CHEMPLANT COOKING VESSEL SYSTEM

• Used in the production of sauces, soups, stews, and other liquid or semi-liquid food products.
• Suitable for preparing confectionery items like jams, marmalades, and fruit fillings.
• Utilised in the processing of dairy products such as yoghurts and custards.
• Applicable for pharmaceutical and cosmetic industries requiring controlled heating and mixing.

Typical capacity

This system features two 400-litre vessels, providing a combined working capacity of 800 litres for batch processing.

Mixing mechanism

Scraped surface agitators are commonly found on units of this type, ensuring even heat distribution and preventing product burn-on.

Outlet configuration

A bottom central outlet is typical for efficient discharge of processed products.

Construction material

For this class of equipment, vessels and frames are typically constructed from food-grade stainless steel (e.g., 304 or 316) for hygiene and durability.

Power supply

Heating and mixing functions commonly require a three-phase electrical supply, typically 400V, 50Hz, with specific amperage depending on heating method and motor size.

Heating method

Cooking vessels of this size often utilise steam jacket heating, though electric or thermal oil heating can also be found.

Footprint

A dual vessel system with an inspection gantry will require a significant floor area and adequate headroom for operation and maintenance.

• What are the benefits of scraped surface mixing?

  Scraped surface mixing prevents product from sticking or burning onto the vessel walls, ensuring consistent heat transfer and product quality, especially for viscous or delicate products.

• Is this system suitable for high-viscosity products?

• What maintenance is typically required for cooking vessels?

• Can the temperature be precisely controlled?

• What utilities are needed to operate this system?

Used cooking vessels and kettles are valued in food processing for reliable thermal performance when properly maintained. Buyers typically prioritise construction quality, material condition, and heating system functionality. Key considerations include capacity specifications, internal surface condition, and seal integrity. These units generally offer good value when sourced from reputable previous operators. Industry sentiment favours equipment with documented service history and minimal corrosion. Stainless steel variants are particularly sought after for durability and hygiene compliance in commercial food preparation environments.

General overview for this equipment type