Giusti 225L cooking vessel

• Producing sauces, soups, and gravies in bulk.
• Cooking and reducing fruit purees and jams.
• Preparing confectionery items such as caramels and fudges.
• Heating and holding dairy products like custards and yoghurts.

Typical capacity

This specific unit is 225 litres; cooking vessels of this class commonly range from 50L to over 1000L.

Heating method

Steam jacketed, typically requiring an external steam generator or connection to a facility's steam supply.

Material construction

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

Discharge

This unit features a central bottom discharge, a common design for efficient product emptying.

Lid type

Stainless steel lid, typically hinged or removable for access and product containment.

Agitation

While not specified for this unit, many vessels of this type can be fitted with agitators for consistent heating and mixing.

Footprint

For a 225L unit, expect a footprint of approximately 1m x 1m, plus space for controls and connections.

Power supply

Control panels for steam jacketed vessels typically require a standard industrial electrical supply, such as 400V 3-phase.

• What is a steam jacketed cooking vessel?

  A steam jacketed cooking vessel has a double wall (jacket) through which steam circulates, providing even and controlled heating to the product without direct contact with a flame.

• What are the benefits of a central bottom discharge?

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

• What maintenance is typically required for a used cooking vessel?

• Is this type of equipment suitable for high-acid products?

• What certifications or standards 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.

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