Low temperature slow cooking stove for kitchen equipment

Low-temperature slow-cooking stove for kitchen equipment 　　　　 The concept of low-temperature slow-cooking stove for kitchen equipment in Foshan comes from the method of cooking meat in vacuum by western chefs using high-temperature plastic bags. Then the set temperature upper limit (that is, the temperature that does not destroy the protein cell composition) is slowly soaked and cooked, which can effectively maintain the original flavor composition and make the food achieve a better taste.　　　　 Foshan Kitchen Equipment Manufacturing Factory specializes in producing all kinds of low-temperature slow cookers. Features of 　　　　 low-temperature slow-cooking stove: 　　　　 1. There is less water loss during food cooking, keeping food fresh and delicious. 2. The production process is convenient and hygienic. After the food is cooked, you can sprinkle the seasoning on it before eating.　　　　3. To maintain the original taste of the food to the greatest extent, adding a small amount of condiments is also pleasant.　　　　4, the dishes are not greasy and juicy and healthier.　　　　 5. The equipment has a small footprint and is easy to use.　　　　 The low-temperature slow cooker in the Foshan kitchen equipment can help you make the most delicious food in the world.　　　　 is suitable for low-temperature slow cooking stoves: 　　　　 low-temperature slow cooking stoves are widely used in western restaurants, hotels, specialty restaurants and other catering companies. They are also very convenient and fast, and they are the right assistants for catering business operators. Previous article: Advantages of commercial steam box Next article: Correct kitchen equipment reception knowledge