Rice ball boiling pot

Description

Operating principle of equipment
Indirect heating of steam coil is adopted for the boiler, which can avoid the cooking odor caused by direct heating, ensure the concentration and taste of soup juice are not changed and can be used repeatedly, and save resources. During the boiling process, the temperature, pressure, time, water intake, air intake, water drainage and air exhaust can be effectively controlled. The pan cover is opened by automatic switch of hydraulic system, which is easy to operate. Lock block is used to close the boiler door quickly and easily, with high production efficiency.
In order to meet the requirements of a large number of zongzi manufacturers, the company has undergone multiple tests and improvements on the basis of the original vertical sterilization pot. Introduced a range of ricecookers. The product mainly has the following characteristics:

The bottom of the pan is provided with a steam inlet and outlet, and the pan is provided with a multilayer steam heating coil, which uses the circulating steam to heat the soup in the pan to boil the rice noodles.
The vertical use of the pan can be discharged by a traveling crane. After the cooking, the soup juice in the pan does not need to be discharged when the lid is opened for discharging (after multiple use, it can be discharged through the bottom drain valve). The medium can be continuously used, reducing the cost and saving energy.
Cm thermal insulation layer shall be applied outside the boiler to avoid heat loss in the boiler and high temperature scald during operation.
The boiler door structure is changed from the fixed type of flange bolt connection to hydraulic quick-opening type. Photoelectric limit, interlocking and interlocking functions are added. When a link is not operated in place during operation, the next operation control cannot be entered (even the operation control key is invalid).
Safety interlocking shall be adopted for the aerated seal of boiler door, and the head flange shall be rotated to gear and rack drive. A sight glass is installed at the upper water level of the boiler for timely supplement of soup juice.
Multiple equipment (4 for conventional products) share one hydraulic station, which can be operated in a single way to save space and reduce cost.
This product can be used for the digestion and sterilization of rice dumpling, brine eggs and similar products. During the boiling process, the temperature, pressure, time, water intake, air intake, water drainage and air exhaust can be effectively controlled to improve the production efficiency.

Process of riceboiling:
Load the goods into the pan, start the hydraulic system to cover the pan lid, and close the safety interlocking device, so as to heat up the steam and keep the pressure in the pan stable.
Upon completion of steaming, relieve pressure from pan and open pan lid after safety interlock is disengaged.
When the equipment operates or has pressure display, it is strictly prohibited to close the inflation valve of the air cushion and open the exhaust valve of the air cushion to avoid danger.
Sterilization process of zongzi:
Open the door of the sterilization kettle, put the packaged rice noodles into the tray and push them into the sterilization kettle, close the door of the kettle, close the safety interlocking device, and press the start key on the touch screen to enter the sterilization process.
The whole sterilization process is automatically controlled by the control system. Continuous instructions are carried out through a very clear operation interface. All instructions can be generated and stored in the center. Can be downloaded automatically when needed. Comply with FDA requirements. When the sterilization is finished, the signal lamp will give an end signal. Operate to open the complete interlocking and open the boiler door. Pull out the food tray and end the sterilization.
Equipment characteristics:
Reduce the steam consumption. Steam and atomized sterilizing water are directly mixed in the sterilizing pot to improve the heating and cooling speed.
A small amount of process water is quickly recycled to quickly reach the predetermined sterilization temperature.
Water is ejected from different angles and steam, air and water are mixed and convected to form a perfect temperature distribution.
Low noise to create a quiet and comfortable working environment.
The kettle is equipped with four movable temperature sensing probes, which can monitor the F value of the food center, the heat distribution in the kettle, the heat penetration, etc. at any time (the time of the temperature from the food surface to the geometric center of the food)
Perfect pressure control, the pressure of the whole production process is constantly adjusted to adapt to the change of the internal pressure of the product packaging, so as to minimize the deformation of the product packaging, especially suitable for the products with gas packaging.
Steam sterilization function (optional)
Process water preheat system (optional) ensures that insulated, heat filled products are continuously heated.
Demineralized water (optional) is used for sterilization to avoid contamination of the outer package due to process water quality problems.