Maillard reaction kettle

The Maillard reaction kettle can produce natural meat flavor products through thermal reactions under a of reaction mechanisms and is a dedicated production equipment for meat flavor substances. At the same time, it can also carry out other types of chemical reactions and can be used as a small tank.

The Maillard reaction kettle is mainly composed of a kettle body (cylinder), a kettle cover (head, a jacket or coil, an upper mechanical agitator, a transmission device (motor reducer), an axial seal device, support (platform, leg), insulation medium etc. Its design points and structural characteristics include:

• Kettle body: The inner tank body is usually made of SUS304 or SUS316 stainless steel, the jacket is Q235-B or SUS304, and the outer insulation shell is SUS304. The inner surface of the steel tank is polished with a mirror surface, and the outer surface is polished with a mirror surface, 2B cross-ribbed plate or other treatment methods. The form of jacket is selected according to the different heating methods, such as full jacket, semi-tube jacket, detachable jacket, etc.
• Cover: Two hinged mov covers are used, and the structure is convenient for cleaning. The inner surface of stainless steel is polished with a mirror surface, and the outer surface is polished by mechanical polishing.2.3 Bottom structure of the kettle: It is pressed into a R corner by spinning, and there is no dead angle after welding and polishing with the inner tank body and it is inclined in a certain direction to the discharge port to facilitate the discharge of materials without residue.
• Agitator: The top center or eccentric stirring, output shaft of the reducer is connected with the agitator shaft by a detachable coupling, which is convenient for disassembly and cleaning. The stirring speed can be adjusted a certain range according to the process requirements, and the agitator forms include frame type, anchor type, blade type, turbine type, etc.
• Configuration: control box (including thermometer, level meter, pressure display, switch, indicator light, etc.), manhole, feed and discharge port, cold and hot medium inlet and, spare port, cleaning port, temperature gauge port, pressure gauge port, vacuum port, etc.

The Maillard reaction k uses proteins, fats, amino acids, peptides, sugars and other substances to produce heat reactions at high temperatures, generating substances with a strong aroma of cooked meat. In the operation, the reaction material is added to the kettle, heated to the required temperature through the jacket or coil, and the stirring device is turned on for stirring to promote the uniform reaction After the reaction is completed, the product is discharged through the discharge port.

In order to ensure the normal operation and prolong the service life the Maillard reaction kettle, regular maintenance and overhaul are required. It includes cleaning the kettle body and jacket, checking the wear of the stirring device and sealing parts, whether the wiring and components of the electrical control box are loose or damaged, etc. At the same time, it is also necessary to pay attention to regular replacement of lubricating oil cleaning of the condenser, etc.