Process - Stir-Fry with the High-Temperature VersaWok
VersaWok for Stir-Fry Processes
The VersaWok Stir-Fry Cooker mechanizes stir-frying of Asian-style dishes on an industrial scale - with batch sizes up to 1,000-lb (454-kg) - producing high quality results equal to those prepared by a professional chef. Thermal oil heats the vessel's jacket up to 590°F (310°C) providing extremely high surface temperatures which are necessary to rapidly sear product surfaces to maintain their crisp or moist inner textures. High temperature-rated scrapers double as spatulas, lifting and tossing ingredients in traditional stir-fry fashion, as they sweep the heat transfer surface clean.
With the features borrowed from our VersaWok batch stir-fry cooker, we have devised a continuous system (the ContinuTherm) for the sautéing or stir-frying of diced meat, poultry, onion, peppers and other vegetables as well as fried rice. 120 PSIG steam-heated jackets can work for some sauté applications, but for the authentic stir-fry flavor profile thermal oil is the only way to generate the necessary temperatures.
PLC automation replicates the distinctive mixing and tossing action required of an authentic wok for sautéed and stir-fried products. Blentech's patented scraper system inhibits burn-on allowing long run times.