Zongzi cooking pot
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Product description
Zongzi cooking pot is also called Zongzi sterilization cooking pot
1. Structure
The cooking pot is composed of a pot body, a pot cover, an opening device, a locking wedge, a safety interlocking device, a rail, a sterilization basket, a steam nozzle and a number of nozzles. The pot cover is sealed with inflatable silicon rubber temperature-resistant sealing ring, which is reliable and has a long service life.
2. Features:
Using steam with a certain pressure as the heat source, it has the characteristics of large heating area, high thermal efficiency, uniform heating, short boiling time of liquid material, and easy control of heating temperature. The inner pot (inner pot) of this pot is made of acid-resistant and heat-resistant austenitic stainless steel, equipped with pressure gauge and safety valve, beautiful appearance, easy installation, convenient operation, safe and reliable.
3. Steaming process of zongzi:
Cooking scheme 1: Atmospheric hot water soaking and cooking process, manual observation of cooking maturity is difficult to control, cooking time is long, and production efficiency is low. It is the first choice for entrepreneurs to start with low output and save investment costs.
Cooking scheme two: high-pressure hot water soaking processing and cooking process. After the rice is selected, it can be seasoned and cooked without soaking. The temperature in the sealed pot is uniform, the cooking temperature is automatically controlled, the maturity is easy to control, the cooking time is short, and the production efficiency is improved.
Cooking scheme 3: High-pressure steam jet cooking process, the rice can be soaked for 2-3 hours after the rice is selected for seasoning and steaming. The sealed pot is directly put into the steam jet cooking, and the rice dumplings have no contact with the high temperature water in the pot, and the heating temperature of the steamed plant is even. The cooking temperature is automatically controlled, the degree of maturity is easy to control, the cooking time is short, and the production efficiency is improved. At the same time, it is also the best cooking process to change the appearance and taste of zongzi.
1. Structure
The cooking pot is composed of a pot body, a pot cover, an opening device, a locking wedge, a safety interlocking device, a rail, a sterilization basket, a steam nozzle and a number of nozzles. The pot cover is sealed with inflatable silicon rubber temperature-resistant sealing ring, which is reliable and has a long service life.
2. Features:
Using steam with a certain pressure as the heat source, it has the characteristics of large heating area, high thermal efficiency, uniform heating, short boiling time of liquid material, and easy control of heating temperature. The inner pot (inner pot) of this pot is made of acid-resistant and heat-resistant austenitic stainless steel, equipped with pressure gauge and safety valve, beautiful appearance, easy installation, convenient operation, safe and reliable.
3. Steaming process of zongzi:
Cooking scheme 1: Atmospheric hot water soaking and cooking process, manual observation of cooking maturity is difficult to control, cooking time is long, and production efficiency is low. It is the first choice for entrepreneurs to start with low output and save investment costs.
Cooking scheme two: high-pressure hot water soaking processing and cooking process. After the rice is selected, it can be seasoned and cooked without soaking. The temperature in the sealed pot is uniform, the cooking temperature is automatically controlled, the maturity is easy to control, the cooking time is short, and the production efficiency is improved.
Cooking scheme 3: High-pressure steam jet cooking process, the rice can be soaked for 2-3 hours after the rice is selected for seasoning and steaming. The sealed pot is directly put into the steam jet cooking, and the rice dumplings have no contact with the high temperature water in the pot, and the heating temperature of the steamed plant is even. The cooking temperature is automatically controlled, the degree of maturity is easy to control, the cooking time is short, and the production efficiency is improved. At the same time, it is also the best cooking process to change the appearance and taste of zongzi.
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