•Natural mixing motion prevents damage to ingredients.
•The horizontal design means the kneader can process large volumes of ingredients at once for high work efficiency.
Vacuum cooking specifications (Type NSV)
•Vacuum conditions inside the container allow permeation and dehydration to be performed at a low temperature (from around 60°C) during heated mixing. •Ingredients can be cooked at low temperatures, avoiding loss of the color, flavor, and aroma of ingredients and seasonings.
•These kneaders are ideal for use in producing foods boiled in soy sauce, sauces, soups, bean jam dishes, and jams.
Eccentric rotation model (Type XHNS)
Compared to the standard center-rotating type, this model allows ingredients to be more easily removed (special specifications).
