Hemispherical style kettle
Sanitary configuration
Constructed of stainless steel, 304 type, with 316 type product contact areas
Steam jacket is ASME-U Stamped at 90 Psi and NB registered
Equipped with steam in, condensate out
Kettle body to have Tri-Leg or four leg configurations with flanged feet
Kettle body to have 2-3" center bottom ball valve discharge
Option for Air or Electric Actuated Outlet Valve
Agitation is UL listed brand and bridge mounted, Tri -Clamp type additive ports
Main agitation to be single motion, side and bottom scraped surface type
Option for dual agitation with paddle type configuration
Stainless steel, hinged cover on both sides
National Board Certified, ASME Rated and CRN Registered, if required
Advantages
Our kettles offer efficient heat transfer, uniform heating and superior product
handling. Steam jacketed kettles offer faster cooking times because two thirds of the cooking surface comes in to contact with the product at a much lower temperature. Foods won’t burn or scorch and you can hold product at a simmer
without over cooking.
Ideal For:
Soups, delicate sauces, pasta, gravies, desserts, stews, braising meats, and rice.
Increases Quality and Productivity:
• Heats from all sides and has 3-4 times larger heat surface than stock pots.
• Gentle uniform cooking.
• Faster cooking times using high energy steam.
• Precision temperature controls from a simmer to a rolling boil.
• No hot spots.
• Eliminates pot watching, constant stirring and large stock pots.
