Jacketed Cooking Kettle 500 L

Jacketed Cooking Kettle

Jacketed batch kettle heated by steam, electricity or gas, with optional agitation, for jams, fruit preparations, sauces and concentrated purees.

How it works

Product sits in an inner vessel surrounded by a heating jacket. Steam, hot water, thermal oil or electric elements circulate in the jacket, transferring heat through the vessel wall. Optional agitation — paddle or scraped-surface — keeps the product moving so it heats evenly and does not burn onto the wall. Tilting versions discharge by rotating the vessel; others discharge through a bottom valve.

Scraped-surface agitators matter for viscous or sugar-rich products, where a static boundary layer scorches long before the bulk is up to temperature.

Suitable for

Jams, marmalades and fruit preparations; tomato sauce and paste; concentrated purees and fillings; sugar syrups; batch blanching or boiling where a continuous system is not justified.

Not suitable for

High-volume continuous cooking, where a tubular or scraped-surface heat exchanger is faster and more consistent; product requiring very rapid heat-up and cool-down; applications where batch-to-batch variation is unacceptable.

Material & compliance

Vessel and product-contact surfaces in SUS304 (EN 1.4301); SUS316L (EN 1.4404) on request for high-acid or high-salt products such as tomato and citrus preparations. Agitator shaft seals food-grade and replaceable.

Supplied with CE declaration of conformity and DoC on request; material certificate EN 10204 3.1 available for contact parts. Where the jacket operates as a pressure vessel, the relevant pressure documentation is supplied.

Selection notes

Specify the product viscosity, not just the volume — a 500 L kettle that is fine for tomato sauce will scorch a thick fruit preparation without a scraped-surface agitator. Ask for the heating-up time to your working temperature with your actual product, since it varies sharply with viscosity and batch size. Check jacket pressure rating against your available steam pressure.

When you should not buy this machine: If you run the same recipe continuously at volume, a batch kettle will be the bottleneck — go to a continuous cooker. Also skip a plain paddle agitator for sugar-rich or starchy product; it will burn on the wall and you will spend the savings on cleaning and rework.

Key specifications

Parameter	Value
Working volume	100-1000 L by model (TYPICAL, confirm with factory)
Heating source	Steam, electric or gas (TYPICAL)
Jacket pressure	0.2-0.4 MPa (TYPICAL)
Agitation	Optional scraped-surface or paddle (TYPICAL)
Contact material	SUS304 (EN 1.4301); SUS316L on request
Power supply	380V/3P/50Hz or 415V/3P/50Hz, customizable

Specification values are industry-typical ranges for this machine class and are not verified against a specific factory datasheet. Replace them with measured factory data before publication.

FAQ

Do I need SUS316L for a jam or tomato kettle?

For high-acid or high-salt products, SUS316L is the safer choice. Tomato preparations and citrus-based recipes are corrosive enough that SUS304 can pit over time. Confirm the alloy with the factory against your actual recipe.

Why does my product scorch on the wall?

Insufficient agitation for the viscosity, or a paddle where a scraped-surface agitator is needed. Sugar-rich and starch-rich products form a static layer on the heated wall that burns before the bulk heats through.

Can one kettle handle both blanching and jam cooking?

Mechanically yes, but the temperature ranges and cleaning requirements differ, and jam residues are far harder to remove. Dedicating vessels by product type avoids cross-contamination and long changeovers.

Related equipment

This unit is one stage of a complete processing line. For the full range of cooking and blanching equipment, or to compare this model against the continuous frying machine, see the complete equipment catalogue. Capacity, material grade and utility requirements can be confirmed through a quote request.