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... form lumps, here. Classical applications of the horizontal beltcooker在clude the production of bulgur and instantrice, but also the use for germ reduction. HydrothermalCooking...
... kernel. Thecookingtime and colour of the product can also be influenced. One way of realizing this process is a verticalcooker. Here, the product is conveyed via a feeder in the closedcooker. ...
... beltcookerprovides the opportunity of processing products, which make complex demands on thecooker, in an optimum way. Encapsulated by a feeding and discharge device, the product can be treated with ...
油箱体积: 250 l
The price is indicated for 2-section version. Designed for high-performancecooking/ blanching / frying a wide range of products with subsequent cooling. The kettle can have 2 or 3 sections with a basket equipped ...
... essential benefits of using the Cabinplantricecooker/coolers. Improved quality of yourriceRicecooker/cooler above is designed for 2 t/h of finished ...
... -adjustable legs The inside of thecookingtank is glazed polished, to prevent sticking of products Agitator blades with the position of their arms adjustable in height. Teflon scrapers Ourcookers...
JUMAINOX, S.L.
油箱体积: 500, 250, 150 l
Machine length: 2,500, 2,100, 1,850 mm
Machine width: 1,200, 1,100, 1,500 mm
... evolution in thecookingmethods, thanks to the great thermal exchange surface. An evolution that allows to cook in a flexible, quick and healthy way. A tool and a method that enable to cook quickly eliminating the ...
... programmingcookingstages and allows you to quickly transform different raw materials and foods: from mashed potatoes to pastry cream, from boiledriceto jams, as well as broths, soups and boiled meat ...
... vegetables, beans, meat, pasta andrice. Thecookeris provided with a Cleaning Assist and Recirculation System (CAR System) that can operate while the system is in production. Key features - High ...
Combination blancher/cooker-coolers were first designed in 1995 for blanching and cooling pasta,riceand vegetables. The basic process differences between a blancher,cookeror pasteurizer ...
This RKM process system is designed for the production of soups, stews, sausage, meat products,rice, noodles, baby food, many other products. Thecookingprocess is possible by means of direct steam ...
... by tapioca. Rinse-freericeproduction with 50 kg minimum lot size This is the perfect size for small quantity orders. The same quality as our large machines According to our test results,rice...
SATAKE
To cook in unsalted water short and filled dry pasta,rice, other grains and vegetables. The product is introduced into a drum rotating inside a tank of steam-heated water. The design of themachine...
Max temperature: 95 °C
Electrical power: 2 kW
Good for Heat-sterilization for Long Life Noodle (LL), Chilled Noodle, Filled Tofu, and many other packaged food products. Main Features （1）Space-saving Design with a gondola system. （2）High thermal efficiency enables uniform and consistent ...
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