Auriol - Cooking Vessel

Applications & Use Cases

• Used in food processing for batch cooking of sauces, soups, stews, and gravies.
• Suitable for pharmaceutical and chemical industries requiring controlled heating and mixing of liquids or semi-solids.
• Applied in the production of confectionery, jams, and preserves.
• Utilised in dairy processing for products like yoghurts and cheese bases.

Typical Specifications

Typical capacity

Cooking vessels in this class commonly range from 100 litres to over 2,000 litres, with this unit having a stated capacity of 660 litres.

Heating method

Units of this type typically employ steam (jacketed), electric, or gas heating systems.

Agitation

Most cooking vessels feature an agitator or mixer, which can be single-action, double-action, or scraped-surface, depending on the product viscosity.

Material construction

For food and pharmaceutical applications, 304 or 316-grade stainless steel is typically used for all product contact parts.

Power supply

Electrical requirements commonly range from 400V 3-phase for motors and controls, with heating elements varying based on capacity and method.

Temperature control

Integrated temperature probes and control systems are standard for precise process management.

Integrated weighing

Units like this often include load cells for accurate ingredient dosing and batch control.

Frequently Asked Questions

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

  Routine maintenance typically involves checking seals, bearings, agitator components, and control systems. Regular cleaning and sanitisation are also crucial, especially in food-grade applications.

• Can this vessel be used for vacuum processing?

• What utilities are needed to operate a cooking vessel?

• Is insulation important for cooking vessels?

• How do I ensure the integrated weighing scales are accurate?