Auriol - Cooking Vessel

Applications & Use Cases

• Used in large-scale food production for batch cooking of sauces, soups, stews, and gravies.
• Suitable for preparing confectionery items such as jams, marmalades, and fruit fillings.
• Utilised in dairy processing for heating and mixing products like yoghurts and custards.
• Applicable in pharmaceutical and chemical industries for mixing and heating non-food products where hygienic processing is required.

Typical Specifications

Typical capacity

Cooking vessels of this class commonly range from 100 litres to over 1,000 litres, with 600 litres being a substantial mid-to-large capacity.

Power supply

Units of this size typically require a 3-phase electrical supply, commonly 400V, 50Hz, for heating and agitation mechanisms.

Heating method

Common heating methods include steam (jacketed), electric, or thermal oil, with steam being prevalent for rapid and controlled heating.

Construction material

Typically constructed from food-grade stainless steel (e.g., 304 or 316) for hygiene and corrosion resistance, particularly for parts in contact with product.

Agitation

Many cooking vessels include integrated agitators or scrapers to prevent burning and ensure even heat distribution, with variable speed options commonly available.

Integrated features

Features such as built-in weighing scales, temperature probes, and CIP (Clean-in-Place) compatibility are commonly found on units of this type to enhance operational efficiency.

Frequently Asked Questions

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

  Routine maintenance typically involves checking seals, gaskets, and agitator bearings, along with ensuring heating elements or steam jackets are free from scale or blockages. Regular cleaning and sanitisation are also critical.

• Can this type of vessel be used for both heating and cooling?

• What are the common safety features on cooking vessels?

• Is a foundation or special installation required for a 600-litre cooking vessel?

• What certifications should I look for in a used cooking vessel?