Auriol - Cooking Vessel

Applications & Use Cases

• Batch cooking of sauces, soups, stews, and gravies in food manufacturing.
• Preparation of confectionery items such as jams, jellies, and fruit fillings.
• Processing of dairy products, including custards and specialised cheese bases.
• Mixing and heating of pharmaceutical or cosmetic formulations where precise temperature control is required.

Typical Specifications

Typical capacity

Cooking vessels of this class commonly range from 200 litres to over 1,000 litres; this unit is specified at 660 litres.

Power supply

Units of this type typically require a 3-phase electrical supply, commonly 400V, 50Hz, or steam for heating.

Heating method

Common heating methods include steam jacketed, direct steam injection, or electric elements.

Material construction

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

Agitation

Many cooking vessels feature integrated agitators or scrapers to prevent burning and ensure even heating.

Temperature control

Units commonly include integrated temperature probes and control systems for precise process management.

Integrated weighing

The inclusion of built-in weighing scales, as on this unit, is a valuable feature for accurate batching and recipe adherence.

Discharge

Typically features a bottom outlet valve, often pneumatically operated, for efficient product discharge.

Frequently Asked Questions

• What maintenance is typically required for a used cooking vessel?

  Routine maintenance commonly involves checking seals, agitator bearings, and control systems. Regular cleaning and inspection of heating elements or steam jackets are also essential.

• Can this cooking vessel be used for both heating and cooling?

• What are the common safety features on cooking vessels?

• Is a cooking vessel with built-in scales more efficient?

• What footprint does a cooking vessel of this capacity typically require?

• Are spare parts readily available for unknown manufacturer equipment?