Jingye process vessels and kettles are designed for batch processing of food products by pressure, atmospheric, or vacuum cooking processes.
Our systems are an innovative solution for traditional cooking processes as well as providing flexibility to niche products and changes in recipes and food trends in the marketplace.

Main Features:
1) Pressure cooking helps retain the quality of the foods, by reducing the cooking time, by increased temperature (higher boiling point) inside the vessel and pressure which retains the particles within the product.
2) Cooking by pressure results in healthier and better tasting food, prepared in less time and with less energy.
3) Food quality and flavour retention is achieved as the vessel is sealed and pressurised during cooking. the vessel does not permit air or liquids to escape below a pre-set pressure.
4) Makes excellent sauces after sauting by dissolving products of caramelisation and mallaird reaction. Works well with foods that require water infusion/braising methods
5) Higher temperatures are more effective at killing bacteria.