how to replace safety valve in pressure cooker made in china

This website is using a security service to protect itself from online attacks. The action you just performed triggered the security solution. There are several actions that could trigger this block including submitting a certain word or phrase, a SQL command or malformed data.

1, first add the right amount of water in the pot, will cut the chicken pieces into the water, the water over the chicken, the fire boil immediately remove the chicken to wash

2, clean the chicken in the pressure cooker, add thick ginger, spring onion, 2 root, add a tablespoon of rice wine (preferably in shaoxing rice wine) in the cleaned, Chinese wolfberry, dangshen, Chinese angelica (less put, a small piece), jujube (4, 5 grain of can, more will be a sour soup), 3 longan pulp, such as fear of lose, can get rid of angelica, add 5 g jade bamboo, pearl barley, add a little less salt (make chicken flavor), add water after a chicken an inch or so, cover the pot and valve, boil over the stove fire;

3, pressure cooker steam after changing the medium pressure for 5 minutes, and then change the low pressure for 10 minutes (can keep the soup is clear, not turbid), turn off the heat and wait for pressure cooker reduced;

4, steam open the pot cover, pick up the ginger and onion, add the right amount of salt and chicken essence seasoning (according to personal preference), a pot of delicious chicken soup is done, drink it!

5, if it is with ordinary soup pot stew, water to add more, not the middle of the water, otherwise the soup is not mellow; Simmer over high heat for 10 minutes, then simmer on low heat for 1 hour (for young chicken, double the time for old hen), season to taste;

Prevent blasting and emergency ventilation when the vent is blocked or the pot pressure is too high. The safety hole is actually connected to the inside but is cut off by a layer of aluminum tin metal.

Multi Food Processing Pressure Cooker 4L to 12L All Size High Quality Pressure Cooker All in One, Pressure Cooker Parts Pressure Valve China Manufacture

Pressure cooker valve,the float is made of stainless steel and the seal​ is made of flexible 100% food grade silicone, tasteless and non-toxic, safe for use.

The safety valve on a pressure cooker is a plug made of alloy and a soft rubber gasket. In the event that too much pressure builds up inside the cooker

We are all familiar with different stress. We are under the pressure of the atmosphere every day. We just don"t feel it because of the air balance in our bodies. In our daily life and industrial production, pressure has brought us great convenience.

Each Pressure cooker has a safety function, that is the safety valve, the early safety valve was melting plate type, now the new safety valve is all spring. When the pressure in the pot exceeds the safety limit, the safety valve will be forced by the air pressure jacking exhaust, to protect the safety of users....

No, only if we use it correctly, it is safe in our life. One of the vital things is properly using the pressure limit valve, the pressure limit valve has two kinds, one is adjustable often used in the electric pressure cooker.

1. Check the pressure limit valve and float valve, and check whether the pressure cooker can be buckled in place and whether the gasket on the cover is yellow. If there is any blockage, clean it immediately and do not use it if the mouth is not closed tightly.

When the pressure in the pot to limit the weight of the valve (or spring valve), the pressure limit valve began to reduce pressure, so as to achieve constant pressure in the pot.

PO Box, APO/FPO, Afghanistan, Africa, Alaska/Hawaii, Albania, American Samoa, Andorra, Armenia, Austria, Azerbaijan Republic, Bahrain, Bangladesh, Belarus, Bhutan, Bosnia and Herzegovina, Brunei Darussalam, Bulgaria, Cambodia, Central America and Caribbean, China, Cook Islands, Cyprus, Estonia, Fiji, Finland, French Polynesia, Georgia, Germany, Gibraltar, Greece, Guam, Guernsey, Hong Kong, Iceland, India, Iraq, Japan, Jersey, Jordan, Kazakhstan, Kiribati, Kuwait, Kyrgyzstan, Laos, Latvia, Lebanon, Liechtenstein, Lithuania, Luxembourg, Macau, Macedonia, Maldives, Malta, Marshall Islands, Micronesia, Middle East, Moldova, Monaco, Mongolia, Montenegro, Nauru, Nepal, New Caledonia, Niue, North America, Norway, Oman, Pakistan, Palau, Papua New Guinea, Qatar, Romania, Russian Federation, San Marino, Saudi Arabia, Serbia, Slovenia, Solomon Islands, South America, South Korea, Southeast Asia, Sri Lanka, Svalbard and Jan Mayen, Sweden, Switzerland, Taiwan, Tajikistan, Tonga, Turkey, Turkmenistan, Tuvalu, US Protectorates, Ukraine, United Arab Emirates, United Kingdom, Uzbekistan, Vanuatu, Vatican City State, Wallis and Futuna, Western Samoa, Yemen

In 2017, I bought a pressure cooker called the Instant Pot. In this post, I’d like to share with you my conclusions about an Instant Pot pressure cooker as a good choice for people seeking a healthy lifestyle. Before I bought an Instant Pot, I had investigated whether pressure cookers preserved the nutritional value of food. I also looked into the safety of the materials used in their construction.

At first, to start cooking, it takes a few minutes for a pressure cooker to get pressurized. The Instant Pot has a valve that releases traces of steam as the pressure increases inside. During the cooking process, steam does not escape, which significantly shortens the cooking time and makes the food moist and delicious.

The food also remains moist because, under pressure, the boiling point of water goes up. You can think of it this way. At high altitudes, where air pressure is low, water reaches a boiling point at a lower temperature. In a pressure cooker, where the pressure is high, the moisture in the dish and the food gets to the boiling point at a higher temperature.

As you may know, the boiling point of water is 100º C or 212º F at sea level. The working temperature inside the Instant Pot using the high-pressure setting is 115º C – 118º C (239º F – 244º F). The boiling point at the low-pressure setting is 110º C – 112º C (229º F – 233º F).

Before I learned how a pressure cooker worked, I had concerns about the impact it had on the nutritional value of food. However, I discovered that it was not a problem for two reasons.

This study concludes that broccoli loses 47% of its nutrition when cooked in a pressure cooker while it loses 66% when boiled, and 87% when microwaved (yet another reason to avoid microwaves).

These findingssay that “when water-soaked beans were cooked in a regular pan, the highest percentage of bioaccessible iron obtained was 8.92%, whereas when they were cooked in a pressure cooker without previous soaking, the highest percentage was 44.33%.” It means that you will absorb over 4 times more iron from beans cooked in a pressure cooker versus a regular pan.

This study concluded that pressure-cooking of Bathua and fenugreek leaves results in better retention of beta-carotene and vitamin C as compared to open pan cooking. It means that pressure cooking is a good way of preserving the nutritional value of food.

There is a removable bowl inside the Instant Pot pressure cooker where the food goes. Pressure cooker bowls are normally made of aluminum, ceramic non-stick, or stainless steel. Out of these three, I recommend stainless steel. The Instant Pot inner pot is made of stainless steel – and this is one of the main reasons I chose it.

The stainless steel used in the Instant Pot pressure cooker is 18/8 gauge. 18/8 stainless steel means that it consists of 18% chromium and 8% nickel, which is “food grade” stainless steel. Let’s talk about the safety of stainless steel.

I use stainless steel as one of the safer cookware options available; however, stainless steel is not perfect. Stainless steel leaches chromium, nickel, and iron into food during cooking. While iron and chromium are essential nutrients for which stainless steel may be useful, nickel is not. Moreover, some people may be allergic to nickel.

Here is something exciting. This study determined that the amounts of chromium and nickel significantly increase with longer cooking times. Since a pressure cooker significantly shortens cooking times, the study concludes that leaching is minimal. To take advantage of that, I recommend using the “quick release” method described in the instructions versus a “natural release.” Which reminds me: be sure to read all the instructions, including the safety instructions, very carefully before using your unit.

The model I bought in 2017 had gone through the test by Tamara Rubin, the producer and director of the movie MisLead: America’s Secret Epidemic. Apparently, she tested it with XRF technology, which shows the amounts of heavy metals in the material tested.

In 2018, Tamara Rubin tested another model of this pressure cooker, and the testing results are as follows. She detected 617+/-44 ppm of lead in the heating element. which is under the stainless-steel Instant Pot inner pot. And, there was 30+/-9 ppm of lead in the silver plastic button in the middle of the heating element. But, just as with the model I bought, there was no lead, cadmium or mercury in the elements that touch the food. For a more detailed report on Tamara Rubin’s tests head here.

I am excited about the fact that in addition to being a pressure cooker, the Instant Pot has other functions such as sauté and yogurt making. (By the way, the model of the Instant Pot pressure cooker without the yogurt making function is $20 cheaper.) On top of that, it can serve as a slow cooker.

Generally, slow cookers have ceramic inserts that may contain lead. It is either added or comes in the raw materials used to make the ceramic cookware. I resolve to reduce exposure to heavy metals because they are bio-accumulative and persistent. It means that once ingested, they accumulate and stay in the body for a long time. That is why it is vital to own safe cookware. You can read more about it in my Safe Cookware Guide That Makes Sense.

We used to have a Cuisinart slow cooker. However, Cuisinart admitted that they had not tested their inserts for lead or cadmium because they knew they did not add them. It didn’t sound very reassuring to me because these metals can be contaminants. In other words, the ceramic inserts of slow cookers may contain heavy metals.

Thus, though not perfect, stainless steel is better than ceramics. Therefore, I am really happy that the Instant Pot can serve as a lead-free slow cooker in my kitchen.

The manufacturing location for this product is China. Generally, I am not a big fan of products from China; however, this is one of those cases where, after having done my due diligence, I am comfortable recommending it even though it is made in China.

In conclusion, I would like to say that if you are looking for lead-free cookware, the Instant Pot can be an option for you. Not only does it utilize one of the safest materials such as stainless steel but also it performs multiple tasks. Plus, the nutritional value of the food out of the pressure cooker seems higher than that of the food cooked in a conventional oven.

You can buy the model I bought here and the cheaper model without the yogurt function here. This is the model of the Instant Pot that Tamara Rubin tested in 2018. For more healthy kitchen products, please visit the IRLFY Shop.

When you join the IRead Labels For You community, you"ll receive weekly emails with inspiration, exclusive content and coupons to gain clarity and confidence to create a healthy home. Plus, you"ll get the FREE guide: "5 Powerful Steps to a Non-Toxic Home You Can Take Today!"

Such a valve assembly is known from German laying-open print DOS No. 2,606,676. The pressure relief means thereof consists of a check valve which also serves as a safety valve. It has a valve housing of a resilient material which is fitted into a hole in the cover in the vicinity of the cooking valve aperture. The closure body is designed as a shaft-shaped valve body, transverses the valve opening and supports two spaced valve disks inside the cover as well as a dome-shaped head outside the cover. The head abuts against the valve opening in the pressureless state. As the pressure builds up in the pressure-cooker, however, the valve body is lifted and the upper valve disk closes off the valve opening internally so that the pressure in the cooker can build up. When the pressure becomes excessive, the upper valve disk can move outwardly through the valve opening of the valve housing. This allows steam to escape through the valve opening. The second valve disk preventing the valve body from being blown off the cooker although it does not obstruct the escape of steam. The cooking valve usually comprises a spring-loaded valve and a displaceable pressure indicator for the cooker which is located therein and is also spring-loaded. The springs press against the interior of a cap which is adapted to be screwed on to the valve housing. In the known valve assembly, the cap of the cooking valve has an asymmetrical design on the underside facing towards the cooker cover. It features a guide bevel at this location which reduces its clearance height. In the normal cooking position, the area with the maximum inner clearance height overlaps or overlies the check valve. When the cap is screwed off, the area with a minimum clearance height comes to lie above the check valve over which it can move without obstruction when the head of the check valve abuts against the outer side of the valve seat in the completely pressureless state. If the check valve has closed due to the internal build-up of pressure in the cooker, ie if the upper valve disk abuts against the valve seat, the guide bevel presses the valve body of the check valve downwardly and steam can escape through the check valve. The pressure in the cooker is relieved, whilst the person using the cooker is warned simultaneously by the sound of the escaping steam not to unscrew the cap any farther. If the valve body has been raised only slightly owing to a slight superpressure in the cooker, eg at the onset of pressure build-up, an additional stop which projects into the clearance height prevents the cap from being rotated any farther.

The known valve assembly is expensive to manufacture, since it requires a valve housing and a valve body for the pressure relief means. These parts are expensive to manufacture and to assemble. The cap of the cooking valve is also expensive to produce owing to its asymmetrical shape, and the dimensions of the guide bevel as well as the region of reduced clearance height must be kept within a narrow tolerance range: the valve body must be pressed downwardly to open the valve on the one hand, although on the othe hand this must not be so far that the valve head closes the opening externally. Another drawback is that when the cap is rotated into the open position, the stop jams the head of the valve body and this cannot return to its original position, even when the cooker is not under pressure, until the cap has been turned back somewhat. When the check valve functions as a safety valve, the valve disk cannot automatically turn back any longer due to the valve opening. The cap cannot be screwed off over the projecting valve body either. This makes it impossible to gain access to the valve body and return it to the normal position. Yet another disadvantage is that the valve body of the check valve can only be cleaned thoroughly--quite essential for proper sealing--if it has been snapped out of the valve disk. Since this is complicated and troublesome, such cleaning is frequently postponed or forgotten completely.

A valve assembly comprising a pressure relief means disposed adjacent to the cooking valve is also known from German utility model No. 7,624,730. The pressure relief means is designed as a safety valve in the form of a check valve. The cap of the cooking valve has indents on the periphery thereof. Both valves are spatially associated with one another such that the valve body can be raised adjacent to such an indent only when the cap is in certain positions. The check valve can be closed and pressure built up in the cooker only in this position. When the valve body is in the raised position, ie when pressure has built up in the cooker, the valve body in turn locks the cap of the cooking valve which cannot be rotated. Hence, the vent opening cannot be opened by adjusting the cap. This known valve assembly, which therefore does not correspond to the preamble of the present invention, is expensive to manufacture due to the design of the check valve. It is also difficult to clean, since the steam is dissipated to one side through a cavity in the cooking valve beneath the cap when the safety valve responds to excessive pressure. These cavities are difficult to reach, even after the cap has been removed. Furthermore, the valve body cannot be turned back into its original position until after the safety valve has responded and the excess pressure has been vented off. Only then can the cap be removed from the cooking valve.

The object of the present invention is to provide a valve assembly according to the preamble of the claim which is economical to manufacture, easy to clean and simple to operate in all modes of operation.

The construction of the closure body as a seal disposed on the cap makes it possible to design the vent opening in the form of a simple hole in the cover without any valve housing. Such a hole can be produced during one and the same operation as the hole for the cooking valve. It is easy to clean. The arrangement of the associated seal in the cap gives rise to a constructional design which is simple and easy to clean. This construction of the pressure relief means is made possible by the recognition that the vent opening need only be open to relieve the pressure. An open valve is unnecessary prior to a pressure build-up, since the air being heated up can escape by way of the conventional sealing rings between the pressure-cooker and the cover until the sealing ring abuts sealingly against the cover and cooker wall due to the build-up of pressure. In the pressure relief means in accordance with the invention, the co-operation of the seal and the vent opening permits steam to escape even when the cap is moved minimally towards the venting position. The pressure in the cooker decreases immediately. Moreover, the co-action of the venting opening and the seal generates a warning sound which warns the cook not to opening the cooking valve while the cooker is still under pressure. If there is no seal in the cap, no pressure will build up in the cooker at all.

The seal can advantageously consist of a material which is so resilient that it sealingly closes the vent opening at normal cooking pressure and permits pressure to be vented should it become eccessive. The pressure relief means thus functions as a safety valve as well.

In a preferred embodiment, the seal is designed in an annular shape. It is impossible to insert a ring improperly. The opening is always covered irrespectively of the angular position of the cap in the cooking position.

The annular seal advantageously has an internal diameter which is smaller than the external diameter of the cap section it surrounds. The annular seal is thus seated in the cap region in such a way that it can be neither twisted nor lost. Dirt cannot readily collect between the cap and the annular seal so that the seal does not have to be removed every time the cooker is cleaned.

FIG. 1 indicates the cover 1 of a pressure-cooker. A valve housing 2 is firmly riveted into place in the cover 1. It includes a valve seat 2a against which a valve body 3 is urged by a valve spring 4. This valve spring 4 presses against the inner side of a cap 5 overlying the entire valve assembly and designed as a cap or acorn nut. A pressure indicator 6 is displaceably mounted in the valve body 3. It is pre-biased by a pressure indicator spring 7 which presses against the valve body on the one hand and, on the other hand, against the inside of the cap 5. The cap 5 is adapted to be screwed on to the valve housing by means of a thread 8, thereby determining the tension of the valve and pressure indicator springs.

The cylindrical inner part 5b of the cap 5 forming the nut is surrounded by an annular seal 9 of a resilient material. The annular seal has an internal diameter which pre-biases it on the nut. The brim 5a of the cap extends externally to the annular seal.

The cover 1 has a hole 10 in spaced relation from the valve axis and is located between the internal and external diameters of the annular seal. It serves as a vent opening and is closed by the annular seal 9 during cooking.

FIG. 2 shows the cap 5 from the top. It features a inscribed ring 11 which indicates the setting of the cap relative to an arrow 12 on the cover (not shown).

The afore-described valve assembly functions as follows during cooking: the cap 5 is screwed down to the stop with the inscription "cooking" adjacent to the arrow 12. The valve spring as well as the pressure indicator spring are both pre-biased in this position. The annular seal 9 closes the hole 10. Steam pressure can now build up in the cooker in the known manner once the warm air has escaped between the cooker and the cover as mentioned above. The cooking pressure is chosen by regulating the supply of heat in response to the position of the pressure indicator 6. At the conclusion of cooking, the cap 5 is turned half a turn to the "venting" position. This causes the annular seal to release the hole 10, the steam can escape and the pressure is relieved. The venting is continuous and dependent on the speed of rotation.

If the pressure indicator is not observed during cooking, i.e. if the supply of heat is not turned down at the proper time, thus causing the pressure in the cooker to become excessive, the steam can escape through the hole 10. This gives off a warning whistle and deforms the annular seal 9. Should the generated steam still be excessively high, the valve body 3 is lifted off its seat 2a.