Case Study - Cook and Stir Machine for Red Bean Paste
By:Salinovate Team
A large-scale bean paste production enterprise specializes in the production of Chinese-style fillings such as red bean paste and mung bean paste, primarily supplying mooncake factories, pastry factories, and frozen food companies. The customer wants to expand its red bean paste production line and needs to order red bean paste cook and stir machine. Finally, they purchased five sets of vacuum cook and stir machine from us. Following is the case study to explain such design for red bean paste production.
I. Production Requirements
Firstly, we learned the production flow for making the read bean paste and the new production requirements from the customer before making the solution.
1.2 Existing Process
The customer's red bean paste production process uses a three-stage process:
● High-Pressure Cooking Stage: After washing, the red beans are sent to a high-pressure cooker for cooking. The high-temperature and high-pressure environment rapidly softens the red beans and fully gelatinizes the starch, laying the foundation for subsequent frying.
● Grinding Stage: The cooked red beans are crushed using grinding equipment.
● Cooking Stirring Stage: The crushed red beans are sent to a frying pan, where white sugar, dried tangerine peel, and other auxiliary ingredients are added. The mixture is then simmered and fried to evaporate excess moisture, forming a smooth and delicate red bean paste filling.
1.3 Customer Needs
Demand Dimension | Specific requirements |
Machine type | Red bean paste cook and stir machine |
Target capacity | 1500kg/h |
Process connection | It needs to be compatible with existing pressure cookers and grinders. |
Heating method | Steam heating (the factory already has a steam source) |
Mixing requirement | To prevent burning and ensure the filling is even and smooth. |
Control requirement | Easy to operate, temperature controllable. |
II. Solution: Five Customized Bottom-Stirring Cooking Mixers
Based on the customer’s requirements, we selected the machines for the customer with the proposal explanation. The customer finally accepted our suggestions
2.1 Equipment Selection
Based on customer needs and process characteristics, we recommended a bottom-stirring steam cooking and stirring cooker, configured with five units operating simultaneously. The bottom-stirring design is particularly suitable for high-viscosity red bean paste fillings. The stirring paddle extends from the bottom of the pot, directly acting on the area at the bottom where the material is most prone to burning, completely solving the problem of sticking.
● Equipment Model: SLPC-600 Bottom-Stirring Steam Stirring Cooker
● Quantity: 5 sets
● Total Capacity: 1500 kg/hour (300 kg/hour per unit)
2.2 Technical Parameters
Item Name | Specification | Remark |
Volume design | 600L pot volume | Effective loading capacity of 300 kg, with reserved space for boiling and stirring. |
Heating method | Steam jacket | Steam pressure 0.3 MPa |
Vacuum design | With vacuum function | Vacuum environment cooking, high thermal efficiency. |
Mixing system design | Bottom stirring + scraping the wall | Bottom-mounted stirring, with the scraper closely attached to the bottom of the pot. |
Mixing speed | 0-36rpm variable frequency adjustable | Adjust according to the viscosity of the filling. |
Main material | SS304 | Food grade, all parts in contact with materials are made of stainless steel. |
Control method | Button control | Simple to operate. |
2.3 Core Advantages of Bottom Mixing Design
Why does red bean paste need bottom mixing?
Traditional Upper Stirring System | Bottom Stirring System | The Value of Red Bean Paste |
The stirring paddle extends from above, resulting in a weak effect on the bottom. | The stirring paddle extends from the bottom and acts directly on the bottom of the pot. | Completely prevent the bottom of the pot from burning. |
High-viscosity materials tend to accumulate at the bottom. | Bottom stirring and forced tumbling. | Even heating, no dead corners. |
The scraper is difficult to stick to the bottom of the pot. | The lower stirring scraper can precisely fit. | Reduce cleaning difficulty. |
Reduce cleaning difficulty | With the motor positioned at the bottom, the entire machine is more stable. | Smooth operation and low noise. |
2.4 Process Layout of Five Units in One Production Line
The five sets of cooking mixers are placed side by side, each operating independently with its own control system.
Advantages:
● A single unit failure does not affect the operation of other equipment.
● They can simultaneously produce different formulas (e.g., different sugar contents, different additives).
● Flexible capacity allocation; full operation during peak seasons and partial operation during off-seasons.
2.5 On-site Operation
All five machines have arrived at the customer's production site and are already helping the customer produce red bean paste. Below are videos of some of the machines operating in the production workshop:
III. Summary: The Value of Vacuum Stirring Cooking in Red Bean Paste Production
The above details the customized red bean paste cooking and stirring solution and equipment features. Now, let's summarize the value of this vacuum cooking and stirring technology in red bean paste production.
3.1 Core Value
1)Anti-Scorching: The bottom stirring action directly acts on the bottom of the pan, completely solving the problem of red bean paste easily scorching.
2)High Efficiency: The vacuum environment lowers the boiling point, resulting in high heating efficiency.
3)Easy Operation: Electric control buttons, simple and convenient.
3.2 Applicable Scenarios
This solution is particularly suitable for:
● Large-scale red bean paste manufacturers
● Enterprises with existing steam sources
● Food factories needing to expand production
● Filling factories long troubled by scorching issues
3.3 Replicable Experience
The successful experience of this case can be replicated for:
● Mung Bean Paste (also requires anti-scorching measures)
● Lotus Seed Paste (high sugar, prone to scorching)
● Jujube Paste (high viscosity, prone to sticking to the pan)
● Compound Seasoning Sauce (high viscosity material)
The above is the red bean paste cook and stir machine design for the customer in this case. Its core design principle is to match the customer's different positioning and production process requirements. If you need customized design for sauce mixing and stir-frying solutions, please feel free to contact us.
