Frirex - Firex Cooking Kettle

• Large-scale production of soups, sauces, and stews in food manufacturing.
• Processing jams, preserves, and fruit fillings within the confectionery sector.
• Cooking and mixing various ingredients for ready meals and convenience foods.
• Preparing bulk quantities of gravies, purees, and viscous products in catering and institutional kitchens.

Typical capacity

Cooking kettles of this class commonly range from 100 litres to over 1,000 litres, with 300 litres being a frequent mid-range capacity.

Power supply

Units of this size typically require a 3-phase electrical supply, commonly 400V, 50Hz, for heating and mixing functions.

Heating method

Common heating methods include steam (jacketed), electric (jacketed or direct immersion), or thermal oil.

Construction material

For food processing, all product-contact parts and often the entire structure are typically 304 or 316 grade stainless steel.

Mixing system

Many units feature an agitator, often with scraper blades, to ensure even cooking and prevent product sticking.

Discharge method

Common discharge methods include tilting mechanisms, bottom outlets with valves, or pump-assisted transfer.

Footprint

The footprint for a 300-litre tilting kettle can vary, but typically requires a floor area of approximately 1.5m x 1.5m, plus operational space.

• What are the primary benefits of a cooking kettle with a scrape wall mixer?

  A scrape wall mixer ensures even heat distribution and prevents product from burning or sticking to the vessel walls, which is crucial for viscous products. It also aids in consistent mixing and reduces manual intervention.

• Is a tilting function essential for all applications?

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

• Can these kettles be used for both cooking and cooling?

• What safety features 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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