May 23, 2018

Steam Jacketed Vessel

Steam Jacketed Vessel

Features

  • Kettle is suitable to boil, steam, poach, braise or simmer all kinds of produce.
  • Max Pressure of inner jacket at 1.5 bar and minimum working pressure at 0.1 bar.
  • Heat Insulated: limited heat radiation and low energy consumption.
  • Steam Heating at Nominal pressure of 0.45 bar.
  • Safety valve set at 1.5 bar, for the discharging of steam when the pressure in the jacket exceeds this limit.
  • DE pressuring Valve to allow the escape of air from the jacket (Air Vent).
  • Manually Tilting Mechanism to Pan can be Tilt up 90˚ to facilitate Pan emptying.
  • Swivel Faucet provide for easily cleaning of vessel.
  • Spring Loaded Lid assembly for easy and less effort opening and closing movement. Lid is double lined insulated in stainless steel.
  • Unit Having Nylon bullet feet to accommodate uneven flooring.

Construction

  • Heavy duty under frame construction made form MS Angle and C Channel.
  • External Paneling is made in AISI 304 16swg and 18swg.
  • Cooking Vessel featuring pouring lip Assembly made of Double Jacked in AISI 304 10 swg designed to operate at a pressure of 1.5 bars.
  • Double lined Insulated Lid assembly with handle made in AISI 304 16-gauge.
  • All Pan Internal Surface Round and polished for Better hygiene.
  • All exterior panels in Stainless Steel with Scotch Brite finishing.

Technical Info

Inquiry

        MODEL

        BOP

 

L X W X H (MM)

SJV-50 1300 X 800 X 850
SJV-100 1300 X 800 X 850
SJV-150 1400 X 850 X 850