The stated volume of all pressure cookers is with lid closed. Cooking capacity in a pressure cooker is less than its full volume. To safeguard against clogging the steam vent and to provide space for steam, the cooker body should never be filled more than two-thirds and for liquid foods, never more than half. Two-thirds and half levels are indicated inside the cooker body as ‘Maximum Food Level’ and ‘Maximum Food Level for Certain Foods’ respectively. In the 5 litre (5¼ quarts) Hawkins Ventura the two-thirds capacity is about 13½ cups/3.2 litres and half capacity is about 10 cups/2.4 litres. The pressure regulator/vent weight automatically maintains the cooking pressure of about 15 pounds per square inch (1 kg per square cm). The pressure regulator has to be placed on the steam vent/vent tube and pressed into position. When the pressure regulator is pressed down on the steam vent, there is a slight click which indicates the pressure regulator is in the correct position. The cooker body comes fitted with a body handle screwed on to a body handle bracket attached to the cooker body. There is a subsidiary handle attached to the cooker body, which helps carry the cooker when it is loaded. The hard anodised base is black for faster cooking. MAXIMUM FOOD LEVELS The pressure regulator has a spring mechanism which holds the pressure regulator on to the steam vent and is strong enough to prevent it from falling off should the lid be inverted.

1. SHREE K.J. POLYTECHNIC
BHARUCH
Subject: DME (3351902)
Sem: 5th Mechanical Department
Group: C1

2. INTRODUCTION
 A pressure cooker cooks food faster than
conventional pots and saves energy.
 Pressure is created by boiling water or other liquid
inside a closed container.
 The steam trapped increases the internal pressure
and allows the temperature to rise.
 The pressure is gradually reduced after use so that
it can be opened safely.

3. COMPONENTS
1. Body
2. Cover
3. Body Handle
4. Cover Handle
5. Air Vent
6. Vent Pipe
7. Pressure Regulator
8. Over Pressure Plug
9. Sealing Ring
10.Helper Handle

4. 3D MODELING OF PRESSURE COOKER

5. DESIGN PROCEDURE
1. CAPACITY:
-Different Capacity: Smaller to Larger
-The maximum capacity of food is less than the advertised
capacity because pressure cookers can only be filled up to 2/3
full.
2. PAN:
-Metal pan body
-Pan handles, usually one each on opposite ends, for carrying the
cooker with both hands
3. LID:
- Lid handle, usually with a locking device button or slider that
"clicks" shut and prevents removal while cooking gasket (also
known as a "sealing ring") that seals the cooker airtight.

6. 4. GASKET:
- A gasket or sealing ring, made from either rubber or silicone, forms
a gas-tight seal that does not allow air or steam to escape between
the lid and pan.
5. SAFETY FEATURES:
-The only way steam can escape is through a regulator on the lid
while the cooker is pressurized. If the regulator becomes blocked,
a safety valve provides a backup escape route for steam.
-Modern pressure cookers typically have two or three safety valves.
6. PRESSURE SETTING:
-Most pressure cookers have a cooking (operating) pressure setting
between 0.8–1 bar (11.6–15 psi) (gauge) so the pressure cooker
operates at 1.8 to 2.0 bar (absolute). The standard cooking
pressure of 15 psi gauge.

7. THEORY
 With the simplest types, once the desired pressure
is reached, the valve opens, and steam escapes
cooling the vessel and limiting the temperature.
More advanced stovetop models have pressure
indicators that permit the user to adjust the heat to
prevent the steam from escaping. Third generation
types automatically measure the state of the vessel
and control the power so as to not release steam in
operation.

8. MATERIAL USED IN PRESSURE
COOKER
 Stovetop pressure cookers can be made of
either stainless steel or aluminum. Stainless is
becoming more popular, as it's more durable and its
finish looks shiny and new for years. It does,
however, tend to be a little more expensive than
aluminum cookers and the material isn't as good of
a heat conductor.

9.  Aluminum pressure cookers are cheaper but
aluminum reacts with acid material there by
changing the flavor of cooked items.
 They are less than durable than S.S cooker.
 S.S. cooker are costlier and are provide with 3 layer
or Copper clad bottoms for uniform heating
because S.S. has a lower thermal conductivity than
Aluminum.
 Some Pressure cooker are also provide with a
nonstick materials.

10. SPECIFICATION OF MATERIALS
1. Iron
2. Chromium
3. Nickel
4. Carbon

11. FORCES ACTING ON COMPONENTS
 Pressure cooking is the process of cooking food under high
pressure steam, employing water or a water-based cooking
liquid, in a sealed vessel known as a pressure cooker.
High pressure limits boiling, and permits cooking
temperatures well above 100 °C (212 °F) to be reached.
 Works by expelling air from the vessel, and trapping the steam
produced from the boiling liquid inside. This raises the internal
pressures and permits higher cooking temperatures. This,
together with high thermal heat transfer from the steam, cooks
food far more quickly, often cooking in between half and a
quarter the time for conventional boiling. After cooking, the
steam pressure is lowered back to ambient atmospheric
pressure, so that the vessel can be opened safely.

12. THANK YOU !