First, the overview of the sandwich pot The sandwich pot is also known as a steam pot, a cooking pot, and a sandwich steam pot. Usually consists of a pot and a foot. The pot body is a two-layer structure consisting of a spherical body inside and outside, and the middle layer is heated by steam. Available in fixed, tiltable, and agitated styles. The sandwich pot has the characteristics of large heating area, high thermal efficiency, uniform heating, short liquid boiling time, easy control of heating temperature, beautiful appearance, easy installation, convenient operation, safety and reliability. The sandwich pot is widely used in the processing of various foods, and can also be used in large restaurants or canteens, soups, stews, stews, porridge, etc. It is a good equipment for food processing to improve quality, shorten time and improve working conditions. Second, the working principle of the sandwich pot The fixed type is mainly composed of a pot body and a leg; the tilting type is mainly composed of a pot body and a tilting frame; the stirring type is mainly composed of a pot body and a stirring device. The sandwich pot uses a certain pressure of steam as a heat source and can also be electrically heated. The sandwich pot 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 body (inner pot) of the sandwich pot is made of acid-resistant and heat-resistant stainless steel. It is equipped with a pressure gauge and a safety valve. It has beautiful appearance, easy installation, convenient operation, safety and reliability. Third, the application of the sandwich pot Use vapor pressure and do not exceed the rated working pressure for a long time. When entering the steam, slowly open the inlet valve until the pressure is needed. The shut-off valve at the condensate outlet should always open the valve if it is equipped with a steam trap. If there is no steam trap, open the valve until there is a vapor overflow. Then close the valve and keep it open until a small amount of water vapor overflows. For the safety valve, it can be adjusted according to the pressure of the user's own steam. During the use of the wok, you should always pay attention to the change of vapor pressure, and adjust it with the steam inlet valve. After stopping the intake, the straight cock of the bottom of the pot should be opened and the remaining water should be drained. Tilting and agitating sandwich pots should be refueled at each rotating part before each shift; the cooking oil is recommended for the parts on the body surface of the agitated sandwich pot; 30#--40# mechanical oil is used everywhere.