PPT ON PRESSURE COOKER

1. PRODUCT
DESIGN AND
DEVELOPMENT
PRESSURE
COOKER

2. DESIGN
AND
DEVELOPM
ENT
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. 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. 4
Data Privacy
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.  We have conducted the following surveys:
1. Household Survey.
2. Market Survey.
3. Restaurant Survey.
4. 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.
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8. Components

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

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

11. 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:
1. Wide Base.
2. Deep lid.
3. Non-stick material.
4. Locking device.
5. Pressure related engineering

14. Manufacturing

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

23. 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.

24. 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.

25. Features

26.  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.