excellent stir frying effect and avoiding sticking and burning of the materials. It can excellently complete the stir frying tasks of various ingredients, from vegetables to meat, from sauces to fillings, with ease.
Automation and efficient production: The fully automatic model is equipped with a PLC control system, which can preset parameters such as mixing speed, time, heating temperature, etc., achieving one click operation, not only improving production efficiency, but also ensuring stable quality of each batch of products. Hydraulic lifting and flipping design for material transportation, eliminating the need for manual disassembly of the mixer, making it easy to enter and exit raw materials, reducing labor intensity, and significantly improving production efficiency.
Wide applicability: Suitable for various food processing scenarios, whether it is frying hot pot base, sauce, filling, cooking dishes, making sugar, powder, paste products, etc., it can meet the diverse production needs of different food enterprises.
3、 Introduction to the Performance of Braised Pot
（1） Design and workflow
Large and efficient design: Braised pots are usually designed with large trough structures to meet the needs of mass production. For example, some food companies' brine tanks can cook hundreds of ducks or large amounts of meat at once. The pot body is made of stainless steel material, which is corrosion-resistant and easy to clean, and can withstand long-term high-temperature cooking operations.
Precise braising process: The brine is heated to a suitable temperature through steam, gas, or electric heating, and a high-power circulation pump is used to circulate the brine in the pot, ensuring that the brine evenly wraps around the ingredients, allowing each ingredient to fully absorb the flavor of the brine. At the same time, the cooking time and temperature can be precisely controlled according to different ingredients and cooking process requirements.
（2） Excellence in Performance
Standardized production guarantee: For industrial production such as pre packaged dishes, quantitative standards have been established to accurately control key parameters such as brine dosage, spice ratio, and cooking time for each pot. After thousands of experiments and calculations, the flavor stability and consistent quality of each batch of braised products are ensured, solving the problem of traditional manual braised products being difficult to ensure product uniformity.
Large capacity and high efficiency: It can process a large amount of ingredients at once, greatly improving production efficiency and meeting the market's bulk demand for braised foods. As mentioned earlier, cooking 500 ducks in one large braised pot greatly increases production capacity and reduces unit production costs.
High quality marinating effect: can fully enhance the flavor of ingredients, maintain good taste and texture. For example, when making braised meat, it can not only make the meat tender and juicy, but also deepen the braised aroma into the meat fiber, improving product quality and market competitiveness.
4、 Introduction to the Performance of Cleaning Air Mains
（1） Equipment composition and working principle
Cleaning air duct combination: generally composed of a cleaning section and an air duct. The cleaning section can adopt various cleaning methods, such as vortex cleaning, spray cleaning, etc. Similar to the previous vortex cleaning machine for clean vegetable processing, it uses water flow, bubbles, etc. to remove sediment and impurities on the surface of ingredients. The air drying line is mainly composed of conveyor belts, fans, etc.
Efficient air drying mechanism: After cleaning, the material is transported through a mesh belt into the main air duct, and the high-pressure wind generated by the fan is blown out from the air nozzle. The air nozzle is shaped like a wind blade, which can effectively increase the air flow pressure. During the transportation process, materials are flipped multiple times to achieve multi-faceted and uniform wind exposure, allowing surface moisture to be blown away or evaporated in a short period of time.
（2） Outstanding performance
Fast and efficient drying: It can quickly remove the surface moisture of food, whether it is the removal of water after sterilization of soft packaged food or the removal of surface water after vegetable cleaning. It greatly shortens the drying time, improves production efficiency, and facilitates subsequent packaging, storage, or deep processing of products.
Mild protection products: use normal temperature air or adjustable temperature hot air to dry, avoid high temperature damage to the product, effectively protect the color, taste and quality of the material itself, especially suitable for temperature sensitive foods, such as soft packaged boiled vegetables, seasoned vegetables, Pickled vegetables, braised meat, Soy egg, etc.
Widely applicable: Not only suitable for the food industry, but also for other products that require surface drying treatment, such as drying after cleaning electronic components. It has strong universality and can meet the diverse needs of different industries.
This set of equipment consists of a cooked food sterilization pot, a fully automatic planetary frying pot, a braised pot, and a cleaning air duct. From food preparation and cooking processing to sterilization and drying, each link is closely coordinated, providing a solid guarantee for food enterprises to achieve large-scale and standardized production with efficient, precise, and safe performance advantages.
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