Cooked food steaming pot

detailed explanation

cooking potIt is designed and manufactured according to the traditional folk production technology in China and the improvement of production efficiency. It is suitable for Zongzi wrapped with brown leaves and put directly into the pot for first useZongzi cooking potUnique closed heating process for cooking. Our company producesZongzi cooking potIt is composed of a pot lid, pot body, and legs. The pot cover is formed by welding an elliptical head and a pressure bearing flange, and the pot body is a structural form composed of an elliptical head, a straight edge, and a pot mouth flange. It has the characteristics of large heating area, high thermal efficiency, uniform heating, short boiling time of liquid material, easy control of heating temperature, beautiful appearance, easy installation, convenient operation, safety and reliability. It is widely used in the production of various small Zongzi and other food processing, as well as cooking cooked egg productsSteaming and cooking of leguminous productsWaiting is a good equipment for food processing to improve quality, shorten time, and improve working conditions.

cooking potThere are mainly the following characteristics:

1.The bottom of the pot is equipped with a steam diffusion coil, and interfaces for water supply, water inlet, sewage discharge, liquid level, etc. The Zongzi in the pot is heated by mixing the steam diffusion tube with water.

2.The vertical use of the pot body allows for the use of a crane for discharging materials. When steaming and boiling is completed and the lid is opened for discharging, the water inside the pot does not need to be discharged (after multiple uses, it can be discharged through the bottom drainage valve). The medium can be continuously used, reducing costs and saving energy.

3.The exterior of the pot is insulated with a thermal insulation layer to prevent heat loss inside the pot and prevent personnel from being scalded by high temperatures during operation.

4.The structure of the pot door has been changed from a fixed flange bolt connection to a pneumatic quick opening type. And add point-to-point sensing limit, interlocking, and interlock functions. When a certain step is not properly operated during the operation process, the next operation control cannot be entered (even if the control button is operated, it is invalid).

5.The inflatable seal of the pot door adopts safety interlocking, with the head flange rotating and the pneumatic actuator driving. Installing a liquid level gauge on the pot facilitates timely observation of the amount of boiling water in the pot.

6.multiple unitsZongzi cooking potShare one set (air compressor)+The air replenishment device of the gas storage tank can be operated independently, saving space and reducing costs, making maintenance convenient and simple.

7.This product can be used for cooking Zongzi, Soy egg and similar products; Effective control of temperature, pressure, time, water intake, air intake, drainage, and exhaust during the cooking process can improve production efficiency.

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