Joni - Joni Electric steam jacketed mixing vessel

Applications & Use Cases

• Used in food processing for cooking and mixing liquid and semi-liquid products.
• Suitable for the production of stocks, soups, sauces, and gravies.
• Often employed in the manufacture of preserves, jams, and fruit fillings.
• Applicable for preparing pastry fillings, custards, and confectionery bases.

Typical Specifications

Typical capacity

For this class of equipment, capacities commonly range from 100 litres to over 500 litres; this specific unit is 300L.

Power supply

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

Heating method

This unit features electric steam jacketed heating, a common method for precise temperature control.

Agitation

Equipped with agitation and scrap surface mixers, which is typical for products requiring gentle yet thorough mixing to prevent burning.

Material construction

Typically constructed from stainless steel (e.g., 304 or 316 grade) for hygiene and durability in food environments.

Discharge method

Commonly features either a bottom outlet (tap) or a tilting mechanism for product discharge, offering operational flexibility.

Frequently Asked Questions

• What are the benefits of a steam jacketed vessel?

  Steam jacketing provides even heating around the entire cooking surface, reducing the risk of scorching and allowing for precise temperature control, which is crucial for delicate food products.

• Why is agitation important in a mixing vessel?

• Can this type of vessel be used for cooling as well as heating?

• What maintenance is typically required for a mixing vessel?

• Is this unit suitable for viscous products?