Dimensions

Steam kettle have double-layer structure, and jacket uses steam or heat conduction oil as a heating medium. Steam kettle can use installed flange discharge, and material can be directly discharging after steaming. It is a convenient operation. Kettle body adopts circular arc transition, no dead corner, easy to clean; mirror polishing processing meets sanitary standard.
Jacket kettle can be fixed structure or tiltable structure, also can add mixing device and emulsification device according to customers’ requirements.

Feature

•    Jacketed kettle have large heating area, high thermal efficiency, even heating advantage, short boiling time and easy control of heating temperature. It is a good equipment to improve quality, shorten time and improve working conditions on food processing.
•    Volume:50L~500L and multiple specification, also we can design and manufacture according to customers’ requirement.
•    The connection adopts Tri-clamp, the tanks’ inner use 304 or 316L. The inner surface mirror polishing Ra≤0.28μm～0.6μm. Outer surface can be polished, wiredrawn, sandblasted according to customer's requirement.

Tank Optional Configuration

Jacketed Steam Kettle can configure thermometer(Digital display or Dial type), pressure gauge, sight glasses, sanitary manhole, liquid in-outlet, CIP cleaning ball and so on, also can configure as customers’ requirement.

Application

•    Used for the processing of various kinds of food, specially used in large restaurant or dining room to boil soup, cook, stew, boil congee, etc.
•    Used in liquid configuration, decoction and concentration in pharmaceutical, food, chemical industry and light industry.

Structure

Design Parameter

Material

Normal Model And Main Technical Parameters

The above-mentioned data is the standard for vertical Jacketed Steam Kettle (Emulsifying stirring type), the capacity, jacket operate pressure, power and agitator structure can be customized according to customers’ requirements.