Stainless steel 304 cooking jacketed kettle pot for tomato paste

Classification of jacketed kettle:

1. According to the structure, it can be divided into: tilting jacketed pot, vertical (fixed) jacketed pot structure

2. According to the heating method, the jacketed pot is divided into: electric heating jacketed pot, steam heating jacketed pot, gas heating jacketed pot, electromagnetic heating jacketed pot.

3. According to the needs of the process, the equipment with stirring or without stirring is adopted.

4. According to the sealing method, the jacketed pot can be divided into: no cover type, flat cover type and vacuum type.

Technical performance of jacketed kettle :

1. Volume: 50L, 100L, 200L, 300L, 400L, 500L, 600L, 800L, 1000L.

2. Structure: It can be divided into tilting and vertical structures, with and without mixing according to the process requirements.

3. Pot body material: ①The inner pot body is stainless steel, jacket, bracket carbon steel, and the outside is coated with anti-rust paint; ②The inside and outside are all stainless steel.

4. Pot with stirring device: stirring at the center of the top, the output shaft of the reducer and the shaft of the stirring paddle are connected by a looper, which is convenient for disassembly and cleaning.

5. Stirring speed: 36r/min (a certain speed can be selected according to customer requirements); stirring paddle form: ordinary stirring (anchor type) and bottom scraping stirring.

6. Foot form: ①Vertical pot body: triangular pyramid type, round tube type; ②Tiltable pot body: trough-shaped bracket type.