High Pressure Steam Cooker Mixers

The working principle of a pressure cooker is very simple, that is, steam pressure. In a sealed pot, heating a liquid creates a lot of steam and generates high pressure. Even without pressure, steam conducts heat and cooks faster than dry air. As the pressure increases, the steam can exceed the usual maximum temperature and cook faster. These factors make steam pressure cooking faster than baking, steaming, or boiling.

A pressure cooker requires less water than other traditional cooking methods. This means more vitamins and minerals are retained. Not being exposed to air also prevents the oxidation of nutrients in food. Most importantly, it saves time and energy.

The pressure cooker newly developed by our company has added a stirring function. The unique mixing system blends all the ingredients together perfectly, preventing food from sticking to the pan for even cooking.

There are a variety of heating methods for you to choose from, such as steam heating, gas heating, electric heating, and so on.