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The core advantages and characteristics of sandwich pots
1. Uniform heating without burning the pot: Adopting a jacket structure, steam or thermal oil surrounds the entire inner wall of the pot for uniform heating, completely solving the problem of burning and burning the pot when heated directly.
2. High thermal efficiency, energy-saving and consumption reducing: Indirect heating method reduces heat loss, which can significantly save energy costs compared to traditional open flame stoves.
3. Accurate and controllable temperature: The temperature can be flexibly adjusted according to process requirements, especially suitable for processing temperature sensitive materials such as jam, dairy products, sauces, etc.
4. One machine with multiple functions: it is suitable for boiling, braising, stirring, frying, sterilization and other processes, such as stock, brine, Congee, preserved fruit, hot pot primer, etc.
5. Safe and hygienic, compliant with standards: Made entirely of 304/316 stainless steel, with mirror polished inner liner, no hygiene dead corners, and in compliance with HACCP/GMP food production standards.
6. Easy discharge and effortless operation: Optional tilting type (hand wheel/worm gear for flipping the pot) or fixed type (bottom valve for discharging), saving time and effort.
7. Thermal insulation and safety protection: There is an insulation layer outside the pot, which not only prevents heat loss but also avoids burns to operators, ensuring production safety.
Model | Parameters (inside diameter) | Heating power/stirring power | Tactic form | Mode of heating |
100L | diameter 700mm | 12KW/0.37KW | Tilting/stirring/vertical/customizable | Electric heating/steam/gas/electromagnetic/customizable |
200L | diameter 800mm | 18KW/0.75KW | ||
300L | diameter 900mm | 27KW/1.1KW | ||
400L | diameter 1000mm | 27KW/2.2KW | ||
500L | diameter 1100mm | 36KW/2.2KW | ||
600L | diameter 1200mm | 36KW/2.2KW | ||
700L | diameter 1300mm | 36KW/2.2KW | ||
800L | diameter 1400mm | 36KW/2.2KW | ||
900L | diameter 1500mm | 48KW/2.2KW | ||
1000L | diameter 1600mm | 48KW/2.2KW |
1. Sauce Production: Used for simmering and mixing thick sauces such as tomato sauce, pasta sauce, curry sauce, and salad dressing, requiring even heating to prevent scorching.
2. Jam and Preserve Processing: Used for cooking fruits and sugar to make jams, citrus marmalades, and preserves, requiring gentle heating to maintain the integrity of the fruit pulp.
3. Dairy Processing: Suitable for pasteurizing milk, fermenting yogurt, and heating cream-based products, requiring high precision in temperature control.
4. Broth and Porridge Preparation: Used in central kitchens and restaurants for large-scale preparation of broths, braising liquids, stews, and porridges, maintaining stable flavor.
5. Confectionery Making: Used for cooking syrups such as caramel, toffee, and milk candy, requiring even and stable heating to prevent sugar crystallization.
6. Traditional Chinese Medicine Extraction: Used in the pharmaceutical industry for decocting and extracting active ingredients from traditional Chinese medicinal herbs.
7. Filling Preparation: Used for preparing meat fillings, vegetable fillings, and red bean paste fillings, suitable for making steamed buns, dumplings, mooncakes, etc.
8. Sterilization and Disinfection: Used for sterilization of liquid foods such as fruit juice, milk, and ready-to-eat meals before or after packaging.
9. Chemical and Cosmetic Production: Used for heating and mixing creams, ointments, and other viscous chemical products.
How to Operate a Jacketed Kettle:
Prepare: Ensure the kettle is clean. Check the outlet valve is closed.
Load: Add ingredients into the inner pot.
Heat: Turn on the power (for electric) or open the steam valve. Set desired temperature on the control panel.
Mix: If equipped, start the scraper stirring system to mix ingredients evenly and prevent sticking.
Monitor: Observe cooking process; adjust temperature as needed.
Discharge: After cooking, stop heating. Open the tilting handwheel or bottom outlet valve to discharge the finished product.
Clean: Rinse thoroughly after each use.
A: Steam heating requires an external boiler, ideal for large-scale production. Electric heating uses built-in tubes and thermal oil, perfect for factories without steam access. Gas heating uses LPG/natural gas for direct flame, suitable for restaurants and kitchens.
A: Yes. Some models support dual-function operation. You can circulate cold water or coolant through the jacket to rapidly cool down the product after cooking.
A: The inner pot and all food-contact parts are made of 304 or 316 stainless steel, ensuring corrosion resistance and food safety. The outer layer is also stainless steel with insulation.
A: Choose a model with a scraper stirring system. The Teflon or stainless steel scrapers continuously wipe the inner surface, preventing material from sticking and burning.
A: Our jacketed kettles range from 50 liters to 1000 liters. Custom sizes are also available upon request.
A: For easy cleaning, add water and heat briefly to soften residues, then drain. For stubborn residues, use a soft brush. The polished inner surface makes cleaning simple.
A: Key safety features include overpressure safety valves (for steam models), over-temperature protection, emergency stop buttons, and insulated outer layers to prevent burns.
A: Yes. Most models come with a variable frequency drive, allowing you to adjust the stirring speed according to different product viscosity requirements.
A: We typically offer a 12-month warranty. During this period, we provide free spare parts for any quality-related issues.
A: Yes, we provide detailed user manuals and video guides. For large orders, overseas engineer service or online video training can be arranged.
