Icos Professional SRL - ELECTRIC COOKING KETTLE

• Batch cooking of soups, sauces, stews, and gravies in commercial kitchens and food production.
• Braising meats and vegetables for ready meals and catering services.
• Preparing fillings for pies, pasties, and other baked goods.
• Heating and holding bulk liquids such as stocks, broths, and dairy products.
• Cooking jams, chutneys, and preserves in small to medium-scale operations.

Typical capacity

Cooking kettles of this model class commonly range from 100 to 500 litres, with 300 litres being a common mid-range capacity.

Power supply

Units of this size and heating method typically require a 3-phase electrical supply, commonly 400V or 415V, with power consumption for a 300-litre unit often around 30-40 kW.

Heating method

This unit uses electric heating, which is common for smaller to medium-sized kettles, offering precise temperature control.

Construction material

For food processing applications, these kettles are typically constructed from food-grade stainless steel (e.g., 304 or 316), ensuring hygiene and durability.

Agitation

Many cooking kettles, particularly those for viscous products, feature integrated agitators; buyers should confirm if this specific unit includes one.

Footprint

A 300-litre kettle typically occupies a floor space of approximately 1.0m x 1.0m to 1.2m x 1.2m, plus space for controls and access.

• What are the advantages of an electric cooking kettle over a steam-heated one?

  Electric kettles offer simpler installation without the need for a separate steam boiler. They often provide more precise temperature control for smaller batches and are suitable where steam infrastructure is not available.

• What kind of electrical connection is required for a unit of this power?

• Is this kettle suitable for high-viscosity products?

• What maintenance is typically involved with an electric cooking kettle?

• Can this kettle be used for pressure cooking?

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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