Double Jacketed Steam Kettle

The vacuum technique is also an economy in terms of time dedicated to the process and a more delicate treatment of the product. This makes it possible to lower the boiling temperature and preserve colour, flavour and nutrients. The recipe is set by PLC, with no need for constant control by the operator.

The boil is generally a vertical cylindrical structure, with a double bottom for indirect steam heating and with scraping paddles to avoid burning the product at the bottom.

In order to concentrate the product, the machine is connected to a high-performance vacuum unit with a shell and tube condenser and liquid ring pump.

The process begins with the dosing of the various ingredients managed by a mixing tank using litre counters or load cells, which feeds the Double Jacketed Steam Kettle. In other cases, this process can be handled directly by the machine.