Guangzhou Shinelong Kitchen Equipment Co., Ltd.
Classification and Characteristics of Pressure Cookers
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Classification and Characteristics of Pressure Cookers Classification and Characteristics of Pressure Cookers

Classification of Pressure Cookers

1. From the energy point of view, it can be divided into ordinary energy pressure cooker and electric pressure cooker.
2. In terms of raw materials, it can be divided into two kinds: aluminium alloy and stainless steel. Aluminum alloy is more affordable, surface oxide layer avoid damage, cold water can be used for rapid cooling, stainless steel corrosion resistance.
3. From the capacity specifications, it can be divided into 18, 20, 22, 24, 26 cm models. But in terms of thermal efficiency, you'd rather choose a bigger one.
4. In terms of pressure generation, it can be divided into 70 KPa (170 KPa), 80 KPa (180 KPa) and 90 KPa (190 KPa). Nutrition damage caused by high working pressure is also greater.

Characteristics of pressure cooker

1. The ordinary aluminium alloy pressure cooker has the advantages of light weight, fast heat transfer, low price, anti-corrosion of alumina layer on its surface (avoid damage), rapid cooling with cold water, and its service life is calculated by using 1 hour per day. Its service life is 8 years, which is not suitable for electromagnetic furnace.
2. Aluminum alloy pressure cooker with stainless steel composite bottom is as suitable for induction cooker as stainless steel pressure cooker. It also has the advantages of ordinary aluminum alloy pressure cooker. When open fire is used, avoid fire, prevent rapid cooling at the bottom to prevent deformation and falling off of stainless steel composite bottom.
3. Stainless steel pressure cooker is expensive: heat-resistant, beautiful, not easy to react with acid, alkali and salt in food, one hour a day for about 10 years, suitable for induction cooker, easy to discolor on gas stove and electric stove, can not use cold water fast cooling, not suitable for boiling traditional Chinese medicine.
4. Voltage cooker is easy to use and expensive, with low working pressure of 50KPa (150KPa) and heat preservation function. The inner cooker can be removed and replaced. It can braise fish stew intelligently without water. It can not be automatically cut off and heated at intervals to keep warm. It involves the aging of power lines, unlike the high-pressure cooker, but the shell of the voltage cooker can keep warm, the energy efficiency is naturally higher than that of the traditional pressure cooker, and the gas price is higher. Although not expensive, but usually more than an hour of cooking time is obviously not enough low-carbon.
5. To purchase pressure cookers selectively, we must select pressure cookers with brand, manufacturer, instruction and qualified quality.
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