Pressure boiling tin is a commonly used equipment for boiling high soup. By using high temperature and pressure, the cooking time can be shortened. Compared with conventional boiling pots, it has higher thermal efficiency and uniform heating. The high-pressure cooking pot is designed with a pressure of up to 0.3 MPa and a temperature of 121 ℃. It adopts a hemispherical copper body equipment with double-layer jacket, and steam is injected into the tin body through the jacket to achieve cooking efficiency.
Pressure boiled tin is widely used in fast heating of big bone soup, stewed beef, boiled tripe, boiled Salted duck egg, boiled Zongzi, Red-Stewed Duck, stewed pig's feet, spiced crisp fish, corn and soybeans. It can also be used in large industrial sectors such as the dairy industry, pharmaceuticals, chemicals, beverages, etc., as a heating, insulation, concentration and other processes.