As is well known, Zongzi steaming and boiling equipment It is a pot with excellent airtightness. Some people have specially designed a zongzi‑steaming and cooking device for home use, in commemoration of a traditional Chinese folk festival; hence the name “zongzi pot.”

　　Zongzi steaming and cooking equipment comes in various sizes, suitable for both home and industrial use.

　　The overall structure of the zongzi steaming and boiling equipment comprises a pot body, a pot lid, an opening mechanism, a locking wedge device, a safety interlock system, rails, a sterilization unit, steam nozzles, and other components.

　　Features: Uses pressurized steam as the heat source, offering high reliability and a long service life.

　　Material composition: The inner pot is made of heat- and acid-resistant austenitic stainless steel, while the outer pot is made of 304 stainless steel.

　　Category

　　(1) Steam sterilization for zongzi steaming and cooking equipment

　　This is a unique sterilization method. After the food is placed in the pot, no water is added; instead, steam is used for sterilization. This approach relies on steam to disinfect. However, as the sterilization process progresses, increasing amounts of steam within the pot can reach its dew point, leading to uneven heat distribution.

　　(2) Spray sterilization for zongzi steaming and boiling equipment

　　The sterilization process of zongzi steaming and boiling equipment involves installing nozzles or spray pipes on both sides or the top of the sterilization chamber. Heated water is sprayed onto the food, producing a misty, wave-like stream of hot water that eliminates dead zones, ensures uniform temperature, and enables rapid heating and cooling. This allows for fast, stable heating and sterilization of the contents within the chamber—twice as efficient as conventional steam sterilization.

　　(3) Hot-water circulation sterilization for zongzi steaming and cooking equipment

　　This sterilization method uses hot-water immersion and is straightforward: simply add an appropriate amount of water to a pot and heat it to achieve disinfection. It’s highly effective, with even heat distribution.

　　Advantages: The zongzi steaming and cooking equipment boasts a long service life, easy-to-control heating temperatures, short boiling times, a large heating surface area, and high thermal efficiency.

　　Zongzi steaming and cooking equipment is widely used in the processing of pastries, candied fruits, beverages, canned goods, stews, and more. It can also be employed in large restaurants or cafeterias for tasks such as making soups, boiling, stewing, and preparing congee, making it an excellent choice for food processing to enhance product quality, reduce processing time, and improve working conditions. Cookware classification: 1. By heating method: electric‑heated cookware and steam‑heated cookware. 2. By design: vertical‑type steaming and cooking pots and tilting‑type steaming and cooking pots.

　　The cooking pot is suitable for preparing a variety of meats that are difficult to cook through. The steaming‑cooking pot employs external heating: water is directly injected into the steaming chamber, where it is heated to produce high‑pressure steam for steaming and cooking, ensuring thorough doneness. After cooking, the contents can be rapidly cooled in just three minutes using externally supplied compressed air and water pressure, bringing the temperature inside the vessel down to 30–40°C. The boiling range is ≤120°C. With controllable boiling and cooking times, the unit is easy to operate, portable, and highly reliable. This steaming‑cooking equipment for zongzi is ideal for processing food packaged in bags and related films, and it also serves as an excellent tool for sterile packaging trials in food research institutions.

　　Advantages of various heating methods:

　　1. Gas heating: rapid heating and cooling, with adjustable frequency.

　　2. Electric heating: The thermal oil temperature is controllable, the frequency is adjustable, and heat is distributed evenly.

　　3. Electromagnetic heating: eliminates thermal inertia, enabling rapid heating and cooling; ensures no dead zones, with uniform heat distribution throughout the entire vessel; the solenoid coil remains cool, resulting in a long service life.

　　4. Zongzi steaming and boiling equipment Steam heating: temperature around 100°C.