Equipment introduction:

Jacketed pot is also known as steam pot, cooking pot, and jacketed steam pot. It usually consists of a pot body and legs. The pot body is a double-layer structure composed of an inner and outer spherical pot body, and the middle layer is heated by steam. There are fixed, tiltable, stirring and other styles. The product pot body is a hemispherical stainless steel pot body formed by one-step stamping. It adopts steam, liquefied gas, gas and other heating methods. The stirring method adopts a special inclined transmission. The planetary agitator is fully in contact with the pot body to realize the transmission and revolution. The non-integer transmission ratio of rotation makes the pot have no dead corners of stirring. Use advanced transmission and sealing structure to make the transmission part and the pot clean and hygienic. Using frequency conversion speed control power, the operation is more stable. In addition, this machine adopts hydraulic lifting, turning the pot and transporting materials, avoiding disassembly and assembly of the agitator, saving manpower, reducing labor intensity, and is a food processing equipment with excellent performance.　　

Features:

The jacketed boiler uses pressure steam as the heat source (electric heating can also be used). The jacketed boiler has the characteristics of large heating area, high thermal efficiency, uniform heating, short liquid boiling time, and easy control of heating temperature. The inner pot body (inner pot) of the jacketed pot is made of acid-resistant and heat-resistant austenitic stainless steel, which is beautiful in appearance, easy to install, easy to operate, and reliable in operation.　

Main technology and structural performance: 　　

1. Volume: 50L, 100L, 200L, 300L, 400L, 500L, 600L, 800L, 1000L.　　

2. Structure: It can be divided into tilting and vertical structures, with and without mixing according to the process requirements.　　

3. Pot body material: inner pot body stainless steel (SUS304), jacket and bracket carbon steel (Q235-B) coated with anti-rust paint; inside and outside are all stainless steel.　　4. Pot with stirring device: stirring on the top, the output shaft of the reducer and the shaft of the stirring paddle are connected by a looper, which is convenient for disassembly and cleaning.　　

5. Stirring speed: 36r/min (a certain speed can be selected according to customer requirements); stirring paddle form: ordinary stirring (anchor type) and bottom scraping stirring.　　

6. Foot form: vertical pot body: triangular pyramid type, round tube type; tiltable pot body: trough-shaped bracket type.　　

7. Equipment configuration: dial pointer thermometer, steam inlet, outlet, etc. (vertical structure).　　

8. The tiltable jacketed pot body can be tilted by 90°, and the tilting method is manual flipping.　　

Equipment application:

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