Product Introduction:
The stainless steel cooking pot is made of 304 stainless steel material and is mainly used for processing food materials. It has the characteristics of large heating area, high thermal efficiency, balanced heating, short boiling time of liquid materials, and easy control of heating temperature. The transmission system of the facility has fewer components, simple installation and disassembly, low equipment failure rate, and easy maintenance. Capable of forward, reverse, and jog operation, stable operation, and low noise.

Scope of application:
Stainless steel cooking pots are widely used in the rapid processing of candy, pharmaceutical industry, dairy products, alcohol, cakes, preserves, beverages, cans, marinades and other food products. They can also be used in large restaurants or canteens to cook soup, cook vegetables, stew, congee, etc. It is a good facility for food processing to improve quality, reduce time and improve labor standards.

Specification parameters:
Pot depth: 500mm (400-600mm)
Mixing method: artificial stir frying (planetary mixing)
Mixing speed: variable frequency adjustable
Type: Cookware
Voltage: 380V
Power: 40KW
Dimensions: 210019501700mm
Net weight: 800kg

Product features:
1. A steam diffusion coil is set at the bottom of the stainless steel steaming and boiling pot, and the sockets for water supplement, water inlet, discharge, liquid level, etc. are used to heat the Zongzi in the pot by mixing the steam diffusion tube with water.
2. The vertical application of the pot body allows for the use of a crane for discharging. After steaming and boiling, the water inside the pot does not need to be discharged when the lid is opened for discharging (after multiple uses, the bottom drainage valve can be used to discharge it). The medium can be used sustainably, reducing costs and saving energy.
3. The exterior of the pot is insulated with a thermal insulation layer to prevent heat dissipation inside the pot and high temperature burns during personnel operation.
4. The structure of the pot door has been changed from a fixed flange bolt connection to a pneumatic quick opening type. And enhance point-to-point sensing limit switches, interlocks, and interlocking functions. When a certain link is not controlled properly during the operation process, it is not possible to proceed to the next operation control (even if the control button is not used).
5. The inflatable seal of the pot door adopts a safety interlock, the head flange rotates, and the pneumatic actuator transmission system is used. Installing a liquid level gauge on the pot is beneficial for timely observation of the boiling water level inside the pot.
6. Multiple Zongzi cooking pans use the same set of air supply equipment (air compressor+gas storage tank), which can be operated in a single way, saving space, reducing costs, and making maintenance easy and simple.
7. This product can be used for cooking Zongzi, Soy egg and similar products; Effective control of temperature, working pressure, duration, water intake, air intake, drainage, and exhaust can be achieved during the steaming and boiling process, thereby improving
Production efficiency.

The basic principle of stainless steel cooking pot is to apply reverse working pressure for cooking. Simply put, it is to use compressed air to increase the working pressure inside the pot, avoiding can protrusion and lid jumping. The operating procedures are analyzed as follows: compressed air is a poor thermal conductor, and steam itself has a certain working pressure. Therefore, in the sterilization and heating process, do not use compressed air, but only keep it in a state of insulation after reaching the sterilization temperature. After completing sterilization and cooling, stop supplying steam and inject cooling water into the spray pipe.
Due to the decrease in temperature inside the pot and the condensation of steam, the internal force of the pot is reduced, and the working pressure of compressed air is used to compensate. In the sterilization process, attention should be paid to the initial exhaust method to release steam and promote steam circulation. It is also possible to release air every 15 to 20 minutes to promote heat exchange. In short, it is necessary to meet the sterilization standards and carry out sterilization according to certain procedures. The sterilization temperature, sterilization pressure, sterilization duration, and operation methods are all specifically regulated by the sterilization process of canned products.