立式蒸炒锅底夹层设计计算  

Design and Calculation of Sandwich Bottom of Vertical Steaming and Stir-frying Cauldron

作　　者：雷晓东 王振 曹永政 魏鹏飞 任学明 

机构地区：[1]中国农机院油脂装备设计研究所,中机康元粮油装备(北京)有限公司,北京100083

出　　处：《粮油加工（电子版）》2014年第7期50-51,共2页Machinery for Cereals Oil and Food Processing Main Contents

摘　　要：蒸炒锅是植物油厂将轧坯后所得的生坯加热成为熟坯的主要设备。本文重点介绍立式蒸炒锅底夹层采用拉杆结构时。上、下底板厚度及拉杆直径的设计计算。Vertical steaming and stir-frying cauldron is an important equipment of vegetable oil factory, lo heat green-pressing and dry it cooked. Design calculation of plate thickness and diameter of pull rod were introduced, when vertical steaming and stir-frying cauldron using sandwich layer adopts pull rod structure.

关 键 词：蒸炒锅 底夹层 拉杆 

分 类 号：TS223[轻工技术与工程—粮食、油脂及植物蛋白工程]