What are the benefits of a steam jacketed vessel?

Steam jacketing provides uniform and gentle heating, reducing the risk of burning or scorching sensitive products. It also offers precise temperature control.

Is this suitable for viscous products?

Yes, the integrated agitation with scrapers commonly found on these units is designed to handle and mix viscous products effectively, ensuring even heat distribution and preventing build-up.

What maintenance is typically required?

Routine maintenance usually involves cleaning, checking seals and gaskets, and inspecting the agitator mechanism. Electrical components should be checked periodically by a qualified technician.

Can this unit be used for cooling as well as heating?

While primarily designed for heating, some steam jacketed vessels can be adapted for cooling by circulating chilled water or glycol through the jacket. Buyers should confirm this capability with the seller.

What are the typical space requirements for a 200L vessel?

For this class of equipment, a 200L vessel typically requires a footprint of approximately 1m x 1m, plus additional space for operation, cleaning, and maintenance access.

Used Joni OP200 Electric steam jacketed mixing vessel - Cooking Vessels & Kettles, photo 1

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Used Joni OP200 Electric steam jacketed mixing vessel - Cooking Vessels & Kettles

used Equipment

Available

Verified seller

Joni OP200 Electric steam jacketed mixing vessel

Name: Joni OP200 Electric steam jacketed mixing vessel
SKU: 4343
Availability: InStock

Price: Contact seller for price

Joni OP200 electric steam jacketed mixing kettle, 2015, DC Norris / Joni OP200, stainless, 200L with agitation and scrap surface, perfect for cooking and mixing stocks, soups, sauces, preserves, pastry fillings and more, can either use tap or tilt to discharge, 3Ph

Doncaster, United Kingdom

6,055 km away

Stock Number

4343

Machinery Masters View

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

Preparing and cooking a variety of liquid and semi-liquid food products.
Mixing and blending ingredients for sauces, soups, and dressings.
Producing preserves, jams, and fruit fillings.
Cooking and reducing stocks and broths.
Creating pastry fillings and confectionery bases.

Typical capacity: Units in this class commonly range from 100L to 500L, with 200L being a frequently encountered size.
Power supply: Electric steam jacketed vessels typically require a 3-phase electrical supply for heating and agitation.
Heating method: This type of vessel utilises an electric steam jacket for indirect and even heating, preventing scorching.
Agitation: Units often feature integrated agitation with scrapers to ensure consistent mixing and prevent product sticking.
Material construction: Food-grade stainless steel (e.g., 304 or 316) is standard for all product contact parts, ensuring hygiene and durability.
Discharge method: Common discharge options include a bottom outlet tap or a tilting mechanism for efficient product removal.

Used cooking vessels and kettles are valued in food processing for reliable thermal performance when properly maintained. Buyers typically prioritise construction quality, material condition, and heating system functionality. Key considerations include capacity specifications, internal surface condition, and seal integrity. These units generally offer good value when sourced from reputable previous operators. Industry sentiment favours equipment with documented service history and minimal corrosion. Stainless steel variants are particularly sought after for durability and hygiene compliance in commercial food preparation environments.

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.