Metos Viking Combi 300EM Mixing kettle

• Large-scale production of soups, sauces, and stews in commercial kitchens and catering facilities.
• Processing of dairy products such as custards, yoghurts, and cheese bases.
• Preparation of confectionery items including jams, marmalades, and fruit fillings.
• Cooking and mixing of various food ingredients requiring precise temperature and agitation control.

Typical capacity

For this class of equipment, capacities commonly range from 100 litres up to 500 litres, with this unit being at the higher end at 300 litres.

Power supply

Electrically heated mixing kettles of this type typically require a 3-phase power supply, commonly 400V, with a significant power draw, often in the 30-50 kW range.

Heating method

Units in this category are commonly electrically heated, offering precise temperature control and ease of installation compared to steam-heated alternatives.

Material construction

Food processing equipment like this is almost exclusively constructed from stainless steel (e.g., AISI 304 or 316) for hygiene and durability.

Mixing capabilities

Variable speed agitators are standard for this equipment, allowing for gentle stirring or more vigorous mixing depending on the product.

Discharge mechanism

Tilt-to-discharge functionality is a common feature, facilitating easy and efficient emptying of the kettle's contents.

• What are the typical space requirements for a 300L mixing kettle?

  A 300L mixing kettle typically requires a footprint of approximately 1.5m x 1.5m, plus additional space for operation, cleaning, and maintenance. Buyers should confirm exact dimensions with the seller.

• Is this type of kettle suitable for viscous products?

• What maintenance is typically involved with an electrically heated mixing kettle?

• Can this kettle be integrated into an existing production line?

• What safety features are commonly found on these units?

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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