Joni OP200 Electric Steam Jacketed Mixing Vessel

Applications & Use Cases

• 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 Specifications

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.

Frequently Asked Questions

• 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?

• What maintenance is typically required?

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

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