Caramelization starts with the high-temperature dissolution of sugar, followed by a boiling phase where sugars interact with evaporating water. This process produces an appealing colour and flavour and is not only the traditional method for creating caramel in the confectionery industry but is also utilised for developing food colorings, ranging from cola to soy sauce, as well as various sweets. The device can be used for professional-level caramelisation of fruits, meat, and onions.

The cooking kettle is available in 50, 100 and 150 liter capacities. With its contact heating feature, it allows for cooking at temperatures of up to 220 °C. The unit is also equipped with a mixing device that includes a drive and scrapers to prevent burning.

The caramel cooking kettle can be supplied separately or with a heating element (plate hob).

The device is made out of stainless steel AISI 304.

In addition to making syrup and caramel, the device is suitable for processing:

  • Jam
  • Polenta
  • Meat broths
  • Creams
  • Béchamel
  • Rice
  • Soups

The cooking kettle package, designed for handling thick products, includes the following features:

  • Reinforced mixer shaft
  • Durable bracket and gearbox
  • High-power industrial 3-phase motor
  • Sturdy frame structure for the mixing device
  • Stainless steel self-adjustable scrapers that are easily removable
  • Z-shaped blade for effective mixing of the center portion of the product mass
  • Frequency converter for 230 volts, enabling single-phase connection with connectors

Other processes for which the device can be used:

  • Frying
  • Mixing
  • Cooking

This cooking kettle is also suitable to prepare condensed milk. To start the production of condensed milk you can view the additional necessary equipment on our website – the condensed milk line.

Weight N/A
Dimensions N/A
Volume

50 l, 100 l, 150 l