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Electric Meat Stewing Facility, Steaming & Boiling Tank,Sous Vide Boiling Pan
Electric Meat Stewing Facility, Steaming & Boiling Tank,Sous Vide Boiling Pan
Electric Meat Stewing Facility, Steaming & Boiling Tank,Sous Vide Boiling Pan

Electric Meat Stewing Facility, Steaming & Boiling Tank,Sous Vide Boiling Pan


Model Number:ZZG/DC 2026
Power(W):75 kw
Dimension(L*W*H):2000*2690*2730 mm

Product Details

Quick Details

● Place of origin: Beijing, china (mainland)
● Brand name: Kaihong
● Model number: Zzg/dc 2026
● Type: Cooking equipment
● After-sales service provided: Engineers available to service machinery overseas
● Temperature rang: 50~240 centigrade
● Voltage: 380~415v
● Power: 75 kw
● Water inlet/outlet: Dn40,dn20,dn40
● Dia. Of tank: 1600mm
● Depth of tank: 1020 mm
● Dimensions: 2000*2690*2730 mm
● Weight: 2000 kg

Packaging & delivery
Packaging details:    Fumigation-free box
Delivery detail:    10~35 days

Sous vide boiling pan, controlled with a microcomputer and powered by electromagnetic energy , ensures accurate and uniform marinating of the ingredient. Compared with the
traditional marinated machine powered by diesel oil, gas or liquid gas, our stew kettle is much more efficient, sanitary and energy-saving. The microcomputer control system makes it very easy to run, only having to set the temperature and proper time. What's more, sous vide boiling pan keeps nutrient as much as possible in the meat.
The large heating area on both bottom and sides.
Healthy cooking especially for meat and vegetable (color & nutrients are retained).
Food will not scorched in the pan (all the points of the pan has the same temperature which be set below 100 centigrade) which protect food, prevent food losses and also tends to easy cleaning.

Induction heating
What is induction heating and its advantages?
Induction heating is the most advanced heating technology in the heating world.
Induction heating results from the direct application of two physical laws, the lenz law and 

The joule effect:
Any electrically conductive material, placed in a variable magnetic field, is the site of induced
Electric currents,called eddy currents.due to the joule effect (p =r x i² ),these currents dissipateheat in the material in which they appears.
For example, the application of induction heating in the deep fryer kettle(picture below)

The coils generate a changing magnetic field in a certain space, where the kettle was placed. The changing magnetic field causes induced eddy current in the kettle, whose material is eletrically conductive material. The eddy currents dissipate heat in the kettle.
So from the macro perspectives, the kettle is the heating source and heats the food directly.
Compared with traditional heating method, gas heating and electrothermal heating.

In induction heating, the kettle generates heat. It is the heating source just like fire in gas heating and electric tubes in electothermal heating. But the kettle heat the food directly while fire and electric tubes have to transfer their heat to other heating medium, such as air or heat transfer oil.  Through a series of  transfer process, a lot of heat lost.

Heat transfer process in food heating
The less heat transfer process, the less heat
Loss,the less thermal lag and the faster heat speed.

Product description
Advantages of the machine :
1. Energy saving. The heating efficiency can be as high as 95%.
2. Heating fast. Temperature rising speed: 1℃/s
3. Heating evenly. Every spot of the heating area is of the same temperature.
4. Accurate temperature control. Highest temperature: 280 ℃, temperature accuracy:±1 ℃.
5. Durable. All stainless steel of food quality. German-based quality.
Working life of the machine: 8~12 years.