Cooking kettle 2000L

Cooking kettle 2000 l. Heat treatment of liquid and semi-liquid food products. Check the heating and equipment.

   Cooking kettles are designed for thermal processing of products at high temperatures. This versatile equipment is used for preparing a variety of dishes and products, including:

• various types of creams and sauces;
• first courses, such as soups and broths;
• jams, preserves, and confitures;
• specific types of dough, such as choux or liquid dough;
• other liquid food products, including beverages and porridges.

   Kettles are ideal for processing liquid and semi-liquid products, ensuring even heating and preserving taste qualities.

   The equipment is widely used in catering establishments such as restaurants, cafes, canteens, as well as in enterprises of various industries: dairy, fat and oil, confectionery, bakery, and others.

   Heating of the kettle is carried out using electric heating elements (TENs) integrated into the jacket. When the jacket is filled with water, the product can be heated up to +95°C. If high-temperature oil is used, heating up to +150°C is possible, allowing work with a wide range of food products; however, in this case, cooling of the product is not possible without an additional cooling coil.

   The kettle is made of high-quality stainless steel: the inner and outer parts are made of AISI 304 stainless steel, which meets food standards.

   For increased efficiency and personnel safety, the kettle is equipped with thermal insulation. This reduces heat loss, saves energy, and prevents the risk of burns during operation.

   If required, cooking kettles can be equipped with a special tilting device that provides convenient and efficient discharge of the product from the top of the vessel. This mechanism minimizes product residues inside the kettle and significantly simplifies unloading, especially when working with thick or viscous masses. This option is ideal for enterprises aiming to optimize production processes and ensure convenience of equipment use.

   Such a kettle is an ideal solution for food industry enterprises where quality, productivity, and energy efficiency are important.

   Standard configuration:

• inner part, stainless steel AISI 304, 1.5 mm (optional 2, 3 mm);
• flat bottom, stainless steel AISI 304 (optional conical or spherical-conical bottom);
• two removable lids AISI 304;
• AISI 304 heating jacket;
• thermal insulation – yes;
• cladding AISI 304, 1 mm thick;
• dK 50 tap (height 450 mm from floor level);
• gear motor located on stainless steel superstructure;
• paddle mixer (optional reinforced frame mixer);
• electric heating of the jacket;
• control panel.

   Optional configuration:

• tilting mechanism;
• cooling coil;
• PTFE scrapers;
• washing head;
• inner vessel AISI 316;
• touch control;
• upper level sensor;
• automatic vessel rinsing;
• tubular coil or bubbler (steam) instead of electric TENs;
• measuring scale;
• load cell system;
• DN80, 100 tap;
• circulation pump for heating jacket.