Virutekk 350Ltr Electric Cooking Kettle

• Large-scale batch cooking in food manufacturing facilities.
• Preparation of soups, sauces, stews, and gravies in industrial kitchens.
• Processing of confectionery items such as jams and fillings.
• Cooking and mixing of pharmaceutical or chemical products where precise temperature control is required.

Typical capacity

For this class of equipment, capacities commonly range from 100 litres up to 1000 litres, with this unit specifically listed at 350 litres.

Power supply

Units of this type typically require a 3-phase electrical supply, commonly 400V or 415V, 50Hz, with appropriate amperage for heating elements and motor.

Heating method

This is an electrically heated kettle, often utilising jacketed heating for even temperature distribution.

Mixing functionality

Equipped with mixing and scrape wall agitators, which are common for preventing product scorching and ensuring homogeneity.

Tilting mechanism

Features a tilting design, typically hydraulic or electric, for ease of product discharge and cleaning.

Material construction

Process contact parts are commonly constructed from food-grade stainless steel (e.g., 304 or 316) for hygiene and durability.

Footprint

The footprint for a 350L tilting kettle with mixing can vary, but typically requires a floor area of approximately 1.5m x 1.5m, plus operational space.

• What maintenance is typically required for an electric cooking kettle?

  Routine maintenance commonly includes checking agitator seals, inspecting electrical connections, calibrating temperature controls, and ensuring the tilting mechanism operates smoothly. Regular cleaning is also essential.

• Can this type of kettle be used for both heating and cooling?

• What safety features are commonly found on these kettles?

• Is specialist installation required for this equipment?

• How is the temperature typically controlled in these units?

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