Vacuum Jacketed Cooking Kettle Product Classification & Precautions For Use
Cooking Mixer News /
06/24/2021
Vacuum jacketed cooking kettle product classification & precautions for use
The jacketed cooking kettle not only improves the quality of food processing, but also shortens the production time and improves the labor force. When buying a vacuum jacketed cooking kettle, everyone will basically choose the manufacturer to directly purchase the vacuum jacketed cooking kettle. The mixing part adopts a disposable stainless steel pan body to ensure the smoothness of the pan. It uses steam, electric heating and other heating methods. The cutting edge adopts springs. The self-weight type is adopted to cut the bottom to make the pot body and the mixing blade closely contact, so that the material is stirred evenly and the pot is not sticky.
Classification of vacuum jacketed kettle
1. According to the structure, it can be divided into: tiltable vacuum jacketed kettle, vertical (fixed) vacuum jacketed kettle.
2. According to the heating method, it is divided into: electric heating vacuum jacketed kettle, steam heating vacuum jacketed kettle, gas heating jacketed kettle, electromagnetic heating jacketed kettle.
3. According to the needs of the process, the equipment with stirring or without stirring vacuum jacketed kettle is adopted.
4. According to the sealing method, the jacketed kettle can be divided into: no cover type, flat cover type, and vacuum type;
Attention to the use of vacuum jacketed kettle
1. Use steam pressure and not exceed the rated working pressure for a long time.
2. When entering steam, open the steam inlet valve slowly until the pressure is needed. The shut-off valve at the condensate outlet, if a trap is installed, should always be opened; if there is no trap, open the valve first until there is When the steam overflows, close the valve again, and keep the opening degree until a small amount of steam overflows.
3. The safety valve can be adjusted according to the pressure of the user's own steam.
4. During the use of the steam boiler, you should always pay attention to the change of steam pressure, and adjust it in time with the steam inlet valve.
5. After stopping the air intake, the straight mouth cock at the bottom of the pot should be opened, and the remaining water should be discharged.
6. Tilting and stirring type jacketed kettles should be refueled at each rotating part before each shift; cooked vegetable oil is recommended for the parts on the surface of the stirring type jacketed kettle; 30#--40# machinery is used in other places. oil.
The jacketed cooking kettle not only improves the quality of food processing, but also shortens the production time and improves the labor force. When buying a vacuum jacketed cooking kettle, everyone will basically choose the manufacturer to directly purchase the vacuum jacketed cooking kettle. The mixing part adopts a disposable stainless steel pan body to ensure the smoothness of the pan. It uses steam, electric heating and other heating methods. The cutting edge adopts springs. The self-weight type is adopted to cut the bottom to make the pot body and the mixing blade closely contact, so that the material is stirred evenly and the pot is not sticky.
Classification of vacuum jacketed kettle
1. According to the structure, it can be divided into: tiltable vacuum jacketed kettle, vertical (fixed) vacuum jacketed kettle.
2. According to the heating method, it is divided into: electric heating vacuum jacketed kettle, steam heating vacuum jacketed kettle, gas heating jacketed kettle, electromagnetic heating jacketed kettle.
3. According to the needs of the process, the equipment with stirring or without stirring vacuum jacketed kettle is adopted.
4. According to the sealing method, the jacketed kettle can be divided into: no cover type, flat cover type, and vacuum type;
Attention to the use of vacuum jacketed kettle
1. Use steam pressure and not exceed the rated working pressure for a long time.
2. When entering steam, open the steam inlet valve slowly until the pressure is needed. The shut-off valve at the condensate outlet, if a trap is installed, should always be opened; if there is no trap, open the valve first until there is When the steam overflows, close the valve again, and keep the opening degree until a small amount of steam overflows.
3. The safety valve can be adjusted according to the pressure of the user's own steam.
4. During the use of the steam boiler, you should always pay attention to the change of steam pressure, and adjust it in time with the steam inlet valve.
5. After stopping the air intake, the straight mouth cock at the bottom of the pot should be opened, and the remaining water should be discharged.
6. Tilting and stirring type jacketed kettles should be refueled at each rotating part before each shift; cooked vegetable oil is recommended for the parts on the surface of the stirring type jacketed kettle; 30#--40# machinery is used in other places. oil.
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