What Aspects Should Food Factories Pay Attention To When Buying Cooking Jacketed Kettle?

Writer：www.firemixer.com Time：2020-07-22 13:35 Browse：℃

What aspects should food factories pay attention to when buying cooking jacketed kettle?
 
Structural characteristics of planetary mixing products: mainly composed of pot body, frame body, mixing system, heating system, speed-regulating transmission device, mixing shaft, pot body turning system, etc.
1. Pot body: The pot body of this product is a hemispherical stainless steel pot body formed by one-step stamping (the number can be inquired), the overall roundness error is small, and the agitator and the pot body are closely attached to avoid the phenomenon of pot sticking.
2. Heating system: gas heating, electric heating, thermal oil heating, electromagnetic heating, steam heating, diesel heating, methanol heating and other heating methods to meet your technical requirements for different food processes.
 
Next, you can distinguish their heating effects. Electric heating is evenly heated, but the temperature rises slowly and the heat loss is large, which will cause the temperature of the wok body to be higher. Of course, there is no need to worry about the safe use of food machinery and equipment. Longze Machinery is in the wok A layer of aluminum silicate insulation layer is set on the outside of the equipment, and it is surrounded by stainless steel material, which plays a certain protective role; electromagnetic heating rises and falls quickly, heating uniformly, and high thermal efficiency. The outer temperature of the wok body is low, improving The use environment of food machinery and equipment.
 
Product introduction:
 
Cooking jacketed kettle are widely used in the processing of foods such as candy, pharmacy, dairy, wine, pastries, preserves, beverages, cans, stew, etc., and can also be used in large restaurants or canteens to boil soup, cooking, stew, porridge, etc. Processing good equipment that improves quality, shortens time, and improves working conditions.
 
This series of sauce cooking jacketed kettle equipment is mainly composed of pot body, rack body, mixing system, heating system, speed regulating transmission device, mixing arm, pot turning system and so on.
 
1. Pot body: It is stamped by a large-tonnage press at one time and is produced in a domestic Japanese-owned head factory.
 
2. Frame body: It is welded by square tube and sheet material. The frame body bears and fixes the functions of the pot body, mixing system, transmission device, mixing arm and hydraulic system.
 
3. Stirring system: It is composed of agitating arm and wear-resistant and high-temperature resistant PTFE material.
 
4. Heating system: thermal oil, steam, electromagnetic gas
 
5. Speed ​​regulating transmission device: the speed governor adopts a stepless frequency conversion speed regulator, and the reducer adopts a domestic reducer.
 
6. Jacketed pot body turning system: automatic type is composed of hydraulic station and oil cylinder, the key components of hydraulic station are made in Taiwan; manual type is composed of worm gear.