Gas-heated sauce wok

The inner pot of this device adopts a hemispherical stainless steel pot body formed by one-time stamping from Yixing Beihai, with minimal overall roundness error. The stirring paddle fits tightly with the pot body, ensuring no dead corners during stirring, preventing material agglomeration, sticking to the pot, or coking. The advanced rotation and sealing structure eliminates dead corners inside the pot, making it easy to clean and maintain hygiene. Equipped with variable frequency speed control, the rotation speed can be adjusted arbitrarily, facilitating precise temperature control and stable operation. The hydraulic discharging method allows for hydraulic tilting discharge after separating the stirring mechanism from the pot body, reducing labor intensity.
The product offers four heating methods: electromagnetic heating, gas heating, electric thermal oil heating, and steam heating.