Sollich Heated Mixing Vessel

• Chocolate and confectionery production requiring precise temperature control and thorough mixing.
• Dairy processing for products like yoghurts, custards, and sauces.
• Pharmaceutical and cosmetic industries for blending creams, lotions, and liquid formulations.
• Food preparation for soups, gravies, and other liquid or semi-liquid food products.

Typical capacity

For this class of equipment, capacities commonly range from 100 litres to several thousand litres, depending on the specific model and intended application.

Power supply

Units of this type typically operate on a 3-phase industrial power supply, commonly 400V, 50Hz in the UK.

Heating method

Sollich heated mixing vessels commonly utilise jacketed heating, often steam, hot water, or thermal oil, for precise temperature management.

Agitation system

Most units feature an integrated agitator, which can be anchor, propeller, or scraper type, designed for efficient product blending and heat transfer.

Material of construction

Process contact parts are typically constructed from food-grade stainless steel (e.g., 304 or 316L) for hygiene and corrosion resistance.

Temperature range

These vessels are designed to operate across a broad temperature range, typically up to 100-150°C, suitable for various heating and cooling processes.

• What maintenance is typically required for a used Sollich heated mixing vessel?

  Routine maintenance commonly involves checking seals, bearings, and agitator components. Regular cleaning and calibration of temperature sensors are also essential for optimal performance.

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

• What are the common safety features on such equipment?

• Is it possible to integrate this vessel into an existing production line?

• What kind of product viscosity can this type of vessel handle?

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