Detailed description of high temperature and high pressure cooking machine with mixer
1. Name:
The cooking machine with mixer is manufactured, tested and accepted in accordance with the national standard GB150-1998 "Steel Pressure Vessel" and the former Ministry of Labor "Pressure Vessel Safety Technical Supervision Regulations". It is suitable for food steaming resistant packaging bags, two-way stretch nylon/ The high-temperature cooking performance test of packaging products such as low-density polyethylene composite film bags is also an ideal equipment for food research institutes for aseptic packaging tests. cooking machine with mixers cooking machine with mixers are widely used in the dairy industry, food, pharmaceuticals, chemicals, beverages and other industrial sectors, as necessary equipment for heating, heat preservation, sterilization treatment or storage of slurry.
2. Purpose:
Cooking mixers machine are widely used in the processing of foods such as candies, pharmaceuticals, dairy products, wines, pastries, preserves, beverages, cans, and lo Processing good equipment that improves quality, shortens time, and improves working conditions.
Brief description of application scope: Application in confectionery: (atmospheric pressure boiled hard candy production) granulated sugar and starch syrup ingredients, melting, boiling, and blending section (with stirring and scraping). It has the characteristics of large heating area, high thermal efficiency, uniform heating, short boiling time of liquid material, and easy control of heating temperature.
Application in pastries: frying process (precise heating temperature, adjustable).
Application in beverages: Can form a sugar system: that is, a sugar system is composed of a water-powder compound mill, a jacketed cooking machine with mixer, a double filter, and an ultra-high temperature sterilizer. It can also be used for tea extraction and pre-cooking, heating and mixing of other materials.
Application in candied fruit: can be used for pre-cooking (debittering) in candied fruit, sugar boiling process.
Application in canned food: used for pre-cooking and mixing of materials.
Application in sauce products: used in the preparation and sterilization of various sauces such as bean paste, sweet noodle sauce, peanut butter, chili sauce, beef sauce, etc.
3. technical indicators
Water source pressure 0.15MPa ~0.25MPa
Air source pressure 0.25 MPa constant pressure
Effective volume of digester 30L
Compartment tray size 300mm×210mm×25mm
Selection of cooking temperature 101℃~135℃
Selection of boiling temperature ≤100℃
Power source AC 220V±10%, 50Hz
Host size 650mm×350mm×500mm (L×B×H)
4. Features:
The cooking machine with mixer uses a certain pressure of steam as the heat source (electric heating can also be used). The cooking machine with mixer has the characteristics of large heating area, high thermal efficiency, uniform heating, short boiling time of liquid material, and easy control of heating temperature. The inner pot (inner pot) of the cooking machine with mixer is made of acid-resistant and heat-resistant austenitic stainless steel, equipped with pressure gauge and safety valve, beautiful appearance, easy installation, convenient operation, safe and reliable.
5. Main technology and structural performance:
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: ①Inner pot body is stainless steel (SUS304), jacket and bracket carbon steel (Q235-B) are 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.
5. Stirring speed: 36r/min (a certain speed can be selected according to customer requirements); stirring paddle form: ordinary stirring (anchor type) and bottom scraping stirring.
6. Foot form: ①Vertical pot body: triangular pyramid type, round tube type; ②Tiltable pot body: trough-shaped bracket type.
7. Equipment configuration: dial pointer thermometer, steam inlet, discharge port, etc. (vertical structure).
8. Tilting cooking machine with mixer body can be tilted 90°, and the tilting method is manual turning.
Note: Jacket working pressure, motor power, heating power, stirring blade structure, etc. can be customized according to customer's special requirements.
6. Classification:
1. According to the heating method, it is divided into: electric heating cooking machine with mixer, steam heating cooking machine with mixer
2. According to the form, it can be divided into: vertical cooking machine with mixer and tilting cooking machine with mixer
7. use matters needing attention
1. Precautions for the use of steam cooking machine with mixer
1. Use the steam pressure and not exceed the rated working pressure for a long time.
2. When entering steam, open the steam inlet valve slowly until the pressure is needed. The shut-off valve at the condensate outlet, if a trap is installed, should always be opened; if there is no trap, open the valve first until there is When the steam overflows, turn the valve down again, and keep the opening degree until a small amount of steam overflows.
3. The safety valve can be adjusted according to the pressure of the user's own steam.
4. During the use of the steam boiler, you should always pay attention to the change of steam pressure, and adjust it in time with the steam inlet valve.
5. After stopping the air intake, the straight mouth cock at the bottom of the pot should be opened, and the remaining water should be discharged.
6. Tilting and stirring cooking machine with mixers should be oiled at all rotating parts before each shift; cooked vegetable oil is recommended for the parts on the body of the stirring cooking machine with mixer; 30#--40# machinery is used everywhere else Oil.
2) Precautions for the use of electric heating cooking machine with mixer
1. For the safety valve, the safety valve configured by the company and designated for use must be used, and no self-adjustment is allowed.
2. In the process of using the jacketed cooking machine with mixer, you should always pay attention to the temperature change of the heat-conducting oil. Generally, the heat-conducting oil should not exceed 150°C. (Controlled by the electric control box), adjust the temperature in due course and pay attention to the temperature; pay attention to the oil temperature and pressure changes and take other safety measures when working over 150℃.
3. After the vertical cooking machine with mixer heats the material to the required temperature, the material is discharged from the bottom of the pot.
4. Before the equipment is used in each shift, oil should be added to the rotating parts; pay attention to whether the electric heating rod is damaged. For the stirring type jacketed cooking machine with mixer, cooked vegetable oil is recommended for the parts on the surface of the pot; 30#—40# mechanical oil is used everywhere else.
5. After use, the power should be cut off first, and tap water should be added to the pot immediately to protect the electric heating rod and prolong the service life.
6. When adding heat-conducting oil, it is recommended to buy heat-conducting oil with an oil temperature of 320 degrees, which can quickly increase the oil temperature and improve work efficiency. Then before heating, use a valve to seal one side of the overflow port, and the other side first connect a pipe to divert and heat. Excess heat transfer oil may flow out into a barrel when it is heated. After 4 to 5 times, it can be sealed with a valve. (Because each place is produced. There is a difference in quality of the heat transfer oil. If there is a large amount of flow out when you start using it, pour the part back into the interlayer before the next use, and it will be basically stable after a few cycles.)
8. Maintenance
1. The steam inlet pipe and the water outlet pipe joints leak steam. When choosing a tight nut does not solve the problem, you should add or replace the packing.
2. The pressure gauge and safety valve should be checked regularly, and if there is any malfunction, they should be replaced and repaired in time.
3. After 50 hours of use, the gearbox should be disassembled to drain the lubricating oil, rinsed with kerosene or diesel, and added 30#-40# clean oil. After 150 hours of use, change the oil for the second time, depending on the specific situation in the future. , Change the oil every 1000 hours of use.
4. If the anti-rust oil peels off, it should be painted in time, and the paint of the outer pot should be painted. X55-3 aluminum powder vinyl water-resistant paint is recommended.
5. After the pot has been used for 5 years, it is recommended to conduct a safety water pressure test, and the interval between subsequent water pressure tests shall be carried out according to the requirements of the local technical departments.
The pressure P water of the hydraulic test is determined according to the following conditions:
When the rated working pressure P is less than 0.6MPa, P water = 0.15MPa;
When the rated working pressure P=0.6-0.8MPa,
P water = P amount + 0.3MPa
6. The outer pot body of this pot is made of 4.0~5.5mm thick steel plate, steel grade A3. When the outer pot is reduced to less than 2mm after years of corrosion, it should be stopped.
7. The welding of the stainless steel in this pot and the welding of the joints of other stainless steels should use stainless steel electrodes Ao 102, Ao 107, Ao 132, Ao 137, and other grades should not be used.
Nine, cooking machine with mixer operation
The operation process of using the vertical pot alkali method is as follows:
(1) Fill the pot and deliver the liquid
The pot is usually filled with a pot loader to increase the amount of pot. Steam pot can also remove the air in the wood chips, which is conducive to the penetration of liquid medicine.
The time required for liquid delivery is short and the delivery amount must be accurate. Generally, the delivery amount of the vertical pot is 45-60% of the pot melt. When the white liquor and black liquor recovered by the alkali are mixed into the cooking liquor, the white liquor and the black liquor are usually sent first. Send black liquor afterwards.
(2) Heating and heat preservation
The heating operation is mainly to pass steam to increase the temperature of the material and the liquid medicine in the digester to the temperature required for cooking. As the temperature increases, the penetration of the liquid medicine is accelerated, and the progress of the chemical reaction is accelerated.
The heating time is generally 1 to 2 hours.
During the heating process, a small deflation is usually carried out when the temperature rises to 125-130. Its purpose is to remove the air in the digester and volatile substances such as turpentine. Eliminate false pressure in the pot and reduce the oxidation of cellulose.
The small deflation operation process is when the pressure in the pot rises to 0.2～0.3 MPa, the ventilation is stopped, and the deflation valve is opened for deflation. When the pressure in the pot drops to 0.05 MPa, close the vent valve again and continue to ventilate and increase the temperature until it reaches a high pressure.
Insulation refers to keeping it at a high temperature for a certain period of time to ensure the delignification and the dissociation of raw materials into pulp.
The holding time depends on the production conditions and the type of pulp. It takes 0.5 hours to produce natural color pulp, 1.5 to 2.0 hours for bleaching pulp, and 6 hours for some special pulps.
(3) Steam and pot release
After passing the end-point test of cooking, use normal pressure pot or high pressure spray.
10. Installation steps
1. Overall structure:
The fixed type (vertical type) is mainly composed of a pot body and feet;
Fixed type (vertical type) with mixing main body and feet, composed of agitator;
The tilting type is mainly composed of a pot body and a tilting installation;
Tilting stirring is mainly composed of pot tilting device and stirring device
2. Tighten the two setscrews of the support frame. When shaking the pot, the inlet and outlet pipes at both ends are not allowed to rotate with the pot.
3. After installation, the agitated jacketed cooking machine with mixer should be tested for empty truck, and it can be put into production only after the transmission parts are running normally.
4. After air intake, if there is air leakage at the joint, tighten the nut until it does not leak.
11. Correspondence between temperature and pressure in the cooking machine with mixer
Generally speaking, the sterilization time should be 30-40 minutes at a temperature of 121°C, but many food processing companies have very random regulations on the sterilization time, and some even reach the sterilization time of 90 minutes.
In the application of sterilization temperature, many food factories use a steam pressure of 0.18-0.25MPa for sterilization, and claim that under this pressure condition, the temperature in the pot is 121°C.
1. Name:
The cooking machine with mixer is manufactured, tested and accepted in accordance with the national standard GB150-1998 "Steel Pressure Vessel" and the former Ministry of Labor "Pressure Vessel Safety Technical Supervision Regulations". It is suitable for food steaming resistant packaging bags, two-way stretch nylon/ The high-temperature cooking performance test of packaging products such as low-density polyethylene composite film bags is also an ideal equipment for food research institutes for aseptic packaging tests. cooking machine with mixers cooking machine with mixers are widely used in the dairy industry, food, pharmaceuticals, chemicals, beverages and other industrial sectors, as necessary equipment for heating, heat preservation, sterilization treatment or storage of slurry.
2. Purpose:
Cooking mixers machine are widely used in the processing of foods such as candies, pharmaceuticals, dairy products, wines, pastries, preserves, beverages, cans, and lo Processing good equipment that improves quality, shortens time, and improves working conditions.
Brief description of application scope: Application in confectionery: (atmospheric pressure boiled hard candy production) granulated sugar and starch syrup ingredients, melting, boiling, and blending section (with stirring and scraping). It has the characteristics of large heating area, high thermal efficiency, uniform heating, short boiling time of liquid material, and easy control of heating temperature.
Application in pastries: frying process (precise heating temperature, adjustable).
Application in beverages: Can form a sugar system: that is, a sugar system is composed of a water-powder compound mill, a jacketed cooking machine with mixer, a double filter, and an ultra-high temperature sterilizer. It can also be used for tea extraction and pre-cooking, heating and mixing of other materials.
Application in candied fruit: can be used for pre-cooking (debittering) in candied fruit, sugar boiling process.
Application in canned food: used for pre-cooking and mixing of materials.
Application in sauce products: used in the preparation and sterilization of various sauces such as bean paste, sweet noodle sauce, peanut butter, chili sauce, beef sauce, etc.
3. technical indicators
Water source pressure 0.15MPa ~0.25MPa
Air source pressure 0.25 MPa constant pressure
Effective volume of digester 30L
Compartment tray size 300mm×210mm×25mm
Selection of cooking temperature 101℃~135℃
Selection of boiling temperature ≤100℃
Power source AC 220V±10%, 50Hz
Host size 650mm×350mm×500mm (L×B×H)
4. Features:
The cooking machine with mixer uses a certain pressure of steam as the heat source (electric heating can also be used). The cooking machine with mixer has the characteristics of large heating area, high thermal efficiency, uniform heating, short boiling time of liquid material, and easy control of heating temperature. The inner pot (inner pot) of the cooking machine with mixer is made of acid-resistant and heat-resistant austenitic stainless steel, equipped with pressure gauge and safety valve, beautiful appearance, easy installation, convenient operation, safe and reliable.
5. Main technology and structural performance:
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: ①Inner pot body is stainless steel (SUS304), jacket and bracket carbon steel (Q235-B) are 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.
5. Stirring speed: 36r/min (a certain speed can be selected according to customer requirements); stirring paddle form: ordinary stirring (anchor type) and bottom scraping stirring.
6. Foot form: ①Vertical pot body: triangular pyramid type, round tube type; ②Tiltable pot body: trough-shaped bracket type.
7. Equipment configuration: dial pointer thermometer, steam inlet, discharge port, etc. (vertical structure).
8. Tilting cooking machine with mixer body can be tilted 90°, and the tilting method is manual turning.
Note: Jacket working pressure, motor power, heating power, stirring blade structure, etc. can be customized according to customer's special requirements.
6. Classification:
1. According to the heating method, it is divided into: electric heating cooking machine with mixer, steam heating cooking machine with mixer
2. According to the form, it can be divided into: vertical cooking machine with mixer and tilting cooking machine with mixer
7. use matters needing attention
1. Precautions for the use of steam cooking machine with mixer
1. Use the steam pressure and not exceed the rated working pressure for a long time.
2. When entering steam, open the steam inlet valve slowly until the pressure is needed. The shut-off valve at the condensate outlet, if a trap is installed, should always be opened; if there is no trap, open the valve first until there is When the steam overflows, turn the valve down again, and keep the opening degree until a small amount of steam overflows.
3. The safety valve can be adjusted according to the pressure of the user's own steam.
4. During the use of the steam boiler, you should always pay attention to the change of steam pressure, and adjust it in time with the steam inlet valve.
5. After stopping the air intake, the straight mouth cock at the bottom of the pot should be opened, and the remaining water should be discharged.
6. Tilting and stirring cooking machine with mixers should be oiled at all rotating parts before each shift; cooked vegetable oil is recommended for the parts on the body of the stirring cooking machine with mixer; 30#--40# machinery is used everywhere else Oil.
2) Precautions for the use of electric heating cooking machine with mixer
1. For the safety valve, the safety valve configured by the company and designated for use must be used, and no self-adjustment is allowed.
2. In the process of using the jacketed cooking machine with mixer, you should always pay attention to the temperature change of the heat-conducting oil. Generally, the heat-conducting oil should not exceed 150°C. (Controlled by the electric control box), adjust the temperature in due course and pay attention to the temperature; pay attention to the oil temperature and pressure changes and take other safety measures when working over 150℃.
3. After the vertical cooking machine with mixer heats the material to the required temperature, the material is discharged from the bottom of the pot.
4. Before the equipment is used in each shift, oil should be added to the rotating parts; pay attention to whether the electric heating rod is damaged. For the stirring type jacketed cooking machine with mixer, cooked vegetable oil is recommended for the parts on the surface of the pot; 30#—40# mechanical oil is used everywhere else.
5. After use, the power should be cut off first, and tap water should be added to the pot immediately to protect the electric heating rod and prolong the service life.
6. When adding heat-conducting oil, it is recommended to buy heat-conducting oil with an oil temperature of 320 degrees, which can quickly increase the oil temperature and improve work efficiency. Then before heating, use a valve to seal one side of the overflow port, and the other side first connect a pipe to divert and heat. Excess heat transfer oil may flow out into a barrel when it is heated. After 4 to 5 times, it can be sealed with a valve. (Because each place is produced. There is a difference in quality of the heat transfer oil. If there is a large amount of flow out when you start using it, pour the part back into the interlayer before the next use, and it will be basically stable after a few cycles.)
8. Maintenance
1. The steam inlet pipe and the water outlet pipe joints leak steam. When choosing a tight nut does not solve the problem, you should add or replace the packing.
2. The pressure gauge and safety valve should be checked regularly, and if there is any malfunction, they should be replaced and repaired in time.
3. After 50 hours of use, the gearbox should be disassembled to drain the lubricating oil, rinsed with kerosene or diesel, and added 30#-40# clean oil. After 150 hours of use, change the oil for the second time, depending on the specific situation in the future. , Change the oil every 1000 hours of use.
4. If the anti-rust oil peels off, it should be painted in time, and the paint of the outer pot should be painted. X55-3 aluminum powder vinyl water-resistant paint is recommended.
5. After the pot has been used for 5 years, it is recommended to conduct a safety water pressure test, and the interval between subsequent water pressure tests shall be carried out according to the requirements of the local technical departments.
The pressure P water of the hydraulic test is determined according to the following conditions:
When the rated working pressure P is less than 0.6MPa, P water = 0.15MPa;
When the rated working pressure P=0.6-0.8MPa,
P water = P amount + 0.3MPa
6. The outer pot body of this pot is made of 4.0~5.5mm thick steel plate, steel grade A3. When the outer pot is reduced to less than 2mm after years of corrosion, it should be stopped.
7. The welding of the stainless steel in this pot and the welding of the joints of other stainless steels should use stainless steel electrodes Ao 102, Ao 107, Ao 132, Ao 137, and other grades should not be used.
Nine, cooking machine with mixer operation
The operation process of using the vertical pot alkali method is as follows:
(1) Fill the pot and deliver the liquid
The pot is usually filled with a pot loader to increase the amount of pot. Steam pot can also remove the air in the wood chips, which is conducive to the penetration of liquid medicine.
The time required for liquid delivery is short and the delivery amount must be accurate. Generally, the delivery amount of the vertical pot is 45-60% of the pot melt. When the white liquor and black liquor recovered by the alkali are mixed into the cooking liquor, the white liquor and the black liquor are usually sent first. Send black liquor afterwards.
(2) Heating and heat preservation
The heating operation is mainly to pass steam to increase the temperature of the material and the liquid medicine in the digester to the temperature required for cooking. As the temperature increases, the penetration of the liquid medicine is accelerated, and the progress of the chemical reaction is accelerated.
The heating time is generally 1 to 2 hours.
During the heating process, a small deflation is usually carried out when the temperature rises to 125-130. Its purpose is to remove the air in the digester and volatile substances such as turpentine. Eliminate false pressure in the pot and reduce the oxidation of cellulose.
The small deflation operation process is when the pressure in the pot rises to 0.2～0.3 MPa, the ventilation is stopped, and the deflation valve is opened for deflation. When the pressure in the pot drops to 0.05 MPa, close the vent valve again and continue to ventilate and increase the temperature until it reaches a high pressure.
Insulation refers to keeping it at a high temperature for a certain period of time to ensure the delignification and the dissociation of raw materials into pulp.
The holding time depends on the production conditions and the type of pulp. It takes 0.5 hours to produce natural color pulp, 1.5 to 2.0 hours for bleaching pulp, and 6 hours for some special pulps.
(3) Steam and pot release
After passing the end-point test of cooking, use normal pressure pot or high pressure spray.
10. Installation steps
1. Overall structure:
The fixed type (vertical type) is mainly composed of a pot body and feet;
Fixed type (vertical type) with mixing main body and feet, composed of agitator;
The tilting type is mainly composed of a pot body and a tilting installation;
Tilting stirring is mainly composed of pot tilting device and stirring device
2. Tighten the two setscrews of the support frame. When shaking the pot, the inlet and outlet pipes at both ends are not allowed to rotate with the pot.
3. After installation, the agitated jacketed cooking machine with mixer should be tested for empty truck, and it can be put into production only after the transmission parts are running normally.
4. After air intake, if there is air leakage at the joint, tighten the nut until it does not leak.
11. Correspondence between temperature and pressure in the cooking machine with mixer
Generally speaking, the sterilization time should be 30-40 minutes at a temperature of 121°C, but many food processing companies have very random regulations on the sterilization time, and some even reach the sterilization time of 90 minutes.
In the application of sterilization temperature, many food factories use a steam pressure of 0.18-0.25MPa for sterilization, and claim that under this pressure condition, the temperature in the pot is 121°C.
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