| After-sales Service: | 1 Year |
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| Warranty: | 1 Year |
| Material: | 304 Stainless Steel |
| Key Word 1: | Cooking Pot |
| Key Word 2: | Jacketed Pot Machine |
| Transport Package: | Export Wooden Cases |
| Samples: |
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| Customization: |
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Basic introduction of the jacketed pot:
1. A 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.
| Model | WSJC-50 | WSJC-100 | WSJC-200 | WSJC-300 | WSJC-400 | WSJC-500 | WSJC-600 | WSJC-800 | |||||||||||||||||
| Metric volume(L) | 50 | 100 | 200 | 300 | 400 | 500 | 600 | 800 | 1000 | ||||||||||||||||
| Caliber (mm) | Φ 600 | Φ 700 | Φ 800 | Φ 900 | Φ 1000 | Φ 1100 | Φ 1200 | Φ 1300 | Φ 1400 | ||||||||||||||||
| Depth of pot(mm) | 400 | 450 | 530 | 630 | 680 | 730 | 780 | 830 | 900 | ||||||||||||||||
| Heating area(m2) | 0.45 | 0.58 | 1.12 | 1.42 | 1.75 | 2 | 2.3 | 3.2 | 3.9 | ||||||||||||||||
| Pipe size | Steam pipe | 3/4" | 1" | 2" | |||||||||||||||||||||
| Condensate pipe | 3/4" | 1" | |||||||||||||||||||||||
| Interlayer work pressure | ≤ 0.09Mpa(can be adapted according to customer requirement) | ||||||||||||||||||||||||
| Mixing speed | 36 r/min(can be adapted according to customer requirement) | ||||||||||||||||||||||||
| Mixing power(Kw) | 0.55 | 0.55 | 0.75 | 1.1 | 1.1 | 1.5 | 1.5 | 2.2 | |||||||||||||||||
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.
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