What is a Pastocooker primarily used for?

A Pastocooker is designed for the thermal processing of food products, specifically for heating, cooking, cooling, and holding, often with integrated agitation. It is commonly used for items like custards, creams, sauces, and ice cream bases.

What are the benefits of scraped surface agitation?

Scraped surface agitation prevents product from sticking or burning onto the vessel walls during heating and ensures uniform temperature distribution throughout the batch. This is crucial for delicate products prone to scorching.

Is this unit suitable for products other than those listed?

Yes, while previously used for custard and cream, a Pastocooker is versatile. It can typically be adapted for a wide range of liquid and semi-liquid food products requiring controlled heating and cooling cycles.

What maintenance is typically required for a Pastocooker?

Routine maintenance typically involves thorough cleaning after each use, inspection of seals and gaskets, and checking the agitation system for wear. Periodic checks of the refrigeration and heating elements are also advisable.

What are the typical space requirements for a unit of this capacity?

For a 60-litre mobile unit, the footprint is generally compact, allowing for flexible placement. Buyers should confirm exact dimensions with the seller to ensure it fits their operational space.

Used Hubert Cloix PC60FA Pastocooker - Pasteurizers & Sterilizers, photo 1

Used Hubert Cloix PC60FA Pastocooker - Pasteurizers & Sterilizers, photo 2

Used Hubert Cloix PC60FA Pastocooker - Pasteurizers & Sterilizers, photo 3

Used Hubert Cloix PC60FA Pastocooker - Pasteurizers & Sterilizers, photo 4

Used Hubert Cloix PC60FA Pastocooker - Pasteurizers & Sterilizers, photo 5

Used Hubert Cloix PC60FA Pastocooker - Pasteurizers & Sterilizers, photo 6

Used Hubert Cloix PC60FA Pastocooker - Pasteurizers & Sterilizers, photo 7

Used Hubert Cloix PC60FA Pastocooker - Pasteurizers & Sterilizers

used Equipment

Available

Verified seller

Hubert Cloix PC60FA Pastocooker

Name: Hubert Cloix PC60FA Pastocooker
SKU: 3718
Availability: InStock

Price: Contact seller for price

Hubert Cloix PC60FA Pastocooker, Serial: 1053, 2012, Stainless, 60L Pastocooker, with agitation and scrape surface, refrigerated air cooling, temperature control, previously used for custard, cream, and other cake products,, 3Ph

Doncaster, United Kingdom

6,055 km away

Stock Number

3718

Machinery Masters View

Typical context for this category of equipment. Always confirm specifics with the seller.

Producing custards, creams, and pastry fillings for bakeries and patisseries.
Preparing sauces, gravies, and soups in catering and food service operations.
Manufacturing ice cream bases and sorbets.
Processing fruit purees and jams.
Creating confectionery items requiring precise temperature control and agitation.

Typical capacity: For this class of equipment, capacities commonly range from 30 litres to 120 litres; this unit is specified at 60 litres.
Power supply: Units of this type typically require a 3-phase electrical supply, commonly 400V.
Cooling method: Pastocookers often feature integrated refrigeration for air or water cooling, as specified for this unit.
Agitation: Scraped surface agitation is standard for preventing product burn-on and ensuring even heating/cooling.
Construction material: Stainless steel construction is typical for food contact surfaces, ensuring hygiene and durability.
Mobility: Many units are designed to be mobile, often fitted with castors for ease of repositioning within a facility.
Temperature control: Precise temperature control, often with programmable settings, is a key feature for consistent product quality.

A Pastocooker is designed for the thermal processing of food products, specifically for heating, cooking, cooling, and holding, often with integrated agitation. It is commonly used for items like custards, creams, sauces, and ice cream bases.

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

Machinery Masters Intelligence. General guidance for this category of equipment only, not a substitute for the seller's exact specifications. Always confirm details with the seller.