SSR REPORT NANDHA ARTS and SCIENCE COLLEGE (Affiliated to Bharathiar University, Coimbatore)

Total Page:16

File Type:pdf, Size:1020Kb

SSR REPORT NANDHA ARTS and SCIENCE COLLEGE (Affiliated to Bharathiar University, Coimbatore) NANDHA ARTS AND SCIENCE COLLEGE (Affiliated to Bharathiar University, Coimbatore) Nandha Arts and Science College Koorapalayam Pirivu, Pichandampalayam Post, Erode - 638052, Tamil Nadu, India Phone: 91- 4294 222788 Fax: 91-4294 224737 Email: [email protected] www.nandhaarts.org NAAC SSR REPORT NANDHA ARTS AND SCIENCE COLLEGE (Affiliated to Bharathiar University, Coimbatore) Nandha Arts and Science College, Koorapalayam Pirivu, Pichandampalayam Post, Erode - 638052, Tamil Nadu, India Phone: 91- 4294 222788 Fax: 91-4294 224737 Email: [email protected] www.nandhaarts.org NAAC SSR REPORT NANDHA ARTS AND SCIENCE COLLEGE, (Affiliated to Bharathiar University, Coimbatore) Koorapalayam Pirivu, Pichandampalayam Post, Erode - 638052, Tamil Nadu, India. Phone: 91- 4294 222788, Fax: 91-4294 224737 Email: [email protected] URL: http://www.nandhaarts.org Prof. Dr. R. Kuppusamy PRINCIPAL To National Assessment and Accreditation Council, Nagarbhavi, Bangalore – 5600 072. Karnataka. Sir, Sub: Cycle 1 Accreditation – Submission of SSR- reg With reference to the subject, the college submitted the LOI on 25th July 2013. Herewith, I submit the Self Study Report (SSR) for your perusal. Thanking you Yours Sincerely (R. Kuppusamy) CONTENTS Description Page no. Part-I Institutional Data Chairman Message Secretary Message Secretary Message Principal Message 6-17 A Sri Nandha Educational Trust Steering Committee IQAC Executive Summary B Profile of the College 18-32 Part-II Criterion-wise Evaluation Reports 1. Criterion I : Curricular Aspects 1.1 Curriculum Planning and Implementation 1.2 Academic flexibility 33-50 C 1.3 Curriculum Enrichment 1.4 Feedback System 2. Criterion II : Teaching-Learning and Evaluation 2.1 Student Enrolment and Profile 2.2 Catering to Student Diversity 2.3 Teaching-Learning Process 2.4 Teacher Quality 51-77 2.5 Evaluation Process and Reforms 2.6 Student Performance and Learning Outcomes 3. Criterion III : Research, Consultancy and Extension 3.1 Promotion of Research 3.2 Resource Mobilization for Research 3.3 Research Facilities 78-111 3.4 Research Publications and Awards 3.5 Consultancy 3.6 Extension Activities and Institutional Social Responsibility 3.7 Collaborations 4. Criterion IV : Infrastructure and Learning Resources 4.1 Physical Facilities 4.2 Library as a Learning Resource 112-137 4.3 IT Infrastructure 4.4 Maintenance of Campus Facilities 5. Criterion V : Student Support and Progression 5.1 Student Mentoring and Support 138-160 5.2 Student Progression 5.3 Student Participation and Activities 6.Criterion VI: Governance and Leadership & Management 6.1 Institutional Vision and Leadership 6.2 Strategy Development and Deployment 161-176 6.3 Faculty Empowerment Strategies 6.4 Financial Management and Resource Mobilization 6.5 Internal Quality Assurance System (IQAS) 7. Criterion VII: Innovations and Best Practices 7.1 Environment Consciousness 177-182 7.2 Innovations 7.3 Best Practices Part –III Evaluative Reports of the Departments Tamil English Biotechnology Computer Application D Business Administration 183-259 Physics Commerce with CS Commerce Costume Design and Fashion Computer Science Mathematics Commerce with CA E 260-265 Format for Presentation of Practice F 266 Declaration by the Head Of Institution Annexure 01 Annexure – I :Copy of Bharathiar University Affiliation 02 Annexure – II: Copy of 12 B Approval from UGC 03 Annexure – III: Copy of 2F from UGC 04 Annexure – IV: Copy of Status Change Approval from UGC 05 Annexure – V: Copy of Personal Profile of Principal 06 Annexure – VI: Copy of Organizational Chart 07 Annexure – VII: Copy of audited Income and Expenditure Statements for the last four years 08 Annexure – VIII: List of SSR Coordinating Committee Members 09 College Calendar CHAIRMAN’S MESSAGE I take immense pleasure in welcoming you to Nandha Educational Institutions with main aim of transforming the education to meet the changes in the human resources needs of the country and the emerging global village. Nandha Institutions are designed to provide talented and ambitious students with the knowledge a n d skills necessary to achieve positions of leadership within their chosen profession. Every Institution functioning under this trust has excellent facilities for Curricular, Co-Curricular and Extra-Curricular activities coupled with an unparallel commitment to a friendly learning environment and promoting the multifaceted growth and skills oriented development of its students by a team of well- trained faculties. In our Institutions all the members are worth experienced and we, in turn, take seriously our responsibility to foster and support excellence in teaching and to offer personal attention and care to each member of the Nandha community, I take this opportunity to wish you success in all your endeavors. SECRETARY MESSAGE I feel very pleasant to note that the Principal and Staff members had joined their hands to upgrade the college status through NAAC accreditation. I am happy to note that Nandha is following the ideals of integrated learning by giving opportunities to students to develop their personality through different extracurricular activities and soft skill courses. An important component of academic excellence is remarkable faculty that teaches with skill and passion. Let the blessings of happiness and prosperity and success be showered on all. SECRETARY MESSAGE I am enchanted to know that Principal and Staff members had joined their hands to upgrade the college status through NAAC accreditation. Our dream and vision is that each of our students is shaped as good employable citizen, empower them and thus improve their self-esteem. I praise the great interest and efforts taken by the Principal and Staff members and wish all the success. PRINCIPAL MESSAGE Nandha Arts and Science College, affiliated to Bharathiar University imparts value based quality education to both boys and girls. The college boasts of highest pass parentage and securing university rank every year. Had a humble beginning a decade ago it has raised with ten departments and two research departments due to the earnest efforts made by the management, staff and students. Nandha Arts and Science College always stands for values and empowerment of the poor. There are sizable numbers of first generation students from the rural areas are studying in our college. As a principal of the college, I provide academic leadership and direction to maintain the academic standards and strive hard to make our students employable. Nandha Arts and Science College has pollution free campus with new hostels equipped with modern amenities, central library, language lab, round the clock medical care, smart class rooms, twenty four hours free internet facilities etc., Campus placement is the prime priority in our college. My dream and vision is that each of our students becomes a socially responsible, patriotic and compassionate servant of the society, serving it with patience and perseverance. SRI NANDHA EDUCATIONAL TRUST THIRU. V. SHANMUGAN, B.Com., CHAIRMAN CUM MANAGING TRUSTEE Tmt.S. Banumathi Shanmugan Tmt. M. Thulasimani Ammal TRUSTEE TRUSTEE TRUSTEE TRUSTEE NANDHA ARTS AND SCIENCE COLLEGE, ERODE-52. TAMIL NADU. Dr. R.Kuppusamy M.A., M.A., M.Phil., Ph.D., Principal Dr. P. Ayyappan M.B.A., M.Com., M.Phil., Ph.D., Steering Committee Coordinator P.GOAMATHI K.ABDHUL L.ANITHA P.GUNASUNDARI D.YUVARAJ N.NAGENDRAN S.D.VASANDHA KUMAR P.RAMYA T.PARIMALAM S.A.PALANISAMY K.MAITHILEE D.MAHALINGAM S.KRISHNA MOORTHI INTERNAL QUALITY ASSURANCE CELL THIRU. V. SHANMUGAN, B.Com., CHAIRMAN CUM MANAGING TRUSTEE Dr. R.Kuppusamy, M.A., M.A., M.Phil., Ph.D., Principal Thiru. K. Abdhul, M.Sc., Ph.D., Coordinator-IQAC S.KARTHIK T.KUMAR S.SOUNDARAM S.TAMILSELVAN Nandha Arts and Science College PART A: Executive Summary – The SWOC analysis of the Institute. Nandha Arts and Science College, a self-financing college affiliated to Bharathiar University, Coimbatore, Tamil Nadu is located on the corridor of state highway between Erode-Coimbatore near Perundurai, Tamil Nadu. Nandha Arts and Science College, Erode was established in 2000 by Sri Nandha Educational Trust is yet another milestone in the Trust’s march to attain excellence in the field of higher education. It can be rightly said that it is build on the fruitful experience of an excellent past to guarantee a promising future. The college is affiliated to Bharathiar University, Coimbatore and also its examination centre for its School of Distance Education in this part of Erode District. The main aim of the college is to provide value-based technical education and mould the character of younger generation and to be a world class Engineering institution in leading technological and socio-economic development of the country by enhancing the global competitiveness of technical manpower and by ensuring high quality education, dissemination of knowledge, insights and intellectual contributions. The College started with four branches of undergraduate courses twelve years ago, and has grown to a multidisciplinary institution with eleven UG courses, four PG Courses, four M.Phil programmes and two Ph.D programmes. Importantly, with the direction from the well- known educationalist Dr.S.P.Viswanathan, Former Registrar, Bharathiar University guided in the growth of the College, has been well planned to excel and aimed to meet the specific needs of our industry and the growing academic interests of the student community. The strategic planning to improve the quality of education, Research & Development and Innovation using
Recommended publications
  • Pressure Canner and Cooker
    Pressure Canner and Cooker Estas instrucciones también están disponibles en español. Para obtener una copia impresa: • Descargue en formato PDF en www.GoPresto.com/espanol. • Envíe un correo electrónico a [email protected]. • Llame al 1-800-877-0441, oprima 2 y deje un mensaje. For more canning information and recipes, visit www.GoPresto.com/recipes/canning Instructions and Recipes ©2019 National Presto Industries, Inc. Form 72-719J TABLE OF CONTENTS Important Safeguards.............................Below How to Can Foods Using Boiling Water Method .......... 21 Getting Acquainted .................................. 2 How to Pressure Cook Foods in Your Pressure Canner ....... 24 Before Using the Canner for the First Time................ 3 Important Safety Information ......................... 24 Canning Basics...................................... 4 Helpful Hints for Pressure Cooking..................... 25 How to Pressure Can Foods............................ 5 Pressure Cooking Meat .............................. 26 Troubleshooting ..................................... 7 Pressure Cooking Poultry ............................ 29 Care and Maintenance ................................ 7 Pressure Cooking Dry Beans and Peas .................. 30 Canning Fruits ...................................... 9 Pressure Cooking Soups and Stocks .................... 31 Canning Tomatoes and Tomato Products................. 12 Pressure Cooking Desserts............................ 32 Pressure Canning Vegetables .......................... 15 Recipe Index .....................................
    [Show full text]
  • Nuwave Pressure Cooker
    NUWAVE™ PRECISION PRESSURE COOKER MANUAL & RECIPES Table of Contents Product Information 5 Important Safeguards 6-7 Safety Systems & Structure 8-9 Benefits 10 Operating Instructions 11-13 Cooking Instructions 14-15 Cleaning & Maintenance 16-17 Cooking Tricks & Tips 18-20 NuWave™ Precision Pressure Cooker Recipes 21-33 Squash Soup 21 Spiced Tomato Rice Soup 22 Red Potatoes with Garlic & Butter Sauce 23 Simple Healthy Brown Rice 23 Creamy Mashed Potatoes 24 Fifteen Minute Risotto 25 Root Vegetable Casserole 26 Pork Chops 27 Italian Sausage with Peppers & Onions 28 Corned Beef & Cabbage 29 Beef Stroganoff 30 Texas Style Chili 31 Simply Whole Chicken 32 Beer Steamed Mussels 33 Product Information Model No. 31201 Body Diameter 9 inches (22 centimeters) Nominal Capacity 6.5 quarts (6 liters) Working Pressure 7.3 / 13.1 psi (50 / 90 kilopascals) Material (body) Brushed Stainless Steel Material (handle) Phenolic (PF2A2) Weight 6.45 pounds (2.6 kilograms) Your NuWave Precision Pressure Cooker (NuWave™ PPC) should NOT be placed in any type of oven or microwave. It is suitable for use with the following heating sources: induction, gas, hotplate, halogen, electric and ceramic. Induction Gas Hotplate Halogen Electric Ceramic Product Information 5 Important Safeguards Read all instructions 1. Do not touch hot surfaces. Use handles. 2. Close supervision is necessary when the pressure cooker is used near children. 3. Do not place the pressure cooker in a heated oven. 4. Extreme caution must be used when moving a pressure cooker containing hot liquids. 5. Do not use pressure cooker for other than intended use. 6. This appliance cooks under pressure.
    [Show full text]
  • Ingredients in Meat Products Rodrigo Tarté Editor
    Ingredients in Meat Products Rodrigo Tarté Editor Ingredients in Meat Products Properties, Functionality and Applications iv Editor Rodrigo Tarté, Ph.D. Meat Science Research Research, Development & Quality Kraft Foods Inc. 910 Mayer Avenue Madison, Wisconsin 53704 USA ISBN: 978-0-387-71326-7 e-ISBN: 978-0-387-71327-4 DOI: 10.1007/978-0-387-71327-4 Library of Congress Control Number: 2008939885 © Springer Science + Business Media, LLC 2009 All rights reserved. This work may not be translated or copied in whole or in part without the written permission of the publisher (Springer Science + Business Media, LLC, 233 Spring Street, New York, NY 10013, USA), except for brief excerpts in connection with reviews or scholarly analysis. Use in connection with any form of information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed is forbidden. The use in this publication of trade names, trademarks, service marks, and similar terms, even if they are not identifi ed as such, is not to be taken as an expression of opinion as to whether or not they are subject to proprietary rights. Printed on acid-free paper springer.com v Preface There is little doubt that today’s food industry is faced with a rapidly changing market landscape. The obvious need to continue to provide consumers with nutritious, delectable, safe, and affordable food products which are also profitable for food manufacturers, as well as the ongoing challenge of ensuring the delivery of adequate nutrition to hundreds of millions of disadvantaged people around the world, appears – at least as much as, if not more than, ever – to be at odds with the challenges posed by soaring energy and food commodity prices; fast-paced changes in consumer demographics, habits, and preferences; and the continual need to stay ahead of current and emerging food safety issues.
    [Show full text]
  • Owner's Manual
    Owner’s Manual Save These Instructions – For Household Use Only MODELS: Y6D-AF-36 (6 qt.) - Y8D-AF-36 (8 qt.) When using electrical appliances, basic safety precautions should Visit TristarCares.com for tutorial always be followed. Do not use the Emeril Lagasse Pressure videos, product details, and more. AirFryerTM until you have read this manual thoroughly. Guarantee Information Inside Emeril Lagasse Pressure AirFryer Table of Contents IMPORTANT SAFEGUARDS 4 General Pressure Cooking 29 Time Charts Attaching the Power Cord 7 Frequently Asked Questions 30 Parts & Accessories 8 Care & Cleaning 31 Features & Benefits 12 Troubleshooting 32 A. Built-In Safety Devices 12 Canning Guide 34 B. Special Features 13 60-Day Guarantee 39 Releasing Pressure After 14 BEFORE YOU BEGIN Pressure Cooking The Emeril Lagasse Pressure AirFryer will provide Natural Release and Rapid Release 14 you many years of delicious family meals and memories around the dinner table. But before you Instructions for Pressure begin, it's very important that you read this entire 16 Lid Assembly manual, making certain that you are totally familiar with this appliance's operation and precautions. Preparing for Pressure Cooking 18 Check Parts & Accessories 18 Test Run Conducted with Water Only 18 Instructions for Pressure Cooking 20 Instructions for Air Frying 22 Preset Cooking Programs 24 Sous Vide 26 Yogurt 28 2 6- & 8-Quart Emeril Lagasse Pressure AirFryer™ 6- & 8-Quart Emeril Lagasse Pressure AirFryer™ 3 IMPORTANT SAFEGUARDS IMPORTANT SAFEGUARDS is still under pressure – do not force it open. Once 16. WARNING: To reduce risk of electric shock, cook 26. UNPLUG the Unit from the outlet when not in WARNING pressure is released, follow instructions to open Lid.
    [Show full text]
  • Pressure Cooker
    6-Quart Stainless Steel Pressure Cooker Instructions and Recipes Estas instrucciones también están disponibles en español. Para obtener una copia impresa: • Descargue en formato PDF en www.gopresto.com/espanol. • Envíe un mensaje de correo electrónico a [email protected]. • Llame al 1-800-877-0441, oprima 2 y deje un mensaje. Visit us on the web ©2013 National Presto Industries, Inc. at www.gopresto.com This is a Listed appliance. The following Important Safeguards are recommended by most portable appliance manufacturers. IMPORTANT SAFEGUARDS To reduce the risk of personal injury or property damage, basic safety precautions should always be followed, including the following: 1. Read all instructions. 2. Be sure that handles are assembled and fastened properly before using this appliance (see pages 2 and 3). Cracked, broken, or charred handles should be replaced. 3. Always check the vent pipe before use. Hold cover up to light and look through vent pipe to be certain it is clear. 4. Always check the air vent/cover lock to be sure it moves freely before use. 5. Do not fill pressure cooker over ⅔ full. For soup, grains, and dry beans and peas which expand during cooking, do not fill cooker over ½ full. Overfilling may cause a risk of clogging the vent pipe and developing excess pressure. See food preparation instructions. 6. Do not pressure cook applesauce, cranberries, rhubarb, cereals, pastas, split peas, dried soup mixes, or any dry beans and peas which are not listed in the table on page 21. These foods tend to foam, froth, and sputter and may block the vent pipe, pressure relief valve, overpressure plug, and air vent/cover lock.
    [Show full text]
  • PFWPC Fryer Use and Care Manual 07-92
    USE AND CARE MANUAL COLLECTRAMATIC FRYER COMPUTERIZED PROCESS CONTROL 8 CHANNEL MODELS - 4 HEAD & 6 HEAD EVERYONE WHO OPERATES, CLEANS OR MAINTAINS A COLLECTRAMATIC FRYER MUST FIRST READ AND UNDERSTAND EVERY PAGE OF THIS MANUAL. WINSTON 2345 CARTON DRIVE l LOUISVILLE, KENTUCKY l 40299 l (800) 234-5286 l FAX: (502)495-5458 LIT 6726/ REV 0 /07-92 MODEL IDENTIFICATION This ZAP Manual covers fryers marked with the following model numbers on the identification tag. The tag should be found in the place indicated on figure 1 below. For identifying the fryer, especially when service is necessary, refer to page 24 of this ZAP Manual. THIS MANUAL IS TO BE USED WITH THE FOLLOWING MODEL NUMBERS: PFWPC4 4 head pressure fryer PFWPC6 6 head pressure fryer MANUAL REORDER NO. LIT 6726/REV0/07-92 MODEL SERIAL NO. FOR SERVICE, IDENTIFY ALL NUMBERS IN THIS BLOCK V A 3 PHASE VOLTA 3 PH LINE CURRENT OPERATING PRESSURE V 1 PH LINE CURRENT 1 PHASE VOLTA MONTH/YEAR HZ A FREQUENCY MOTOR CURRENT WINSTON PRODUCTS COMPANY FIGURE 1 LOUISVILLE , KY. IDENTIFICATION TAG DANGER: BEFORE you operate, clean, or work on a Collectramatic fryer you must FIRST READ AND OBEY THE WARNINGS YOUDON'T,YOUAPPLIED TO THE FRYER AND THIS OPERATING MANUAL. IF YOU DON’T, YOU COULD BE KILLED, BURNED, OR BADLY HURT. WINSTON 1 MANUAL CONTENTS PAGE MODEL IDENTIFICATION . 1 MANUAL CONTENTS. .2 PARTS DESCRIPTION. .2 - 5 USE AND CARE WARNINGS . 5 - 6 PROGRAMMING PROCEDURES . .7-11 OPERATION PROCEDURES FILLING. .12 WARMING - UP . 13 CLAMSHELL BASKET LOADING. 14,15 COOKING - OPEN FRYING .
    [Show full text]
  • Owner's Manual
    Owner’s Manual Save These Instructions – For Household Use Only MODELS: Y6D-AF-36B (6 qt.) When using electrical appliances, basic safety precautions should Visit TristarCares.com for tutorial always be followed. Do not use the Emeril Lagasse Pressure videos, product details, and more. Air Fryer PlusTM until you have read this manual thoroughly. Guarantee Information Inside Emeril Lagasse Pressure AirFryer Plus BEFORE YOU BEGIN The Emeril Lagasse Pressure AirFryer Plus will provide you many years of delicious family meals and memories around the dinner table. But before you begin, it's very important that you read this entire manual, making certain that you are totally familiar with this appliance's operation and precautions. 2 6- & 8-Quart Emeril Lagasse Pressure AirFryer™ Table of Contents IMPORTANT SAFEGUARDS 4 Sous Vide 26 Attaching the Power Cord 7 Yogurt 28 Parts & Accessories 8 Frequently Asked Questions 30 Features & Benefits 12 Care & Cleaning 31 A. Built-In Safety Devices 12 Troubleshooting 32 B. Special Features 13 90-Day Guarantee 34 Releasing Pressure After 14 Pressure Cooking Natural Release and Rapid Release 14 Instructions for Pressure 16 Lid Assembly Preparing for Pressure Cooking 18 Check Parts & Accessories 18 Test Run Conducted with Water Only 18 Instructions for Pressure Cooking 20 Instructions for Air Frying 22 Preset Cooking Programs 24 General Pressure Cooking 29 Time Charts 6- & 8-Quart Emeril Lagasse Pressure AirFryer™ 3 IMPORTANT SAFEGUARDS is still under pressure – do not force it open. Once WARNING pressure is released, follow instructions to open Lid. Always open Lid away from face and body to avoid PREVENT INJURIES! – CAREFULLY READ steam burns (see INSTRUCTIONS FOR PRESSURE ALL INSTRUCTIONS BEFORE USE! COOKING, p.
    [Show full text]
  • Important Safeguards
    Important Safeguards 1. Read all instructions. 2. Do not touch hot surfaces. Use handles. 3. Close supervision is necessary when the pressure cooker is used near children. 4. Use the appropriate heat source(s) according to the instructions for use. 5. Do not place the pressure cooker in a heated oven. Do not wash any hard anodised parts in a dishwasher. 6. Extreme caution must be used when moving a pressure cooker containing hot liquids. 7. Do not use pressure cooker for other than intended use. 8. This appliance cooks under pressure of 103 kPa (15 lbs/in²). Improper use may result in scalding injury. Do not use the unit unless it is properly closed. See Operating Instructions on How to Close the Hawkins. 9. Always check that the steam vent / vent tube is clear immediately before closing the lid for pressure cooking. 10. The pressure regulator / vent weight is an accurately weighted device to regulate operating pressure. Never place anything over the pressure regulator / vent weight while cooking. 11. When starting to pressure cook, close the lid WITHOUT the pressure regulator / vent weight in position on the steam vent (except in the Ventura model where the lid can be closed with the pressure regulator placed on the steam vent). Place the pressure regulator/ vent weight on the steam vent ONLY AFTER steam starts to come out of the steam vent steadily. See Trial Run. 12. Always place water as indicated in each recipe or chart in the pressure cooker body before pressure cooking. As a general rule, place a minimum of one cup water for the first 10 minutes of pressure cooking time and one-half cup for every subsequent 10 minutes or part thereof.
    [Show full text]
  • Instant Pot Duo Crisp Full Manual
    Welcome to the world of Instant cooking. Table of Contents Thank you for welcoming us into your kitchen. IMPORTANT SAFEGUARDS ............................................................................................ 5 Having families ourselves, we developed the Instant Pot® Duo Crisp™ + Air Special Cord Set Instructions .....................................................................................10 Fryer to allow busy families and professionals alike to cook healthy, delicious Product Specifications .................................................................................................10 meals more easily and in less time. Initial Setup ..................................................................................................................... 11 We have partnered with chefs, authors and bloggers to compile a collection of recipes that we hope you enjoy! Product, Parts and Accessories ................................................................................... 12 Happy cooking, Control Panel .................................................................................................................. 17 Smart Program Settings ................................................................................................ 19 Cancel and Standby Mode .........................................................................................19 Turn Sound On/Off ......................................................................................................19 Robert J. Wang Founder and Chief Innovation
    [Show full text]
  • The PRESSURE COOKER by Megachef
    The PRESSURE COOKER by MegaChef 12-QUART DIGITAL PRESSURE COOKER MCPR3500 OWNER’S MANUAL SAVE THESE INSTRUCTIONS. FOR HOUSEHOLD USE ONLY. CAUTION HOT STEAM RISK OF SCALDING: USE TONGS OR LONG UTENSIL TO TURN THE PRESSURE LIMITING VALVE. KEEP HANDS AND FACE AWAY FROM PRESSURE LIMITING VALVE WHILE IN THE EXHAUST POSITION. FAILURE TO COMPLY MAY CAUSE SERIOUS INJURY. DO NOT RELEASE PRESSURE UNDER HANGING CABINETS WHICH CAN BE DAMAGED BY STEAM. Always use an oven mitt to reduce risk of injury. To avoid liquid splatter, do not manually release the pressure from the valve for foods with a high volume of liquid (stews, soups, porridges, etc.). 2 | 12-Quart Digital Pressure Cooker | Model MCPR3500 DO NOT ALLOW CHILDREN TO OPERATE UNDER ANY CIRCUMSTANCES CLOSE SUPERVISION IS MANDATORY WHEN THE PRESSURE COOKER IS USED NEAR CHILDREN. 12-Quart Digital Pressure Cooker | Model MCPR3500 | 3 Thank you for purchasing our product. Make sure you have read the manual before using this product. Please use the appliance in accordance with the instructions. Please save these instructions. This item is intended for household use only. IMPORTANT: Do not use this appliance until you have read this entire manual thoroughly! 4 | 12-Quart Digital Pressure Cooker | Model MCPR3500 CONTENTS • IMPORTANT SAFEGUARDS 6 • SAFETY WARNING 8 • ABOUT YOUR PRESSURE COOKER 9 • PARTS IDENTIFICATION 10 • BEFORE FIRST USE 11 • ADDITIONAL SAFETY TIPS 14 • PREPARING YOUR PRESSURE COOKER 15 • OPERATING INSTRUCTIONS 16 • COOKING CHART 32 • CLEANING INSTRUCTIONS 37 • TROUBLESHOOTING 38 • HELPFUL TIPS 40 12-Quart Digital Pressure Cooker | Model MCPR3500 | 5 IMPORTANT SAFEGUARDS When using pressure cooker, basic safety precautions should always be followed: 1.
    [Show full text]
  • Improving Fried Product and Frying Oil Quality Using Nitrogen Gas in a Pressure Frying System
    Improving Fried Product and Frying Oil Quality Using Nitrogen Gas in A Pressure Frying System Bhundit Innawong Dissertation submitted to the Faculty of Virginia Polytechnic Institute and State University in partial fulfillment of the requirements for the degree of Doctor of Philosophy in Biological Systems Engineering Kumar Mallikarjunan, Chair John S. Cundiff C. Gene Haugh Joseph E. Marcy George J. Flick James H. Wilson July 20, 2001 Blacksburg, Virginia Keywords: pressure frying, nitrogen gas, steam, fried product quality, frying oil quality © 2001 Bhundit Innawong Improving Fried Product and Frying Oil Quality Using Nitrogen Gas in A Pressure Frying System By Bhundit Innawong ABSTRACT The commercial pressure frying has been limited to frying huge amount of products due to its dependence on the amount of moisture released from the food for generating the desired pressure. This study investigated the feasibility of using nitrogen gas as a substitute for steam in the pressure frying system. The effects of various process conditions (source of pressure, frying temperature and pressure) on fried product and frying oil qualities were evaluated. Frying experiments were performed on breaded/battered poultry products including chicken nuggets (homogenous) and chicken fillets (marinated, intact muscle). Efforts were also made to develop rapid methods to determine frying oil quality and discriminate among fresh, marginal and discarded oils using a chemosensory (also known as electronic nose) or Fourier transform infrared spectroscopy (FTIR-ATR). Frying temperature and pressure affected fried food quality. An increase in frying pressure resulted in tender, juicier products with less oil uptake due to high moisture retention. An increase in frying oil temperature resulted in an increased moisture loss, oil uptake resulting in less tender and juicier products.
    [Show full text]
  • Pressure Fryers
    PREPARE FOR SUCCESS WITH OUR LINE OF BROASTER PRESSURE FRYERS Amazingly efficient Broaster Pressure Fryers can help your operation add customers and expand profitability. Officially authorized by Broaster, only these innovative pressure fryers can prepare the world’s most delicious chicken, Genuine Broaster Chicken®. Broaster® Pressure Fryers. Spend Less Time. Enjoy More Profitability! They’re the most efficient equipment available, ideal for foodservice operations that need high volume all day long or require high output for concentrated periods. They’re also the best choice if you’re a smaller operation looking for innovative equipment that delivers a better end-product. Broaster Pressure Fryers represent high value and reliability to meet your foodservice operation’s needs. Broaster Pressure Fryers don’t just make your job easier, they make better tasting food that offers you more profitability potential. BROASTER 2400 Broaster® Pressure Fryers. There’s Just the Model for You. Cooks up to 22 lbs. (48 pieces of chicken*) of Genuine Broaster Chicken per cycle, occupying only 6.7 square Broaster Company offers a choice of three pressure feet of floor space. fryer models. Each features different size, product capacity and power requirements. From our highly intuitive control panel, to a lid designed for easy one-hand maneuvering, our system builds safety and ease of operation into each unit in ways other pressure fryers don’t. BROASTER 1800 Cooks up to 14 lbs. (32 pieces of chicken*) of Genuine Broaster Chicken® per cycle, occupying only 4.38 square feet of floor space. BROASTER 1600 Cooks up to 7 lbs. (16 pieces of chicken*) of Genuine Broaster Chicken per cycle, occupying only 3.2 square feet of floor space.
    [Show full text]