T&S 300ltr Electric Cooking Kettle

• Batch cooking of soups, sauces, stews, and gravies in food manufacturing.
• Preparation of fillings for pies, pasties, and ready meals.
• Cooking and mixing of confectionery products like jams and curds.
• Processing of pharmaceutical and cosmetic bases requiring controlled heating and mixing.

Typical capacity

For this class of equipment, capacities commonly range from 100 litres to 500 litres, with 300 litres being a common mid-range size.

Power supply

Electrically heated kettles typically require a 3-phase industrial power supply, commonly 400V or 415V, to deliver sufficient heating power.

Heating method

This unit is electrically heated, often utilising a jacketed design with heating elements to ensure even temperature distribution.

Mixing features

Units of this type commonly include an agitator with scrape-wall functionality to prevent product sticking and ensure homogeneous mixing.

Discharge method

Tilting mechanisms are a standard feature for efficient and controlled discharge of cooked product, often hydraulically or electrically actuated.

Construction material

Cooking kettles for food processing are typically constructed from food-grade stainless steel (e.g., 304 or 316) for hygiene and durability.

Footprint

The footprint for a 300-litre tilting kettle with mixing will require adequate space for the kettle body, control panel, and tilting mechanism, typically around 1.5m x 1.5m, plus operational clearance.

• What are the benefits of an electrically heated cooking kettle?

  Electrically heated kettles offer precise temperature control, are generally easier to install than steam-heated units, and do not require a separate steam boiler.

• Why is a scrape-wall mixer important?

• What maintenance is typically required for this type of equipment?

• Can this kettle be used for cooling as well as cooking?

• What safety features should I look for?

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