OK Corp - Stainless Steel Cook Tank

• Used for batch cooking of sauces, soups, stews, and other liquid or semi-liquid food products.
• Suitable for heating and holding ingredients in confectionery and bakery applications.
• Often employed in dairy processing for pasteurisation or cheese making.
• Utilised in pharmaceutical and chemical industries for mixing and heating non-food products.
• Can be integrated into processing lines for blanching or simmering vegetables.

Typical capacity

For this class of equipment, capacities commonly range from 100 litres to several thousand litres, depending on the specific unit's design.

Power supply

Heating mechanisms typically require a three-phase electrical supply (e.g., 400V, 50Hz in the UK) or steam input, with control panels often operating on a lower voltage.

Heating method

Commonly features a jacketed design for steam, hot water, or thermal oil heating, ensuring even temperature distribution.

Material construction

Units of this type are almost exclusively constructed from food-grade stainless steel (e.g., 304 or 316L) for hygiene and corrosion resistance.

Agitation

Many cook tanks include agitators or stirrers, with various blade designs available for different product viscosities.

Temperature control

Typically equipped with integrated temperature probes and control systems for precise process management.

• What is the typical footprint of a stainless steel cook tank?

  The footprint varies significantly with capacity. Smaller units might occupy a few square metres, while larger industrial tanks can require considerably more floor space and height.

• Are these units suitable for high-viscosity products?

• What maintenance is typically required for a used cook tank?

• Can a cook tank be used for chilling as well as heating?

• What safety features are commonly found on these tanks?

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