What Is The Working Principle Of The Vertical Jacketed Kettle Wok?

Writer：www.firemixer.com Time：2021-06-07 11:32 Browse：℃

What is the working principle of the vertical jacketed kettle wok?
 
Vertical jacketed kettle wok is an important type of jacketed kettle wok. It has a wide range of applications, simple and convenient operation, and is deeply loved by consumers.
Working principle and classification:
The working principle is to use back pressure sterilization, which is to use compressed air into the pot to increase the pressure to prevent the cans from protruding and jumping lids. The operation conditions are as follows: Since compressed air is a poor heat conductor, the steam itself has a certain pressure. . Therefore, in the process of heating up during sterilization, compressed air is not put in, but only when the sterilization temperature is reached, the compressed air is opened to enter the pot, making the vertical jacketed cooking kettle also known as the vertical steam pot and the vertical cooking pot. , Vertical sandwich steam boiler, usually composed of a pot body and supporting feet. Usually suitable for liquid materials, because the materials can be discharged directly through the bottom after processing, which is very convenient.
The vertical jacketed kettle wok (fixed jacketed kettle wok) can be heated by electric heating and steam heating according to the heating method. Because the bottom of the vertical jacketed kettle wok is not easy to install the gas stove, because the discharge method of this equipment is from the bottom, so there is no gas heating in the world
 
Vertical jacketed cooking kettle:
jacketed kettle wok is a commonly used food processing equipment. The equipment has the characteristics of large heating area, high thermal efficiency, uniform heating, short liquid boiling time, easy control of heating temperature, beautiful appearance, easy installation, convenient operation, safety and reliability. jacketed kettle woks are widely used in the processing of various foods, and can also be used in large restaurants or canteens to boil soup, cook, stew, porridge, etc. It is a good equipment for food processing to improve quality, shorten time, and improve working conditions. The use of jacketed kettle wok should be operated by professionals.
Safety management regulations:
Safety management regulations
1. The operator of the jacketed kettle wok must be professionally trained, and it is strictly forbidden to operate it without the operator.
2. Check whether each part is normal before use.
3. During operation, keep the air pressure used at 0.2MPa—0.3MPa, and check and verify the safety valve regularly. The pressure of the safety valve is set to 0.3MPa.
4. The deactivated jacketed kettle wok should have the drain valve in the open position.
5. Operators must stick to their work posts to prevent accidents from rising air pressure.

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