BCH - BCH 300ltr Cooking Vessel

Applications & Use Cases

• Producing sauces, soups, stews, and gravies in commercial kitchens and food production facilities.
• Cooking and reducing fruit purees, jams, and preserves for confectionery and bakery industries.
• Preparing fillings for pies, pasties, and other savoury baked goods.
• Mixing and heating dairy products for cheese making or yoghurt production.
• Creating pharmaceutical and cosmetic bases requiring controlled heating and mixing.

Typical Specifications

Typical capacity

This unit is listed as 200/300 litres; for this class of equipment, capacities commonly range from 50 litres up to 1000 litres or more.

Power supply

Steam jacketed vessels typically require a dedicated steam supply, commonly at pressures between 2 to 8 bar. Electrical power is usually needed for the mixer motor, often 3-phase (e.g., 400V, 50Hz).

Construction material

Units of this type are almost exclusively constructed from food-grade stainless steel (e.g., 304 or 316) for hygiene and durability.

Mixing mechanism

This unit features scrape wall mixing, which is common for viscous products to prevent burning and ensure even heat distribution.

Heating method

Steam jacketing provides indirect, efficient, and controllable heating, suitable for sensitive products.

Discharge method

Tilting and a bottom outlet are commonly found features, allowing for efficient product discharge and easier cleaning.

Frequently Asked Questions

• What are the benefits of a steam-jacketed cooking vessel?

  Steam jacketing provides even, indirect heating, reducing the risk of scorching delicate products. It also offers precise temperature control and efficient heat transfer, which is crucial for consistent product quality.

• Is a scrape wall mixer necessary for all applications?

• What kind of steam supply is required for this type of vessel?

• How easy is it to clean a tilting cooking vessel with a bottom outlet?

• Can this vessel be used for cooling as well as cooking?