Oil Jacketed Kettles

Electric cookers are essential in the food industry for preparing and cooking a variety of products. For example: 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 truly complete the picture, thus providing a work tool open to all needs, from patisserie to gastronomy.

You may also want to see our rotary rack ovens and industrial convection ovens.

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