Steam cooker

The stove is designed for frying and sautéing vegetables, cooking jam, jam, jam, drying flour for dressing in the manufacture of first and second courses of canned food. A characteristic feature of the steam cooker is the uniform heating of the entire surface, provided by the design of the heating half tubes welded in parallel to the bottom of the bath, mounted on racks and bearings. Steam is supplied to the heating chamber through a steam valve. Since the stove is suitable not only for frying vegetables, but also for cooking jam (when the mass needs to be cooled quickly after boiling), a valve is provided that serves to supply water. Both valves are equipped with check valves. The design of the stove allows you to fry vegetables with a thin layer in a small amount of vegetable or animal fat.