Auriol - Auriol Pressure Kettle

Applications & Use Cases

• Used in large-scale food production for cooking stews, soups, and sauces under pressure.
• Suitable for pharmaceutical industries requiring controlled heating and mixing of viscous products.
• Employed in chemical processing for reactions or dissolution where elevated pressure and temperature are beneficial.
• Utilised in catering and institutional kitchens for high-volume batch cooking.

Typical Specifications

Typical capacity

Pressure kettles of this class commonly range from 100 litres up to 1,000 litres, with this unit specifically noted at 500 litres.

Power supply

Units typically require a 3-phase electrical supply, commonly 400V, 50Hz, for heating elements and agitator motors.

Heating method

Often steam-jacketed for efficient and even heating, though some may use electric elements or thermal oil.

Operating pressure

Typically designed for pressures ranging from 0.5 to 3 bar, depending on process requirements.

Material construction

For food and pharmaceutical applications, contact parts are typically 304 or 316 stainless steel.

Agitation

Many pressure kettles feature an integrated agitator, which can be scraped surface or propeller type, for product mixing.

Footprint

For a 500L unit, the footprint can typically be around 1.5m x 1.5m, excluding ancillary equipment.

Frequently Asked Questions

• What are the primary benefits of using a pressure kettle over an atmospheric one?

  Pressure kettles allow for faster cooking times and higher processing temperatures, which can improve product quality and reduce bacterial load. They also help to retain moisture and flavour.

• Is this unit suitable for viscous products?

• What maintenance is typically required for a used pressure kettle?

• Are spare parts readily available for Auriol equipment?

• What safety features should I look for on a pressure kettle?