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Home > News Center > Industry knowledge > What is the Operating Procedure of the Industrial Steam Heating Vacuum Sugar Dipping Cooking Pot Machine？
Industry knowledge
What is the Operating Procedure of the Industrial Steam Heating Vacuum Sugar Dipping Cooking Pot Machine？
2024-09-29 09:41
The operation process of industrial steam heating vacuum sugar dipping Cooking Pot Machine is as follows:
一. Preparation
1. Equipment inspection:
Check whether the pot body， pot cover， pipes， valves and other parts of the vacuum sugar-dipping pot are intact， and whether there are any deformation， damage or leakage. Ensure that safety devices such as safety valves and pressure gauges are normal and within the validity period， and can accurately display and work. Check the steam supply system， including steam pipes， valves， pressure reducing valves， etc.， to ensure that the steam supply is stable and the pressure meets the equipment requirements. At the same time， check the insulation of the steam pipes to prevent scalding. Check the vacuum system， including vacuum pumps， vacuum pipes， seals， etc.， to ensure that the vacuum system can operate normally and reach the required vacuum degree.
2. Cleaning:
Thoroughly clean the inside of the pot to remove the residual sugar solution and impurities after the last use. Rinse with clean water and wipe dry with a clean cloth. Ensure that the equipment is clean and hygienic to avoid contamination of this sugar-dipping process. 3. Material preparation: Prepare the ingredients that need to be dipped in sugar， and pre-treat them by washing， peeling， core removal， cutting， etc. to meet the requirements of sugar-dipping. At the same time， prepare an appropriate amount of sugar solution according to the recipe， and heat it to a certain temperature to fully dissolve it for subsequent use.
二. Loading
1. Open the lid:
After confirming that the equipment is in a safe state， slowly open the lid of the vacuum sugar dipping pot. If the equipment is equipped with a pneumatic lid opening device， start the pneumatic device according to the operating instructions to open the lid; if it is manually opened， pay attention to the operating force to avoid excessive force to damage the equipment.
2. Load the ingredients:
Load the pre-processed ingredients into the pot evenly， and be careful not to fill it too full. It is generally appropriate to fill it to about 2/3 of the pot volume， so that the ingredients have enough space in the pot to roll and dip in sugar.
3. Add sugar solution:
Slowly pour the prepared sugar solution into the pot to ensure that the sugar solution can completely immerse the ingredients. The amount of sugar solution should be reasonably controlled according to the number of ingredients and the requirements of sugar dipping. Generally， the amount of sugar solution should be slightly more than the volume of the ingredients.
4. Seal the lid:
Install the lid back to the pot body correctly to ensure a good seal between the lid and the pot body. Check whether the seal is installed in place and whether there are any problems such as damage or aging. If the seal is found to have problems， it should be replaced in time to ensure that there will be no leakage under vacuum.
三. Vacuuming
1. Start the vacuum pump:
Open the relevant valves of the vacuum system and start the vacuum pump. After the vacuum pump starts working， it will gradually extract the air in the pot to form a vacuum environment.
2. Monitor the vacuum degree:
Use the vacuum gauge to monitor the vacuum degree in the pot in real time. When the vacuum degree reaches the set requirements (the specific vacuum degree value depends on different ingredients and process requirements)， keep the vacuum pump running for a period of time to ensure that the vacuum state in the pot is stable.
四. Steam heating
1. Pass steam:
When the required vacuum degree is reached in the pot， slowly open the steam valve and pass steam into the interlayer or heating pipe of the pot body. The pressure and flow of steam should be controlled according to the requirements of the equipment and process parameters to ensure uniform heating and no overheating.
2. Control the temperature:
During the steam heating process， pay close attention to the temperature changes. The temperature in the pot can be monitored by temperature sensors or thermometers. When the temperature reaches the set soaking temperature， adjust the opening of the steam valve to keep the temperature stable. The soaking temperature is generally determined by the type of food and the nature of the sugar solution， usually between 40℃-70℃.
五. Soaking process
1. Maintenance time:
At the set temperature and vacuum degree， maintain the soaking process for a certain period of time to allow the sugar solution to fully penetrate into the food. The length of the soaking time depends on the size， texture and required sweetness of the food， generally around 15-60 minutes.
2. Observation status:
During the soaking process， regularly observe the soaking of the food. You can check it through the sight glass on the pot body or open the pot lid (but the number of times the pot lid is opened should not be too many to avoid affecting the vacuum degree). If it is found that the food has achieved the ideal soaking effect， the soaking process can be ended in advance.
六. End operation
1. Stop heating:
When the soaking is completed， close the steam valve first， stop the steam， let the pot body cool naturally for a period of time， and gradually reduce the temperature.
2. Breaking the vacuum:
After the temperature drops to a certain level， slowly open the vent valve of the vacuum system to gradually restore the pressure in the pot to normal pressure. The process of breaking the vacuum should be carried out slowly to prevent the food and equipment from being affected by the rapid pressure change.
3. Taking out the material:
When the pressure in the pot returns to normal pressure， open the lid and take out the food soaked in sugar. You can use special tools or equipment to take the food out of the pot， and be careful to avoid damaging the food.
七. Equipment cleaning and maintenance
1. Cleaning the equipment:
Drain the sugar solution in the pot， and then rinse the pot body， pipes， valves and other parts with clean water to remove the residual sugar solution and impurities. For some parts that are difficult to clean， you can use special detergents or tools to clean them， but pay attention to the selection of detergents to avoid corrosion to the equipment8.
2. Maintenance:
Regularly maintain the equipment， including checking whether the various parts of the equipment are normal， replacing worn parts， and adding lubricating oil to the transmission parts of the equipment. At the same time， the equipment should be calibrated and tested regularly to ensure that the performance and accuracy of the equipment meet the requirements.
一. Preparation
1. Equipment inspection:
Check whether the pot body， pot cover， pipes， valves and other parts of the vacuum sugar-dipping pot are intact， and whether there are any deformation， damage or leakage. Ensure that safety devices such as safety valves and pressure gauges are normal and within the validity period， and can accurately display and work. Check the steam supply system， including steam pipes， valves， pressure reducing valves， etc.， to ensure that the steam supply is stable and the pressure meets the equipment requirements. At the same time， check the insulation of the steam pipes to prevent scalding. Check the vacuum system， including vacuum pumps， vacuum pipes， seals， etc.， to ensure that the vacuum system can operate normally and reach the required vacuum degree.
2. Cleaning:
Thoroughly clean the inside of the pot to remove the residual sugar solution and impurities after the last use. Rinse with clean water and wipe dry with a clean cloth. Ensure that the equipment is clean and hygienic to avoid contamination of this sugar-dipping process. 3. Material preparation: Prepare the ingredients that need to be dipped in sugar， and pre-treat them by washing， peeling， core removal， cutting， etc. to meet the requirements of sugar-dipping. At the same time， prepare an appropriate amount of sugar solution according to the recipe， and heat it to a certain temperature to fully dissolve it for subsequent use.
二. Loading
1. Open the lid:
After confirming that the equipment is in a safe state， slowly open the lid of the vacuum sugar dipping pot. If the equipment is equipped with a pneumatic lid opening device， start the pneumatic device according to the operating instructions to open the lid; if it is manually opened， pay attention to the operating force to avoid excessive force to damage the equipment.
2. Load the ingredients:
Load the pre-processed ingredients into the pot evenly， and be careful not to fill it too full. It is generally appropriate to fill it to about 2/3 of the pot volume， so that the ingredients have enough space in the pot to roll and dip in sugar.
3. Add sugar solution:
Slowly pour the prepared sugar solution into the pot to ensure that the sugar solution can completely immerse the ingredients. The amount of sugar solution should be reasonably controlled according to the number of ingredients and the requirements of sugar dipping. Generally， the amount of sugar solution should be slightly more than the volume of the ingredients.
4. Seal the lid:
Install the lid back to the pot body correctly to ensure a good seal between the lid and the pot body. Check whether the seal is installed in place and whether there are any problems such as damage or aging. If the seal is found to have problems， it should be replaced in time to ensure that there will be no leakage under vacuum.
三. Vacuuming
1. Start the vacuum pump:
Open the relevant valves of the vacuum system and start the vacuum pump. After the vacuum pump starts working， it will gradually extract the air in the pot to form a vacuum environment.
2. Monitor the vacuum degree:
Use the vacuum gauge to monitor the vacuum degree in the pot in real time. When the vacuum degree reaches the set requirements (the specific vacuum degree value depends on different ingredients and process requirements)， keep the vacuum pump running for a period of time to ensure that the vacuum state in the pot is stable.
四. Steam heating
1. Pass steam:
When the required vacuum degree is reached in the pot， slowly open the steam valve and pass steam into the interlayer or heating pipe of the pot body. The pressure and flow of steam should be controlled according to the requirements of the equipment and process parameters to ensure uniform heating and no overheating.
2. Control the temperature:
During the steam heating process， pay close attention to the temperature changes. The temperature in the pot can be monitored by temperature sensors or thermometers. When the temperature reaches the set soaking temperature， adjust the opening of the steam valve to keep the temperature stable. The soaking temperature is generally determined by the type of food and the nature of the sugar solution， usually between 40℃-70℃.
五. Soaking process
1. Maintenance time:
At the set temperature and vacuum degree， maintain the soaking process for a certain period of time to allow the sugar solution to fully penetrate into the food. The length of the soaking time depends on the size， texture and required sweetness of the food， generally around 15-60 minutes.
2. Observation status:
During the soaking process， regularly observe the soaking of the food. You can check it through the sight glass on the pot body or open the pot lid (but the number of times the pot lid is opened should not be too many to avoid affecting the vacuum degree). If it is found that the food has achieved the ideal soaking effect， the soaking process can be ended in advance.
六. End operation
1. Stop heating:
When the soaking is completed， close the steam valve first， stop the steam， let the pot body cool naturally for a period of time， and gradually reduce the temperature.
2. Breaking the vacuum:
After the temperature drops to a certain level， slowly open the vent valve of the vacuum system to gradually restore the pressure in the pot to normal pressure. The process of breaking the vacuum should be carried out slowly to prevent the food and equipment from being affected by the rapid pressure change.
3. Taking out the material:
When the pressure in the pot returns to normal pressure， open the lid and take out the food soaked in sugar. You can use special tools or equipment to take the food out of the pot， and be careful to avoid damaging the food.
七. Equipment cleaning and maintenance
1. Cleaning the equipment:
Drain the sugar solution in the pot， and then rinse the pot body， pipes， valves and other parts with clean water to remove the residual sugar solution and impurities. For some parts that are difficult to clean， you can use special detergents or tools to clean them， but pay attention to the selection of detergents to avoid corrosion to the equipment8.
2. Maintenance:
Regularly maintain the equipment， including checking whether the various parts of the equipment are normal， replacing worn parts， and adding lubricating oil to the transmission parts of the equipment. At the same time， the equipment should be calibrated and tested regularly to ensure that the performance and accuracy of the equipment meet the requirements.
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Company Profile
Shandong Longze Machinery Co., Ltd. is a scientific research, production, sales service in one of the enterprises. Located in the famous dinosaur town - Zhucheng, the company over the years committed to the development trend of the food industry, the traditional hand-workshop processing reform for the automation, standardization of production. Through automation design and manufacturing for enterprises to save manpower, improve production rate, reduce production costs. Service customers include baking fillings fried industry, meat products cooked food processing industry, condiment industry, candy industry, vegetable corn processing industry, hotel supplies and fast food and other food processing industry, providing heating and cooking frying, vacuum concentration, sterilization Disinfection and other series of equipment.
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Contact
Address: Zhucheng District ,Weifang City, Shandong Province,China Tel:+86 13070769155 Email: Gussie@loneze.com
Address: Zhucheng District ,Weifang City, Shandong Province,China Tel:+86 13070769155 Email: Gussie@loneze.com
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