icos - 500L Cooking Vessel

Applications & Use Cases

• Used for batch cooking of sauces, soups, stews, and gravies in food manufacturing.
• Suitable for preparing fillings for pies, pasties, and ready meals.
• Utilised in the production of jams, preserves, and fruit preparations.
• Employed in the confectionery industry for making caramels, fudges, and syrups.

Typical Specifications

Typical capacity

Cooking vessels of this class commonly range from 200L to 1000L, with 500L being a frequently specified size.

Power supply

Units of this type typically require a 3-phase electrical supply, commonly 400V, with power ratings varying based on heating method and capacity.

Heating method

Commonly heated via steam jacket, electric elements, or direct gas, providing even heat distribution.

Construction material

Typically constructed from food-grade stainless steel (e.g., 304 or 316) for hygiene and durability.

Agitation

Many cooking vessels include integrated agitators or scrapers to prevent burning and ensure product homogeneity.

Temperature control

Units commonly feature precise temperature control systems to meet specific recipe requirements.

Frequently Asked Questions

• What are the common types of cooking vessels available?

  Cooking vessels are typically categorised by their heating method (steam, electric, gas) and whether they include agitation or vacuum capabilities. Jacketed vessels are common for indirect heating.

• What maintenance is typically required for a used cooking vessel?

• Can a 500L cooking vessel be used for both liquid and semi-solid products?

• What factors should be considered when assessing the condition of a used cooking vessel?

• Are spare parts readily available for unknown manufacturer cooking vessels?