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FrenchSLCM-P15 Test - Steam Cook & Grind Sweet Potato to Smooth Puree
By:Salinovate Team May 19,2026
Our company's SLCM-P15 lab model universal cutter mixer has successfully completed processing trials for sweet potato puree, demonstrating exceptional performance in both cooking and pulverizing-homogenizing stages. This solution offers food processing enterprises an efficient and flexible method for the cooking and pureeing of ingredients.
I. Test Background
Sweet potato puree is widely utilized across various sectors, including baking fillings, pastry centers, infant and toddler complementary foods, and restaurant side dishes. Traditional processing methods typically involve cutting sweet potatoes into small pieces and steaming them, followed by transferring the cooked material to a separate grinder machine for pureeing. This workflow is fragmented, time-consuming, and carries a risk of contamination due to the multiple transfers of raw materials.
To validate the cooking and pureeing capabilities of our company's new design all-in-one design mixer, we used the lab model to conduct a simulated production trial using raw sweet potatoes as the primary ingredient. The test focused specifically on evaluating the cooking efficiency and the pulverizing-homogenizing performance when processing large-sized raw materials.
II. Test Equipment and Raw Materials
Item | Parameter |
Equipment model | SLCM-P15(integrate chopping, mixing and homogenizing function) |
Loading capacity | 5-10kg |
Test raw material | 10kg raw sweet potatoes |
Heating method | Steam heating (Direct injection into the pot) |
Test objective | Fine paste consistency (Particle-free, smooth) |
III. Testing Procedure
This test employed a two-step process, steaming followed by pulverization and homogenization, to independently verify the equipment's cooking capabilities and pulverizing effectiveness.(You can watch the testing video shown below to see clearly the working performance.)
3.1 Steaming Phase
1)Operation: 10 kilograms of large, raw sweet potato chunks were loaded directly into the equipment; the lid was closed, and direct steam injection heating was initiated.
2)Duration: Approximately 20 minutes
3)Maximum Temperature: 105°C
4)Auxiliary Action: The wall-scraping agitator was operated at a low speed throughout the process to ensure uniform steam distribution and prevent the material from sticking to the pot walls.
Observations: The large sweet potato chunks were thoroughly cooked within 20 minutes; the centers were soft and tender, with no hard cores remaining.
3.2 Pulverization and Homogenization Phase
1)Operation: Once the sweet potatoes were cooked, the bottom high-speed blades (3000 rpm) were activated, and the wall-scraping agitator was engaged simultaneously.
2)Duration: Approximately 3 minutes
3)Result: The cooked sweet potatoes were effortlessly processed into a fine, smooth puree—free of any granular texture and possessing a uniform consistency.
Note: In actual production settings, users may opt to combine the steaming and pulverizing steps (i.e., running the heating and high-speed blades simultaneously) to further enhance production efficiency. We aimed to independently verify the effectiveness of the steaming and pulverizing functions in this test, so a sequential, two-step operation was employed.
IV. Summary of Test Results
Test Item | Result | Description |
Feeding of large raw materials | √ | Large input size is acceptable, save the time for fine shredding. |
Steaming time | 20 minutes (Up to 105°C) | Direct steam injection ensures rapid heating and strong penetration. |
Grinding & Homogenization time | 3 minutes | The bottom-mounted flying blades, combined with wall-scraping agitation, ensure high efficiency and a fine consistency. |
Finished product consistency | Fine, paste-like texture (puree); free of granules | Meet food processing requirements.
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Wall-scraping agitation | Effectively prevents sticking to the pot throughout the entire process. | No scorching or residue left behind.
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V. Application Prospects
The SLCM-P15 is not only suitable for producing sweet potato puree but can also be widely applied to:
● Pumpkin puree, mashed potatoes, and purple sweet potato puree
● Fruit and vegetable purees (e.g., carrots, yams, taro)
● Bean paste fillings, fruit jams, and chocolate sauces
● Infant and toddler complementary foods, and baking fillings
For food manufacturers requiring an integrated production solution from cooking to homogenizing, this equipment offers significant benefits by streamlining workflows, reducing capital investment in machinery, and minimizing the risk of contamination during material transfer.
VI. Customer Value
Traditional Process | SLCM-P Series Universal Mixer |
Requires separate cooking kettle + pulper/colloid mill | All steps completed in a single unit |
Multiple material transfers | Closed-loop system; "one-pot-to-finish" process |
Multiple grinding steps | Accept big size(coarse crushing is optional to prolong cutter using life) |
Low working efficiency | High working efficiency |
No extended functions | Include vacuum function; support simultaneous input and mixing of multiple ingredients for multi-flavor food sauces |
VII. Conclusion
The practical production trial involving sweet potato puree has fully validated the exceptional performance of the SLCM-P15 all-in-one design universal cutter mixer in the cooking and pureeing of large-sized food materials. Centered on core technologies, specifically direct steam injection, bottom-mounted high-speed cutters, and wall-scraping agitation, this equipment enables a fully integrated processing workflow. It represents an ideal choice for food R&D, small-batch production, and central kitchens. Naturally, we also offer larger models designed to accommodate a diverse range of production capacity requirements.
We warmly invite both new and existing customers to send us samples; our company is pleased to provide complimentary testing services.
