Our Machines

Multi Function Steam Cooker (Pilot12)

Still cooking using traditional methods?

Try our Multi Function Steam Cooker today.

MFSC12MP is a steam cooker using steam, vacuum, mixing and cutting capabilities to process your food products. Greatly reduces time needed while improving quality and consistency at the same time.

All your cooking needs in a single machine.

Available for demo

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


MFSC12MP is a R&D scale steam cooker with vacuum, mixing and cutting capabilities, enhancing the way your product is cooked.

Its smaller scale allows user to conduct trials on a much cost effective level to develop new products.

Direct steam injection and jacketed steam heating allows user to replicate or enhance the way heat is added for a faster and more efficient cooking with minimal heat loss.

Vacuum activated during cooking reduces the boiling point of water, allowing water to boil at a lower temperature. This translate into reduced time needed for your product to reach its set temperature during cooking.

Mixer and cutting blades work in combination, allowing a well homogenised product as well as even heat distribution. The cutting blades also eliminate the need for any preparation work on your ingredients.

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 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 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.


Variable mixing and cutting speed

The R&D cooker features the same mixing and cutting system with the rest of the MFSC series. The cutting blades on the bottom provide shearing and cutting and is interchangeable with 2 other blade design.

Intuitive touch screen controls

Allows you to preset and save your configured settings as recipe. For e.g, curry paste, once you configured the settings, you can save it under a new name “Curry Paste”.

Any operator next time can easily select the recipe “Curry Paste” and start the cooking process.

Quality and safe construction

Constructed with quality Stainless Steel 316 and 304 raw materials, and components from reputable companies from Europe, USA and Japan. We carefully hand build all our machine from scratch.

We only want the best for our client.


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
Dimension (L x W x H)1300mm x 680mm x 1500mm


Download the PDF file here!

Contact us →

+65 6747 0269


Like it? Share it!

This is a unique website which will require a more modern browser to work! Please upgrade today!