Precautions For The Use Of Steam Heating Food Cooking Jacketed Kettles
Writer：www.firemixer.com Time：2021-03-11 11:43 Browse：℃
Precautions for the use of steam heating food cooking jacketed kettles
1. For the safety valve, the safety valve configured by the company and designated for use must be used, and no adjustments are allowed.
2. In the process of using the food cooking jacketed kettles, you should always pay attention to the temperature change of the heat-conducting oil. Generally, the heat-conducting oil should not exceed 150°C. (Controlled by the electric control box), adjust the temperature in due course and pay attention to the temperature; pay attention to the oil temperature and pressure changes and take other safety measures when working over 150℃.
3. After heating the materials to the required temperature in the vertical food cooking cooking jacketed kettles, the materials are discharged from the bottom of the pan.
4. Before using the food cooking jacketed kettles equipment in each shift, oil should be added to each rotating part; pay attention to whether the electric heating rod is damaged. For the stirring type cooking jacketed kettles, cooked vegetable oil is recommended for the parts on the surface of the pot; 30#—40# mechanical oil is used everywhere else.
5. After use, the power should be cut off first, and tap water should be added to the pot immediately to protect the electric heating rod and prolong the service life.
6. When adding heat-conducting oil, it is recommended to buy heat-conducting oil with an oil temperature of 320 degrees, which can quickly increase the oil temperature and improve work efficiency. Then before heating, use a valve to seal the overflow port on one side, and connect a conduit to the other side to divert and heat the excess heat-conducting oil into a barrel. After 4 to 5 times, it can be sealed with a valve. (Because each place is produced There is a difference in the quality of the heat transfer oil. If there is a large amount of flow out at the beginning of use, pour the part back into the interlayer before the next use, and it can be basically stable after several cycles.
Classification of cooking jacketed kettles:
1. cooking jacketed kettles are mainly divided into vertical cooking jacketed kettles (vertical cooking jacketed kettles with stirring) and tilting cooking jacketed kettles (tilting cooking jacketed kettles with stirring) according to the form;
2. According to the volume, it is divided into 100 liters cooking jacketed kettles, 200 liters cooking jacketed kettles, 300 liters cooking jacketed kettles, 400 liters cooking jacketed kettles, 500 liters cooking jacketed kettles, and 600 liters cooking jacketed kettles.
3. According to the heating method, it can be divided into steam heating cooking jacketed kettles and electric heating cooking jacketed kettles, gas heating cooking jacketed kettles and electromagnetic heating cooking jacketed kettles.
4. According to the needs of the process, each equipment with stirring or without stirring is used; there are two types of planetary stirring cooking jacketed kettles and ordinary motor stirring equipment in the belt with stirring equipment.
5. According to the sealing method, the cooking jacketed kettles can be divided into: no cover type, flat cover type and vacuum type;
Operation process of cooking jacketed kettles:
Because compressed air is a poor heat conductor, and the steam itself has a certain pressure. Therefore, do not put in compressed air during the process of sterilization and heating, but only need to be in a heat preservation state after reaching the sterilization temperature. After the sterilization is completed, when the temperature is cooled down, the supply of steam is stopped, and the cooling water is forced into the spray pipe. As the temperature in the pot drops and the steam condenses, the internal force of the pot is reduced and the pressure of compressed air is used to compensate. During the sterilization process, attention should be paid to the initial exhaust method, and then the steam is released to allow the steam to circulate. It can also deflate every 15 to 20 minutes to promote heat exchange. In short, the sterilization conditions must be met and carried out according to certain procedures. The sterilization temperature, sterilization pressure, sterilization time and operation methods are all specified by the canned goods sterilization process.
Gas-fired tilting cooking jacketed kettles-the pot body is a double-layer structure consisting of an inner and outer hemispherical pot body + straight sides + brackets, and the middle layer is heated by steam. There are fixed, tiltable, stirring and other structures. Vertical steam cooking jacketed kettles has the characteristics of large heating area, high thermal efficiency, uniform heating, short boiling time of liquid material in tiltable cooking jacketed kettles, easy control of heating temperature, beautiful appearance, easy installation, convenient operation, safety and reliability. It is widely used in all kinds of food processing, and can also be used in large restaurants or canteens to boil soup, cook, stew, porridge, etc. The jacketed kettles is a good food heating and stirring equipment for food processing to improve quality, shorten time, and improve working conditions.
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