Hubert Cloix PC120FA Pastocooker

• Producing custards, creams, and pastry fillings for bakeries and patisseries.
• Preparing sauces, purees, and fruit preparations in catering and food service.
• Small to medium-scale production of confectionery items like curds and ganaches.
• Heating and cooling various liquid and semi-liquid food products requiring precise temperature control.

Typical capacity

For this class of equipment, capacities commonly range from 60L to 150L, with this unit being at the higher end at 120L.

Power supply

Units of this type typically require a 3-phase electrical supply for efficient operation of heating, cooling, and agitation.

Material construction

Pastocookers are commonly constructed from stainless steel (e.g., AISI 304 or 316) for hygiene and durability in food processing environments.

Agitation system

Most units feature an integrated agitation system, often with scrape-surface agitators, to prevent burning and ensure even heating/cooling.

Cooling method

Refrigerated water cooling is a common method employed to rapidly cool products after cooking, crucial for food safety and product quality.

Temperature control

Advanced temperature control systems are typically integrated, allowing for precise programming of heating, holding, and cooling cycles.

Mobility

Many pastocookers, particularly those of this capacity, are designed to be mobile, often fitted with castors for ease of relocation within a facility.

• What is a pastocooker primarily used for?

  A pastocooker is designed for the precise cooking, pasteurisation, and cooling of liquid and semi-liquid food products, particularly those requiring gentle handling and controlled temperature profiles like custards, creams, and sauces.

• How does the scrape surface agitation benefit production?

• Is this unit suitable for products other than creams and custards?

• What are the typical maintenance requirements for a pastocooker?

• Why is refrigerated water cooling important?

Pasteurizers and sterilizers are valued for their reliability and consistent performance in food processing operations. Buyers typically prioritise machines with robust construction, proper documentation of maintenance history, and clear evidence of compliance with food safety standards. Key considerations when purchasing used equipment include verification of accurate temperature control systems, integrity of seals and gaskets, and compatibility with existing production lines. Industry sentiment emphasises the importance of thorough testing before installation and sourcing from reputable sellers with transparent equipment provenance.

General overview for this equipment type