Jacketed Pot

Basic introduction of the jacketed pot:

1.Jacketed pot also called a jacketed pan, is also known as a steam pot, cooking pot, and jacketed steam pot. Usually consists of a pot body and feet. The jacketed cooking pot body is a double-layer structure composed of inner and outer spherical pot bodies, and the middle interlayer is heated by steam. There are fixed, tilting, stirring, and other styles. 

The jacketed cooking pot has the characteristics of a 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. 

A jacketed pot is widely used in the processing of various foods, and can also be used in large restaurants or canteens to cook soup, stew meat, porridge, etc. A Jacketed cooking pot and a steam jacketed pot are good equipment for food processing to improve quality, shorten the time and improve working conditions.

2. The steam jacketed cooking pot is widely used in the processing of candy, pharmaceuticals, dairy, wine, cakes, candied fruit, beverages, canned food, lo-mei, etc. Good equipment for processing to improve quality, shorten the time and improve working conditions.

Technical information of jacketed pot:

Classification of the jacketed cooking pots:

1. According to the structure, the jacketed cooking pot is divided into the tiltable jacketed pot, and the vertical (fixed) jacketed cooking pot structure.

2. According to the heating method, the jacketed cooking pot is divided into the electric heating jacketed pot, steam heating jacketed cooking pot, gas heating jacketed cooking pot, and electromagnetic heating jacketed cooking pot.

3. According to the needs of the steam kettle pot, the jacketed cooking pot with stirring or without stirring is adopted.

4. According to the sealing method, the steam jacketed pot can be divided into no cover type, flat cover type, vacuum type; the whole frame of the jacketed cooking pot:

The fixed type is mainly composed of a pot body and support feet;

The tilting type is mainly composed of a pot body and a tiltable frame;

The stirring type is mainly composed of a pot body and a stirring device.

It is a double-layer structure composed of inner and outer spherical pots, and the middle interlayer is heated by steam.

Feet of steam jacketed pot:

(a) Vertical jacketed cooking pot: triangular pyramid type, round tube type.

(b) Tilt-type jacketed cooking pot: channel steel bracket type.

Precautions of jacketed cooking pot:

1. When using steam pressure, the jacketed pot should not exceed the rated working pressure for a long time.

2. When entering steam, the steam inlet valve should be opened slowly until the pressure is required. If the stop valve at the condensate outlet is equipped with a steam trap, the valve should always be opened; if there is no steam trap, the valve should be opened first until there is a steam trap. When the steam overflows, close the valve again, and keep the opening degree until a small amount of water vapor overflows.

3. The safety valve can be adjusted according to the pressure of the steam used by the user.

4. During the use of the steam boiler, you should always pay attention to the change of steam pressure and adjust it with the steam inlet valve in time.

5. After the air intake is stopped, the straight cock at the bottom of the pot should be opened, and the remaining water should be drained.

6. For tiltable and stirring jacketed pots, oil should be added to each rotating part before each shift; the parts on the body of stirring jacketed cooking pots are recommended to use cooked vegetable oil; other parts use 30#--40# machinery Oil.

Maintenance of jacketed pot:

1. There is steam leakage at the joints of the steam inlet pipe and the water outlet pipe. When the problem is not solved by tightening the nut, the packing should be added or replaced.

2. The pressure gauge and safety valve should be checked regularly, and if there is any fault, they should be replaced and repaired in time.

3. After 50 hours of use of the reducer, remove the lubricating oil, rinse with kerosene or diesel oil, add 30#--40# clean engine oil, and change the oil for the second time after 150 hours of use. , Change the oil every 1000 hours or so.

4. If the anti-rust oil peels off, it should be painted in time, and the paint of the outer pot should be painted. It is recommended to use X55-3 aluminum powder ethylene water-resistant paint.

5. After the boiler has been used for 5 years, it is recommended to carry out a safety hydrostatic test, and the interval for subsequent hydrostatic tests shall be carried out according to the requirements of local technical departments(jacketed pot).

The pressure P water of the hydrostatic test is determined according to the following conditions:

When the rated working air pressure P is less than 0.6MPa, P water = 0.15MPa;

When the rated working air pressure P = 0.6-0.8MPa,

P water = P amount + 0.3MPa

6. The outer pot body of this pot is made of a 4.0~5.5mm thick steel plate, steel grade A3. When the outer pot is rusted and thinned to less than 2mm after many years, it should be stopped.

7. For the welding of stainless steel in this pot and the welding of other stainless steel, stainless steel electrodes Ao 102, Ao 107, Ao 132 and Ao 137 should be used, and other grades should not be used.

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