FEATURES
Pressureless steam generation system
The biggest feature of the steam tunnel is "steam".
To make delicious steamed confectionery, steam (unpressurized steam) at the same temperature (100 ° C) as natural steam is indispensable. However, the steam produced by a general confectionery machine can exceed 100 ° C. You may be wondering, "Can steam (steam) exceed 100 ° C?", But in reality, steam can exceed 100 ° C in a machine under pressure. When exposed to "thirst steam" above 100 ° C, sweets lose their moisture and cannot be finished deliciously.
Therefore, when making sweets with a tunnel-type steamer, it is important to control the temperature with a boiler and control the humidity so that it does not become "thirst steam".
AICHI has developed a "pressureless steam generation system" in pursuit of keeping the internal pressure inside the furnace constant with its own technology.
A steam tunnel that uses this system can produce steam like natural steam, so you can make a large amount of plump and delicious steamed confectionery.
Mechanism that makes it easy to manage quality
Since the steam tunnel is equipped with a dial-type indicator on the control valve, it is possible to grasp the situation inside the furnace at a glance.
The humidity of steam, which is important for making delicious sweets, is accurately controlled in various places with the "3-zone humidity control type".
Anyone can easily control the humidity simply by using the easy-to-read operation panel.
Safe mold measures and accident prevention measures
For steam tunnels and other steamers, the most worrying thing is mold growth.
This is because the humidity inside the steamer is high, and the environment is such that mold can easily grow.
The steam tunnel is also considered to prevent mold.
The top cover has been lifted up to allow a view of the inside of the furnace, making it easy to dry and clean the inside of the furnace. Also, to prevent accidental pinching, it comes with an interlock that has been manually added for safety when lowering.
Sprayer
Mist is sprayed from an ultra-fine spray nozzle to give the surface of the bun before steaming a firmness and luster.
Paper stand
We supply glassine paper to be laid under the bun.
Wetting device (PAT)
Recreating the traditional method of making buns, the cloth between the net and the glassine paper is moistened so that steam can be evenly applied from under the buns.
This is also one of the indispensable devices for producing unpressurized steam.
In-core pressureless steam generation system (PAT)
A new mechanism for generating unpressurized steam.
The amount of steam can be adjusted, and the gentle steam makes the sweets delicious.
Conveyor 3-layer structure
Adopting a unique three-layer conveyor structure, it creates a "steamed steamer" state.
Body upper lift-up mechanism
Raise the upper part of the main body with the touch of a button. By facilitating the drying and cleaning of the inside of the equipment after work, the inside of the furnace can be kept hygienic at all times.
Condensation measures
In order to prevent the formation of mold due to dew condensation, the sloping double ceiling eliminates dew condensation, and the structure is such that dew condensation water is collected at one point inside the doorway hood and drained.
Others
An unmanned line is constructed by connecting front and rear tunnel equipment such as a glassine cup supply device, depositor, product take-out device, branding iron, and injector. Achieves an efficient steaming line.
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