NNP Stainless jacketed vessel

Applications & Use Cases

• Mixing and holding liquid or semi-liquid food products such as sauces, oils, or dairy.
• Heating or cooling ingredients during processing, for example, in confectionery or beverage production.
• Temporary storage of intermediate products requiring temperature control before further processing.
• Batch pasteurisation or sterilisation of smaller volumes of food items.

Typical Specifications

Typical capacity

For this class of equipment, capacities commonly range from 50 litres to several thousand litres. This unit is listed at 150L.

Construction material

Typically manufactured from food-grade stainless steel (e.g., 304 or 316) for hygiene and corrosion resistance.

Jacket type

Commonly features a dimple, half-pipe, or full jacket for efficient heat transfer using steam, hot water, or chilled water/glycol.

Insulation

Many units are insulated to maintain temperature stability and improve energy efficiency, often with an outer cladding.

Agitation

Frequently equipped with an agitator or mixer, which can vary in type (e.g., propeller, anchor, scraper) depending on the product viscosity.

Power supply

Heating elements or agitator motors commonly require 3-phase industrial power, typically 400V, 50Hz in the UK.

Temperature control

Often includes temperature probes and control systems for precise process management.

Frequently Asked Questions

• What is a jacketed vessel used for?

  A jacketed vessel is designed to control the temperature of its contents. The jacket allows a heating or cooling medium to circulate around the main vessel, enabling processes like heating, cooling, or maintaining a specific temperature for products.

• What are the benefits of stainless steel construction?

• Can this vessel be used for both heating and cooling?

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

• How do I determine if the vessel's capacity is suitable for my needs?