Scraped-surface mixing duty
Keep a smooth viscous batch moving across the heated surface.
Atmospheric jacketed batch kettle for jam production
Compare accessible batch cooking with the product’s heat exposure.
Input → output
Incoming
Prepared fruit and the defined recipe charge.
Handover
Cooked product at the agreed formulation endpoint.
Duty
Indirect jacket heating and the selected agitator support cooking and evaporation at atmospheric pressure. Evaluate local wall exposure, foaming and endpoint control using the product’s changing viscosity.
Volume basis
Request gross vessel volume and approved working range separately. Headspace, foam, mixing coverage and boil-up affect usable charge. Neither a litre rating nor a heater rating states accepted finished kg per hour.
Selection comparison
Compare total cycle, product quality, utility demand and cleaning against a vacuum alternative. Do not add a separate evaporator simply because concentration is a process step already performed in this kettle.
Specify the actual configuration
| Parameter | Required basis |
|---|---|
| Gross / working volume | Two stated values, with recipe and foaming conditions |
| Heat service | Actual pressure, duty, condensate return and control |
| Batch record | Charge, endpoint, full cycle and finished mass |
Cleaning, access and operating limits
Review jacket isolation, agitation isolation, safe access and coverage of the lid, shaft, outlet and sampling points.
Atmospheric boiling and a nominal endpoint do not establish every recipe’s shelf life.
Connected equipment
Viscous product transfer
Carry the cooked batch to the filler without losing its texture.