Skerman 300ltr Jacketed Cooking Vessel

• Used in the production of sauces, soups, and gravies within food processing.
• Suitable for confectionery applications such as melting chocolate or preparing caramel.
• Utilised in pharmaceutical and cosmetic industries for mixing and heating emulsions and creams.
• Applicable for preparing fruit fillings, jams, and preserves.
• Employed in the dairy sector for processing yoghurts and other heated products.

Typical capacity

This unit is specified at 300 litres; vessels in this class commonly range from 100 to 1000 litres.

Power supply

Typically requires a 3-phase electrical supply, commonly 400V, 50Hz, for heating elements and mixing motors.

Heating method

Jacketed vessels commonly use steam or thermal oil as the heating medium, requiring appropriate utility connections.

Material construction

For food and pharmaceutical applications, contact parts are typically constructed from 304 or 316 grade stainless steel.

Mixing type

Units of this type often feature variable speed agitators with scrape-wall functionality for thorough mixing and preventing product burn-on.

Discharge method

This unit features tilting, which is common; bottom outlet valves are also frequently found for product discharge.

Control system

Modern units commonly include integrated control panels for temperature, mixing speed, and process timing, often with weigh cell integration.

• What utilities are required for a jacketed cooking vessel?

  These vessels typically require a steam or thermal oil supply for the jacket, a 3-phase electrical connection for motors and controls, and often a water supply for cleaning or cooling.

• How is temperature controlled in a jacketed vessel?

• What are the benefits of scrape-wall mixing?

• Can this type of vessel be used for cooling as well as heating?

• What maintenance is typically involved for a cooking vessel?

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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