Rexpol - KW500 Meat Cooker

• Used for cooking various meat products such as ham, sausages, and poultry.
• Suitable for thermal processing in butcheries, meat processing plants, and catering facilities.
• Can be employed for pasteurisation and sterilisation processes of packaged food items.
• Often found in facilities requiring batch cooking of protein products.

Typical capacity

For this class of equipment, capacities commonly range from 300 kg to 500 kg per batch, depending on product density and chamber volume.

Power supply

Units of this type typically operate on a 3-phase industrial electrical supply, commonly 400V, 50Hz, with varying power consumption based on heating elements and motor size.

Heating method

Commonly features electric heating elements or steam injection for precise temperature control.

Construction material

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

Temperature range

Operating temperatures commonly range from ambient to 100°C or higher for cooking and pasteurisation.

Control system

Often includes a programmable logic controller (PLC) or digital thermostat for process automation and monitoring.

• What kind of maintenance does a used meat cooker typically require?

  Regular maintenance for a used meat cooker commonly involves cleaning of the cooking chamber, inspection of seals and gaskets, and checking heating elements and control systems. Mechanical components like pumps and agitators should also be routinely inspected.

• Can this unit be used for products other than meat?

• What are the typical space requirements for a KW500 class meat cooker?

• Are spare parts generally available for unknown manufacturer units?

• What safety features are commonly found on these machines?

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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