Working principle of continuous cooking equipment

Working principle of continuous cooking equipment;

Normal operation depends on the coordinated work of all equipment and the adjustment and control of established process conditions, and the work and process conditions of all equipment are interrelated and mutually restricted. If the liquid level in the chute is too low, low-pressure steam or gas will enter the cavity of the high-pressure feeder, and when it turns to the horizontal position, it will cause water hammer. However, if the liquid level in the chute is too high, the wood chips sent from the steaming chamber will float, making it difficult for the high-pressure feeder to feed, and even crushing the conveying screw in the steaming chamber. If the material level is too high, sometimes it will cause the bridge phenomenon in the chute. Therefore, continuous cooking equipment must be equipped with various testing instruments and adjusting instruments to automatically control the cooking process.