Steam Cooking Jacketed Kettle Pot for Paste
Writer：www.firemixer.com Time：2022-07-20 15:19 Browse：℃
Steam is supplied to the industrial jacketed kettle in which the aqueous extract is placed. Heat is transferred to the extract by conduction and convection.
For:Soups, delicate sauces, pasta, gravies, desserts, stews, braising meats, rice, reheating dishes and holding them until serving.
Improves Worker Safety:
Tilting models make pouring safe.
Eliminates heavy lifting and carrying hot stock pots.
Saves Energy:
Kettles use 35% less energy than stock pots on an open burner. Keeps kitchens cooler.
Saves Time:
Eliminates scrubbing of messy stock pots.
Butterfly shaped pouring lip accurately pours product into containers for serving.
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.
Improves Operator's Profits By:
Reduces food waste due to over cooking and burning.
Reheat meals without over cooking.
Simmer food all day without over cooking.
Simplifies and standardizes recipe and enhances recipe development.
Steam jacketed kettles offer ultra efficient heat transfer, uniform heating and superior product handling. Steam jacketed kettles offer faster cooking times because two thirds of the cooking surface comes into contact with the product at a much lower temperature, compared to stock pots that use a much higher temperature only at the bottom of the pot. In addition, accurate temperature controls eliminate constant monitoring and resetting. Foods won’t burn or scorch and you can hold product at a simmer without over cooking. Tilting models makes product handling simple. Clean up is easy since food isn’t burned or over cooked like stock pots
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