A New Type Of Electromagnetic Jacketed Kettle Structure Design
Cooking Mixer News /
06/24/2021
A new type of electromagnetic jacketed kettle structure design
The equipment in this design is a food cooking mixer equipment and a jacketed kettle. The use, characteristics, working principle and other aspects of the jacketed cooking kettle are introduced. This design has made certain improvements in many aspects of the jacketed cooking kettle.
A stirring device is added to this equipment to uniformize the materials during the working process, making it convenient to process materials with high viscosity and low thermal conductivity, thereby expanding the range of use of the jacketed cooking kettle. A safety valve was added to ensure the safe operation of the equipment, and a trap valve was added to improve work efficiency.
And a more comprehensive analysis was made in the selection and appearance of each part. Finally, a certain analysis and calculation is made on the production capacity of the jacketed boiler.
Uses and characteristics of jacketed cooking kettle
1.Usage: The stainless steel jacketed cooking kettle, also known as the laminated steam pot, is widely used in food processing such as candy, pharmaceuticals, dairy, wine, pastries, beverages, preserves, cans, etc., and can also be used in large restaurants or canteens to cook soup, cook, and stew Meat, porridge, etc. are excellent equipment for food processing to improve quality, shorten time, and improve working conditions.
2. Working principle: When working, the material is transported from the feed port to the pot. Then the intake pipe is steamed, and the intake valve is closed when the working pressure is reached. When steaming, if the pressure is too high, the safety valve will automatically open to release the excess pressure. When there is condensed water in the jacket, the trap works to discharge the condensed water. After heating, open the discharge valve and the material is discharged.
3. Features: The jacketed cooking kettle uses a certain pressure of steam as the heat source (electric heating can also be used). The jacketed cooking kettle has the characteristics of large heating surface area, high thermal efficiency, uniform heating, short liquid boiling time, and easy control of heating temperature. The inner pot (inner pot) of the jacketed cooking kettle is made of acid-resistant and heat-resistant austenitic stainless steel, equipped with pressure gauge and safety valve, beautiful appearance, easy installation, convenient operation, safe and reliable.
The overall design of the jacketed cooking kettle:
The model of the jacketed cooking kettle designed this time is: Lz-300L vertical jacketed cooking kettle. 300 means the effective volume is 300L.
Determination of performance parameters
1. Maximum working pressure: Pw=0.35Mpa
2. Design pressure: P=1.05Pw=0.3675MPa
3. Working temperature: 145℃
4.Volume: 600L
5. Container diameter: 600mm
6.Container height: 760mm
7. Corrosion margin: C=1mm
The main components of the steam jacketed boiler equipment:
1. The main part of the pot body, a jacketed cooking kettle, is mainly used to contain materials and pressurized steam.
2. The nozzle of the nozzle is used to connect the pot body and the external structure.
3. One leg is used to support the pot body.
4. Traps one is used to drain condensed steam and water.
5. Safe a row of steam and control the pressure of the gas.
6. The mixing device agitates the material, so that the material is evenly heated
7. Support the plate and the base to support the reducer and motor.
8. The transmission device is the power mechanism of the equipment, which drives the agitator to run.
The equipment in this design is a food cooking mixer equipment and a jacketed kettle. The use, characteristics, working principle and other aspects of the jacketed cooking kettle are introduced. This design has made certain improvements in many aspects of the jacketed cooking kettle.
A stirring device is added to this equipment to uniformize the materials during the working process, making it convenient to process materials with high viscosity and low thermal conductivity, thereby expanding the range of use of the jacketed cooking kettle. A safety valve was added to ensure the safe operation of the equipment, and a trap valve was added to improve work efficiency.
And a more comprehensive analysis was made in the selection and appearance of each part. Finally, a certain analysis and calculation is made on the production capacity of the jacketed boiler.
Uses and characteristics of jacketed cooking kettle
1.Usage: The stainless steel jacketed cooking kettle, also known as the laminated steam pot, is widely used in food processing such as candy, pharmaceuticals, dairy, wine, pastries, beverages, preserves, cans, etc., and can also be used in large restaurants or canteens to cook soup, cook, and stew Meat, porridge, etc. are excellent equipment for food processing to improve quality, shorten time, and improve working conditions.
2. Working principle: When working, the material is transported from the feed port to the pot. Then the intake pipe is steamed, and the intake valve is closed when the working pressure is reached. When steaming, if the pressure is too high, the safety valve will automatically open to release the excess pressure. When there is condensed water in the jacket, the trap works to discharge the condensed water. After heating, open the discharge valve and the material is discharged.
3. Features: The jacketed cooking kettle uses a certain pressure of steam as the heat source (electric heating can also be used). The jacketed cooking kettle has the characteristics of large heating surface area, high thermal efficiency, uniform heating, short liquid boiling time, and easy control of heating temperature. The inner pot (inner pot) of the jacketed cooking kettle is made of acid-resistant and heat-resistant austenitic stainless steel, equipped with pressure gauge and safety valve, beautiful appearance, easy installation, convenient operation, safe and reliable.
The overall design of the jacketed cooking kettle:
The model of the jacketed cooking kettle designed this time is: Lz-300L vertical jacketed cooking kettle. 300 means the effective volume is 300L.
Determination of performance parameters
1. Maximum working pressure: Pw=0.35Mpa
2. Design pressure: P=1.05Pw=0.3675MPa
3. Working temperature: 145℃
4.Volume: 600L
5. Container diameter: 600mm
6.Container height: 760mm
7. Corrosion margin: C=1mm
The main components of the steam jacketed boiler equipment:
1. The main part of the pot body, a jacketed cooking kettle, is mainly used to contain materials and pressurized steam.
2. The nozzle of the nozzle is used to connect the pot body and the external structure.
3. One leg is used to support the pot body.
4. Traps one is used to drain condensed steam and water.
5. Safe a row of steam and control the pressure of the gas.
6. The mixing device agitates the material, so that the material is evenly heated
7. Support the plate and the base to support the reducer and motor.
8. The transmission device is the power mechanism of the equipment, which drives the agitator to run.
Contact Us:
Shandong Longze Machinery Co.,Ltd
Company website:https://www.firemixer.com/
WhatsApp/Wechat:0086 13153609533
Tel:0086 13153609533
E-mail:rena@loneze.com
Address:Zhucheng Economic Development Zone, Shandong Province, the first five lines west
Contact:Ms. Rena
If you have any question you can contact me ,i can give you the lowest discount.
