Auriol M500VBEX Cooking Kettle With Emulsifier

Applications & Use Cases

• Used for batch cooking and mixing of sauces, gravies, and soups in food manufacturing.
• Suitable for preparing confectionery products such as custards, jams, and fillings.
• Utilised in dairy processing for products requiring heating and emulsification.
• Applicable in pharmaceutical and cosmetic industries for mixing and heating viscous liquids.

Typical Specifications

Typical capacity

Cooking kettles of this class commonly range from 200 litres to over 1000 litres, with 500 litres being a significant batch size.

Power supply

Units of this type typically require a 3-phase electrical supply for motors and controls, with steam for jacket heating.

Construction material

For food contact, stainless steel (e.g., 304 or 316 grade) is standard for hygiene and corrosion resistance.

Heating method

Steam jacketed designs are prevalent, offering efficient and even heating for the product.

Emulsifier type

Bottom-mounted emulsifiers are common for achieving fine dispersions and preventing product build-up.

Discharge mechanism

Auto-tilt discharge is a common feature for efficient and safe emptying of cooked product.

Control features

Variable speed controls for the emulsifier and integrated load cells for precise batching are typically found on advanced units.

Frequently Asked Questions

• What are the benefits of a steam-jacketed kettle?

  Steam-jacketed kettles provide even and controlled heating, reducing the risk of scorching and ensuring consistent product quality. They are also energy efficient for large-scale operations.

• Why is an emulsifier important in a cooking kettle?

• What maintenance is typically required for this type of equipment?

• Can this kettle handle viscous products?

• What safety features should I look for?