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Pressure frying is mostly done in industrial kitchens.Ordinary home pressure cookers are generally unsuitable for pressure frying, because they are typically designed for a maximum temperature around 121 °C (250 °F) whereas oil can reach temperatures well in excess of 160 °C (320 °F) which may damage the gasket in an ordinary pressure cooker, causing it to fail.
A stovetop pressure cooker. A pressure cooker is a sealed vessel for cooking food with the use of high pressure steam and water or a water-based liquid, a process called pressure cooking. The high pressure limits boiling and creates higher temperatures not possible at lower pressures, allowing food to be cooked faster than at normal pressure.
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Pressure cooker fragment believed by the FBI to be part of one of the explosive devices used in the 2013 Boston Marathon bombings. A pressure cooker bomb is an improvised explosive device (IED) created by inserting explosive material into a pressure cooker and attaching a blasting cap into the cover of the cooker.
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A pressure cooker. Pressure cooker – heats food quickly because the internal steam pressure from the boiling liquid causes saturated steam (or "wet steam") to bombard and permeate the food. Thus, higher temperature water vapour (i.e., increased energy), which transfers heat more rapidly compared to dry air, cooks food very quickly.
A safety device called a temperature and pressure relief (T&P or TPR) valve, is normally fitted on the top of the water heater to dump water if the temperature or pressure becomes too high. Most plumbing codes require that a discharge pipe be connected to the valve to direct the flow of discharged hot water to a drain, typically a nearby floor ...
Gunpowder is a low explosive: it does not detonate, but rather deflagrates (burns quickly). This is an advantage in a propellant device, where one does not desire a shock that would shatter the gun and potentially harm the operator; however, it is a drawback when an explosion is desired.