Industrial Steam Cooker
FRY-TECH FOOD EQUIPMENTS PVT LTD Industrial Steam Cookers have become
the primary standard for large-scale food processing because they reduce fuel
costs by 40–60% compared to traditional gas burners. They use the latent heat
of steam to cook food evenly, preserving nutrients and preventing "hot
spots" that cause burning.
1. Types of Industrial Steam Cookers
|
Type |
Best For |
Capacity Range |
|
Steam Jacketed Kettle |
Soups, sauces, curries, and jams. Indirect heating
prevents scorching. |
50L – 2,000L |
|
Steam Cabinet (Multi-Tray) |
Idli, Dhokla, Momo, and Rice. Perfect for
"dry" steaming. |
6 – 48 Trays |
|
Pressure Steam Cooker |
Hard beans, pulses, and tough meats. High-pressure
steam cooks 3x faster. |
50L – 1,000L |
|
Continuous Belt Steamer |
Noodle snacks, vegetable blanching, and high-volume
meat. |
300kg – 3,000kg/hr |
2. Technical Features
Material: Full SS 304 construction is standard; SS 316 is used for
acidic products (like Amla or tomato sauces).
- Efficiency: Modern
units feature Vacuum-insulated jackets to keep the heat inside the vessel
and the outer surface cool to the touch.
- Automation:
PLC-controlled timers and temperature sensors ensure
"repeatable" taste across every batch.
- Safety: Equipped
with dual-action pressure release valves and heat-resistant ergonomic
handles.
Machine Type:-
- Commercial Rice
Steamer (Gas/Electric):
- Standard 12-Tray
Idli/Dhokla Steamer:
- Industrial Steam
Jacketed Kettle (250L):
- Bulk Steam
Cooking Plant (Full Setup):
5. Why Switch to Steam in FRY-TECH
- Flavor Retention:
Unlike boiling, steaming keeps water-soluble vitamins and natural flavors
inside the food.
- Reduced Labor:
One central boiler can power 10 different cooking vessels, meaning fewer
people are needed to manage individual stoves.
- Safety: There is
no open flame in the cooking area, significantly reducing the risk of fire
and kitchen heat exhaustion.
