Multi Function Cooker (20) for processing sauce, soup and liquid based products

Our Machines

Multi Function Cooker (20)
KSE-MFC20

Introducing –

Multi Function Cooker machine

The Multi Function Cooker machine is a steam cooker that uses jacketed steam heating to cook or process. The MFC has features like blending, mixing, cooling, vacuum and pressure.

Available for demo

+65 67470269 or enquiry@kse.com.sg
to make your booking today!

Description

The Multi Function Cooker is a variant of the MFSC range. It has everything except direct steam heating, cutting and blending capabilities. The MFC is designed specifically for producing Asian and Western sauces and soups. 

The various cooking or processing parameters can all be saved into the system memory, allowing users to access and use them easily.

Jacket steam heating is used so that sautéing is achievable. Steam is water in gaseous form, hence it will cause a violent reaction when it comes in contact with hot oil. Jacket steam heating transfers heat via the double jacketed walls of the MFC to the products inside. Together with vacuum or pressure cooking, the fragrances and flavours of the ingredients can be drawn out more efficiently and effectively.

A mixing scraper mixes and scrapes ingredients off the walls of the MFC. The mixing allows heat to be distributed evenly to all parts.

Vacuum or pressure is what makes the Multi Function Cooker shine. During the cooking process, the bowl is covered and sealed, allowing for either vacuum or pressure 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.

Cooking under pressure:

“Pressure cooking is the process of cooking food under high pressure steam, employing water or a water-based cooking liquid, in a sealed vessel known as a pressure cooker. High pressure limits boiling, and permits cooking temperatures well above 100 °C (212 °F) to be reached.”

An excerpt from Wikipedia.

Pressure cooking allows the products to be cooked faster as well, but at higher temperatures. Meaning that the higher temperature achieved can draw out more flavours from the ingredients, making the food taste better. The ingredients under pressure cooking will also come out tender even with the shorter cooking time.

How it works

Coming Soon!

Features

Easy to use system with diagnostics feature

Our simple to use interface with touch functionality, users can easily setup the various parameters and save the data into the system. They can recall the saved data for future use.

We designed the MFC to send errors or diagnostics remotely to the user and us, allowing us to guide or resolve the issue promptly. Our aim is to minimise downtime for our client.

Mechanical movement

Tilting of the vessel and cover opening and closing are via mechanical movement. Eliminating the need for physical labour. Sensors in place to ensure each position is where it is supposed to be, if not an alarm will notify the user.

Sensors & Valves

The Multi Function Cooker is equipped with various sensors and valves to constantly monitor the internal temperature, pressure, etc.

Options

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 capacity12 litres (tilted), 18 litres (vertical)
Working pressure rangeVacuum (-0.4bar) to Pressured (1.5bar)
Working temperature110°C (steam)
Heating methodJacket Steam
Bowl side scrapper speed12 - 20rpm
Operating voltageSingle phase, 230V, 50Hz
Power consumption1.5kW, 9amps
Compressed air6 bar (minimum), constant
Materials for machineStainless Steel 304 and 316
Weight150kg
Dimension (L x W x H)1410mm x 650mm x 1460mm

eBrochure

Download the PDF file here!
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Contact us →

+65 6747 0269

enquiry@kse.com.sg

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