DC Norris - Multimix 100LT Tilting Stirred Kettle

• Used for batch cooking and mixing of sauces, soups, and gravies in food production.
• Suitable for preparing confectionery items such as caramels and fudges.
• Employed in the pharmaceutical industry for mixing viscous liquids and creams.
• Utilised in cosmetic manufacturing for blending lotions and gels.

Typical capacity

This unit is specified at 100 litres; units in this class commonly range from 50 to 500 litres.

Power supply

Typically requires a 3-phase electrical supply, commonly 400V, 50Hz, for heating and stirring mechanisms.

Heating method

Units of this type commonly use steam, electric, or thermal oil for jacketed heating.

Stirring mechanism

Features an integrated stirrer, typically with variable speed control, suitable for a range of product viscosities.

Construction material

Usually constructed from food-grade stainless steel (e.g., 304 or 316) for hygiene and durability.

Tilting function

Equipped with a tilting mechanism, which aids in product discharge and cleaning.

• What are the common maintenance requirements for a stirred kettle?

  Regular cleaning of the vessel and stirrer, inspection of seals and bearings, and checking heating elements or steam traps are typical maintenance tasks. Lubrication of moving parts, particularly the tilting mechanism, is also important.

• Can this type of kettle handle both thin and viscous products?

• Is this unit suitable for pressure cooking?

• What are the typical space requirements for a 100-litre tilting kettle?

• Are spare parts readily available for DC Norris equipment?

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.

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