The IQC Continuous Steam Cooker sets a new standard in performance with Individual Quick Cooking technology. Its innovative inclined conveyor design maximizes steam concentration while preventing oxidation by blocking air from entering the chamber. Steam is evenly circulated above and below the product, fully enveloping it for rapid and uniform heat transfer. Engineered for consistent cooking, fast heating, energy efficiency, and higher yield, the IQC delivers exceptional results for modern food processing.
Individual Quick Cooking
We’ve raised the benchmark in performance. IQC’s uniquely engineered product conveyor inclines to reach the level of highest steam concentration. Air is blocked from entering the chamber to prevent oxidation. Steam circulates evenly above and below the product conveyor. It completely envelops the product. Heat is rapidly transferred to the product. Engineered to provide you uniform cooking, fast heating, low energy consumption and higher yield.
IQC Configuration Specifications IQC. 500
| IQC | IQC.500 | IQC.750 | IQC.1000 | IQC.1000S | IQC.1500 |
| Capacity 1 | 500 kg/h | 750 kg/h | 1000 kg/h | 1000 kg/h | 1500 kg/h |
| Cooking Area | 5500 mm | 7500 mm | 9500 mm | 7500 mm | 9500 mm |
| Cooking Zones | 3 | 3 | 3 | 3 | 4 |
| Belt Width 2 | 900 mm | 900 mm | 900 mm | 1350 mm | 1350 mm |
| Steam Consumption 3 | 250 kg/h | 300 kg/h | 350 kg/h | 350 kg/h | 550 kg/h |
| Power (3x400V 50c/s) | 0.75 kW/h | 0.75 kW/h | 0.75 kW/h | 0.75 kW/h | 0.75 kW/h |
1 Calculations based on headless Shrimp 30-50 pcs/kg, 5 kg/m2, cooking time 2.5 min. (calculations based upon other products can be made upon request)
2 Choose between Single or Twin-belt conveyors
3 Dry saturated steam (max 4% water content)
Optional:
Twin-Belt Conveyor
Each belt with independent recipe control.
In an IQC Airless-Atmosphere Steam Cooker, steam is evenly circulated above and below the product conveyor. It completely envelops the product. Heat is rapidly transferred, sealing in natural moisture and flavor without oxidation or dehydration.
1. Cooking with an airless-atmosphere
Air is blocked from entering the cooking zone by repeatedly discharging concentrated steam throughout the cooking chamber. Steam nozzles are placed both above and below the product conveyor to maintain cooking uniformity.
2. Cooking time is minimized by the efficient use of the highest level of concentrated steam
At the beginning of heating, the surface of the product experiences a rapid increase in temperature. Meanwhile, the temperature of the interior increases gradually. This minimizes the time taken for dehydrating the surface. The overall result is of this process is a higher product yield.
CTI Process specializes in providing advanced industrial equipment and sustainable solutions, focusing on innovation and efficiency across various sectors.
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