Commercial Steam-Jacketed Tilting Kettle Series
The HSYL CK-SJK Series covers heavy-duty steam-jacketed tilting kettles engineered for high-throughput batch cooking in central kitchens, hotel banquet production facilities, food commissaries, and industrial staff canteens. Built with hemispherical dual-wall steam jackets, overhead continuous PTFE scraper agitators, and 90° tilting discharge mechanisms, the series delivers rapid, uniform thermal transfer without product scorching.
Capacities range from 100 L to 600 L with hemispherical inner bowl diameters from Φ700 mm to Φ1200 mm, operating at standard saturated steam pressures of 0.09–0.35 MPa. Standard construction is heavy-gauge AISI 304 stainless steel, with acid-resistant AISI 316 inner bowls available for high-salinity and tomato-based recipe processing.
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Quick Summary: The HSYL CK-SJK Series (Models:
CK-SJK-100,CK-SJK-200,CK-SJK-300,CK-SJK-500,CK-SJK-600) is an industrial-grade steam-jacketed tilting kettle platform designed for uniform batch boiling, simmering, braising, and sauce preparation. Features true hemispherical vessel geometry, 360° PTFE scraper agitation (36 r/min), precision 0–90° tilting pouring lip, and certified steam safety valving. Fully compliant with HACCP and CE hygienic standards.
1. Standard Engineering & Parameter Matrix
Standard design parameters for HSYL commercial steam-jacketed tilting kettles (verified engineering benchmark):
| Specification Parameter | CK-SJK-100 | CK-SJK-200 | CK-SJK-300 | CK-SJK-500 | CK-SJK-600 |
|---|---|---|---|---|---|
| Nominal Capacity (L) | 100 L | 200 L | 300 L | 500 L | 600 L |
| Effective Usable Batch Mass | 60–80 kg | 130–160 kg | 200–240 kg | 350–400 kg | 420–480 kg |
| Bowl Inner Diameter (Φ) | Φ700 mm | Φ800 mm | Φ900 mm | Φ1100 mm | Φ1200 mm |
| Bowl Depth (H) | 450 mm | 530 mm | 630 mm | 730 mm | 780 mm |
| Heat Transfer Area | 0.58 m² | 1.12 m² | 1.42 m² | 2.00 m² | 2.30 m² |
| Steam Inlet Connection | 3/4" BSP / NPT | 3/4" BSP / NPT | 1" BSP / NPT | 1" BSP / NPT | 1" BSP / NPT |
| Condensate Drain Outlet | 3/4" BSP / NPT | 3/4" BSP / NPT | 1" BSP / NPT | 1" BSP / NPT | 1" BSP / NPT |
| Agitator Motor Power | 0.55 kW (380V/3P) | 0.75 kW (380V/3P) | 1.10 kW (380V/3P) | 1.50 kW (380V/3P) | 1.50 kW (380V/3P) |
| Agitation Speed | 36 r/min (VFD optional) | 36 r/min (VFD optional) | 36 r/min (VFD optional) | 36 r/min (VFD optional) | 36 r/min (VFD optional) |
| Working Steam Pressure | 0.09–0.35 MPa | 0.09–0.35 MPa | 0.09–0.35 MPa | 0.09–0.35 MPa | 0.09–0.35 MPa |
| Tilting Discharge Mechanism | Manual Worm-Gear | Manual / Hydraulic | Hydraulic 90° Tilt | Hydraulic 90° Tilt | Hydraulic 90° Tilt |
| Overall Footprint (L×W×H mm) | 1350 × 1050 × 1550 | 1480 × 1150 × 1650 | 1650 × 1300 × 1800 | 1850 × 1500 × 1950 | 1980 × 1600 × 2050 |
| Net Equipment Weight | 约 220 kg | 约 310 kg | 约 450 kg | 约 620 kg | 约 750 kg |
| Standard Construction Material | Full AISI 304 food-grade stainless steel (AISI 316 inner bowl available for acidic food processes) | ||||
2. Key Engineering Features & Manufacturing Advantages
- Hemispherical Deep-Drawn Bowl: Formed from a single deep-drawn stainless steel sheet with no welded bottom seams. The true hemispherical geometry maximizes convective fluid circulation and promotes even heat distribution across every square centimeter.
- Spring-Loaded PTFE Scraper Agitation: Top-mounted motor drives a heavy-duty stainless agitation frame fitted with food-grade PTFE (Teflon) scrapers. The self-compensating scrapers hug the bowl contour, continuously sweeping away viscous boundary layers to completely prevent caramelization or scorching.
- Precision 0–90° Tilting Discharge: Heavy-duty A-frame trunnion bearings support full 90-degree vessel rotation. Designed with an extended anti-drip pouring spout that discharges cleanly into standard 200 L Euro-bins, mobile portioning buggies, or transfer pumps without product spillage.
- Certified Steam Safety Manifold: Every jacket is equipped with a calibrated brass safety relief valve, vacuum breaker valve, air release cock, and a high-visibility compound pressure gauge to ensure failsafe pressure management in demanding kitchen environments.
- Sanitary Hygienic Construction: Fully compliant with HACCP food hygiene norms. All food-contact surfaces are electropolished to Ra < 0.8 μm, and external surfaces feature an easy-to-clean satin brushed finish that resists aggressive sanitizers.
3. Menu Applications & Food Process Suitability
The CK-SJK platform is engineered for diverse high-volume culinary applications across commercial and institutional catering:
- Stocks, Broths & Soups: High-yield extraction of bone broths (pork, beef, poultry), clear vegetable consommés, chowders, and cream soups with zero scorching on dairy components.
- Viscous Sauces & Gravies: Bolognese, marinara, béchamel, demi-glace, curry bases, chili sauces, and barbecue sauces where continuous scraping is mandatory to maintain smooth consistency.
- Braising & Stewing: Beef goulash, braised pork belly, pulled meat bases, and braised chicken where gentle simmering preserves meat integrity without shredding.
- Grains, Porridges & Starches: High-volume congee, rice porridge, polenta, and legume/bean simmering without crust buildup on the bottom.
- Confectionery & Fillings: Fruit jams, glazes, custards, pudding mixes, and pie fillings requiring precise temperature monitoring.
4. Installation, Utility Sizing & Central Kitchen Integration
Proper pre-installation coordination prevents expensive commissioning delays. Review the following site requirements with your facility engineer:
- Steam Line Coordination: Supply dry saturated steam via insulated piping. Install an upstream moisture separator and a pressure reducing valve (PRV) if boiler header pressure exceeds 0.40 MPa.
- Condensate Management: Install a high-capacity inverted bucket or thermodynamic steam trap immediately below each kettle's condensate outlet to prevent waterlogging and maintain full heat transfer capacity.
- Electrical Hookup: Provide a 380V/3P/50Hz (or customer-specified 220V/440V) dedicated breaker with motor protection switch and emergency stop circuit.
- Ventilation Canopy: Position the kettle under a listed Type II (heat & moisture) or Type I (if processing greasy stews/braises) exhaust canopy. Size airflow according to total sensible and latent steam emission.
- Floor Trench & Drainage: Place a stainless steel grated drainage trench directly beneath the trunnion tilting arc to capture wash-down water and kettle cleaning discharge safely.
5. Quality Assurance & Factory Testing
Each HSYL CK-SJK steam jacketed kettle is built under strict ISO 9001 and ISO 14001 quality management standards. Prior to dispatch, our factory performs:
- Hydrostatic Pressure Testing: The steam jacket is hydrostatically pressure-tested at 1.5× operating pressure (0.60 MPa) for 30 minutes to verify weld integrity.
- Agitation & Scraper Verification: 4-hour dry-run and wet-run testing to check motor temperature, gearbox noise levels (<70 dBA), and 100% scraper wall contact.
- Tilting Mechanism Load Test: Full load tilting cycle testing under simulated water capacity to prove trunnion smoothness and brake/lock stability.
- Sanitary Surface Inspection: All food-contact weld seams are ground smooth and electropolished to Ra < 0.8 μm for total bacterial resistance and easy CIP cleaning.
Information Required for an Accurate RFQ
- Application, menu or food type and the peak daily batch schedule.
- Required nominal volume per unit (100L, 200L, 300L, 500L, or 600L) or batch mass in kg.
- Steam utility parameters: available boiler steam pressure (MPa or bar) and steam flow capacity.
- Receiving method: 200L Euro-bins, mobile food totes, or sanitary transfer pump sumps.
- Electrical supply specifications: voltage, frequency, and phase (e.g., 380V/3P/50Hz).
- Product-contact material preference: AISI 304 standard or AISI 316 for acidic foods.
Related HSYL Resources
Request a Technical Proposal
Contact HSYL application engineers with your recipe volume and utility conditions before finalizing equipment selection. Our team provides complete steam line sizing, condensate recovery layout, and floor footprint integration drawings.
