jacketed cooking kettle
Classification:
1. According to Structure: Tilting Jacketed Kettle and Vertical Jacketed Kettle
2. According to Heating: Electric Heating Jacketed Kettle, Steam Heating Jacketed Kettle and Gas Heating Jacketed Kettle
3. According to Process Need: Jacketed Kettle with Agitating and Jacketed Kettle without Agitating
Structure:
Tilting Jacketed Kettle is mainly composed of pot and tilting frame; and the pot is the double layer structure formed by inside and outside spherical pot; middle layer can add steam or thermal oil to heat.
Material:
a) Common Jacketed Kettle Stainless steel inner pot(SUS304/SUS316L), carbon steel outer pot (Q235-B) treated with anti-rust paint
b) All Stainless Steel Jacketed Kettle The whole machine is made of stainless steel (SUS304/SUS316L)
Usage:
1. Be widely applied in food processing such as candy, medicine, dairy, alcohol, cake, sweetmeat, beverage, can, etc.
2. Can be used to boil soup, cook, stew and porridge in some large restaurants and canteens. It is considered to be the ideal equipment in the area of improving quality, shortening the time and improving working conditions.
Characteristics:
1, Full burning, smokeless,dust-free, little carbon, and no environmental pollution.
2, Flame temperature can be regulated optionally, highest temperature 300 °C or so.
3, Reasonable structure and convenient operation.
4, Energy saving, fierce fire, thermal efficiency is increased by 25% or so compared with similar products.
5, Fuel: liquefied petroleum gas (LPG), pipe coal gas, natural gas, and oil is strictly prohibited.
6, Gas consumption: about 20% lower than the similar products
Technical parameters:
Model | 50 | 100 | 200 | 300 | 400 | 500 | 600 | 800 | 1000 | ||
Caliber(mm) | Φ600 | Φ700 | Φ800 | Φ900 | Φ1000 | Φ1100 | Φ1200 | Φ1400 | Φ1500 | ||
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 | ||
Boiling time(min) | 5 | 8 | 11 | 14 | 18 | 22 | 25 | 34 | 40 | ||
Interface size | Steam pipe | 3/4" | 1" | 2" | |||||||
Condensate pipe | 3/4" | 1" | |||||||||
Working pressure | ≤0.09Mpa/0.25Mpa/0.5Mpa(can be adapted according to customers' requirement) | ||||||||||
Stirring speed | 36 r/min(can be adapted according to customers' requirement) | ||||||||||
Stirring power(Kw) | 0.55 | 0.55 | 0.75 | 1.1 | 1.1 | 1.5 | 1.5 | 2.2 | 2.2 | ||
Scraping edge stirring power(Kw) | 0.75 | 0.75 | 1.1 | 1.5 | 1.5 | 2.2 | 2.2 | 3 | 4 | ||
Notes:
1. Working pressure in the middle layer ≤0.09Mpa, also, this can be adapted according to customers' requirement.
2. The process parameters that need provided when choosing the Jacketed Kettle: the nature of material, working pressure, temperature, specific requirements, etc.
Technical requirements:
1. File support: the structural size drawing of the device (PDF) and instructions are available.
2. Required by operated function, the following criteria are adopted to design, manufacture and test
A. << Standards for quality control of pharmaceutical production (Revised 1998)>> terms of Chapter IV 31-37;
B. << The Steel Pressure Vessel (GB150-1998)>>;
C. << The Steel Welding Normal Pressure Vessel (JB/T 4735-1997)>>;
D. << Food Machinery Safety and Heath (GB 16798-1997)>>.
