NNP 200L Cooking vessel

Applications & Use Cases

• Batch cooking of sauces, soups, and stews in food manufacturing.
• Preparation of confectionery products such as jams and fudges.
• Heating and mixing of viscous products in pharmaceutical or chemical industries.
• Cooking and reduction of fruit purees and fillings for bakeries.
• Small-scale production of ready meals and catering supplies.

Typical Specifications

Typical capacity

For this class, capacities commonly range from 100L to 500L, with this unit specifically noted at 200L.

Heating method

Electrically heated jacketed vessels are common, offering precise temperature control.

Material construction

Stainless steel (typically 304 or 316 grade) is standard for food contact parts and external surfaces for hygiene and durability.

Mobility

Units of this size often feature castors for easy relocation within a production facility.

Discharge type

Side discharge is a common configuration, facilitating product transfer to subsequent processing stages or containers.

Power supply

Three-phase electrical supply (e.g., 400V, 50Hz in the UK) is typical for industrial heating elements of this capacity.

Agitation

While not specified, many cooking vessels of this type are fitted with agitators for even heating and mixing.

Frequently Asked Questions

• What are the benefits of an electrically heated jacketed vessel?

  Electrically heated jackets provide uniform heating, precise temperature control, and eliminate the need for an external steam supply, simplifying installation.

• Is a 200L vessel suitable for my small-to-medium scale production?

• What maintenance is typically required for a used cooking vessel?

• Can this vessel be used for pressure cooking?

• What are the common safety features on units of this type?

• How do I ensure the stainless steel is appropriate for my product?