Our Machines

Multi Function Steam Cooker (Pilot12)

    Introducing –

    Multi Function Steam Cooker machine (7L)

    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.

    Available for demo

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


    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.

    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

    “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.


    Mixing, cutting and blending capabilities

    The Multi Function Steam Cookers are equipped with scraper and mixing/cutting knives that allows ingredients within the bowl to be mixed, cut and blended well according to the user’s preference and settings. If cutting is required, users can opt for the sharp knives. If not needed, and only blending is required, users can change to blunt knives. 

    The MFSC is flexible and versatile for almost all processing needs.

    HMI with optional IoT capabilities

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

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

    Only the best in our machine

    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 fail safes are compromised. 

    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.

    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 Atmospheric
    Working temperatureup to 115 °C depending on the medium
    Heating methodDirect steam injection and Jacket steam heating
    Cutting blade speed300 to 1,500rpm
    Bowl side scrapper speed12 - 20rpm
    Operating voltageSingle phase, 220V, 50Hz
    Power consumption3kW
    Compressed air6 bar (minimum), constant
    Steam35kg/hour, 4-6 bars
    Materials for machineStainless Steel 304 and 316
    Dimension (L x W x H)1300mm x 680mm x 1500mm


    Download eBrochure here!

    Contact us →

    +65 6747 0269


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