Steam Cooking System Dealers in Virudhunagar

Ideal cooking method for persons above 500 nos. Parabolic concentrators are arranged in pairs (facing North & South) to form an array. These pairs concentrate heat on receivers from both sides. The water in the receiver gets converted into Steam with pressure of 12 to 16 bars and accumulates in the Steam Header. The high pressure of steam is dropped to a safe approved limit of 1 to 1.2 bars in pressure reducing station. This reduced pressure steam is then transported to steam-cooking vessels of adequate capacity. Normally Rice is cooked within 8 to 9 min. Dal is cooked within 9 to 12 min., Potato / vegetables are cooked within 4 to 6 min. The variation in quantity does not have much effect on the time required to cook. This steam can even be used for preparation of Idly, Dhokala, Paratha.., Tea, Coffee, etc.