NNP Cooking system

Applications & Use Cases

• Batch cooking of sauces, soups, and gravies in food production.
• Preparation of confectionery fillings and fruit purees.
• Mixing and heating of dairy products like yoghurts and custards.
• Processing of pharmaceutical and cosmetic formulations requiring precise temperature control.
• Cooking and emulsifying various food pastes and slurries.

Typical Specifications

Typical capacity

For this class of equipment, individual cooking tanks commonly range from 200 to 1000 litres, with this unit featuring two 350L tanks.

Power supply

Units of this type typically require a 3-phase electrical supply, commonly 400V, 50Hz in the UK.

Construction material

Jacketed cooking systems are almost universally constructed from stainless steel for hygiene and corrosion resistance.

Temperature control

Adjustable temperature control is standard, often allowing for precise heating up to 120°C or higher depending on the heating medium.

Mixing capability

Integrated mixing systems, often with variable speed, are common to ensure even heat distribution and prevent product scorching.

Pump types

Centrifugal pumps like the Alfa Laval GM1 are typically used for transferring low-viscosity liquids, while peristaltic pumps such as the Randolph 600 series are suitable for more viscous or shear-sensitive products.

Footprint

Skid-mounted systems are designed for a compact footprint, but buyers should confirm exact dimensions for installation planning.

Frequently Asked Questions

• What are the benefits of a jacketed cooking system?

  Jacketed systems provide indirect heating, preventing product scorching and allowing for more uniform temperature distribution. They are suitable for sensitive products and offer better control over the cooking process.

• What maintenance is typically required for a system like this?

• Can this system handle viscous products?

• What are the typical heating mediums for such systems?

• Is this system suitable for continuous or batch processing?