Industrial vacuum kettle for sauce production
In the food processing industry, producing high-quality sauces and condiments often requires managing intricate cooking and concentration processes. Using traditional methods can lead to degradation of flavors, colors, and nutrients, especially when cooking at high temperatures over extended periods.
Efficient cooking and concentrating at lower temperatures
The Industrial Vacuum Kettle by Inox-Fer is designed to produce sauces, jams, marmalades, and condiments efficiently by concentrating, cooking, and dehydrating products at lower temperatures. The vacuum system reduces the boiling point, preserving the organoleptic characteristics such as flavor, color, and nutrients. The kettle’s vertical cylindrical structure includes scraping paddles and a double bottom for indirect steam heating, preventing product burning. It is equipped with a high-performance vacuum unit, shell, tube condenser, and liquid ring pump. An automated dosing system manages ingredient addition, either through a mixing tank with litre counters or load cells. The kettle features speed-adjustable agitators, automatic condensate drainage, and a product suction and discharge valve. The entire construction is in AISI 304 stainless steel for easy sanitization and durability.
Benefits
- Preserves natural flavors, colors, and nutrients
- Reduced cooking times and temperatures
- Automated ingredient dosing
- Prevents burning with scraping paddles
- Constructed in durable stainless steel