Karpowicz - Steam Cooking Kettle Karpowicz KK-900/p PN with Tilting Basket

• Large-scale cooking of soups, sauces, stews, and gravies in commercial kitchens and food processing plants.
• Blanching and cooking of vegetables, pasta, and rice.
• Preparation of fruit fillings, jams, and preserves.
• Cooking and processing of meat products, such as pâtés and ready meals.
• Use in catering, institutional food service, and ready-meal production.

Typical capacity

Units of this model designation typically offer a nominal volume around 900 litres.

Heating medium

Steam, commonly requiring an existing steam installation for operation.

Working pressure

For this unit, the specified working pressure is 0.5 bar. Other units of this type may vary.

Electrical supply (control)

Typically 230V / 50Hz for control systems on units of this class.

Construction material

Commonly acid-resistant stainless steel for durability and hygiene in food environments.

Features

Often includes a pneumatically controlled tilting basket for improved loading and unloading ergonomics.

Control system

Units of this type commonly feature an electronic controller, such as a MIKSTER, for process management.

Protection class

Typically IP 54, indicating protection against dust ingress and splashing water.

• What are the main benefits of a tilting basket in a cooking kettle?

  A tilting basket significantly improves operator safety and ergonomics by simplifying the loading and unloading of ingredients, particularly for high-volume batches. It also aids in efficient product discharge.

• Is a steam cooking kettle more efficient than an electrically heated one?

• What kind of maintenance does a kettle like this typically require?

• Can this kettle be used for products other than liquids?

• What does 'acid-resistant stainless steel construction' mean for a buyer?

• What is the significance of the IP 54 protection class?

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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