The top of the U-shaped pot body of the machine is vacuumed, the jacket is heated by steam, the combined transmission of the stepless speed change and the worm wheel and the reducer increases the torque of the horizontal shaft stirring, and the stirrer of the PTFE scraper is used. During the tumbling and stirring process of the material, the stirrer fully contacts the whole body of the pot body to ensure no dead angle. The opening, unloading and resetting of the pot body are controlled by hydraulic and mechanical transmission, and the operation is extremely convenient. Vacuum frying can reduce the frying temperature, especially suitable for the frying of heat sensitive raw materials, avoiding the deterioration of color and taste caused by excessive heat, and maintaining the original color, aroma and taste of the raw materials. Improve the efficiency of cooking, reduce energy consumption, and shorten the cooking time.

1. Semi-enclosed or fully enclosed trough-shaped pot body. The jacket is heated by steam, which has large heating area and high thermal efficiency.

2. No step speed regulation, the agitator and the pot body are in full contact with the scraping wall to roll the material, so that the stirring is full without dead angle.

3. The material passes the temperature through the platinum thermal resistance, which is displayed by the digital thermometer and the data is intuitive.

4. The lid opening and discharging of the pot body is controlled by hydraulic mechanical transmission, which is convenient to operate.

5. Adopt advanced transmission and mechanical sealing structure to fully separate the transmission parts from the pot to ensure clean and hygienic food in the pot.

It is used for cooking and vacuum compression of high viscosity materials such as bean paste, fruit puree, jam and other food processing and traditional Chinese medicine.