B P Skermann Steam Heated Mixing Vessel

Applications & Use Cases

• Blending and heating sauces, soups, and gravies in food production.
• Mixing and cooking confectionery products such as caramels and fudges.
• Preparing fruit purees and fillings for bakery and dessert industries.
• Heating and agitating dairy products like yoghurts and custards.
• Creating pharmaceutical creams, lotions, and chemical solutions requiring controlled heating and mixing.

Typical Specifications

Typical capacity

For this class of equipment, capacities commonly range from 100 litres to several thousand litres, depending on the specific model and intended application.

Power supply

As a steam-heated unit, the primary power requirement is for the agitator motor, typically 400V, 3-phase, 50Hz, with steam supplied from an external boiler.

Heating method

This unit utilises steam heating, commonly via a jacketed vessel design, offering efficient and controllable temperature management.

Agitation type

Units of this type commonly feature various agitator designs, such as anchor, paddle, or propeller, suitable for different product viscosities and mixing requirements.

Construction material

Typically constructed from food-grade stainless steel (e.g., 304 or 316), ensuring hygiene, durability, and corrosion resistance.

Temperature range

Steam-heated vessels can typically achieve temperatures up to 120-150°C, depending on the steam pressure available and vessel design.

Frequently Asked Questions

• What are the benefits of a steam-heated mixing vessel?

  Steam heating offers precise temperature control, even heat distribution, and rapid heating capabilities, which are crucial for sensitive food and chemical processes. It is also generally energy-efficient for larger volumes.

• What maintenance is typically required for a unit like this?

• Can this vessel handle viscous products?

• What external services are needed to operate this equipment?

• Is this unit suitable for pressure cooking?