NNP Cooking system

• Batch cooking of sauces, soups, and gravies in food production.
• Preparation of confectionery fillings and fruit purees.
• Mixing and heating of dairy products like yoghurts and custards.
• Processing of pharmaceutical and cosmetic formulations requiring precise temperature control.
• Cooking and emulsifying various food pastes and slurries.

Typical capacity

For this class of equipment, individual cooking tanks commonly range from 200 to 1000 litres, with this unit featuring two 350L tanks.

Power supply

Units of this type typically require a 3-phase electrical supply, commonly 400V, 50Hz in the UK.

Construction material

Jacketed cooking systems are almost universally constructed from stainless steel for hygiene and corrosion resistance.

Temperature control

Adjustable temperature control is standard, often allowing for precise heating up to 120°C or higher depending on the heating medium.

Mixing capability

Integrated mixing systems, often with variable speed, are common to ensure even heat distribution and prevent product scorching.

Pump types

Centrifugal pumps like the Alfa Laval GM1 are typically used for transferring low-viscosity liquids, while peristaltic pumps such as the Randolph 600 series are suitable for more viscous or shear-sensitive products.

Footprint

Skid-mounted systems are designed for a compact footprint, but buyers should confirm exact dimensions for installation planning.

• What are the benefits of a jacketed cooking system?

  Jacketed systems provide indirect heating, preventing product scorching and allowing for more uniform temperature distribution. They are suitable for sensitive products and offer better control over the cooking process.

• What maintenance is typically required for a system like this?

• Can this system handle viscous products?

• What are the typical heating mediums for such systems?

• Is this system suitable for continuous or batch processing?

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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