Metos 300ltr Combi Kettle

• Large-scale production of soups, stews, sauces, and gravies in institutional catering.
• Batch cooking of jams, preserves, and fruit fillings in food manufacturing.
• Preparation of custards, purees, and viscous products requiring gentle agitation.
• Boiling and simmering of vegetables, pasta, or rice in high-volume kitchens.

Typical capacity

For this class of equipment, capacities commonly range from 100 litres up to 500 litres, with this unit being at the higher end.

Power supply

Units of this type typically require a 3-phase electrical supply, commonly 400V, with power ratings often between 20kW and 60kW depending on size and heating method.

Heating method

Combi kettles commonly utilise indirect heating via steam or electric elements, offering precise temperature control and preventing scorching.

Mixing system

Integrated mixing systems, often with scrape-wall agitators, are standard for ensuring even cooking and preventing product sticking.

Tilting mechanism

A hydraulic or electric tilting mechanism is typically present for safe and efficient discharge of cooked product.

Footprint

The footprint for a 300-litre combi kettle typically requires a floor area of approximately 1.5m x 1.5m, plus space for operation and maintenance.

• What are the main benefits of a combi kettle over a standard cooking pot?

  Combi kettles offer integrated mixing, precise temperature control, and often tilting mechanisms, which significantly improve efficiency, product consistency, and operator safety compared to traditional cooking pots.

• Is this unit suitable for products that require gentle mixing?

• What kind of electrical installation is required for a unit like this?

• How easy is it to clean a combi kettle?

• Can this kettle be used for both cooking and chilling?

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