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Key Features of the Shinagawa 60NQVP Pressure Cooker
- Multi-functional: Pressure cooking, vacuum concentration, cooling, and stirring in a single machine.
- Flexible: Can operate under atmospheric pressure, high pressure, or low-pressure vacuum conditions.
- Fast: High-pressure cooking helps reduce processing time for products that require long simmering or stewing.
- Low-temperature concentration: The vacuum mode allows juices, syrups, and jams to be concentrated at low temperatures.
- Control: Equipped with pressure control, weight measurement, and recipe setting functions.
- Compact: A small-scale design suitable for testing various food processing methods.
Flexible Cooking Under Atmospheric Pressure, High Pressure and Vacuum
Shinagawa 60NQVP Pressure Cooker can operate under three different pressure conditions, allowing multiple food processing operations to be carried out using a single machine.
Atmospheric pressure: Cooking and stirring operations similar to those performed by a conventional kneader.
High pressure: Helps save time when preparing products that require long simmering or stewing, such as rice noodle broth, pho broth, and soups.
Low pressure – vacuum:
- Concentrating juices, syrups, and jams at low temperatures.
- Cooling products after heating.
- Removing air bubbles from cooked food products.
Process Control and Recipe Settings
The 60NQVP is equipped with various functions, including pressure control and weight measurement.
- Steam pressure control valve: Adjusts the heating intensity by changing the pressure of the supplied steam.
- Load cell: Measures the weight inside the cooking vessel and can be used as an indicator for evaluating the completion of the cooking process.
- Pressure sensor: Displays pressure data inside the vessel.
- Records and manages internal cooking conditions and supports both high-pressure cooking and low-pressure vacuum processing.
- Cooling jacket: Allows cold water to circulate through the jacket surrounding the cooking vessel, helping reduce the residual heat of freshly processed food.
Applications of the Shinagawa 60NQVP Pressure Cooker
- Preparing rice noodle broth, pho broth, soups, and products requiring long simmering or stewing.
- Concentrating juices, syrups, and jams at low temperatures.
- Processing applications that require heating combined with stirring.
Suitable for Process Testing and Product Development
The machine is designed for testing various types of food processing methods. Its recipe setting function supports the verification of automated processes and recipe development based on the expected operating conditions of actual production equipment.
Technical Specifications of the Shinagawa 60NQVP Pressure Cooker
| Specification | Unit | Details |
| Model | – | 60NQVP |
| Dimensions (W × L × H) | mm | Main unit: a. 1610 × b. 735 × c. 1395With lid open: d. 1840Standard footprint: e. 2300 × f. 1490Control panel height: 1500 |
| Power Supply | – | 3-phase, AC 200 V, 50/60 Hz |
| Motor | kW | Stirring paddle: 0.4; Vacuum pump: 2.2 |
| Stirring Speed Control | – | Inverter |
| Stirring Paddle Speed | rpm | 8.6–34.3 |
| Total Capacity | L | 60 |
| Effective Processing Capacity | L | 33 |
| Heating Method | – | Steam |
| Maximum Steam Pressure | MPa | 0.3 |
| Required Steam Consumption | kg/h | 30 |
| Safety Equipment | – | Safety guard |
| Machine Weight | kg | 400 |
Technical specifications of the Shinagawa 60NQVP Pressure Cooker
Watch more food processing equipment application videos on the Hason Foodtech YouTube Channel.
Related Product: Learn more about the Flat Stir Fryer Machine AQ-F Type.
