FUNCTION

To provide a safe, sanitary and effective method of preparing a wide variety of non-fluid food products. Cooking is accomplished by either immersion or steam vapor. Quenching and cooling by water recirculation.

FEATURES

• Tank, single piece hinged cover and basket are fabricated entirely of types 304 or 316 stainless steel.
• Entire tank bottom provides expanded heat exchange surface. ASME certified for operation at 100 PSIG at 340°F.
• Heavy gauge perforated stainless steel baskets available in full or half sizes. Include heavy lifting bar and "clam shell" hinged bottom with safety latch closing assembly.
• Tank includes covered fat skimmer with adjustable overflow tube.
• Dual, heavy gauge pipes support basket above heat exchange surface and provide for uniform distribution of high volume/low pressure agitating air.

BENEFITS

• Air agitation promotes uniform heating of immersed products and accelerates heat exchange, increasing efficiency, allowing the use of lower temperature water, minimizing product shrinkage.
• Air agitating system and sanitary design affords in-place cleaning capability.
• "Clam shell" bottom opening basket provides effective means of depositing process products onto convenient work surfaces.
• Steam heated pressure wall bottom is located on tank bottom for maximum efficiency and also provides greater operator safety.
• Condensate resulting from heating process may be easily returned to boiler feed system for energy efficiency.

TYPICAL APPLICATIONS

Use for processing all types of meat, poultry, pasta, vegetables and other non-pumpable food products.