Steam cooker
The steam cooker is intended for use in the food, hospital, catering industry, in large kitchens for making soups, pots, pasta, milk dishes, teaspoon cooking, stewing meat, fish, vegetables, mushrooms, frozen or semi-prepared, ready-to-cook meals, heating or steaming. The equipment is not suitable for roasting or baking.
The steam cooker is intended for use in the food, hospital, catering industry, in large kitchens for making soups, pots, pasta, milk dishes, teaspoon cooking, stewing meat, fish, vegetables, mushrooms, frozen or semi-prepared, ready-to-cook meals, heating or steaming. The equipment is not suitable for roasting or baking.
FEATURES:
- They are made entirely of stainless steel
- Indirect heating is guaranteed to be nonburning
- Dual safety system and the professional gas system ensure harmless long-term operation
- The start of the heating system is automatic
- High performance
- Quick heating up
- High quality components from Europe, made in Europe
AVAILABLE CAPACITIES:
Capacity (liter): 100
Steam power (kg/h): ~ 50
Dimensions (mm): 900x900x900
Weight (kg): 110
Capacity (liter): 150
Steam power (kg/h): ~ 60
Dimensions (mm): 900x900x900
Weight (kg): 119
Capacity (liter): 200
Steam power (kg/h): ~ 70
Dimensions (mm): 1350x900x900
Weight (kg): 172
Capacity (liter): 300
Steam power (kg/h): ~ 90
Dimensions (mm): 1350x900x900
Weight (kg): 183
- Capacity: 100l
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The electric cooker is intended for use in the food, hospital, catering industry, in large kitchens for making soups, pots, pasta, milk dishes, teaspoon cooking, stewing meat, fish, vegetables, mushrooms, frozen or semi-prepared meals, heating or steaming. The equipment is not suitable for roasting or baking.
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Automatic cooker made for continuous batch production. Different types of food can be boiled, like pasta, rice, vegetables, meat etc. Options: direct gas, indirect steam boiling or direct electric.
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A universal cooking & cooling system for preparing large batches of food and subsequently cooling them down to preserve their structure.
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The unique sectional cooking kettle is intended for high-performance cooking/blanching/frying of a wide range of products with subsequent cooling to avoid damaging their structure. An essential part of this technology is the efficient cooling section, necessary for halting the cooking process after unloading. This function is also necessary when processing vegetables to the "aldente" state, when vegetables retain their structure and natural color after thermal treatment. This model provides heating by direct injection of purified steam into the heating section (steam generator - option).
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- Stainless steel
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The VMG S 650P vacuum homogenizing unit can be utilized for making toothpaste and a variety of similar products with complex production requirements.
- The vacuum ensures effective air removal, eliminating the conditions for the development of bacteria and other pathogenic organisms.
- The special shape of the mixing device is tailored for the thickest and most viscous products.
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- Electricity
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- Slovakia
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- 380-400V
- -0,8 Bar
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- Mixed
- 300 l 400 l 500 l
- Stainless steel
- Batch mode
- Single machine
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The compact line of double-type vacuum cooking kettles comprises a complex of batch food cooking units designed for periodic thermal processing, vacuum mixing, and deaeration of various products under sub-atmospheric pressure.
- Stainless steel
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