Gas Heated Jacketed Kettle With Agitator
- Capacity:
- 50-1000L
- Voltage:
- 220 V, 380 V, Customized
- Material:
- Stainless Steel 304/316
- Heating:
- steam/electric
- Type:
- Jacketed Steam Kettle
- Customization:
- Available
- After-sales Service:
- Online/Spare Parts/Life-Long Aftersale Service
- Warranty:
- 1 Year
- Condition:
- New
- Function:
- Jam Making Machine
- weight (kg):
- 350 KG
A jacketed kettle executes thermal food processing by circulating heated media through an outer annular chamber surrounding an internal containment vessel. This enclosed jacket configuration transfers uniform heat flux across all wetted contact walls, eliminating localized scorch spots while sustaining tight thermal equilibrium across viscous batches without flame exposure.
Boundary Layer Disruption and Fluid Recirculation
Viscous suspensions such as sauces, starches, and purees continuously form a stagnant, insulating layer along heated vessel interiors. Integrating dynamic scraping blades within a jacketed kettle with agitator shears this boundary film away, elevating the overall heat transfer coefficient and preventing thermal caramelization during concentration cycles.
Industrial food processing operations handling dense solids rely on mechanical circulation to maintain homogeneous thermal dispersion. Utilizing a steam kettle with agitator accelerates internal fluid velocity, transforming laminar wall flow into turbulent regimes that distribute thermal energy directly into the core fluid mass.
Fluid Rheology and Thermal Processing Matrix
| Process Regime | Rheological Viscosity Range | Heat Transfer Efficiency | Agitation Shear Mode |
|---|---|---|---|
| Thin Clear Broths | 1 - 2,500 cP | Fast steam latent heat condensation | Free buoyant natural convection |
| Starch & Puree Bases | 2,500 - 15,000 cP | Steady recirculating fluid flux | Continuous boundary-layer scraping |
| Dense Pastes & Reductions | 15,000 - 60,000 cP | Regulated hot water indirect conduction | High-torque dual-motion shear |
Pneumatic Lifting Dynamics and Basket Extraction
Processing bone broths, brines, or parboiled legumes demands rapid separation of dense solid ingredients from extracted liquid media. Perforated internal stainless steel baskets connected to pneumatic hoists allow swift vertical extraction, permitting complete fluid drainage into the vessel cavity while eliminating post-process filtration delays before fluid discharge. Heavy vessel hoods integrate dual pneumatic cylinders with mechanical locking pins, delivering uniform downward compression along perimeter silicone gaskets to seal pressurized vapor.
Pressure Shell Certification and Safety Compliance
Evaluating a steam jacketed kettle demands confirming ASME Section VIII pressure boundaries alongside electropolished 316L stainless steel product contact surfaces. Inspecting spring-loaded pressure relief valves, air-actuated cylinder seals, and internal scraper torque profiles secures uninterrupted mechanical integration across high-volume commercial processing facilities.
Applications: For braised foods, stewed ingredients, steamed materials and other products removed in whole batches, with a pneumatic lid and basket reducing heavy handling.
