Dechen M&E launched the steaming cabinet of DC series to improve the quality of Char Siu Buns.

　　As a representative of the traditional famous dim sums of Han ethnicity in Guangdong Province, Char Siu bun is one of the "Four Hotshots" (shrimp dumplings, dry steamed sumai, char siu bun and egg tarts) of Cantonese morning tea. However, during the steaming process of char siu bun, it is most likely to have the problem of juice leaking. Days ago, the reporter learned from Guangzhou Dechen M&E Engineering Co., Ltd. (hereinafter referred to as "Dechen M&E") that the steaming cabinet of DC series first developed by the company not only successfully solved the problem of juice leaking through technical improvement, but also equipped with an independent air extraction system, which effectively improved the environment of steaming room.

　"Generally speaking, the heating rate of the steaming cabinet is fast, and it is easy for the juice to leak after the skin of char siu bun is fried. In order to avoid this issue, many enterprises arrange workers to open the steaming cabinet after a period of steaming, pull out the tray, disperse the hot gas and then steam again. So a batch of char siu buns usually need to be opened and closed three times”, Huang Ciming, general manager of Dechen M&E, said, "the air jet pipe has been redesigned for steaming cabinet of DC series, so that the steam volume in the steaming cabinet can be regulated externally, which not only saves the labor cost, but also improves the quality rate."

　　In addition, Dechen M&E also has an independent air extraction system on the top of the cabinet to avoid steam-scalding employees and reduce the excessive mould caused by the vapor in the steaming room. (Wu Zewei)