A steam jacketed kettle is the most efficient and economical jacketed cooker of boiling and simmering large quantities of food product.Steam carries approximately six times the energy of boiling water and gives up that energy upon contact with a colder surface.Send Query Download PDF
A steam jacketed kettle is the most efficient and economical jacketed cooker of boiling and simmering large quantities of food product, like simmering or boiling soups, sauces, gravies. It is constructed in the form of a hemispherical shaped shell usually made of stainless steel that is comprised of an inner kettle and an outer jacket. A typically steam jacketed pot extends from the bottom of the kettle to between half and two-thirds of the distance to the rim.
Steam carries approximately six times the energy of boiling water and gives up that energy upon contact with a colder surface. This simple fact makes steam an ideal heat transfer medium, and steam jacketed kettles the ideal way to cook, reheat and hold a wide variety of menu items.
Steam kettles cook by conduction, heat passes directly from the wall of the kettle into the food.
The pressure of the steam ranges from 1 to 50 psig (7 to 345 kPa)
The cooking temperature of the kettle is 212-300°F (100-150°C).
In all steam jacketed kettles, steam enters the jacket, transfers heat to the kettle and condensing back into water. The source of steam varies from an external either industrial boiler or small capacity electric steam generator.
We offer a variety of steam kettles for commercial food service, floor-mounted, tilting and stationary with various volumes from 50L to 1000L.
The tilting kettle is generally tilted with a hand-operated wheel. It may stop and remain in any position as it tilts. Tilting kettles are also provided with a pouring lip to guide the food into steamer pans or other serving dishes.
Stirring is inclined planetary transmission, the scraper is in full contact with the pot. There is no stirring dead angle in the pot, evenly stirred and non-paste pot.
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