Zongzi is a traditional delicacy of the Chinese people, especially in southern regions like Zhejiang. It is no longer a food reserved solely for the Dragon Boat Festival; many people now enjoy zongzi during ordinary days, business trips, and travels. Zongzi comes in various flavors, such as salted egg yolk, cured meat, ham, and more.
As the demand for zongzi has grown, ingenious Chinese producers have industrialized its production. They use large industrial pressure cookers to boil the zongzi, followed by vacuum packaging and high-temperature sterilization in specialized sterilization pots. This high-temperature sterilization allows zongzi to be stored and sold at room temperature, expanding its distribution radius nationwide and even enabling exports.
The production of zongzi relies heavily on specialized steaming and cooking equipment. Zhongrun’s zongzi cooking pot uses steam or electric heating as the primary heat source, employing sealed high-pressure cooking to shorten processing time. It features a large heating area, high thermal efficiency, uniform heating, short boiling time, and easy temperature control. The equipment is typically designed as a vertical or tiltable structure, integrating a pot body, flange, sealed lid, basket, and control system. This device is engineered to meet the specific requirements of zongzi cooking, ensuring that the finished product is soft, sticky, sweet, and free of uncooked bits.
Sterilization of zongzi is primarily achieved through high-temperature methods, utilizing high-temperature sterilization pots.

The high-temperature sterilization pot is one of the commonly used sterilization devices in the food industry, effectively sterilizing vacuum-packed, heat-resistant zongzi. The equipment consists of a pot body, lid, opening mechanism, safety interlock device, steam spray pipe, and more. It uses steam or hot water under pressure as the heat source, offering advantages such as uniform heating, rapid sterilization, and easy temperature control.