Pressure cooker

PPT ON PRESSURE COOKER

1. Product design and development Pressure cooker DIV ‘O’ | GROUP ‘8’

2. Product Design and development 1] Synthesis 2] Sketching 3] Analysis 4] Selection of Materials 5] Basic Engineering 6] Detail Design 7] Prototype 8] Manufacturing 9]Operation and Testing 10] Product Development 2 41 - HARSH PODDAR 42 - PARIKSHIT POHANE 43 - RITESH POKARNE 44 - RONIT POKHARNA 45 - TANMAY POL Group Members:-

3. Synthesis It should be able to cook fast. Pressure Regulator to control the pressure inside the cooker. Lowest cost, low maintenance, etc. Multifunctional-Frying, grilling, etc. Comfortable to handle and safe to use- Handles on both the sides. Suitable for all types of hot plate like burner, induction, and halogen cook tops. It should be durable. Needs of the product

4. Analysis Advantages Disadvantages 1. Food cooks in about 1/3 the time it would normally take 2. You retain more nutrients than by boiling, microwaving, frying, sautéing, or roasting. 3.You’ll save energy 4. Less mess! 5. Your kitchen stays cooler 1. You can’t throw different food items into a pressure cooker and expect them to cook for the same amount of time 2. You can’t monitor for doneness during the cooking process 3. You can’t add or adjust seasoning of the food throughout the cooking process 4. If you live in a higher altitude , you will have to use longer cooking times

5. Sketching We have conducted the following surveys: Household Survey. Market Survey. Restaurant Survey. Company Survey. From the above surveys we have identified the basic problems of pressure cooker and designed a basic sketch of the same. Some of the problems are mentioned below:- 1. Pressure related problem. 2. Spillage proof top. 3. Safety related problem. 4. Multifunctionality.

6. A combination of steam and pressure make the pressure cooker this efficient kitchen delight. The two work together to cook things in no time. One of the reasons we use water to cook food is because it is a better conductor of heat than air is. You can raise the temperature of water to transfer its energy to the water in food. Basically— cooking it. Working

7. The boiling point of water is 100°C, but did you know that this is true only under normal atmospheric conditions? This means that if you were trying light a fire under a pot of water on Mt. Everest, the water would begin to boil once it reaches 71°C, because there is less pressure 8,848m above sea level. Changing the pressure conditions inside a sealed cooker means that the water is able to get much hotter without evaporating and when it finally turns into steam, the moisture-laden air is hotter than the steam that would come out of your tea kettle. The trapped steam begins to work its magic immediately, since water is a good conductor of heat and all food stuff contains water. However, this is only half of the reason why it takes so little time to cook food inside a pressure cooker. The increased pressure inside the cooker literally forces heat into the food. Think of the pressure as an invisible hand pushing the extra-hot steam into the very core of the food inside. However, if the pressure is like a crushing hand then why doesn’t the food come out all smashed? Well, this is because the steam applies uniform pressure to all surfaces of the food and that leaves the food un-smashed. 01 02 03 04 05

8. Components

9. Following are the main components of Pressure cooker:- Pressure regulator Pivot Lock loop

10. 4. Vent tube 5. Safety valve 6. Sealing ring

11. Detailed Design Metal pressure container body, with handles, on both ends, for safe carrying Lid to enclose the cooker provided with handle, with locking system that locks with pan. Gasket Also known as a “sealing ring”, which seals the cooker pan and lid airtight. Steam Pressure Regulator Valve (Called Whistle) either a dead weight or spring type device that maintains the pressure level in the pan and releases when it exceeds the prescribed limit. Safety Valves These are devices on the lid to avoid over-pressure and/or over-temperature and help to provide safe release of pressure in cooker and prevent accidents.

12. A pressure cooker is essentially a vessel of stainless steel or aluminum alloy. It has a lid fitted with a safety valve at the top to prevent the internal pressure from becoming greater than the vessel can bear. A rubber ring is fixed at the junction of the vessel, which prevents the steam from leaking out. A heatproof handle is attached to the pressure cooker for handling the vessel safely.

13. Engineering Requirements and Principle Sealed Pot, with a lot of steam inside, builds up high pressure, which helps food cook faster. Inside a pressure cooker food is cooked much faster then the conventional methods since the steam’s heat is directly transferred to the surface of food. Due to high heat supply gaseous molecules inside the cooker move faster which generates high pressure. Due to high pressure temperature increases and food cooks faster. Some of the basic engineering requirements are mentioned below: Wide Base. Deep lid. Non-stick material. 4 . Locking device. 5. Pressure related engineering

14. Manufacturing

15. PRODUCTION DEVELOPMENT The process of developing a product involves following stages :

16. Idea Generation :- It is the first step in the development process. Every organization has some sets of ideas which they work upon so that the most feasible ones could get be converted into successful products or services Screening of the idea : – All the proposed ideas are screened properly, their pros and cons are studied by the experts and the most feasible ones are retained and the ideas with more loopholes are rejected. Developing a concept : – In this step, various researches are conducted, like consumers’ demand, SWOT and PEST Analysis of the company, reception of products offered by the company in the past etc. The market today is customer oriented; therefore every decision is taken keeping the customer in centre . Business Analysis : – During the process of product development, companies should keep an eye upon the time taken in building the process to monitor the progress of the same.

17. We are adopting market specific strategies to deliver growth such as product innovations to stay ahead of our competitors. The rise in the adoption of innovative products is further boosting sales in the market. We are focusing on material innovations, acquisitions and mergers, product launches to fulfill the demands of our customers. CONCLUSION

18. Features

19. Body and lid hardly anodized- harder than steel. Scratch and stick resistance. Stainless steel brackets. Extra durable synthetic rubber. Fuel efficient and anti bulging base. Specially designed pressure regulator. More safe.