Getinge - 200ltr Electric Kettle

• Used in commercial kitchens and food manufacturing for batch cooking of soups, sauces, stews, and gravies.
• Suitable for preparing fillings for pies, pasties, and other bakery products.
• Utilised in the production of jams, preserves, and fruit preparations.
• Employed in the dairy industry for processing products requiring heating and mixing, such as custards or yoghurts.
• Applicable for pharmaceutical or chemical processes requiring controlled heating and agitation of liquids.

Typical capacity

For this class, capacities commonly range from 100 litres to 500 litres; this unit is specified at 200 litres.

Power supply

Electric kettles of this size typically require a 3-phase industrial electrical supply, commonly 400V or 415V, with a significant power rating, such as the 41kW specified for this unit.

Heating method

Electric heating is common, often via elements submerged in a jacket containing thermal fluid, providing indirect and even heat.

Discharge mechanism

Tilting discharge, as specified, is a common feature for ease of emptying and cleaning.

Mixing system

Units of this type frequently include integrated mixing or scrape-wall agitation to prevent burning and ensure product homogeneity.

Construction material

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

• What are the key benefits of an electric kettle over a steam-heated one?

  Electric kettles offer self-contained heating without needing an external steam boiler. This can simplify installation and reduce utility infrastructure requirements, making them suitable for sites without existing steam lines.

• Is a scrape-wall mixer essential for all products?

• What maintenance is typically required for an electric kettle?

• Can this type of kettle be used for pressure cooking?

• What are the typical space requirements for a 200-litre tilting kettle?

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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