Sollich Heated Mixing Vessel

• Melting and tempering chocolate, compounds, and other fat-based confectionery.
• Heating and mixing creams, fillings, and sauces for bakery and food production.
• Preparing syrups, glazes, and coatings requiring precise temperature control.
• Blending and holding ingredients in a heated state for further processing.

Typical capacity

For this class of equipment, capacities commonly range from 100 to 1,000 litres, depending on the specific model and intended use.

Power supply

Units of this type typically require a 3-phase electrical supply, commonly 400V, 50Hz, with appropriate power ratings for heating elements and agitators.

Heating method

Sollich vessels commonly utilise indirect heating, often via a double jacket for hot water or thermal oil, ensuring gentle and even temperature distribution.

Agitation

Most Sollich mixing vessels feature an integrated agitator, typically with variable speed control, suitable for viscous products.

Material of construction

The product contact parts are generally constructed from food-grade stainless steel (e.g., AISI 304 or 316) for hygiene and durability.

Temperature control

Units are commonly fitted with precise temperature control systems, often digital, to maintain product integrity during heating and holding.

• What maintenance is typically required for a heated mixing vessel?

  Routine maintenance commonly involves cleaning, checking agitator seals, inspecting heating elements or jacket integrity, and verifying control system calibration. Specific requirements will depend on usage and the unit's age.

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

• Is a control panel usually included with such equipment?

• What are the typical safety features on a Sollich mixing vessel?

• What is meant by 'Sold as seen'?

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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