English 
Zhengfeng Road, Licheng District, Jinan City, Shandong Province,China
Author: Alex Song Publish Time: 2026-08-27 Origin: Site
A 200L induction-heated pressure cooking mixer with automatic hydraulic lid locking, VFD bottom mixing, and Siemens PLC recipe management has been shipped to India. The TDCPI200 — powered by electromagnetic induction heating with native 415V/50Hz supply — is built entirely from SUS304 stainless steel and joins TINDO's growing installed base of cooking equipment in the Indian market.
The TDCPI200 is a 200-liter induction-heated pressure cooking mixer designed for high-volume central kitchens, sauce production lines, and food processing facilities. It combines four capabilities that batch kitchens previously needed separate machines for:
Pressure cooking — faster collagen breakdown and shorter cycle times than atmospheric cooking
Bottom mixing (VFD) — continuous agitation prevents scorching and ensures uniform heat distribution
Hydraulic lid + pot tilting — safe, ergonomic batch discharge with minimal operator effort
Siemens PLC recipe management — unlimited stored recipes with per-stage temperature, pressure, mixing speed, and duration control
The result: one machine replaces the manual sequence of boil → stir → unload that dominated traditional Indian kitchen operations.
A single hydraulic station (1.5 kW) drives both the lid opening mechanism and the full pot tilt. The lid opens automatically at the press of a button — no manual lifting of a heavy pressure lid. At cycle end, the pot tilts hydraulically to discharge the entire batch into a trolley or downstream hopper. For a 200L batch, this eliminates the two-person manual handling that older systems required.
The lid locking mechanism engages and releases automatically, interlocked with the pressure safety system. The PLC only allows the lid to open when internal pressure has fully released — no operator judgement required, no risk of opening under pressure. This addresses one of the highest-risk manual operations in pressure cooking.
A 1.5 kW bottom mixer with VFD stepless speed control keeps product in constant motion during cooking. Mixing speed is adjustable in real time via the HMI — slow gentle agitation for delicate sauces, faster for thick pastes. The bottom-mounted impeller prevents scorching on the heat transfer surface, which is the #1 quality defect in unagitated pressure cooking.
The control system stores and recalls unlimited recipes — each defining temperature, pressure mode, mixing speed, and cook duration per stage. Multi-stage recipes (pressure cook → release → reduce → hold) run automatically. Indian operators work with a fully English HMI; recipe data logging supports batch traceability for audit and export compliance.
The machine includes an integrated CIP (Clean-in-Place) system — hot water and cleaning solution circulate through the pot and discharge via the bottom drain valve after each batch. A water flowmeter is included as standard, giving operators visibility into water usage per cleaning cycle. This reduces changeover time between products and improves hygiene compliance.
Pot, lid, mixing impeller, hydraulic components, and frame are SUS304 stainless steel. A bottom drain valve allows complete discharge of liquids and cleaning water — no residual pooling, no cross-batch contamination.
Parameter | TDCPI200 |
|---|---|
Model | TDCPI200 |
Capacity | 200 L |
Heating Source | Induction |
Heating power | 30KW |
Cooking Temperature | Controllable (pressure + atmospheric modes) |
Cooking Time | Controllable per recipe |
Pot Diameter | Φ800 mm |
Pot Depth | 550 mm |
Pot Thickness | 5 mm |
Pot Tilting | Hydraulic |
Lid Opening | Hydraulic, automatic lock/unlock |
Hydraulic Power | 1.5 kW |
Mixing Power | 1.5 kW |
Mixing Speed | VFD stepless drive |
Control System | Siemens PLC + HMI |
Voltage | 3-phase / 415V / 50Hz (India) |
Material | SUS304 stainless steel |
CIP Washing | Included |
Water Flowmeter | Included |
Dimensions (L×W×H) | 2150 × 1700 × 2050 mm |
Factor | India Reality | Why Induction Wins |
|---|---|---|
Temperature precision | ±1°C PID control | Exact setpoint holds for delicate recipes |
Heating speed | Electromagnetic induction to pot wall | Fast ramp — no burner preheat |
Energy efficiency | 90-95% direct-to-pot transfer | Higher efficiency than flame heating |
Emissions | Zero combustion | No flue gas, no ventilation duct |
Safety | No open flame | Cleaner indoor operation, no gas infrastructure |
The 415V/50Hz native configuration (not a transformer workaround) matches Indian industrial supply, with Siemens components serviced through established distribution.
Pressure Mode (TDCPI200) | Atmospheric Mode | |
|---|---|---|
Boiling point | 110-120°C under pressure | ~100°C |
Legume cooking (dal, chana) | 25-35 min | 60-90 min |
Bone broth / stock | 60-90 min | 3-4 hours |
Meat collagen breakdown | Rapid | Slow |
Energy per batch | Lower (shorter cycle) | Higher |
Best for | Dal, beans, broth, meat, large-batch sauces | Delicate sauces, boiling |
The TDCPI200 runs both modes — recipes select pressure or atmospheric cooking per stage.
Product | Typical Cycle | Mode |
|---|---|---|
Dal / lentil preparations | 25-40 min | Pressure |
Chana / chickpea dishes | 30-45 min | Pressure |
Bone broth / stock | 60-90 min | Pressure |
Curry bases (large batch) | 30-50 min | Atmospheric + mixing |
Tomato / onion masala base | 25-40 min | Atmospheric + mixing |
Meat stews / biryani base | 40-60 min | Pressure + mixing |
Sauces & gravies | 20-40 min | Atmospheric + mixing |
Looking for a pressure cooking mixer configured for your product and voltage? Contact our engineering team for a specification tailored to your requirements.
info@tindotech.com | WhatsApp: +86 185 6009 1508 | www.tindotech.com
