futura pressure cooker safety valve manufacturer

A Hawkins futura Pressure Cooker Safety Valve is an automatic release of a gas from a boiler, pressure vessel. Hawkins futura Pressure Cooker Safety Valve is an important part of the pressure cooker. The Alloy Composition of Hawkins futura Pressure Cooker Safety Valve shall be Such that it melts before gauge pressure is reached greater than half of the bursting pressure. Whenever we are working on a Hawkins futura Pressure Cooker, safety is one thing we should look out for. But with Hawkins, Safety is rest assured. The Hawkins futura Pressure Cooker Safety Valve contains a special fusible alloy pellet which melts when the temperature or pressure rises beyond safe levels and lets out the steam.

Pressure cooker safety valve, In the conventional system of Pressure Cooker a safety valve, made of conventional rubber or plastic with a pin, is used for release of internal pressure, in case of excessive generation of steam on failure of the Pressure regulating and release Device (Whistle). In the conventional system of pressure cooker, the safety pressure release device is non reusable and needs replacement time and again whenever the same attains its objective. The newly invented device, the safety pressure release device of pressure cooker, is permanent, reusable, needs no replacement and safe in functioning as the newly invented device and its parts are made of metal, and its safety pin is loaded with a spring, thereby resulting in economy and greater safety of pressure cooker. Pressure Cooker is kept on Heating Device its internal pressure will reach to the greatest nominal cooking pressure, Pressure Regulating Device Operates (Whistle) & allow excess steam to escape. In case if whistle won’t operate at this point due to blockage in vent & the internal Pressure exceed the greatest nominal pressure then the sealing pin will lift upwards & allow excess steam to escape and this device will work as Safety Pressure Release Device.

The Futura Pressure Cooker has a beautiful, durable black finish given by 60 micron thick hard anodising which will not tarnish, pit or corrode. The hard anodised finish stays looking new for years and allows the pressure cooker to absorb heat faster making it more energy-efficient. The base of the Futura is 6.35 mm thick.

Futura Pressure cooker with a unique pressure regulating system which gives the convenience of finger-tip pressure release and prevents clogging of the steam vent. The Base is double thick and stays flat, it evenly distributes the heat. Suitable for gas, electric, ceramic and halogen cooktops.

Futura pressure cooking can reduce normal cooking times by as much as half. Economical foods such as legumes (lentils, dried peas and beans) and tough cuts of meat can be cooked to perfection in a fraction of the normal time. Because food cooks faster in a pressure cooker, you save fuel, and therefore money.

Scientific literature indicates that certain nutritive elements such as proteins and vitamins are better retained by pressure cooking. Steaming is ideal for low-calorie, low-fat cooking. The higher temperature while pressure cooking gives more hygienic food. Closed cooking in steam under pressure may better evoke the natural flavours of the food – producing delicious results.

cooker is opened or closed. Also, the sealing ring is not exposed to food acids in the pressure cooker due to the protection given to it by the rim of the lid.

The base stays flat and heats quickly and evenly. It is ideal for light frying before pressure cooking and for quick and economical cooking on electric, gas, ceramic and halogen stoves.

The cooker body comes fitted with a body handle screwed on to a body handle bracket attached to the cooker body. There is a short body handle(except for 2 Liter and 3 Liter models) attached to the cooker body, which helps carry the cooker when it is loaded.

The lid comes assembled with the detachable pressure regulator and sealing ring. The pressure regulator automatically maintains the cooking pressure of about 15 pounds per square inch/psi (1 kg per square cm) and can be used for pressure release by fingertip control.

The stated volume of all pressure cookers is that of the cooker body. Cooking capacity in a pressure cooker is less than its full volume. The pressure cooker body should never be filled more than two-thirds its capacity. This is to safeguard against blocking the steam vent and to leave enough space to allow steam to circulate.

To place the pressure regulator on to the steam vent if the lid is hot: hold the narrow part of the pressure regulator between thumb and middle finger; place on steam vent; press pressure regulator until it fits into position with a click.

Do not leave salted liquid, vinegar, lemon juice, mayonnaise or mustard in the cooker. Never add salt to the cooker when there is no liquid in the cooker. First add the liquid, warm it, then add the salt and stir until the salt is completely dissolved.

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This is a 3pack set of Safety Valves for Futura by Hawkins Hard Anodized Pressure Cookers. This is an original product that has been manufactured in India.

This original product been in Product and Specifications Original CompanySafety Valve FuturaMade in HawkinsWell Product Dimensions: 1 ouncesManufacturer: model Discontinued By Manufacturer: Available: April 2013 WHY US? a seamless and transaction, payments are processed PayPal. your purchase Pricetronic"s Buyer and that your payment 100% protected that go For your offers multitude payment such debit and all credit Mastercard, Express, Discover. that"s something worth are pleased FREE standard all orders. placed, order will typically be processed.

Standard safety valves for most types of Indian pressure cooker including Prestige, Butterfly, Marlex, Hawkins and Furtura for Prestige Popular aluminium pressure cookers. Sent in original packaging.

Hard Anodized Hawkins Futura Pressure Cooker Fast: Cooks faster than microwave, Beautifully integrated form and function, Cooks on average 46% faster than microwave oven.

Inside-fitting lid is pressure locked while in operation, patented pressure regulator prevents clogging of steam vent, direction, controlled fingertip steam release, shielded safety valve.

Pressure cookers look like other kitchen pots, except their lids are a bit more elaborate. How they work is that they completely seal the pot. When the liquid inside boils, it is trapped inside the pot. Having nowhere else to go, steam builds up pressure. This results in higher cooking temperatures and shorter cooking times.

The pressure of the trapped steam can be measured in pound of force per square inch or PSI. You will often find this term in pressure cooking recipes. It refers to how many pounds of pressure per square inch you will be cooking with. Don"t worry if this sounds very technical. The instructions that came with your pressure cooker will tell you how to read the PSI.

The gasket or rubber ring is another important component of today"s pressure cookers, as this makes a seal that traps in steam and heat and allows pressure to build. The gasket fits on the side part of the cover. In order to make sure you get a good seal, make sure all the components are clean and free from food particles.

Even in the old days, most pressure cooker disasters could usually be attributed to user error, much like my mother and the beans. Nonetheless, today"s pressure cookers offer a much higher safety level than their predecessors. For one thing, you can"t open them until the pressure is hrefeased to 0 PSI.

Today"s pressure cookers have at least three valves for safety and will automatically hrefease pressure should it build too high. Different types of pressure cookers have different styles of valves (refer to the instructions that came with yours), but if you hear hissing or noise coming from the cooker, it"s the valve telling you to check the pressure.

You may be asking, even though today"s pressure cookers are safer than the old fashioned ones, why take a chance at all with something that cooks under pressure? I felt the same way until I actually tried pressure cooking. Now I"d be hard pressed to live without my pressure cooker. There are lots of advantages to using this valuable kitchen tool including:

Hawkins hard Anodized Pressure Cooker Nutritional Boost - Due to the shorter cooking time and the fact that food is cooked in less liquid that gets boiled away, more vitamins and minerals are retained than with conventional cooking methods.

Hawkins hard Anodized Pressure Cooker Saves Time - Food cooks up to 70% faster in a pressure cooker, making it a wonderful tool for when you come home after work and have to get dinner on the table in a hurry. You can put ingredients in the pressure cooker and by the time you"re finished tidying up the kitchen you can have a wholesome, hearty home cooked meal.

Hawkins hard Anodized Pressure Cooker Cooler Kitchen - As all the steam and heat stays within the pot, your kitchen stays cooler than with traditional stovetop or oven methods.

Hawkins hard Anodized Pressure Cooker Cleaner Kitchen - As all pressure cooker foods are cooked in a covered pot, there are no messy splashes or spatters to clean up and no boiled over foods - ever!

You"ll find a variety of pressure cookers on the market, usually ranging from 4 to 8 quarts. If you can only afford one, a 6 quart model is good for most jobs, but go larger if you have a big family.

The pots are made of aluminum or stainless steel and like with all cookware, you get what you pay for. I prefer the stainless steel models as they are generally higher quality, heavier pots, which always results in better cooking with less danger of food sticking to the bottom. The heavier stainless steel models are also great because you can brown or saut? foods in them before cooking under pressure, without dirtying another pot.

Different models have different valves and locking systems, but all work in much the same way. I have a Kuhn RikonDuromatic (pictured at the top of this page) model that is so easy to use, it made me kick myself for not giving pressure cookers a try years earlier. It"s so simple, I use it as often to quickly steam veggies for quick side dishes at dinner as I do for cooking soups and entrees. I love the Kuhn Rikon Duromatic Pressure Cookersbest of all I have tried. They are simple and absolutely foolproof.

Some pressure cookers -- much larger 10 quart or more versions -- are also capable pressure canning (putting up food for future use without refrigeration). This lies out of the scope of this article, but if you do can (or plan on canning) you might want to check into one of these models. One we especially like is All American Pressure Cooker and Canner (pictured at right).

•Never fill your pressure cooker more than half full with foods or two thirds full of liquid. Foods have a tendency to increase in volume under pressure so it is important to never over fill your pressure cooker. Most cookers have a mark stamped on the inside that lets you know when you"ve put in the maximum amount.

•Use less liquids than with conventional cooking methods. When cooking under pressure, less liquid evaporates than with conventional or stove top methods. Likewise slightly less liquid is usually required.

•Add different ingredients at different times. Since food cooks so quickly, you will want to add slower cooking ingredients first, then later, release pressure, add faster cooking ingredients, seal and cook more. For some recipes with many ingredients, you may do this "stop and go" technique several times, but it"s worth it so the finished products retains texture as well as flavor.

•Be ready to adjust the stove heat. If the pressure builds too high, you will want to immediately lower the temperature so it comes down. This is a easy on a gas range or even today"s new electric models. However, if you have a standard electric stove, it"s helpful to have one burner set on low heat while you build pressure in the cooker on another burner over high heat. Once you reach the desired pressure, move the pot to the burner with the lower heat in order to maintain the pressure at the desired level.

•Estimate cooking times on the low side. Because foods cook so rapidly in the pressure cooker, a few extra minutes and they can turn to mush. If in doubt, check it out - release pressure, open the pot and test for doneness. If it"s undercooked, you can always cook it more. If it"s overcooked, you are stuck with it.

You cannot open today"s pressure cookers until you completely release the pressure from the pot - a huge safety improvement over the pressure cookers of yesteryear. Depending on what you"re making, you will release steam, and therefore pressure, from your pressure cooker via the natural release or quick release methods. The recipe will tell you which is the preferred method.

The Natural Release Method - This method means you remove the pressure cooker form the heat and wait for the pressure to slowly release as the temperature of the pot naturally lowers. Foods like soups or tough cuts of meat benefit from this extra cooking time, becoming more tender and flavorful.

Quick Release Method - Some pressure cookers have an automatic release method (check the instructions that came with yours). If so simply follow the instructions to release steam and pressure. If your pressure cooker does not have an automatic release method (and don"t worry if it doesn"t -- many do not), it"s still simple to quickly release pressure. All you have to do is move the cooker from the stove to the sink and run cold water over the top side of the pressure cooker until the all the pressure is release It should take less than a minute.

•Too much pressure is created in one of three ways: the heat is too high; the pressure cooker is overfilled, the pressure regulator valve is obstructed or malfunctioning.

•Never fill your pressure cooker more than half full with foods or two thirds full of liquid. As steam builds up it needs space. Over filling your pressure cooker can result in food particles getting lodged in the valves, which can result in pressure not being released.

•While it"s important not to overfill the cooker, you must use enough liquid in order to build pressure. Usually at least 2 cups for larger pressure cookers.

•Inspect the gasket or ring, making sure it is not dried out and still flexible (most manufacturers suggest replacing the gasket once a year). If the gasket is not in good shape, it will be impossible to attain a good seal and build pressure.

•Inspect the valves to make sure they are free of debris and food residue. The instructions that came with your pressure cooker can tell you more thoroughly what to look for and how to maintain the valves.

•Do not store the pressure cooker with the lid locked in place as it can damage the rubber seal. Also if moisture is present it can create a seal that"s difficult, if not impossible, to open.

You can cook most anything in the pressure cooker, although to be sure, it is better suited for foods that require long cooking times, such as soups, stews, beans and grain dishes. That said, I often make crisp-cooked steamed vegetables in my pressure cooker - the secret is to only cook them for a minute or two under pressure.

There are not many changes to make when adapting recipes for the pressure cooker. Just make sure you are using enough liquid to create steam (usually a minimum of 2 cups, you can get away with a little less for foods that cook quickly like steamed vegetables).

Pressure cookers are generally made from aluminium or stainless steel. The former may be stamped and buffed or anodised, but this metal is unsuitable for the dishwasher. Expensive stainless steel pressure cookers are made with heavy, three-ply, or copper-clad bottom (heat spreader) for uniform heating, since stainless steel has lower thermal conductivity. Most modern units are dishwasher safe, although some manufacturers may recommend washing by hand.

A gasket forms an airtight seal which does not allow air or steam to escape between the pan and the lid; the only way the steam can escape is through a regulator on the lid when the pressure has built up (or if the regulator is blocked, through a safety valve). Sometimes the gasket is referred to as a sealing ring.

To seal the gasket, some pressure cookers have a breach lock with flanges that interlock when you turn and tighten the lid on the pot. Others, like Hawkins[1] have slightly oval lids and openings. With these, you insert the lid at an angle, then turn the lid to fit the pot. A spring arrangement, in Hawkins" case the lid arm with a hook to the pot arm, holds the lid in the right place. When cooking, the pressurized steam inside keeps lids tightly on.

The food to be made is placed in the pressure cooker, along with some amount of water. The vessel is then sealed and placed on a heat source (e.g. a stove). When the water reaches the boiling point at atmospheric pressure it begins to boil, but since the produced steam in the pressure cooker cannot escape the pressure rises, consequently raising the internal boiling point. Once the pressure increases to the designed amount above air pressure a relief valve opens, releasing steam and preventing the pressure from rising any further.

Most pressure cookers sold in the U.S. have an internal pressure setting of about 100 kPa (15 psi) over atmospheric pressure, the standard determined by the USDA in 1917[2] . At around this pressure boost relative to sea-level atmospheric pressure, water boils at 125 °C (257 °F).

Pressure cookers are often heavy because they need to be strong, and because they are often used to sterilise jams and other preserves and their many bottles at harvest time, so are big. Some pressure cookers are manufactured for camping, and can be as low as 1208g for a 4 litre pot.

Some pressure cookers have a lower maximum pressure, or can be adjusted to different maximum pressures; cooking times will vary accordingly. This is often done by having differently-weighted regulator weights. However, there seems to be little reason to use the lesser pressures.

Since pressure cooking depends on the production of steam, the process cannot easily be used for methods of cooking that produce little steam, such as roasting, pan-frying or deep-frying.

The food is cooked above the boiling point of water, killing all germs and viruses. (But note that some toxins, eg prions, are more thermostable, and will not be neutralised.) The pressure cooker can also be used as an effective steriliser, for jam pots and glass baby bottles for example, or for water while camping. The medical autoclave is just a pressure cooker for sterilising medical instruments.

With pressure cooking, heat is very evenly, deeply, and quickly distributed. Many pounds of vegetables or meat can be quickly cooked with just a cup of water - immersion of the food in boiling water is not necessary.

The pressure cooker speeds cooking considerably at high altitudes, where the low atmospheric pressure otherwise reduces the boiling point of water and hence reduces water"s effectiveness for cooking or preparing hot beverages. This is especially useful for mountain climbers at very high altitudes, reducing cooking time and fuel requirements.

Mountaineers and winter campers find the pressure cooker a very valuable tool for melting snow and ice. In an ordinary pot, melting snow is very slow because the water evaporates more than it melts. In a pressure cooker, not only is the steam kept in, it transfers heat to the rest of the snow and water very effectively. This is the same process that heat pipes use to transfer heat quickly and effectively.

A pressure cooker is cleaner compared to open cooking in a pot or utensil. The kitchen is kept cleaner because, compared to traditional, open boiling, almost no steam and oils escape to the atmosphere - to end up deposited on the walls.

Some claim that the pressure cooker is easy to cook with in comparison to other modern gadgets - it is certainly versatile. Pressure cookers can be used to prepare a wide variety of different recipes, covering most cooking styles and foods. The pressure cooker pan can be used as an ordinary saucepan for cooking larger quantities of food, reducing the number of utensils required.

Pressure cookers have a reputation as a dangerous method of cooking with the risk of explosion. Early pressure cookers equipped with only a primary safety valve were at risk of explosion if poorly maintained, allowing food residues to contaminate the release valve. Modern pressure cookers typically have two or three independent safety mechanisms, as well as some additional safety features required for UL approval or the equivalent in other countries, such as an interlock to prevent opening the lid while internal pressure exceeds atmospheric pressure.

Modern pressure cookers employ several safety features, such as a lid interlock and a gauge to indicate when the cooker is pressurized. The pressure cannot build up unless the lid is properly closed and locked in place.

A regulator releases steam when the pressure exceeds the designed pressure for the cooker; this usually takes the form of a weighted stopper, commonly called "the rocker," or "vent weight". This weighted stopper is lifted by the steam pressure, allowing excess pressure to escape.