The honeycomb braised pot is a steam-heated vessel utilizing a unique honeycomb structure to create turbulence and vortices, accelerating heat exchange by 2-3 times compared to traditional jacketed kettles. It provides rapid, uniform heating and high thermal efficiency. As it is not classified as a pressure vessel, it is exempt from annual inspections. Suitable for meat braising, central kitchens, and food processing.
[Honeycomb Structure] Uses independent dot-matrix honeycomb plates with spot welding. This design disrupts steam flow more effectively than traditional tubes, ensuring uniform heat distribution and energy efficiency.
[Heating System] 5-surface heating (bottom and 4 sides) with dual-group controls allows for both rapid boiling and slow simmering.
[Steam Control] Managed by pneumatic angle seat valves with auxiliary DN40 manual stop valves for maintenance redundancy.
[Temp Control] Independent temperature probes and digital displays for each unit.
[Water/Drainage] Dedicated water inlets for broth replenishment and a parallel drainage system with a center-bottom outlet for complete discharge.
[Lifting System] Wireless remote-controlled RGV (Rail Guided Vehicle) for precise horizontal/vertical basket positioning.
[Sanitary Design] Features R-angle edges and a recessed bottom outlet to prevent dirt buildup and ensure residue-free drainage.