Steam boiling coocking is member of chambers and it is pressure free boiling device with connection to the existing steam distribution, controlled with adjustable time and temperature inside the chamber.
The chamber is designated for heat processing of food products, especially all types of dumplings made from proofed dough, for potato, rice, meat and meat products boiling, for sterilization and for food defrosting.
It is suitable for central manufactory of community feeding, canteens, eating places as weel as for restaurants. By the implementation of the steam boiling technology the productivity will increase compare to the water cookers, you will also save electrical energy and water. This chamber also contribute to the better working conditions and safety at work. It is primarily due to temperature reduction on the workplace, excessive steaming from water cookers reduction and the savings of the workplace. The quality of boiled food is also considerably improved by the boiling in the steam chamber.
|Názov/Name||Parná varná komora WAPK2/Steam Cooking Chamber WAPK2|
|Dimensions: width x depth (incl. engaged cart) x high||1100mm x 950mm x 1500mm|
|Cart dimensions: width x depth x high||785mm x 850mm x 1500mm|
|Dimensions of supporting plate||650 x 530 x 20 (or 40) mm|
|Total supporting area||6 x 0,34 m2 = 2 m2|
|Working temperature||variable from 60 °C to 95 °C|
|Boiling output for bread dumplings (4 slices / 1 helping)||480 helpings per hour|
|Voltage 1N~||230 V 50 Hz|
|Electrical input||100 W|
|Working cycle duration||variable from 1 minute to 99 hours 99 minutes|
|Steam inlet||G 1/2″|
|Steam drain – neck diameter||32 mm|
|Total weight||290 kg|
|Food||Orientation duration of boiling|
|bread doumplings||25 – 35 minutes|
|filled fruits doumplings||8 – 15 minutes|
|potato doumplings||25 – 35 minutes|
|filled potato doumplings||20 – 25 minutes|
|pork and beef meat||60 minutes|
|vegetable dish||20 minutes|
|warming-up of frankfurters||20 minutes|
|warming-up of dish – single helping packing||12 minutes|
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