Steaming pot is widely used in the processing of candy, pharmacy, dairy products, wine, cakes, preserves, beverages, canned goods, brine and other foods. It can also be used in large restaurants or canteens to boil soup, cook, stew, porridge and so on. It is a good equipment for food processing to improve quality, shorten time and improve working conditions.
　　Application Range: Candy Application: (Normal Pressure Boiling Sugar Hard Sugar Production) Granular Sugar and Starch Syrup Ingredients, Dissolution, Boiling, Blending (with Stirring and Scraping). The utility model has the advantages of large heating area, high thermal efficiency, uniform heating, short boiling time of liquid material and easy control of heating temperature.
　　Application of pastry: frying technology (heating temperature is precise and adjustable).
　　Application of beverage: Sugar system can be composed of water powder combined grinding, sandwich pan, double filter, ultra-high temperature sterilizer. It can also be used for the extraction of tea and the pre-boiling, heating and mixing of other materials.
　　Application of preserves: It can be used for pre-cooking (debittering) and sugar boiling process in preserves.
　　The application of canned food: for the preboiling and mixing of materials.
　　Application of soy sauce products: used in the preparation and sterilization of soybean paste, sweet paste, peanut butter, chili sauce, beef sauce and other sauces.
　　This machine is manufactured, tested and checked according to the national standard GB150-1998 "Steel Pressure Vessels" and the "Safety Technical Supervision Regulations for Pressure Vessels" of the Ministry of Labor. It is suitable for the high temperature cooking performance test of packaging products such as food steaming resistant packaging bags, biaxially stretched nylon/low density polyethylene composite film bags, etc. It is also the ideal equipment for aseptic packaging test in food research institutes. 。 Steaming pot is widely used in dairy industry, food, pharmaceutical, chemical industry, beverage and other industrial sectors, as a necessary equipment for heating, heat preservation, sterilization treatment or storage of slurry.
　　Technical index
　　Water source pressure 0.15 MPa~0.25 MPa
　　Gas Source Pressure 0.25 MPa Balance Pressure
　　Effective volume of cooker 30L
　　Diaphragm disk size 300 mm x 210 mm x 25 mm
　　Choice of cooking temperature from 101 ~135
　　Boiling temperature < 100 C
　　AC 220V + 10%, 50Hz
　　Main engine size 650mm *350mm *500mm (L *B *H)
　　Feature editor
　　The cooking pot is heated by steam at a certain pressure (or electrically heated). The cooking pot has the characteristics of large heating area, high thermal efficiency, uniform heating, short boiling time of liquid material and easy control of heating temperature. The inner pot body (inner pot) of the cooking pot is made of acid-resistant and heat-resistant Austenitic stainless steel with pressure gauges and safety valves. It is beautiful in appearance, easy to install, convenient to operate and safe and reliable.
　　Main technology
　　Volume: 50L, 100L, 200L, 300L, 400L, 500L, 600L, 800L, 1000L.
　　2. Structural form: inclinable and vertical structure, with or without stirring according to process requirements.
　　3. Material of pot body: 1) inner pot body stainless steel (SUS304), jacket, bracket carbon steel (Q235-B) coated with anti-rust paint; 2) inner and outer stainless steel.
　　4. Pot body with mixing device: central mixing at the top. Loop connection is adopted between output shaft of reducer and mixing propeller shaft, which is convenient for disassembly, assembly and cleaning.
　　5. Stirring speed: 36r/min (according to customer requirements to select a certain speed); mixing impeller form: ordinary stirring (anchor type) and bottom scraping stirring.
　　6. Supporting foot form: 1. Vertical pot body: triangular pyramid type, circular tube type; 2. Tilting pot body: trough support type.
　　7. Equipment configuration: dial pointer thermometer, steam inlet and outlet (vertical structure).
　　8. The maximum tilting degree of the tiltable cooking pot is 90 degrees, and the tilting mode is manual.
　　Note: The jacket working pressure, motor power, heating power and mixing slurry structure can be customized according to the special requirements of customers.
　　classification
　　1. According to heating mode, it can be divided into electric heating cooking pot, steam heating cooking pot, gas heating cooking pot and heat conducting oil heating stirring pot.
　　2. According to the form, it can be divided into vertical cooking pot, inclinable cooking pot, horizontal cooking pot and fixed cooking pot.
　　Use Notes Editor
　　Notes on the Use of Steam Cookers
　　1. Steam pressure shall not exceed the quota for a long time.
　　2. Open the intake valve slowly until the pressure is needed. If there is a trap in the outlet of condensate water, the valve should always be opened. If there is no trap, the valve should be opened until there is steam overflow, then the valve should be closed small, and the opening degree should be maintained until a small amount of water vapor overflow.
　　3. The safety valve can be adjusted according to the pressure of steam used by users themselves.
　　4. During the use of steam cooker, attention should be paid to the change of steam pressure, and the intake valve should be used for timely adjustment.
　　5. After stopping the air intake, the straight-mouth cock at the bottom of the pan should be opened and the remaining water should be released.
　　6. Tilting and agitating cooking pots should be refuelled at all rotating parts before each shift is used; cooked vegetable oil is recommended for the surface parts of agitating cooking pots; 30-40