CRNMA™ Industrial Steam Jacketed Kettle: Meet More Your Food Processing Needs
The steam jacketed kettle is designed for efficient heating, cooking, and mixing of food products such as sauces, soups, jams, and condiments. It provides uniform heat distribution, precise temperature control, and high production efficiency, making it a key piece of equipment in industrial food processing lines.
Our solution is a highly integrated multifunctional steam jacketed kettle, you only need to use one device to complete the functions of high-pressure cooking, colloid mill, concentrator, and other equipment. All product ingredients can be put into the pot at one time, and the parameters of different processing stages are controlled by the program to automatically make the product.
Depending on the recipe, from bone broth to desserts to hummus production and other sauces, we offer customized recipe formulation capabilities for automated production. Taking into account the viscous materials, the machine is designed with a pouring discharge method.
The unique shape of commercial cooking kettles and the scrapers, stirrers, and working equipment batch systems specific to different product applications enable optimal mixing. In addition, you can also use our specific heating technology to gently process the product. Uniform temperature and particle dispersion reduce scorching and ensure long-term product quality.
How does a steam kettle work? Industrial cooking kettles speed up food processing production through effective heat transfer, indirect heating, and enhanced product handling.
Indirect heating is to use double jackets and steam. Compared with heating at the bottom of the steam kettle, this can heat the material evenly and greatly enhance energy absorption.
At 130°C steam and 0.25MPa (2.5 bar) pressure, a naturally occurring toasted aroma is produced, giving the product a unique flavor of home-cooked dishes. Reducing the steam pressure allows for gentler heating.
With the help of positive pressure water vapor generated in a closed pot, processed cheese products can be heated to 130°C, thereby inactivating heat-resistant bacterial spores and extending their shelf life to 12 months at room temperature.
CRNMA™ Commercial Cooking Kettles
5L, Suitable for restaurants and laboratories for small batch production, such as ketchup sauce, mung bean paste, basil sauce, etc.
80L, High temperature cooking & better emulsification effect, suitable for bone soup, sauce, vegetable puree, etc.
Cooking Recipes by Industrial Cooking Kettles
You Can Also Cook Following...
Mango sauce, barbecue sauce, jam, ketchup, mustard, dressings, marinades, mayonnaise
Paste, puree, filling, soups, stews, hummus making machine, beef bone broth
Shampoo, conditioners, gels, soap, skin cream, lipsticks, pomades, perfumes
Anesthetic cream, sanitizer, oral liquid gels, syrup, suspensions, gels, topical agents
Efficient Emulsification
The high shear mixing system ensures efficient emulsification and homogenization of sauces, creams, and viscous food products, significantly reducing particle size and improving product stability in industrial production.
The speed is controlled by the frequency converter, which can shear the materials in the commercial cooking kettles with mixer at high speed .The blades with different functions can complete operations such as crushing, kneading, and beating.
Extends Product Shelf Life
The steam jacket heating system provides uniform and indirect heat distribution, ensuring stable cooking results for sauces, soups, and jam production without overheating or product degradation.
Precise Temperature Control
Allows precise temperature control, helping manufacturers achieve consistent product quality in every batch.
All automatic valves, the temperature can be controlled by the program, and the temperature probe directly measures the material temperature. Industrial food processors can be steamed at high temperature or stewed at low temperature.
Ensure Optimal Product Quality and Flavor
The water ring vacuum pump has its own water tank and is equipped with a water vapor separation buffer tank, which can quickly extract the water in the industrial cooking equipment to achieve the function of vacuum concentration. The whole process can maintain a vacuum state, eliminate the influence of oxygen on the material, and maintain the most original flavor of material.
Sauce Processing for Flexible Production
Designed for high-viscosity products such as sauces, jams, and creams, ensuring smooth mixing and stable cooking results.
Supports customizable production parameters such as mixing speed, heating temperature, and processing time, allowing manufacturers to adapt recipes for different sauce and food processing applications.
Integrated Solution for Sauce Production Lines
The kettle can be integrated with emulsifying, mixing, and filling equipment to form a complete automated sauce production line for industrial food manufacturing.
Steam Jacketed Kettle Featured Designs
🔵 Electric Tilt
Tilting is possible with the cooking pot. When making hummus, the hummus grinder machine can be opened and closed by the extension and retraction control of the electric push rod. The tilting opening method can reduce the overall height of commercial cooking kettles. The lid opening is equipped with a pressure protection function, and the lid opening operation can only be performed under normal pressure. The lid opening is equipped with a locking protection function, and the lid opening operation can only be performed after the pot lid is released.
🔵 Lock/Release
The pot lid locking cover of the hummus machine can be locked and released by the extension and retraction control of the electric push rod. After the pot lid is locked, the positive pressure in the pot can be maintained to achieve the function of high-pressure steaming. The locking is equipped with a detection device. The equipment can be started only after the pot lid is locked to ensure the safety of equipment and personnel. The release is equipped with a detection device. The lid can be opened only after it is released.
🔵 Dump/Reset
The dumping and resetting of the pot can be realized through the rotation control of the secondary reducer. The pot cover and the lower motor are counterweighted, so that the pot can be turned over smoothly. The bottom of the pot is also equipped with a bottom valve discharge port. Thinner materials can be discharged directly from the discharge port, while viscous materials need to be dumped before discharge.
Item |
Model |
||||||
| UPK-5 | UPK-50 | UPK-80 | UPK-150 | UPK-300 | UPK-500 | ||
|
Main Pot |
Design Volume (L) | 8 | 75 | 120 | 225 | 450 | 750 |
| Working Volume (L) | 5 | 50 | 80 | 150 | 300 | 500 | |
| Sweep Wall Stirrer Speed (rpm) | 0 ~ 100 | 0 ~ 68 | 0 ~ 68 | 0 ~ 45 | 0 ~ 45 | 0 ~ 36 | |
| Sweep Wall Stirrer Power (KW) | 0.12 | 1.1 | 1.5 | 2.2 | 4 | 5.5 | |
| High Speed Motor Speed (rpm) | 0 ~ 2900 | 0 ~ 2900 | 0 ~ 2900 | 0 ~ 2900 | 0 ~ 2900 | 0 ~ 2900 | |
| High Speed Motor Power (KW) | 4 | 15 | 15 | 18.5 | 22 | 30 | |
| Discharge Port (mm) | / | φ25 | φ25 | φ38 | φ38 | φ51 | |
| Vacuum Pump Power (KW) | 0.55 | 1.5 | 2.2 | 2.2 | 3 | 4 | |
| Max Vacuum (MPa) | -0.09 | -0.09 | -0.09 | -0.09 | -0.09 | -0.09 | |
| Cover Lift System Power (KW) | / | 0.55 | 0.55 | 1.5 | 2.2 | 3 | |
| Cover Lift System Power (KW) | / | 0.3 | 0.75 | 1.1 | 1.5 | 2.2 | |
| Cover Lift System Power (KW) | / | 0.12 | 0.12 | 0.37 | 0.55 | 0.75 | |
|
Control System |
HMI | 7 inches | 10 inches | 10 inches | 10 inches | 10 inches | 10 inches |
| PLC |
Siemens |
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| Electrical Components |
Schneider |
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| Frequency Converter |
Siemens |
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Matching Machines
Mayonnaise Making Machine
Our mayonnaise-making machine is equipment made for the mass manufacture of mayonnaise. It automates combining components to make a creamy, smooth emulsion, such as egg yolks, oil, vinegar, lemon juice or vinegar, and spices.
Liquid Filling Machine
When you finish cooking, we recommend you use a liquid filling machine to fill the product. It can fill non-thick liquids, such as bone broth, sauces, shampoo and other products.
Sauce Packaging Machine
If the product you cook is sauce, we also have different styles of sauce packaging machines: multi-lane, single-lane, stick.
- Machine Schematic
- Machine Parts
Other Related Products
Industrial cooking vessels such as steam jacketed kettles provide even heating, cooking, and processing of food goods. It delicately transfers heat to the contents within by means of steam in a surrounding jacket or the outer layer.
There are many uses for steam jacketed kettles in the food and beverage industry, including:
- Sauces such as mango sauce, barbecue sauce, jam, ketchup, mustard, dressings, marinades, mayonnaise, hummus
- Preparing paste, puree, filling, soups, stews, hummus making machine, beef bone broth
- Make cosmetic products such as shampoo, conditioners, gels, soap, skin cream, lipsticks, pomades, perfumes
- Medicines such as anesthetic cream, sanitizer, oral liquid gels, syrup, suspensions, gels, topical agents
Steam heating is commonly used in sectors like food processing using steam jacketed kettles because it has many advantages over direct heating:
- Energy-efficient: Steam is reusable and spread throughout equipment, minimizing energy usage.
- Consistent and even heating: Steam keeps hot regions at bay and prevents burning and scorching, which is crucial for delicate foods like sauces and dairy products.
- Temperature precision: Adjusting steam pressure correctly controls temperature, ensuring product quality.
- High-efficiency heat transfer: Steam has more latent heat than hot water or fire, thus it heats quicker.
- Safer than direct heat: Controlled industrial facilities benefit from no open fire, reducing burning, explosions, and product damage.
- Lower product harm: Food processors use gentle heating to maintain texture, taste, and nutrients.
- Hygienic and clean: Steam is clean and excellent for food, pharmaceutical, and cosmetic businesses that must limit contamination.
- Flexible uses: Heating, sterilizing, cooking, and cleaning are possible with it.
Industrial cooking kettles speed up food processing production through effective heat transfer, indirect heating, and enhanced product handling.
Indirect heating is to use double jackets and steam. Compared with heating at the bottom of the steam kettle, this can heat the material evenly and greatly enhance energy absorption.
At 130°C steam and 0.25MPa (2.5 bar) pressure, a naturally occurring toasted aroma is produced, giving the product a unique flavor of home-cooked dishes. Reducing the steam pressure allows for gentler heating.
With the help of positive pressure water vapor generated in a closed pot, processed cheese products can be heated to 130°C, thereby inactivating heat-resistant bacterial spores and extending their shelf life to 12 months at room temperature.