Auriol - Auriol M500VBEX Cooking kettle with emulsifier

Applications & Use Cases

• Used in large-scale food production for cooking and heating liquid or semi-liquid products.
• Suitable for preparing sauces, soups, stews, and other viscous food items.
• Often employed in dairy processing for products like yoghurts or custards.
• Can be used in confectionery for producing jams, jellies, and fillings.

Typical Specifications

Typical capacity

Cooking kettles of this class commonly range from 200 to 1,000 litres, with this unit specified at 500 litres.

Heating method

Steam jacketing is a common heating method for precise temperature control and even heat distribution.

Emulsifier type

Bottom-mounted emulsifiers are typical for achieving homogeneous mixtures and preventing product stratification.

Material construction

Stainless steel, often 316 or 304 grade, is standard for food contact parts due to hygiene and corrosion resistance.

Discharge mechanism

Auto-tilt discharge is a common feature for efficient emptying and cleaning of the vessel.

Power supply

Three-phase electrical supply is typically required for the emulsifier motor and control systems.

Integrated features

Load cells are commonly integrated for accurate batch weighing and recipe management.

Frequently Asked Questions

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

  Steam jacketing provides uniform heating across the kettle's surface, reducing the risk of scorching and allowing for precise temperature control, which is critical for many food products.

• 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?