Joni - Multimix

• Producing sauces, soups, and stews in batch quantities.
• Cooking and cooling viscous food products requiring gentle agitation.
• Preparing confectionery items such as caramels and fudges.
• Processing dairy products like custards and yoghurts.
• Mixing and cooking pharmaceutical or cosmetic creams and gels.

Typical capacity

For this class of equipment, capacities commonly range from 100 to 1000 litres, with 300 litres being a frequently encountered size.

Heating method

Units of this type typically utilise indirect heating, often via steam (requiring an external steam generator) or thermal oil, for precise temperature control.

Mixing mechanism

Scraped surface agitators are standard, designed to prevent product burn-on and ensure homogeneous mixing, especially for viscous products.

Discharge method

Tipping kettles are common, allowing for efficient and complete discharge of cooked product.

Construction material

Food contact parts are typically constructed from 304 or 316 grade stainless steel for hygiene and durability.

Power supply

Electrical requirements for controls and motor typically involve a 3-phase supply, commonly 400V, 50Hz in the UK.

Footprint

The footprint for a 300-litre unit typically requires approximately 1.5m x 1.5m of floor space, plus access for operation and maintenance.

• What is a scraped surface mixer and why is it important?

  A scraped surface mixer features blades that continuously scrape the inner surface of the kettle. This prevents product from sticking or burning on, which is crucial for viscous foods and sensitive products, ensuring even heating and mixing.

• What kind of steam generator is needed for this type of kettle?

• Can this equipment be used for cooling as well as cooking?

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

• Are spare parts readily available for Multimix 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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