Icos Professional SRL - Cooking Kettle (electric)

Applications & Use Cases

• Used for batch cooking of soups, sauces, stews, and gravies in commercial kitchens and food production.
• Suitable for preparing fillings for pies, pasties, and other bakery products.
• Utilised in the production of jams, preserves, and fruit preparations.
• Employed for heating and holding large volumes of liquids or semi-liquid food products.
• Applicable for cooking and mixing confectionery items like caramels or fudges.

Typical Specifications

Typical capacity

Cooking kettles of this model class commonly range from 200 to 500 litres; this unit is specified at 300 litres.

Power supply

Electrically heated kettles typically require a 3-phase industrial electrical supply, commonly 400V or 415V, with significant power consumption for rapid heating.

Heating method

This unit uses electric heating, often via an integrated jacket system or immersion elements, providing controlled and consistent heat distribution.

Construction material

Cooking kettles for food processing are typically constructed from food-grade stainless steel (e.g., 304 or 316) for hygiene and durability.

Temperature control

Units of this type commonly feature integrated temperature controls and displays for precise process management.

Agitation

Many cooking kettles, particularly larger units, can be fitted with or include integrated agitators for continuous mixing during cooking.

Discharge

Typically features a bottom outlet valve for efficient product discharge, often with a large bore for viscous products.

Frequently Asked Questions

• What are the primary benefits of an electric cooking kettle over a steam-heated one?

  Electric kettles offer self-contained heating without the need for an external steam boiler, simplifying installation and often providing more precise temperature control for smaller batches. They are generally easier to relocate within a facility.

• What kind of electrical infrastructure is required for a kettle with 36kW power consumption?

• Is this kettle suitable for high-viscosity products?

• What maintenance is typically involved with an electric cooking kettle?

• Can this unit be used for chilling products as well?