Our Machines

Multi Function Steam Cooker (Pilot12)
KSE-12MP

Cooking with gas still?

Try our Multi Function Steam Cooker today.

Replicating the various methods used during conventional cooking. The cooker has an enclosed cooking environment with partial vacuum. Heating via steam directly or indirectly. Low to high speed mixing and cutting capabilities, with side scraper. 

Ensuring higher yield and consistent quality and quantity as compared to other forms of processing.

Available for demo

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

Description

Multi Function Steam Cooker is an advanced processing machine that utilises steam and vacuum to cook or process food or beverage product in a shorter amount of time. But yet not compromising on the quality and quantity.

Conventional cooking involves fire as the source of heating. The Multi Function Steam Cooker, uses steam. Directly injected into the product or circulated around the double jacketed walls to heat. Why so? It will be explained in the diagram below.

Most cooking is done openly, i.e the product is exposed to the environment. Losing water to evaporation is one, exposing the product to potential contamination is another. The rate of evaporation varies depending on the temperature and environment, hence making it very unpredictable. With a variable during production, how can one produce consistent result?

The Multi Function Steam Cooker process under a sealed environment with partial vacuum. In a sealed environment, the water evaporates and condenses back. Allowing the product to retain most of its moisture. Vacuum when turned on will suck out air from the bowl, causing a loss in moisture as well. Hence it can be use for controlled removal of moisture to create concentrate product. Under vacuum, the product expands allowing heat to penetrate at a higher rate. Coupled with the agitation, heat is distribution uniformly.

With the product heated fast and uniformly, a shorter cooking time can be expected. Translating into higher production yield.

Interchangeable knives ranging from blunt to sharp can be fitted depending on the requirement. Allowing for mixing or cutting. The speed can be adjusted to suit as well.

The best part of all of these is that the various settings like temperature, vacuum, cooking duration, mixing or cutting speed, water dosing and more can all be set and stored into the system memory. Once saved, it can be easily recall for repeated usage.

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 mix 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 product 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.

Features

Variable and interchangeable mixing, cutting knives

The knives ranges from blunt to sharp which can be changed to suit the product requirement. Say the product is shear sensitive, a blunt knife can be used with a lower mixing speed. If the product requires a higher shear, a sharp knife and a high speed mixing can be use. It all depends on the requirement of the product.

HMI with optional IoT capabilities

Every parameters of the Multi Function Steam Cooker can be set and save into the system memory. And all these can be done via the HMI, which is touch enabled. User can simply input the desire parameters and save for future use. Passwords can be introduced to prevent unauthorised changes to the recipes.

IoT capabilities can be added to allow user to access information via a dashboard remotely to monitor or retrieve data from the cooker.

Quality and safe construction

Pressure/Vacuum monitoring gauge, safety pressure release valve and more are the various safety we have for the Multi Function Steam Cooker. The program is written in a way to prevent any operation if the failsafes are compromised. 

Suitable for a variety of food

Multi Function Steam Cooker primarily be use for sauce, soup, paste, gel, jam, processed cheese like mozzarella, cheddar, spreadable cream cheese and more. So long heating and mixing is required, this cooker is the best we have to offer.

Options

90 liters model

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

click picture for more information

200 liters model

Multi Function Steam Cooker (308M) - Processed cheese cooker. Ideal for sauce, soup and paste products as well.

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 capacity7 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 2,000rpm
Bowl side scrapper speed12 - 20rpm
Operating voltageSingle phase, 220V, 50Hz
Power consumption3kW
Compressed air6 bar (minimum), constant
Materials for machineStainless Steel 304 and 316
Weight200kg
Dimension (L x W x H)1300mm x 680mm x 1500mm

eBrochure

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Contact us →

+65 6747 0269

enquiry@kse.com.sg

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