The sandwich pot consists of a pot body, a frame body, a stirring system, a heating system, a speed regulating transmission device, a stirring shaft, and a pot body turning system. The semi-spherical stainless steel pot body is formed by one stamping, and the steam heating form has a uniform heating area and high thermal efficiency. The mixing method uses a special tilting drive, and the agitator used is in full contact with the pot. The mixing system adopts the combination of rotation and revolution, the transmission ratio is not the integer transmission ratio, ensuring that there is no blind spot in the pot, and the advanced transmission and sealing structure is used to make the transmission part and the pot clean and hygienic.
Pay attention when using the sandwich pot:
1. The steam inlet pipe and the outlet pipe joint are leaking. When the tightening nut does not solve the problem, the packing should be added or replaced.
2. When entering the steam, slowly open the inlet valve until the pressure is needed. The shut-off valve at the outlet of the condensate, if equipped with a steam trap, should always open the valve; if there is no steam trap, open the valve first, until When there is a vapor overflow, close the valve and keep it open until a small amount of water vapor overflows.
3. For the safety valve, it can be adjusted according to the pressure of the user's own steam.
4. During the use of the steam pot, always pay attention to the change of vapor pressure, and adjust it with the steam inlet valve.
5. After stopping the intake air, the straight nozzle cock at the bottom of the pot should be opened and the remaining water should be drained.
6. Tilting and stirring type sandwich pots should be refueled at each rotating part before each shift; the parts on the body surface of the stirring type sandwich pot are recommended to use cooked vegetable oil; other places use 30#-- 40# machinery oil.