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Hamilton, 750 gallon capacity, 304 stainless steel, low pressure jacketed kettle. Vessel dimensions: 72" diameter x 52" deep with 37" straight wall. Equipped with an open top, thermowell and 2½"OD / 2"ID Tri-Clamp style discharge with 18" ground clearance. Mounted on a (4) leg base.
Jacket Ports: (2) 1½" NPT(2) 1" NPT
OAD: 78"L x 76"W x 80"H
Lee Model VP, 75 gallon total with 37 gallon working capacity 304 stainless steel, jacketed vacuum / pressure cooking pan. 32" inside diameter x 60" inside depth cooking chamber, rated to 11sq ft heating area, 0 to 57 evaporation gallons and volumes per hour – depending on materials and application. Bowl cooking capcity is 37.1 gallons and 3.5 gallons for each inch of straight sidewall. Dome top equipped with (1) 6-1/2" OD sanitary vacuum port (2) 3" OD and (5) 2" OD sanitary top ports. 18" ID side man way with bold down cover and sight port and (1) 2-1/2" sanitary and (2) 1" threaded side ports. 1/4 jacketed with pressure rating of 62 psi @ 287 Deg F and designed for vacuum, with internal pressure rating of 23psi @ 287 Deg F and has (1) 6" OD flanged with 2" CIP port and (2) 1-1/2 inside and (2) 1-1/2" outside threaded jacket in/outlet ports. Dish bottom has 3" OD center bottom discharge and flush valve with16" floor clearence and is mounted on (3) stainless steel legs. Used extensively in jam, jellie and concentrate industries,
OAD: 45" L x 40" W x 83" H
56 Gallon / 7.5 cu. ft. jacketed copper Vacuum cooking vessel heated by recirculated steam. Features two 1" O.D. threaded ports for the steam, and a 1 1/2" I.D. threaded vessel infeed at the top of the vessel. Unit separates and tilts forward for easy discharge (four clamps secure two halves together during operation). Infeed pump powered by Dayton 3/4 hp. Last used in chocolate operation to evaporate liquid & concentrate product. 24" Vessel diameter.
OAD: 53"L x 53"W x 66"H
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