The commercial jacketed kettle is crucial for precisely completing the processes of boiling, concentrating, and mixing raw materials such as granulated sugar, glucose syrup, fruit, and seasonings, through the synergistic action of a jacketed heating and stirring system.
In the pre-processing stages of confectionery, sauces, condiments, and central kitchens, the cooking, boiling, and concentration processes directly determine the flavor, color, texture, and batch consistency of the final product.
| Product name | Jacketed cooking pot |
| Application scope | Cooking equipment |
| Feature | High Efficiency Easy Operation |
| Material | SUS304 Stainless Steel |
| Power source | Electric/Gas/Steam |
| Certification | ISO 9001, ISO 14001, ISO 45001, CE, BSCI, ETL |
| Speed | 0-2800rpm |
| OEM/ODM Service | Acceptable |
| Color | Silver |
| Power | 24kw |
The Methena JK series jacketed cooking kettle offers multiple capacity options from 50L to 600L, supporting electric, steam, and gas heating modes. The stirring speed is customizable (up to 2800rpm), and the kettle body can tilt up to 90° for rapid discharge.
From candy boiling, jam concentration, and chocolate tempering to soup and stewing in large canteens, this equipment provides stable heating efficiency and precise process control, laying the foundation for large-scale, standardized material processing for enterprises.
Cabin and Jacket (Heating Core):
Double-layered spherical structure, both the inner liner and jacket are made of SUS304 stainless steel. The jacket circulates a heat transfer medium (heat transfer oil/steam/hot water), which is evenly transferred through the large inner liner wall. Cabin diameters range from 600mm to 1200mm, and depths from 450mm to 750mm, covering a volume range of 50–600L.
Agitator (Homogenizing Core):
Center-mounted at the top, the reducer output shaft is connected to the agitator shaft via a loop. The standard agitation speed is 24rpm, customizable to process requirements (up to 2800rpm). The agitator design balances material mixing efficiency with bottom scraping and anti-sticking functions.
Tilting Device (Discharge Core):
The tilting jacketed kettle can tilt the cauldron up to 90° for quick and thorough unloading. Tilting operation can be controlled manually or electrically.
Intelligent Control System (Control Core):
Equipped with an intelligent computer control panel, operators can set key parameters such as heating temperature, stirring speed, and cooking time. The system supports the storage of multiple process recipes, which can be retrieved with a single click during product changeovers, minimizing downtime.
Electrical Control Box and Motor (Power Core):
The electrical control box centrally manages the equipment's power supply, heating, stirring, and tilting controls. The motor provides power to the stirring device and uses a national standard brand motor with strong overload resistance, suitable for long-term continuous operation.
| Parameter | JK-50 | JK-100 | JK-200 | JK-300 | JK-400 | JK-500 | JK-600 |
|---|---|---|---|---|---|---|---|
| Capacity | 50L | 100L | 200L | 300L | 400L | 500L | 600L |
| Pot Diameter | 600mm | 700mm | 800mm | 900mm | 1000mm | 1100mm | 1200mm |
| Pot Depth | 450mm | 500mm | 550mm | 600mm | 650mm | 700mm | 750mm |
| Electric Heating Power | 15kW | 18kW | 18kW | 24kW | 27kW | 36kW | 36kW |
| Heating Area | 0.53m² | 0.87m² | 1.23m² | 1.65m² | 1.99m² | 2.21m² | 2.43m² |
| Stirring Speed | 24 rpm (customizable, up to 2800 rpm) | 24 rpm (customizable, up to 2800 rpm) | 24 rpm (customizable, up to 2800 rpm) | 24 rpm (customizable, up to 2800 rpm) | 24 rpm (customizable, up to 2800 rpm) | 24 rpm (customizable, up to 2800 rpm) | 24 rpm (customizable, up to 2800 rpm) |
| Operating Voltage | 220V/380V | 220V/380V | 220V/380V | 220V/380V | 220V/380V | 220V/380V | 220V/380V |
| Material | SUS304 Stainless Steel | SUS304 Stainless Steel | SUS304 Stainless Steel | SUS304 Stainless Steel | SUS304 Stainless Steel | SUS304 Stainless Steel | SUS304 Stainless Steel |
| Heating Method | Electric/Steam/Gas (optional) | Electric/Steam/Gas (optional) | Electric/Steam/Gas (optional) | Electric/Steam/Gas (optional) | Electric/Steam/Gas (optional) | Electric/Steam/Gas (optional) | Electric/Steam/Gas (optional) |
| Structure Type | Tilting/Fixed (optional) | Tilting/Fixed (optional) | Tilting/Fixed (optional) | Tilting/Fixed (optional) | Tilting/Fixed (optional) | Tilting/Fixed (optional) | Tilting/Fixed (optional) |
Note: Customization services (OEM/ODM) are available. Configuration can be tailored according to specific product types, capacity requirements, heating methods, and voltage specifications.
The Commercial Cooking Kettle operates based on a composite technology approach of "jacketed medium heat transfer + mechanical stirring + pot tilting," primarily consisting of five parts: the pot body, jacket, stirring device, tilting device, and frame. Its workflow can be broken down into four core stages:
Jacketed Medium Heating:
The pot body has a double-layered spherical structure (inner liner and jacket), made entirely of SUS304 stainless steel. The heat medium (heat transfer oil, steam, or hot water) circulates between the jacket and the heat source, evenly transferring heat to the materials inside the pot through the large inner liner wall. The advantages of jacketed heating are a large heating area, high thermal efficiency, and uniform temperature distribution—effectively avoiding localized overheating and scorching problems caused by direct flame heating.
Mechanical Stirring and Homogenization:
A stirring device is installed at the center of the top of the pot body. The output shaft of the reducer is connected to the stirring paddle shaft via a slip-fit. The stirring paddle continuously rotates during the cooking process, achieving uniform mixing of the materials and rapid heat transfer. For high-viscosity materials (such as jam, chocolate, and caramel), the stirring system effectively prevents material from settling at the bottom of the pot and gelatinizing. The stirring speed can be customized according to process requirements, up to a maximum of 2800 rpm.
Temperature Control and Process Parameter Management:
The equipment is equipped with an intelligent temperature control system. Operators can set key parameters such as heating temperature, stirring speed, and cooking time via the control panel. Temperature sensors provide real-time feedback on the pot's temperature, forming a closed-loop regulation with the control system to ensure highly consistent process conditions for each batch.
Pot Tilting Discharge:
After cooking, the pot is tilted to 90° using a tilting device (manual or electric), allowing the material to be quickly and thoroughly discharged under gravity. The tilting design significantly shortens unloading time, reduces the labor intensity of manual scooping, and facilitates pot cleaning and maintenance.
1. Large-Area Uniform Heating:The heat medium circulates evenly within the jacket, resulting in a large heating area, rapid temperature rise, and uniform temperature distribution. This fundamentally solves the problems of localized overheating and scorching, ensuring consistent product quality for each batch.
2. Precise Temperature Control: The intelligent temperature control system monitors the pot temperature in real time, and closed-loop regulation ensures highly consistent process conditions across different batches, providing process assurance for large-scale, standardized production.
3. Bottom-Scraping Stirring System:The stirring paddle continuously scrapes the bottom and walls of the pot, effectively preventing high-sugar, high-viscosity materials from lingering on the heating surface and charring, significantly reducing batch scrap rates and cleaning frequency.
4. All-Stainless Steel Hygienic Construction: The entire machine is constructed of SUS304 stainless steel, with a smooth surface and no dead corners. Combined with a tiltable and detachable design, cleaning is thorough and efficient, helping companies obtain export certifications such as BRC, HACCP, and IFS.
5. Multi-functional and Flexible: Supports electric heating, steam heating, and gas heating; available in 7 models with capacities ranging from 50L to 600L; customizable stirring speed; suitable for everything from candy and jam production to central kitchen soup and stew cooking.
6. Tilting for Rapid Discharge: The pot can tilt up to 90°, allowing materials to be discharged quickly and completely under gravity, significantly reducing unloading time, minimizing manual labor, and accelerating batch turnover.
1. Candy and Chocolate Processing: Hard candy, caramel, chocolate tempering, syrup making. Jacketed heating ensures syrup transparency, stirring system prevents gelatinization, 200–600L models meet large-scale production needs.
2. Jam and Condiment Manufacturing: Strawberry jam, ketchup, salad dressing, honey processing. Bottom-scraping stirring handles high-viscosity materials, tiltable discharge for quick unloading, all stainless steel resistant to acid and alkali corrosion.
3. Central Kitchen and Catering Supply: Batch cooking of soups, stews, porridge, brine preparation. 50–200L models adapt to batch production capacity, electric heating eliminates the need for a boiler, simple operation reduces personnel training costs.
4. Dairy and Dessert Processing: Condensed milk, custard, pudding base, cheese sauce. Precise temperature control adapts to the sensitive characteristics of dairy products, stirring system ensures uniform and fine material mixing.
5. Pharmaceutical and Cosmetic Industry: Heating and mixing of ointment bases, ointments, and cosmetics before emulsification. All stainless steel meets GMP hygiene requirements, precise temperature control meets process tolerances.
6. Processing of Soy Products and Fillings: Cooking of red bean paste, lotus seed paste, jujube paste, and mooncake fillings. Jacketed heating prevents scorching, a stirring system ensures the filling is smooth and even, and a pourable discharge mechanism facilitates unloading of viscous materials.
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