POLO LTS Vacuum Cooking Kettle

Equipment Detail

Vacuum Cooking Kettle

Application:
Designed for preparing food products under vacuum conditions. Suitable for integration into production lines or for standalone use.

Suitable for:

• Syrups
• Jams, toppings, fruit infusions
• Jellies, marmalade
• Fillings (fat-based, fruit-based)
• Caramel, fondant masses, nougat
• Sauces, ketchup, marinades
• Fruit and vegetable purées
• Products with fruit or berry pieces

Model range: working volume from 150 to 3000 L

Technical specifications:

• Capacity: 50–3000 L
• Cooking methods: vacuum cooking, open boiling
• Mixer type: customized for the product
• Heating jacket with thermal insulation
• Heat transfer medium: water / thermal oil / steam
• Option to feed dry ingredients via vacuum pump
• Temperature control of both product and heat medium
• Hygienic design
• Easy-to-use control system

Advantages:

• Complete production cycle
• Raw material dosing
• Operation under vacuum, pressure, or with an open top
• Flexible adjustment to specific recipes
• Possibility of adding fruits and berries
• In-line cooling
• Dosed discharge into containers

Additional information:
Equipment parameters and configuration are customized according to product and process requirements.

Price: on request
Contact us for a commercial offer.