Oil Jacketed Kettles

Electric cookers essential in the food industry for
preparing and cooking a variety of types of products: to
name just a few, from creams, jams, cream puff dough,
condensed milk, béchamel sauce, polenta and risottos to meat,
mushroom and vegetable sauces.
They are extremely versatile machines available in several
versions with the simple movement of one tool or with the planetary
movement of two tools at the same time. They come in 1 or 2 fixed
speeds or with electronic variator, and with the structure properly
reinforced, they are excellent for preparing both soft and hard
almond nougat mixture.
From the technical viewpoint, these machines are completely built
in AISI 304 or 316 stainless steel, depending on their need, or with
a white painted frame upon request. They make use of the
“bain-marie” cooking concept, with a triple-wall tank with hollow
space in a diathermic oil bath to meet the EC standards, and are
equipped with accident-prevention protections that make their use
simple and safe. The central mixing tool is fitted with scrapers on
the sides and bottom of the tank to prevent the product from
adhering to the walls of the tank. Its traditional clockwise movement
can be substituted with anti-clockwise movement upon command,
should the types of dough to be prepared require it.
The cooking temperature is controlled by an electronic thermostat
that can be integrated with a timer for timing operation of the
heating elements and the mixing tool.
Application of the work cycle programmer upon request and the
possibility to choose capacities ranging from 30 to 300 l truly
complete the picture, thus providing a work tool open to all needs,
from patisserie to gastronomy.