Giusti 225L Cooking Vessel

Applications & Use Cases

• Producing sauces, soups, and gravies in bulk.
• Cooking and reducing fruit purees and jams.
• Preparing confectionery items such as caramels and fudges.
• Heating and holding dairy products like custards and yoghurts.

Typical Specifications

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.

Frequently Asked Questions

• What is a steam jacketed cooking vessel?

  A steam jacketed cooking vessel has a double wall (jacket) through which steam circulates, providing even and controlled heating to the product without direct contact with a flame.

• What are the benefits of a central bottom discharge?

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

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

• Is this type of equipment suitable for high-acid products?

• What certifications or standards should I look for?