Giusti 750L cooking, mixing and cooling (vacuum) vessel

Applications & Use Cases

• Processing sauces, soups, and gravies in food manufacturing.
• Producing jams, preserves, and fruit preparations.
• Manufacturing confectionery items such as caramels and fudges.
• Preparing cosmetic and pharmaceutical creams, gels, and emulsions.

Typical Specifications

Typical capacity

This unit is specified at 750 litres, which is a common mid-to-large scale capacity for industrial cooking vessels.

Power supply

Units of this class typically require a 3-phase electrical supply, commonly 400V, 50Hz, with appropriate amperage for heating and mixing.

Heating method

Giusti vessels commonly utilise steam heating, often via a jacketed design, for efficient and controlled temperature management.

Mixing system

Expect an agitator system, potentially with scrapers, suitable for viscous products and ensuring even heat distribution.

Vacuum capability

The vacuum function allows for lower temperature processing, de-aeration, and concentration of products.

Cooling method

Cooling is typically achieved via the jacket, circulating chilled water or a similar medium.

Construction material

For food and pharmaceutical applications, vessels are almost exclusively constructed from stainless steel, typically 304 or 316 grade.

Typical footprint

For a 750L unit, the footprint will be substantial, requiring adequate floor space and head height for operation and maintenance.

Frequently Asked Questions

• What are the benefits of a vacuum cooking vessel?

  Vacuum cooking allows for processing at lower temperatures, preserving heat-sensitive ingredients, reducing oxidation, and enabling concentration of products by evaporating water more efficiently.

• Is this unit suitable for high-viscosity products?

• What utilities are required to operate this vessel?

• How is the temperature controlled in these units?

• What maintenance is typically involved for a cooking vessel of this type?