Steam Jacketed Kettle

▌ Product Description

The Meatech industrial steam jacketed kettle is a versatile heat treatment vessel for food processing, pharmaceutical, and chemical production applications. Heating medium — steam, thermal oil, or electric elements — circulates within the double-layer jacket structure, transferring heat evenly through the inner pot wall to the process material. This eliminates hot spots and burning risk, ensuring consistent temperature distribution across the entire batch volume.

An anchor or scraper stirring system （0–36 rpm, frequency-conversion adjustable）maintains continuous material movement, preventing settlement and localised overheating in viscous products like sauces, confectionery, and concentrated dairy. The stirring system design is matched to the product viscosity: anchor stirrers for standard applications, wall-scraping stirrers for products that tend to adhere to the pot surface.

Tilting models（90° flip）allow complete and rapid discharge without manual ladling, reducing inter-batch time and operator labour. The spherical or micro-cone pot base geometry ensures complete drainage with no residual product pooling. Optional vacuum systems lower the boiling point of water-based products, enabling lower-temperature processing that better preserves heat-sensitive nutrients, colours, and flavours.

▌Technical Specifications

▌Applications & Industries

▌ FAQ

Q:  What is the advantage of jacket heating over direct heating?

A:  Jacket heating uses an intermediate heating medium（steam, oil, or water）in the space between the inner pot and outer wall. This creates a large, even heat transfer surface with no direct flame contact with the food product. The result is uniform heating without burning, scorching, or hot spots — essential for sauces, confectionery, dairy, and pharmaceutical products that are heat-sensitive or prone to caramelisation.

Q:  When should I choose a scraper stirrer over an anchor stirrer?

A:  Scraper stirrers are recommended for products that tend to form a film or adhere to the pot wall — including thick sauces, concentrated dairy, caramel, and jam. The rotating scrapers continuously remove material from the hot wall surface, preventing burning and ensuring the entire batch is uniformly processed. Anchor stirrers are sufficient for most standard meat and food applications.

Q:  Can the kettle be used for low-temperature processing?

A:  Yes. Models equipped with a vacuum system can operate below atmospheric pressure, lowering the boiling point of the product. This enables effective cooking, concentration, or sterilisation at temperatures well below 100 °C — preserving heat-sensitive nutrients, colours, and volatile flavours that would otherwise be degraded.

Q:  What volume should I choose for my production requirements?

A:  Volume selection should be based on your target batch size in litres (note that fill level is typically 70–80 % of total vessel volume for safe operation). Meatech offers custom volumes at all points in the 50–2,000 L range and can advise on the optimal size based on your batch throughput targets and available floor space.