Auriol Cooking kettle with emulsifier

Applications & Use Cases

• Producing sauces, soups, and gravies in commercial kitchens and food factories.
• Cooking and emulsifying dairy products such as custards and yoghurts.
• Preparing fruit purees, jams, and preserves with consistent texture.
• Mixing and heating viscous products like confectionery fillings or pie fillings.

Typical Specifications

Typical capacity

Cooking kettles of this type commonly range from 100 litres to over 1000 litres, with 400 litres being a frequently encountered size for medium-scale production.

Heating method

Units in this class typically utilise steam jacketing for efficient and even heating, often requiring an external steam source.

Emulsifier type

Bottom-mounted emulsifiers are common, providing effective blending and homogenisation directly within the product.

Material construction

Food-grade stainless steel (e.g., 304 or 316) is standard for all product contact parts, ensuring hygiene and durability.

Power supply

Industrial cooking kettles typically require a 3-phase electrical supply, commonly 400V, 50Hz in the UK, for motors and controls.

Discharge mechanism

Auto-tilt mechanisms are frequently found on larger kettles to facilitate safe and efficient product discharge.

Control features

Variable speed control for the emulsifier and integrated load cells for precise ingredient weighing are common features on modern units.

Frequently Asked Questions

• What maintenance is typically required for a cooking kettle with an emulsifier?

  Routine maintenance typically involves cleaning, inspection of seals and gaskets, and checking motor and gearbox functionality. Emulsifier blades may require periodic sharpening or replacement depending on usage.

• Can this type of kettle be used for products with particulates?

• What utilities are needed to operate a steam-jacketed kettle?

• How is the temperature controlled in a steam-jacketed kettle?

• Is an Auriol kettle a recognised brand in food processing?