1. short cooking time
2. nutritional preservation
3.uniform temperature distribution
steam cooking retort is a new design based on hot water spray retort. It works by spraying a combinaton of hot water,steam,sauce and soup to the food surface to get a unique flavor.the cooling is obtained by a vaccum process in this steam cooking retort. It is applicable especially to seafood, prawn,squid, abalone,etc.
The main parameters
Code | OVERALL SIZE | diameter | length | capacity | body | Working pressure | Max Work tem | wht | voltage | ||
Length | wideth | height | |||||||||
P.R.10-1.B.3 | 1885 | 1200 | 1458 | 1000 | 950 | 1.00 | 4 | -0.05-0.3 | 180-350 | 560 | 380 |
P.R.10-2.B.3 | 2970 | 1200 | 1458 | 1000 | 1900 | 1.80 | 4 | -0.05-0.3 | 180-350 | 650 | 380 |
P.R.12-2.B.3 | 3102 | 1500 | 1660 | 1200 | 1900 | 2.60 | 5 | -0.05-0.3 | 180-350 | 860 | 380 |
P.R.12-3.B.3 | 4100 | 1500 | 1780 | 1200 | 2870 | 3.70 | 5 | -0.05-0.3 | 180-350 | 1200 | 380 |
P.R.12-4.B.3 | 4938 | 1500 | 1660 | 1200 | 3820 | 4.80 | 5 | -0.05-0.3 | 180-350 | 1300 | 380 |
P.R.13-4.B.3 | 4938 | 1600 | 1880 | 1300 | 3820 | 5.70 | 5 | -0.05-0.3 | 180-350 | 1500 | 380 |
