- Typical capacity
- This specific unit is 225 litres; cooking vessels of this class commonly range from 50L to over 1000L.
- Heating method
- Steam jacketed, typically requiring an external steam generator or connection to a facility's steam supply.
- Material construction
- Commonly constructed from food-grade stainless steel (e.g., 304 or 316) for hygiene and durability.
- Discharge
- This unit features a central bottom discharge, a common design for efficient product emptying.
- Lid type
- Stainless steel lid, typically hinged or removable for access and product containment.
- Agitation
- While not specified for this unit, many vessels of this type can be fitted with agitators for consistent heating and mixing.
- Footprint
- For a 225L unit, expect a footprint of approximately 1m x 1m, plus space for controls and connections.
- Power supply
- Control panels for steam jacketed vessels typically require a standard industrial electrical supply, such as 400V 3-phase.