Jacketed Steam Kettle

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Overview

Feature

• Jacketed kettle have large heating area, high thermal efficiency, even heating advantage, short boiling time and easy control of heating temperature. It is a good equipment to improve quality, shorten time and improve working conditions on food processing.
• Volume:50L~500L and multiple specification, also we can design and manufacture according to customers’ requirement.
• The connection adopts Tri-clamp, the tanks’ inner use 304 or 316L. The inner surface mirror polishing Ra≤0.28μm～0.6μm. Outer surface can be polished, wiredrawn, sandblasted according to customer's requirement.

Application

• Used for the processing of various kinds of food, specially used in large restaurant or dining room to boil soup, cook, stew, boil congee, etc.
• Used in liquid configuration, decoction and concentration in pharmaceutical, food, chemical industry and light industry.

Technical Parameter

Parameters		Model	JTRZG—50	JTRZG—100	JTRZG—200	JTRZG—300	JTRZG—400	JTRZG—500
Effective volume：L			50	100	200	300	400	500
Evaporation：Kg/h（Rinsing）			30	40	65	75	100	150
Heat-transfer area：m2			0.40	0.60	1.00	1.44	1.65	1.90
Steam consumption：Kg/h			33	44	72	110	136	165
Kettle	Diameter：mm		Φ600	Φ700	Φ800	Φ900	Φ1000	Φ1100
Kettle	Kettle depth：mm		450	520	550	630	680	750
Agitator	Power：kW		0.37	0.37	0.55	0.75	0.75	1.1
Agitator	Agitator RPM：r/min		36（Can adjust thedesign according to the customer’s usage）
Emulsification	Power：kW		1.1	1.1	1.5	1.5	1.5	2.2
Emulsification	Emulsifyingspeed		4P（Can adjust thedesign according to the customer’s usage）
Structure			Fixed(Vertical or horizontal)/tiltable/mixing

The above-mentioned data is the standard for vertical Jacketed SteamKettle (Emulsifying stirring type), the capacity, jacket operate pressure,power and agitator structure can be customized according to customers’requirements.