A few days ago, the Yongzhou Anbang Grain Drying Center, which has a daily drying capacity of 500 tons of grain, was built and successfully commissioned in Sankou Town, Shuyang County. This is the largest grain drying center in the southern part of Hunan.
The center was built by the Yongzhou Anbang New Agricultural Technology Co., Ltd., a subsidiary of Hunan Anbang New Agricultural Science and Technology Co., Ltd., and it will start construction at 24.48 million yuan. It will be located in the village of Tongmu, Tongqing, Sankou Town, covering an area of ​​30 acres and installing 10 sets of equipment. 50 tons of drying equipment, a 45T boiler. After the drying center is officially put into operation, it can daily bake 500 tons of grain to meet the needs of freshly-cut rice drying in 30,000 mu of Daejeon, and solve the problem of hundreds of thousands of large food grain producers in a timely manner; it can achieve a center annual profit of 1 million yuan. At the same time, it can save planting costs of 80 yuan per mu for local farmers, and directly increase income by more than 2 million yuan.
Working principle
The design of the steam kettle makes heating and cooking very efficient and fast. Kettles have a double wall or [jacket" covering the bottom and at least half the height of the sides, to provide space for steam to circulate, thereby heating the cooking surface. Typically steam is introduced to the kettle and circulated through the jacket to deliver the heat for processing. The use of steam as the heating medium has many advantages: uniform heating, rapid heat transfer and easy control of the heating rate through a steam valve. Steam can be supplied to the kettle by an independent boiler through a pressurized pipe.
Why choose a steam kettle?
Because steam kettles heat indirectly by blasting the exterior of the kettle cooking chamber with superheated pressurized steam, cream- and milk-based recipes and delicate foods like chocolate are not as easily scorched.
Not only that, but compared to other tools like stock pots, steam jacketed kettles use 35 percent less energy than stock pots on an open burner, and can boost a kitchen`s output in a number of ways:
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