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Large Commercial Cooking Mixer Make Perfect Peanut Chikki in 20 Minutes
The Peanut Chikki Crisis: Why Traditional Methods Fail Commercial Production- Sugar Burning: 73% users search "how to prevent sugar crystallization in chikki"
- Labor Trap: Manual stirring consumes 60% production time
- Inconsistent Texture: 68% small factories report batch quality variations
- Low Output: Traditional pans limit batches to under 10kg/hour
Video Proof: Flawless Chikki in One Attempt
Why Shandong Longze Machinery Electric Induction Cooking Mixer
- Electric Induction Direct Heating 8-Stage Temperature Control + Wireless Temperature Control System:
Operators pre-set target temperatures via control panel, Heating automatically terminates when preset temperature is reached.It can realize precise temperature control and solve the problem of sugar paste at the bottom of the pot.
- Planetary Stirring:
Planetary stirring is a method that simulates manual stir-frying, which achieves mixing without dead corners by scraping the bottom and edges, solving the problems of uneven peanut sugar coating and worker fatigue.
- Smart PLC System:
More than 20 groups of processes can be preset and instantly switch between more than 20 proven production programs.Solve the problem of inconsistent product flavor and quality.
- Wide Capacity Range
Available capacities: 100L to 1000L, Suitable for enterprises of varying scales
Master 5 Chikki-Style Confectioneries with One Machine
Our electromagnetic planetary mixer isn’t just for peanut chikki – it’s engineered to conquer the core challenges of ALL nut-and-jaggery/honey confectioneries requiring extreme temperature control and delicate mixing. Whether you’re producing flaky Iranian Sohan, crystalline American Peanut Brittle, Greek Pasteli, or sesame-packed Til Chikki, the same technological breakthroughs deliver perfection:
- Peanut Candy (Western Brittle)
Crunch perfection hinges on maintaining exact 150°C hardening temps. Traditional methods cause inconsistent crystallization, but our PLC-controlled 8-stage heating locks temperatures within ±0.5°C. The planetary blades fold sugar syrup around the nuts torque without crushing delicate kernels – critical for premium brittle texture.
- Sohan Papdi (Iranian Layered Delicacy)
Creating Sohan’s signature 17+ layers demands precision folding under 145°C heat. Manual labor fails to achieve uniform lamination, but our planetary motion replicates artisan techniques at scale. The Teflon scraper gently layer nut paste and sugar syrup while the integrated wireless probe prevents overheating that causes hardening.
- Pasteli (Greek Sesame-Honey Bars)
Honey viscosity control at 115-125°C makes or breaks Pasteli. Our machine solves the "sticky mess" dilemma with real-time viscosity adjustment via programmable torque curves. The electromagnetic system’s instant heat reduction when adding honey prevents burning – a key advantage over gas burners.
- Til Chikki (Indian Sesame Candy)
Distributing microscopic sesame seeds evenly requires advanced fluid dynamics. Traditional paddles leave dead zones, but our scraper-blade hybrid design achieves 99.2% coverage. The rapid cool-down program (activated via PLC touchscreen) locks seeds in place before crystallization begins.
- Sohan (Multi-Nut Confection)
Preventing pistachio/almond breakage in dense Sohan batter demands intelligent force control. Our system’s auto-torque adaptation reduces blade pressure when sensors detect whole nuts. Combined with 160°C caramelization programs, this preserves premium ingredients.
