Automatic Rice Steaming and Cooking Production Line

Product Introduction

1. Soaking-steaming-cooking process: After preheating, the rice is soaked and cooked first, then steamed. This preserves the nutrition of the rice, leaving it plumper and more fragrant after steaming.
2. The preheating, soaking, and steaming times of the rice cooker and steamer are controlled independently to meet the requirements for various rice textures.
3. The steam rice cooker and steamer features functions like rice soup spraying and rice fluffing, which further enhance the taste and quality of the rice.
4. Its unique structural design allows the top and side covers of the soaking-steaming-cooking tunnel to be fully opened, enabling thorough sanitary cleaning.
5. Adopts a cyclone rice washing method that simulates hand rubbing to remove floating bran without damaging the rice. Under gravity, sand and stones settle to the bottom of the cyclone, ensuring more efficient cleaning.
6. The equipment is widely used in central kitchens, deep rice processing (e.g., fried rice), and the wine industry.

Technical Features

1. High degree of automation, requiring only 1–2 operators.
2. High production capacity; common models include 300 kg/h, 600 kg/h, etc.
3. Uses Teflon coating or stainless steel construction to ensure food safety and hygiene.
4. The electrical control system employs a programmable logic controller (PLC) and frequency converter for energy efficiency and high performance.