m
e
n
u

Hydraulic Lifting Standard Type

First, a brief description of hydraulic lifting standard heated cooking mixer

Machine head and bowl which could becontrolled by hydraulic system commonly referred to as a hydraulic lifting standard heated cooking mixer.
This type of machine can be applied in a wide range of applications, including bean paste, salsa sauce, prepared food, Indian sauce, central kitchen, product development, baking studio, etc.

Second, the type of hydraulic lifting standard heated cooking mixer

  • Lifting machine head series

■ Gas heated cooking mixer: 180L, 250L, 300L, 400L
■ Steam heated cooking mixer: 180L, 250L, 300L, 400L
■ Electricity (oil insulated) heated cooking mixer: 180L, 250L, 300L, 400L
■ Gas (oil insulated) heated cooking mixer: 180L, 250L, 300L, 400L

  • Frying pan series

■ Gas heated cooking mixer: 250L, 450L

  • Round bowl series

■ Gas heated cooking mixer: 250L, 450L
■ Steam heated cooking mixer: 300L, 400L

Third, the characteristics of hydraulic lifting standard heated cooking mixer

  • Lifting machine head series

■ Hydraulic lifting system enhance production efficiency by saving labor and time.
■ Through the rotating wheel and effortless design, unloading can be done by single hand.
■ This model is ideal for small/ medium food processing factory or central kitchen.

  • Frying pan series

■ Unique burner system provides the rapid and evenly cooking.
■ Automatic unloading system is easy to operate and enhance the production efficiency.
■ The wide bowl lip design provides the efficient and smooth unloading.
■ This model is ideal for the products which need to be stir-fried and have high fluidity, such as braised port, sauce, etc.

  • Round bowl series

■ Large capacity design can enhance the production efficiency and save time.
■ Automatic unloading system is easy to operate and enhance the production efficiency.
■ The stirring system lifts up from the side to fit different space constraint.
■ This model is ideal for the sticky product, such as bean paste, jam, etc.