The Vacuum Horizontal cooking pot with mixer is vacuumed at the top of u-shaped pot body. Steam heating is adopted as the clamping sleeve. The combination of step-less speed change, worm wheel and reducer drives the machine, which increases the moment of horizontal axis stirring. The lid opening, unloading and reset of the pot body are controlled by hydraulic and mechanical transmission, which is very convenient to operate. Vacuum cooking can reduce the cooking temperature, especially suitable for the cooking of heat-sensitive raw materials, avoid the deterioration of color and taste caused by excessive heat, and maintain the original color, aroma and taste of raw materials. It improves the cooking efficiency, reduces energy consumption and shortens the cooking time.
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