Raghav steam jacket kettle

Raghav steam jacket kettle

A steam-jacketed kettle is a specialized commercial cooking and industrial vessel used to heat, boil, simmer, or concentrate liquids, food products, or chemical mixtures rapidly and evenly.

Unlike traditional pots or stockpots that transfer heat only from the bottom via a direct flame or heating element, a steam-jacketed kettle surrounds the inner bowl with an outer shell (jacket) filled with steam under pressure.

Typically hemispherical or cylindrical with a rounded bottom.
Constructed from high-grade stainless steel (such as 304 for general foods or 316 for acidic ingredients like tomato sauce) to prevent corrosion, contamination, and chemical reaction.
Contains an inlet for pressurized steam, a condensate outlet (steam trap) at the bottom, and an air vent/safety pressure relief valve.
Tilting Models: Mounted on trunnions with a manual crank or powered motor to tilt the kettle and pour out viscous contents.

Latent Heat Transfer: As the steam touches the cold exterior surface of the inner bowl, it condenses back into water, releasing a vast amount of latent heat. This heat transfers by conduction through the metal wall into the product.

Uniform & Fast Heating: Heat is applied across a large surface area (bottom and sides), eliminating hot spots and significantly reducing cooking times.