Industrial sauce making machine electric induction cooking wok

Technical performance of jacketed kettle :

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: ①The inner pot body is stainless steel, jacket, bracket carbon steel, and the outside is coated with anti-rust paint; ②The inside and outside are all stainless steel.

4. Pot with stirring device: stirring at the center of 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.

Classification of jacketed kettle:

1. According to the structure, it can be divided into: tilting jacketed pot, vertical (fixed) jacketed pot structure

2. According to the heating method, the jacketed pot is divided into: electric heating jacketed pot, steam heating jacketed pot, gas heating jacketed pot, electromagnetic heating jacketed pot.

3. According to the needs of the process, the equipment with stirring or without stirring is adopted.

4. According to the sealing method, the jacketed pot can be divided into: no cover type, flat cover type and vacuum type.

Jacketed pot:

Also known as steam pot, cooking pot, sandwich 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 jacketed pot has the characteristics of 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.