200L Dia. 800mm with Agitator Steam Tilting Jacketed Kettle TT-JK-STR200

Unlike gas or electric stovetops that create hotspots (which ruin thick mixes—think burnt sugar in jam or curdled cream in Alfredo), the kettle’s steam jacket circulates heat uniformly across the 200L stainless steel pot. This is critical for both heat-sensitive ingredients (like strawberry puree for filling) and dense mixtures (like 200L of hummus), keeping textures smooth and flavors true. It also slashes prep time by 35% compared to traditional large pots: a 200L batch of marinara sauce that once took 3 hours to cook now takes just 1 hour 57 minutes, helping teams meet daily production quotas or event prep deadlines faster.

The 20-60 RPM speed-controllable agitator eliminates backbreaking manual work—its curved, food-grade stainless steel blades scrape the pot’s inner wall, preventing thick mixtures from sticking, burning, or forming lumps. For a bakery chain making 200L of apple pie filling weekly, this means no more 3 staff members taking turns stirring for hours (a huge labor saver) and zero burnt fruit bits at the bottom. Every container of filling has the same chunk-to-sauce ratio, ensuring consistency across 50+ pies per day and cutting waste from uneven batches.

Transferring 200L of hot, dense food (like 45kg of boiled beans in thick chili) used to be a risky, messy process—heaving heavy ladles, spilling ingredients, and risking burns. With the kettle’s 0-90° steam-assisted tilting, a single button press tilts the pot to pour directly into storage tanks, serving pans, or packaging lines. Spills are nearly eliminated (saving up to 5% of ingredients per batch), transfer time is cut by 55% (from 30 minutes to 13.5 minutes), and staff stay safe—essential for teams with 3-4 people managing multiple cooking stations.

At 0.8m in diameter, the kettle fits easily in mid-sized commercial kitchens, small production facilities, or event catering setups—no need for costly layout overhauls. Made of 3mm-thick food-grade 304 stainless steel, it resists corrosion from acidic ingredients (like vinegar-based sauces or citrus fillings) and cleans quickly with warm water, detergent, or small-scale CIP systems. It also meets FDA and CE food safety standards, so businesses don’t have to stress about compliance audits or product safety risks.