Our Machines

Multi Function Steam Cooker (408M)

Introducing –

Multi Function Steam Cooker machine

The Multi Function Steam Cooker machine is a multi purpose, multi function cooker that utilises 2 steam heating methods to process your products. The MFSC has features like cutting, blending, mixing, cooling, and vacuum.

Allowing it to replicate or enhance traditional cooking processes.


The Multi Function Steam Cooker is an industrial cooker with advanced processing capabilities. 

Utilising jacket steam heating and direct steam heating, the MFSC is capable of replicating or enhancing traditional cooking methods like sautéing and more. 100 liters of water is able to be heated to boiling point in just 10 minutes by using direct steam heating. This greatly reduces the time taken to cook, increasing output and productivity.

As the name suggests, the MFSC is equipped with multiple functions like cutting, blending, mixing, water or oil dosing, cooling, and vacuum capabilities. All the function parameters can be adjusted and stored into the system memory for repeated use. Management is able to lockout operators from editing the parameters with the password feature.

This particular model, or in fact any model above 400kg will not have cutting or blending knives at the bottom of the machine. Instead, a microcut system will be integrated onto the MFSC, allowing it to cut, blend or homogenise products. It is not effective to use knives to cut and blend large volumes of ingredients. Imagine using knives to cut and shop garlic as compared to using a blender to do it at larger volumes.

Hence the products within the cooker bowl are pumped through the microcut system for processing and circulated back continuously during the operation.

Vacuum is what makes the Multi Function Steam Cooker shine. During the cooking process, the bowl is covered and sealed, allowing for vacuum cooking. The enclosed cooking or processing environment means that moisture loss to the atmosphere is greatly reduced. It is also more sanitary as the products are not exposed, so there is no chance of foreign objects entering the product while cooking. 

Cooking under vacuum:

“A liquid in a partial vacuum has a lower boiling point than when that liquid is at atmospheric pressure. A liquid at high pressure has a higher boiling point than when that liquid is at atmospheric pressure. … For a given pressure, different liquids will boil at different temperatures.”

An excerpt from Wikipedia.

Hence water boils faster when vacuum is applied in the MFSC, allowing users to cook their products faster. Shortening the cooking duration translates to preservation of the nutrients and flavours of the ingredients while also allowing more batches to be done within the same amount of production hours.

Our Multi Function Steam Cooker has these capabilities and features that allow users to have free play on the various cooking methods they would like to try or use.

How it works

Using “Direct Steam Injection” method, the steam is directly introduced into the product within the bowl. The product absorbs heat from the steam directly and thus heating is a lot faster. But this method will result in extra moisture from condensation, which can be resolve by doing a condensate testing to balance the required moisture.

The scraper will allow your product to be mix homogeneously. Heat will be distributed evenly and thoroughly.

*note – this model does not have mixer/cutting blades

Pro – Very fast and efficient heating.
Con – Steam must be filtered and regulated to ensure consistent, clean and dry steam.

“Jacketed Steam Heating” works using thermal heat transfer principle. Steam circulates round the jacketed walls of the bowl, heating the bowl surface up. The heat is transferred to the products within the bowl. It is similar to cooking with a pot or pan.

This method is slower as it is indirect heating. But this method, allows you to stir fry or fry your ingredients within the bowl as there is zero moisture from the steam. We all know oil and water don’t go well together. You can sauté your ingredients before processing them further into a paste like form.

Pro – Able to stir fry or fry your ingredients, will not add extra moisture into your product.
Con – Slower heating time.


Fast and consistent processing

Every processing parameters can be save into the MFSC system, allowing user to reuse them anytime. Parameters such as temperature, mixing speed, vacuum, water dosing, etc.

Only the best in our machine

We use only the best raw materials and components in our machine. Our fabrication process is also carefully inspected to ensure it conforms to our standard. We want only the best for our client.

We have able to cater to

  • Capacity
  • Water or oil dosing or both
  • Steam preparation unit
  • Steam generator or boiler

Suitable for

  • Asian & Western sauce – Ketchup, Chilli, Oyster, Mayonnaise and more
  • Asian & West soup – Ramen, Bah Kuet Teh, Chicken stock, Cream of spinach and more
  • Paste – Laksa, Mee Siam, Chilli, Kaya

Technical Specifications

Batch capacity400 liters
Working pressure rangeVacuum (-0.4bar) to Atmospheric
Working temperatureup to 115 °C depending on medium
Heating methodDirect steam injection and Jacket steam heating
Micro cut system1,500 rpm
Bowl side scrapper speed12 - 20rpm
Operating voltage3 phase, 415V, 50Hz
Power consumption50kW, 63 amps, requires 100 amps MCB
Compressed air6 bar (minimum), constant
Materials for machineStainless Steel 304 and 316
Dimension (L x W x H)3050mm x 2000mm x 2500mm


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+65 6747 0269


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