- 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.