Icos Professional SRL - Electric Cooking Kettle

Applications & Use Cases

• Batch cooking of soups, sauces, stews, and gravies in commercial kitchens and food production.
• Braising meats and vegetables for ready meals and catering services.
• Preparing fillings for pies, pasties, and other baked goods.
• Heating and holding bulk liquids such as stocks, broths, and dairy products.
• Cooking jams, chutneys, and preserves in small to medium-scale operations.

Typical Specifications

Typical capacity

Cooking kettles of this model class commonly range from 100 to 500 litres, with 300 litres being a common mid-range capacity.

Power supply

Units of this size and heating method typically require a 3-phase electrical supply, commonly 400V or 415V, with power consumption for a 300-litre unit often around 30-40 kW.

Heating method

This unit uses electric heating, which is common for smaller to medium-sized kettles, offering precise temperature control.

Construction material

For food processing applications, these kettles are typically constructed from food-grade stainless steel (e.g., 304 or 316), ensuring hygiene and durability.

Agitation

Many cooking kettles, particularly those for viscous products, feature integrated agitators; buyers should confirm if this specific unit includes one.

Footprint

A 300-litre kettle typically occupies a floor space of approximately 1.0m x 1.0m to 1.2m x 1.2m, plus space for controls and access.

Frequently Asked Questions

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

  Electric kettles offer simpler installation without the need for a separate steam boiler. They often provide more precise temperature control for smaller batches and are suitable where steam infrastructure is not available.

• What kind of electrical connection is required for a unit of this power?

• Is this kettle suitable for high-viscosity products?

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

• Can this kettle be used for pressure cooking?