Performance Of Pressure Cooker For Cooking Bones In Food Factory

Writer：www.firemixer.com Time：2021-09-29 14:10 Browse：℃

Performance of pressure cooker for cooking bones in food factory
 
The bone-boiled pressure cooker has the characteristics of a fully enclosed type, and the food contact material is food-grade 304 stainless steel, which is a fully enclosed pressure cooker equipment.
The high pressure cooking pot has the characteristics of large heating area, high heating efficiency, uniform heating, relatively short boiling time of liquid material, and ability to control the heating temperature. The electric heating industrial stainless steel cooking pot is mainly composed of a pot body and a bracket; the pot body is a double-layer structure, and the middle layer is heated by steam. The upper and lower elliptical heads are connected by flanges between the upper head and the cylinder, which can be rotated to open the cover, and there is a cooking basket inside.
 
The tilting cooking pot body can be tilted up to 90°, and the tilting method is manual turning.
Note: Jacket working pressure, motor power, heating power, etc. can be customized according to customer's special requirements.
According to the heating method, it is divided into: electric heating cooking pot and steam heating cooking pot according to the form: vertical cooking pot, tilting cooking pot.
 
Precautions for the use of steam heating industrial pressure cookers:
Precautions for the use of steam cooking pots Use steam pressure, which should not exceed the rated working pressure for a long time. When steam is introduced, the steam inlet valve should be opened slowly until the pressure is needed. The stop valve at the condensate outlet, if a trap is installed, should always be opened; if there is no trap, the valve should be opened first until the steam overflows Turn the valve down again at the same time, and keep the opening degree until a small amount of water vapor overflows.
 
Overall structure of industrial pressure cooker installation steps:
The fixed type (vertical type) is mainly composed of a pot body and feet; the fixed type (vertical type) is composed of a pot body and feet, and a stirrer; the tilting type is mainly composed of a pot body and a tilting device; the tilting type The stirring is mainly composed of a pot body tilting device and a stirring device. Tighten the two fixing screws of the support frame. When the pot body is shaken, the water inlet and outlet pipes at both ends are not allowed to rotate with the pot. After the installation is completed, the agitated jacketed kettle should be tested for empty trucks, and can be put into production only after the transmission components are running normally. After air intake, if there is air leakage at the joint, tighten the nut until it does not leak.
 
The corresponding relationship between the temperature and pressure in the cooking pot. Generally speaking, the sterilization time should be 30-40 minutes at a temperature of 121°C. However, many food processing companies have random regulations on the sterilization time, and some even reach 90 minutes. Sterilization time.
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. Tilting and stirring cooking pots should be oiled at all rotating parts before each shift; cooked vegetable oil is recommended for the parts on the body of the stirring cooking pot; 30#-40# mechanical oil is used everywhere else. Multifunctional cooking pots are currently widely used kitchen utensils, and their use methods have also attracted everyone's attention.
 
During the heating process, a small deflation is usually carried out when the temperature rises to 125-130. Its purpose is to remove the air in the digester and volatile substances such as turpentine. Eliminate false pressure in the pot and reduce the oxidation of cellulose.