1. Use coil circulating steam for indirect heating to make the temperature inside the pot more uniform.
2. When steaming and discharging, the soup in the pot does not need to be discharged, and can be used continuously, saving energy.
3. The exterior of the pot is insulated with a thermal insulation layer to prevent heat loss inside the pot and prevent personnel from being scalded by high temperatures during operation.
4. The structure of the pot door has been changed from a fixed flange bolt connection to a hydraulic quick opening type. And installed photoelectric limit, interlocking, and interlock functions.
5. The pot door is inflatable sealed, and a sight glass is installed at the upper limit water level of the pot to facilitate timely replenishment of soup.
6. Multiple devices share a hydraulic station, which allows for single operation, saving space and reducing costs.

Scope of application:
This product can be used for cooking and sterilization of rice dumplings, Soy egg and other products.
C. External dimensions and related parameters.
1. The external dimensions of conventional equipment are: height of 3.07 meters, maximum height of 4 meters when opened, inner diameter of 1 meter, and maximum width of 1.5 meters. It can also be made according to customer requirements.
2. The design pressure of this equipment is 0.35Mpa, the maximum working pressure is 0.25Mpa, the design temperature is 145 ℃, the total volume is 1.7 cubic meters, and the size is 1500 * 1500 * 3070mm