Our Machines

Multi Function Steam Cooker 380M

Introducing –

Multi Function Steam Cooker machine (300kg)

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, vacuum and pressure.

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, vacuum and pressure 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.

Vacuum or pressure is what makes the Multi Function Steam 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.

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

“Direct Steam Injection” method, the steam is introduced directly into the product within the bowl. The product absorbs heat from the steam directly, allowing it to reach the set temperature faster. The down side of this heating is the extra moisture introduced when the hot steam contacts the colder product, creating condensation. Which can be negated by doing a condensate test to find out how much extra moisture will be added and simply subtract it from the intended moisture of the overall recipe.

The scraper and mixing & cutting blades will allow your product to be mixed homogeneously. Heat will be distributed evenly and thoroughly.

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

“Jacketed Steam Heating” works by transferring heat. Steam circulates round the jacketed walls of the bowl, heating the bowl surface up. Heat is then transferred to the products inside 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 heat products that don’t go well with water like oil. Hence stir frying or deep frying your ingredients is achievable. Ingredients like garlic, onion, etc can be sauté 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.


Advance processing capabilities

Equipped with dual steam heating function, mixing, cutting, blending, cooling, vacuum and pressure features, the Multi Function Steam Cookers are able to cook or process a wide variety of food products.

Absolute control

The operation of the Multi Function Steam Cooker is split into 2 sets of control. One controlling the software or processing, the one for mechanical movements of the machine.

The HMI is a touch screen with memory features, allowing users to use, update and save changes to the various cooking recipes available. It also displays ongoing parameters like temperature, cooking duration and more.

The mechanical control side controls the MFSC bowl tilting, bowl cover open and close and more.

Safe operation

Equipped with various sensors, valves and failsafe devices, the Multi Function Steam Cookers are safe to be used for vacuum or pressure cooking to their rated levels. 

Errors or complications will be displayed on the HMI with an alarm sounding to notify users.

Suitable for a variety of food

The Multi Function Steam Cooker is suitable for cooking or processing sauce, soup, paste, gel, jam, processed cheeses like mozzarella, cheddar, spreadable cream cheese and more. So long as traditional cooking can do it, the MFSC is able to as well.


R&D model

Multi Function Steam Cooker (Pilot 12) - Processed cheese cooker. Ideal for sauce, soup and paste products as well.

click picture for more information

90 liters model

Multi Function Steam Cooker (138M) - Process your product with steam and vacuum technology.

click picture for more information

We have able to cater to

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

Suitable for

  • Processed Cheese – Mozzarella, Cheddar, Spreadable cream cheese
  • 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

Various ingredients are added into the machine.

Spreadable Cream Cheese

Ingredients to be sauté.

After sautéing, the ingredients are mixed and blended into chilli paste form.

Pork Bone Soup after just 3 hours of processing, compared to traditional 12 hours.

Technical Specifications

Batch capacity300 liters
Working pressure rangeVacuum (-0.4bar) to Pressured (1.5bar)
Working temperature115 °C
Heating methodDirect steam injection and Jacket steam heating
Cutting blade speed300 to 1,500rpm
Bowl side scrapper speed12 - 20rpm
Operating voltage3 phase, 415V, 50Hz
Power consumption65kW, 105 amps, requires 120 amps MCB
Compressed air6 bar (minimum), constant
Steam150kg/hour, 4-6 bars
Materials for machineStainless Steel 304 and 316
Dimension (L x W x H)2750mm x 1400mm x 2290mm


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+65 6747 0269


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