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The soup-making problem for restaurant owners has been solved by steam generators and concentrated chicken broth


With the recent cool weather, many people are starting to crave soupy and brothy dishes, as a bowl of soup is especially comforting.

However, traditional chicken soup making is time-consuming, labor-intensive, costly, and yields inconsistent results, leaving many restaurant owners in a dilemma. To find solutions, many owners have begun using concentrated chicken soup to adjust their operations. So, do you know how concentrated chicken soup is made using a steam generator?Making traditional old hen soup base is a time-consuming process, often requiring hours of simmering, resulting in high labor and time costs. Even more challenging are batch variations in chicken and the difficulty in controlling the cooking temperature, directly leading to fluctuations in the soup's freshness and inconsistent flavor. A steam generator perfectly solves this problem. It can maintain a constant temperature of ±1℃, using saturated steam to evenly penetrate heat into every ingredient, stably stimulating the release of flavorful compounds and ensuring a consistent flavor in the concentrated chicken soup.In traditional cooking methods, the prolonged and repeated boiling of chicken broth is not only inefficient but also leads to a surge in purine levels. A steam generator, however, produces steam in just 28 seconds with a heat conversion efficiency exceeding 100%; in contrast, traditional steam equipment typically requires over 30 minutes of preheating time, with a heat conversion efficiency generally only between 85 % and 95 %, resulting in significant energy waste. Compared to traditional boiling, steam generators not only significantly shorten preparation time but also generally save approximately 40% in energy utilization. Furthermore, they reduce excessive nutrient breakdown, improving efficiency while prioritizing health and mitigating potential controversies surrounding high purine levels—a cost-performance advantage that steam boilers cannot match.For restaurant owners struggling to balance cost and quality, the combination of a steam generator and concentrated chicken broth is undoubtedly the most practical solution. No more anxiety about heat control, time consumption, or inconsistent output; a more worry-free way to maintain the core flavor and health of the soup – this is precisely the efficiency and peace of mind that restaurants need most right now.

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