Steam jacketed kettles are food processing vessels designed for controlled heating using an indirect method. They feature an inner vessel, typically constructed from materials like AISI 316 stainless steel for corrosion resistance and hygiene in product contact areas, surrounded by an outer jacket, often made of AISI 304 stainless steel. Steam circulates within this jacket, transferring heat uniformly to the inner surface, which minimizes localized overheating and is suitable for processing heat-sensitive food products. These jackets are engineered to operate within specific pressure and temperature parameters, commonly featuring standardized inlet and outlet ports for steam connection.

Many kettles incorporate agitation systems, such as contra-rotating agitators, to ensure thorough mixing during heating; scraper arms may also be included to prevent product adhesion and fouling on the heated surfaces, particularly with viscous materials.

Process control is managed via instrumentation like PT100 temperature probes and digital temperature controllers, while product removal is facilitated by sanitary discharge valves.

For specialised food applications, kettles can be fitted with variable speed drives for agitators, vacuum processing capabilities (for low-temperature concentration or deaeration), advanced automation via PLC integration, and high pressure jacket ratings.

Please contact us to discuss your specific requirements.