Giusti 250ltr Jacketed Cooking Vessel

• Used for batch cooking and mixing of sauces, gravies, and ready meals within food manufacturing.
• Suitable for preparing confectionery items such as caramels, fudges, and fruit fillings.
• Utilised in pharmaceutical and cosmetic industries for mixing creams, lotions, and chemical solutions.
• Applied in dairy processing for products like yoghurts, custards, and cheese bases.

Typical capacity

This unit is specified at 250 litres; vessels of this class commonly range from 100 to 1000 litres.

Power supply

Typically requires a 3-phase electrical supply, commonly 400V, 50Hz, for the mixer and control panel.

Heating medium

Jacketed vessels commonly use steam or thermal oil for heating, requiring appropriate utility connections.

Mixer type

Units of this type often feature anchor or scrape-wall agitators to ensure even heating and prevent product burn-on.

Vacuum system

The integrated vacuum system typically aids in de-aeration, reducing cooking temperatures, and improving product shelf-life.

Construction material

For food and pharmaceutical applications, vessels are almost exclusively constructed from stainless steel, typically 304 or 316 grade.

Certification

The CE mark indicates conformity with European health, safety, and environmental protection standards.

• What is a jacketed cooking vessel?

  A jacketed cooking vessel features a double-walled construction, creating a space (the jacket) through which a heating or cooling medium circulates to control the product temperature indirectly.

• Why is a scrape wall mixer important?

• What are the benefits of a vacuum system on a cooking vessel?

• What utilities are typically required for this type of equipment?

• How do I determine if a 250-litre vessel is suitable for my production needs?

• What maintenance is typically involved with a used cooking vessel?

Used cooking vessels and kettles are valued in food processing for reliable thermal performance when properly maintained. Buyers typically prioritise construction quality, material condition, and heating system functionality. Key considerations include capacity specifications, internal surface condition, and seal integrity. These units generally offer good value when sourced from reputable previous operators. Industry sentiment favours equipment with documented service history and minimal corrosion. Stainless steel variants are particularly sought after for durability and hygiene compliance in commercial food preparation environments.

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