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The vessel of the cooker is fitted to the brim with water and the lid closed
with the gasket in position. More water is poured through the vent pipe of
the pressure-regulating device till the pressure cooker is filled completely
up to the top edge of the vent pipe. The volume of the water is measured
with the help of measuring jar. It gives the full liquid capacity of the
vessel.
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The cooker fitted with a calibrated pressure gauge, with all relief devices,
other than the temperature responsive device, sealed and containing a
quantity of water equal to 1/16 part of the internal volume of the cooker is
placed in still air on gas stove. The temperature responsive device should
release before gauge pressure is reached greater than half the bursting
pressure, that is, 3 Kgf/cm2.
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The cooker is fitted with a calibrated pressure gauge in place of safety
pressure release device. It is half filled with water and placed in still
air on gas stove. The heat input is continued until the pressure regulating
device first operates and the pressure is noted. This initial operating
pressure should not exceed 110 percent of the greatest of the nominal
cooking pressure. The heat input is further continued and the maximum
pressure should not exceed 120 percent of the initial operating pressure.
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The cooker is subjected to a proof pressure of 0.4 kgf/cm2 gauge, slowly raised
to 1.0 kgf/cm2 gauge. It should not show any sign of leakage or deformation
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The cooker is coupled to a hydraulic test pump provided with a calibrated
pressure gauge. All the remaining openings in the body and lid of the cooker
are suitably sealed.
Pressure is gradually increased by the hydraulic pump until a rupture takes place, or
a deformation occurs so that an appreciable leakage takes place at the joint
of the lid or elsewhere. The cooker should stand pressure of 6 Kgf/cm2, at
this pressure cooker should not burst.
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