The overview of the restaurant cooking equipment :

The cooker is powered by electricity heat transfer oil and can do work without steam. The use methods are simple and temperatures can be controlled automatically. It can be used in the processes of food heating (such as cake, pickle, meat sauce, lotus seed paste, rosin ,etc.).

Classification of the cooker:

1. According to Structure: Tilting commercial cooking boiler and Vertical commercial cooking boiler

2. According to Heating: Electric Heating commercial cooking boiler and Steam Heating commercial cooking boiler

3. According to Process Need: commercial cooking boiler with Agitating and commercial cooking boiler without Agitating

Usage of the restaurant cooking equipment :

It can be applied to a wide variety of foods processing, such as candy, medicine, dairy, liquor, cake, candied fruit, drink, canned goods, sauced meat etc.

It also can be used in making soup, cooking stir-fry, stewing meat, cooking porridge and so on , and it is a wonderful equipment to improve quality, reduce time and improve working conditions during foods processing.

More details:

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