Firex - Cooking Vessel With Agitator

Applications & Use Cases

• Batch cooking of sauces, soups, and gravies in food manufacturing.
• Preparation of confectionery products such as jams, jellies, and caramels.
• Mixing and heating of dairy products like custards or yoghurts.
• Processing of fruit and vegetable purees or fillings.
• Heating and blending of pharmaceutical or cosmetic ingredients.

Typical Specifications

Typical capacity

Cooking vessels of this model class commonly range from 100 to 1,000 litres, with larger industrial units exceeding this.

Power supply

Units typically require a 3-phase electrical supply, commonly 400V, 50Hz, for heating elements and agitator motor.

Heating method

Commonly heated via steam jacket, electric elements, or thermal oil, offering precise temperature control.

Agitator type

Often features a scraper agitator to prevent product burn-on and ensure even heat distribution, or a paddle/propeller type for mixing.

Material construction

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

Temperature range

Capable of heating products from ambient up to 120-150°C, depending on the heating medium and design.

Controls

Often includes a control panel for temperature, agitation speed, and timer functions, ranging from basic analogue to more advanced PLC systems.

Frequently Asked Questions

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

  Routine maintenance commonly involves checking agitator seals and bearings, inspecting heating elements or steam jacket integrity, and calibrating temperature sensors. Regular cleaning is essential to prevent product build-up.

• Can this type of vessel be used for cooling as well as heating?

• What safety features should I look for on a used unit?

• Is a cooking vessel with an agitator suitable for viscous products?

• What are the typical installation requirements for this equipment?