Firex Cooking Vessel with Agitator

• Used in large-scale catering and central kitchens for preparing soups, stews, and sauces.
• Suitable for food manufacturing facilities producing ready meals, gravies, and pie fillings.
• Applied in confectionery production for cooking jams, custards, and caramel.
• Utilised in pharmaceutical and chemical industries for mixing and heating non-food products where agitation is required.

Typical capacity

For this class of equipment, capacities commonly range from 100 to 500 litres, with the '310' in the model name potentially indicating a 310-litre capacity for this specific unit.

Power supply

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

Heating method

Cooking vessels with agitators commonly employ indirect heating, such as steam or thermal oil jackets, to ensure even temperature distribution and prevent scorching.

Agitator type

Typically features a bottom or side-entry agitator, often with scrapers, to prevent product sticking and ensure homogeneous mixing.

Construction material

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

Footprint

The footprint for units of this capacity class can vary, but typically requires a floor area of approximately 1.5m x 1.5m, plus space for access and utilities.

• What kind of products can this vessel process?

  This type of cooking vessel with an agitator is suitable for viscous products, liquids, and semi-solids that require heating and continuous mixing, such as sauces, gravies, soups, and confectionery items.

• Is this unit suitable for high-viscosity products?

• What are the typical maintenance requirements for such equipment?

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

• What safety features are commonly found on these units?

Used cooking vessels and kettles are valued in food processing for reliable thermal performance when properly maintained. Buyers typically prioritise construction quality, material condition, and heating system functionality. Key considerations include capacity specifications, internal surface condition, and seal integrity. These units generally offer good value when sourced from reputable previous operators. Industry sentiment favours equipment with documented service history and minimal corrosion. Stainless steel variants are particularly sought after for durability and hygiene compliance in commercial food preparation environments.

General overview for this equipment type