New electromagnetic high viscosity lotus seed planetary stir fry pan customization

The hot pot ingredient processing equipment mainly consists of a pot body, a frame body, a stirring system, a heating system, a speed control transmission device, a stirring shaft, a pot body flipping system, etc. The pot body is a double-layer structure composed of an inner and outer spherical pot body, with steam heating introduced into the middle layer. Stirring with edge scraping and mechanical transmission. The models can be divided into 200L, 300L, 400L, 500L and other specifications according to the actual volume. They are used in baking and filling stir frying industry, meat and cooked food processing industry, seasoning industry, candy industry, vegetable and corn processing industry, hotel supplies and fast food processing industry. They provide a series of equipment such as heating, steaming, boiling, stir frying, vacuum concentration, sterilization and disinfection. Suitable for stir frying various high viscosity sauces such as hot pot base, instant noodle sauce, jam, lotus seed paste, bean paste, mushroom sauce, fruit paste, chili sauce, and fragrant sauce.

New electromagnetic high viscosity lotus seed planetary stir fry pan customization

The horizontal sterilization pot in this form is used for boiling and heating canned food under normal pressure for sterilization treatment. This equipment can achieve back pressure sterilization by introducing compressed air. If cooling needs to be carried out inside the pot, it is necessary to use a water pump to inject water into the spray pipe at the top of the pot (or use a water circulation system).

During sterilization, the temperature of the can increases due to heating, causing the pressure inside the can to exceed the pressure outside the can (inside the pot). Therefore, in order to avoid the pressure inside the glass bottle and can causing the lid to jump during sterilization, and to prevent the two ends of the tin can from protruding, it is necessary to apply back pressure, especially for meat cans that require higher sterilization temperatures.

The use of reverse pressure sterilization involves injecting compressed air into the pot to increase pressure and prevent the can from protruding and popping. The operation is described as follows: compressed air is a poor thermal conductor, and the steam itself has a certain pressure. Therefore, during the heating process of sterilization, compressed air is not added, and only when the sterilization temperature is reached and the pot is kept warm, compressed air is opened into the pot to increase the pressure by 0.5-0.8 atmospheres. After sterilization, when cooling down, stop supplying steam and inject the 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 decreases, which is compensated by the pressure of compressed air.