Gas frying pan maintenance and maintenance
Gas frying pan maintenance and maintenance 1. The steam inlet pipe and the outlet pipe joint are leaking. When the tightening nut does not solve the problem, the packing should be added or replaced.
2. Pressure gauges and safety valves should be inspected regularly, and replaced and repaired in case of failure.
3. After the gearbox starts to be used for 50 hours, it should be removed and drained. Rinse with kerosene or diesel oil. Add 30#--40# clean engine oil. After 150 hours, change the oil for the second time. Change oil every 1000 hours or so.
4, anti-rust oil peeling, should be painted in time, painted outside the paint, it is recommended to use X55-3 aluminum powder ethylene water-resistant paint.
5. After 5 years of use of the pot, it is recommended to carry out a safety hydraulic pressure test. The interval between the subsequent hydraulic pressure tests shall be carried out according to the requirements of the local technical departments. The pressure P water of the hydrostatic test is determined according to the following conditions: When the rated working pressure P is <0.6MPa, P water = 0.15MPa; when the rated working pressure P is 0.6-0.8MPa, P water = P amount + 0.3MPa
6. The outer pot of the pot is made of steel plate of 4.0~5.5 mm thick, steel No. A3. When the outer pot is thinned to less than 2mm after years of rust, it should be stopped. 7. The welding of the stainless steel of this pot and the welding of other steels of stainless steel should be made of stainless steel welding rods 102, Austria 107, Austria 132, Austria 137, and other grades should not be used.
6 gas wok use note
1. Use vapor pressure and do not exceed the rated working pressure for a long time.
2. When entering the steam, slowly open the inlet valve until the pressure is needed. The shut-off valve at the outlet of the condensate, if equipped with a steam trap, should always open the valve; if there is no steam trap, open the valve until there is When the vapor overflows, the valve is closed again, and the opening degree is kept until a small amount of water vapor overflows.
3. For the safety valve, it can be adjusted according to the pressure of the user's own steam.
4. During the use of the wok, always pay attention to the change of vapor pressure, and adjust it with the steam inlet valve.
5. After stopping the intake air, the straight nozzle cock at the bottom of the pot should be opened and the remaining water should be drained.
6. Tilting and stirring type sandwich pots should be refueled at each rotating part before each shift; the parts on the body surface of the stirring type sandwich pot are recommended to use cooked vegetable oil; other places are 30#--40# machinery oil.