Joni 100ltr Cooking Kettle

• Used in commercial kitchens and catering for batch cooking of soups, sauces, and stews.
• Suitable for food manufacturing facilities producing jams, fillings, and ready meals.
• Utilised in bakeries for preparing custards, fruit purees, and glazes.
• Applicable in pharmaceutical and chemical industries for mixing and heating non-food products.

Typical capacity

For this class of equipment, capacities commonly range from 50 to 500 litres, with 100 litres being a popular mid-range option.

Power supply

Units of this type typically require a 3-phase electrical supply, commonly 400V, 50Hz, with varying amperage depending on heating element power.

Heating method

Electric heating is common, often via a jacketed system using steam or thermal oil generated electrically.

Mixing system

Many units feature integrated agitators with variable speed control and scrape-wall functionality for even heating and to prevent product sticking.

Discharge method

Tilting discharge is a standard feature for easy and complete emptying of the kettle contents.

Material construction

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

Footprint

The footprint for a 100-litre unit commonly requires approximately 1.5m x 1.5m of floor space, including operational clearance.

• What kind of products can be cooked in this kettle?

  Cooking kettles are versatile and can handle a wide range of products including soups, sauces, gravies, stews, jams, custards, and various other liquid or semi-liquid food items.

• Is this kettle suitable for continuous operation?

• What maintenance is typically required for a cooking kettle?

• Can the mixing speed be adjusted?

• What are the benefits of a scrape-wall mixer?

• Is installation complex for this type of equipment?

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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