Beverage, Dairy & Sauce
Dairy Processing Line
Dairies, cooperatives and investors starting or expanding fresh milk, yogurt or long-life milk production.
Sized to raw milk received per day and finished product filled per hour
07 · Beverage, Dairy & Sauce — Equipment
Jacketed Cooking Kettle
Heats and stirs sauces, soup bases, jams and fillings in a jacketed pan, with scraping agitators that stop product burning on the wall.
- Rating
- Sized to working volume per batch (L), below the kettle total volume
- Versions
- Steam jacketed · Electric heated · Planetary stirring · Tilting discharge
- Best for
- Sauce, jam, soup base and filling producers, central kitchens and ready-meal plants
- Steam or electric heating
- Scraping agitators against burning
- Planetary stirring for thick pastes
- Tilting or valve discharge
Short answer: A jacketed cooking kettle heats product through a double wall while an agitator stirs and scrapes it, so sauces, jams, soup bases and fillings cook evenly without burning. The configuration depends on viscosity, the largest pieces in your recipe, the heat source on site and how the batch is discharged.
How it works
The pan has an outer jacket filled with steam, thermal oil or water. Heat passes through the inner wall into the product, which avoids hot spots from a direct flame. An agitator mounted on the lid or frame stirs the batch; scrapers on its arms sweep the bottom and wall so a cooked layer does not build up.
The operator or controller sets jacket temperature, stirring speed and time. Ingredients are added in stages through the lid. When cooking finishes, the batch leaves through a bottom valve, by pump, or by tilting the pan.
Which configuration fits
| Form | Suits | Watch out for |
|---|---|---|
| Steam jacketed | Larger batches, plants with steam | Needs a steam supply and condensate return |
| Electric heated | Sites without steam, smaller batches | Slower heating on large volumes |
| Planetary stirring | Thick pastes, fillings, sugary recipes | More complex drive to maintain |
| Tilting discharge | Thick or chunky products | Needs space in front to pour |
For a first kettle, many small sauce makers choose electric heating with a scraping agitator and tilting discharge, and switch to steam as they add kettles.
What we need from you to quote
- Recipes and viscosity at cooking temperature
- Largest particle size and whether pieces must stay whole
- Batch size and number of batches per day
- Cooking temperature and whether vacuum cooking is needed
- Heat source available: steam pressure, or power supply
- Discharge method and the next step after cooking
Where it sits in a line
The kettle is the cooking station of a sauce processing line and is common in a prepared meal production line. Ingredients may be milled first in a colloid mill, and cooked product is pumped to a liquid filling machine. Steam kettles are supplied by a food steam generator.
Common configurations
- Option A
Steam jacketed kettle
fast, even heating from a steam boiler or plant steam, suited to larger batches and plants that already have steam.
- Option B
Electric heated kettle
a thermal oil or water jacket heated by elements, for sites without steam or for smaller batches.
- Option C
Planetary stirring
the agitator turns on its own axis while circling the pan, for thick pastes and fillings that would burn with a simple stirrer.
- Option D
Tilting discharge
the pan tips to pour out the batch, useful for thick products and chunky recipes that do not flow through an outlet valve.
What we confirm before quoting
Our engineers check these points with you, so the quotation fits your site rather than a catalogue default.
- 01Product viscosity at cooking temperature
- 02Largest pieces in the recipe
- 03Scraping of the bottom and wall
- 04Heating area and heat source
- 05Cleaning access and discharge method
Frequently asked questions
Steam or electric, which is better?
Steam heats faster and evenly and is cheaper to run when steam is already on site. Electric kettles need no boiler and suit smaller plants or single kettles. Tell us your utilities and batch size and we recommend a heat source.
How do we stop the product burning?
Use an agitator with scrapers that sweep the bottom and wall, control the jacket temperature, and match stirring speed to viscosity. Planetary stirrers are the usual choice for very thick or sugary recipes.
Can we use the kettle for several products?
Yes, if viscosity and batch size are similar. Allergens and strong flavours such as chilli mean cleaning between recipes, so check that the lid and agitator can be lifted or removed easily.
Get a quote for the Jacketed Cooking Kettle
Tell us your raw material, finished product and target output. Our engineers reply with a matched configuration and quotation.
What to send with your inquiry
- 1Raw material and its condition
- 2Finished product and packaging
- 3Target output — raw input or finished product
- 4Site photos, power supply, utilities
Email sales@hnfoda.com
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