| Customization: | Available |
|---|---|
| After-sales Service: | Online Service Support |
| Warranty: | 2 Year |
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Jacketed kettle
Material: SS304, SS316
jacketed kettle is a specialized cooking vessel commonly used in commercial kitchens and food processing industries for large-scale cooking tasks such as boiling, simmering, and stewing. It consists of a large metal pot with an outer jacket that is filled with a heating medium, usually steam or hot water. The jacketed design helps in providing even heat distribution and preventing hot spots. Here is a general overview of the working process of a jacketed kettle: Heating medium supply: The jacketed kettle is connected to a steam or hot water supply system. Steam is commonly used as the heating medium because of its high heat capacity and ability to transfer heat quickly. Filling: The kettle is filled with the desired liquid or food product that needs to be cooked. This could be water, broth, sauces, soups, or other ingredients. Heating: The heating medium, whether it's steam or hot water, is circulated through the outer jacket of the kettle. The heat is transferred from the jacket to the inner pot, heating the contents inside. Temperature control: The kettle may have temperature control mechanisms such as a thermostat or pressure valve to regulate the heat and maintain a consistent temperature during the cooking process. Stirring: Depending on the cooking requirements, the kettle may have an agitator or stirring mechanism to prevent the food from sticking to the bottom or sides of the pot and to ensure even cooking. Cooking process: The kettle is heated until the desired temperature is reached. The food product inside is then cooked, simmered, or boiled according to the recipe or production requirements. Monitoring: During the cooking process, operators or chefs monitor the temperature, consistency, and overall progress of the food product to ensure it is cooked properly. Transfer and discharge: Once the cooking process is complete, the kettle may have a tilting mechanism or a valve at the bottom for easy transfer or discharge of the cooked food into containers or further processing equipment...
Blender also can be added according customer requirements.
| parameters | Model | QJ50 | QJ100 | QJ150 | QJ200 | QJ300 | QJ400 | QJ500 |
| (L)Equipment volume | 50 | 100 | 150 | 200 | 300 | 400 | 500 | |
| (Mpa)Working pressure in jacket | 0.2 | |||||||
| (Kg/h)Evaporating quantity | 30 | 40 | 50 | 65 | 75 | 100 | 150 | |
| ()Heating area | 0.4 | 0.45 | 0.76 | 1 | 1.15 | 1.44 | 1.9 | |
| (Kg/h)Energy consumption | 33 | 44 | 55 | 72 | 90 | 110 | 165 | |
| (kg)Weight of equipment | 170 | 190 | 210 | 230 | 320 | 360 | 485 | |
| (mm) | Width | 720 | 800 | 1350 | 1400 | 1450 | 1500 | 1600 |
| Qutline dimension | Height | 600 | 650 | 660 | 700 | 800 | 850 | 900 |
| Length | 830 | 950 | 1000 | 1100 | 1100 | 1140 | 1150 | |
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