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An FMEA Analysis on
Pressure Cooker basic kitchen equipment
Submitted By:
Chua, Felixter Leone See
Ong, Arthur Louie Yu
Pacio, Lance Brandon Mansueto
Vasnani, Neelesh Naresh
BSIE 3rd year students
Submitted to:
Mr. Ritchie Gimena, CIE
Department of Industrial Engineering
Submitted On:
January 27, 2015
Introduction:
What are Pressure Cookers?
Pressure cookers are the fastest way to cook delicious meals. Pressure cookers are widely
used in Europe (especially food-loving France and in Spain where they are called an olla express),
Asia, South America and India and have been making a resurgence in the U.S. and Canada with
over one million in use in the U.S.
Pressure-cooking is a cooking method that uses steam sealed in a pressure cooker, which
is a special airtight cooking pot. Sealing a liquid such as water, wine, stock or broth in a pressure
cooker traps the vapor that rises from the liquid. This in turn raises the pressure inside the
pressure cooker along with the maximum temperature that the liquid can reach. The increased
temperature and pressure significantly speed up the cooking process. The pressure infuses the
hot steam into the food. Pressure-cooking can cook foods in 1/3 the ordinary time on average
and often over 10 times faster. Compared to a microwave, the food tastes considerably better
and compared to slow cooker, only takes a fraction of the time.
Parts of a Pressure Cooker
References:
https://fastcooking.ca/pressure_cookers/how_pressure_cookers_work.php
ghttp://granniegeek.com/wp-content/uploads/2013/07/parts-of-a-pressure-cooker.jpg
Failure Mode
Effect(s)
Cause(s)
Current Controls
Corrosion
Faulty Manufacture
Worn out
Manufacturing defect
Overusage
Burns to user
Absence of Insulation
of heat
Remains Open
Increased Cooking time
Cracks
Rubber Ring/ Gasket(keeps steam from
escaping while cooking)
Improper fit or
alignment
Unusuable
No whistle sound
(no indicator)
Corrosion(increases friction,
reduces motion/rotation)
Debris in holes
Periodic Cleaning
Overcooking
Deformed pipe