Winkworth PV35 steam jacketed kettle

• Used for batch cooking and heating of sauces, soups, and gravies in food production.
• Suitable for preparing confectionery items such as caramels, fudges, and jams.
• Utilised in pharmaceutical and chemical industries for mixing and heating various compounds.
• Ideal for pilot plant operations or small-scale production requiring precise temperature control.

Typical capacity

For this class, capacities commonly range from 20 litres up to several hundred litres; this unit is specified at 35 litres.

Power supply

Steam jacketed kettles typically require a steam supply (e.g., 6 bar for this unit) and a low-voltage electrical supply for controls.

Construction material

Units of this type are almost exclusively constructed from food-grade stainless steel (e.g., 304 or 316).

Heating method

Steam jacketed vessels use steam circulated through an outer jacket for even and controlled heating.

Temperature range

Maximum design temperatures commonly reach up to 200°C, as specified for this unit.

Pressure rating

Design pressures for steam jackets typically range from 3 to 10 bar; this unit is rated at 6 bar.

Discharge type

Commonly features a central bottom discharge for efficient product removal.

• What are the benefits of a steam jacketed kettle over direct heating?

  Steam jacketing provides highly uniform and controlled heating, preventing scorching and ensuring consistent product quality. It also offers more precise temperature management.

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

• What maintenance is typically required for a steam jacketed kettle?

• Is insulation important for these kettles?

• What kind of steam supply is needed?

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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