Steam boiling chamber UNIPAR U3-E
| General info | Technical data |
Dimensions | Download |
Technical data
| Description | Value |
| Dimensions: width x depth (incl. engaged cart) x high | 1100mm x 950mm x 1500mm |
| Cart dimensions: width x depth x high | 785mm x 850mm x 1500mm |
| Dimensions of supporting plate | 650 x 530 x 20 (or. 40) mm |
| Total supporting area | 6 x 0,34 m2 = 2 m2 |
| Basic water volume | 22 liters |
| Water consumption during run | approx. 10 liters per hour |
| Working temperature | variable from 60 °C to 95 °C |
| Boiling output for bread dumplings (4 slices / 1 helping) | 480 helpings per hour |
| Voltage 3N~ | 400 V 50 Hz |
| Electrical input | 12 kW |
| Working cycle duration | variable from 1 minute to 99 hours 99 minutes |
| Water inlet | G 1/2" |
| Steam drain - neck diameter | 32 mm |
| Water condensate drain - neck diameter | 32 mm |
| Total weight | 290 kg |
Orientation duration of boiling of some foods
| Food | Orientation duration of boiling | Mode |
| bread doumplings | 25 - 35 minutes | 1 |
| filled fruits doumplings | 8 - 15 minutes | 1 |
| potato doumplings | 25 - 35 minutes | 1 |
| filled potato doumplings | 20 - 25 minutes | 1 |
| pork and beef meat | 60 minutes | 2 |
| brawn | 90 minutes | 2 |
| meat jelly | 90 minutes | 2 |
| food sterilization | 90 minutes | 2 |
| vegetable | 10 minutes | 2 |
| vegetable dish | 20 minutes | 2 |
| potato | 20 minutes | 2 |
| tripe sausage, blood sausage | 30 minutes | 2 |
| warming-up of frankfurters | 20 minutes | 2 |
| warming-up of dish - single helping packing | 12 minutes | 1 |