The concentration kettle is used for the production of jellies, fruit and tomato concentrates, sauces and juices in general, as well as other liquid and semi-liquid food products.

The concentration kettle is cylindrical in shape, with a double-walled bottom for indirect steam heating and a stirrer to prevent the product from burning.

This type of equipment is essential in the food and pharmaceutical industries for vacuum evaporation and concentration processes.

Key Features:

- Double-walled vessel (jacket) that allows for indirect heating via steam or hot water, preventing the product from burning.

- Agitator: Features an overhead motor that drives an internal agitator to maintain a homogeneous mixture and improve heat transfer.

- Applications: Commonly used to concentrate syrups, jams, juices, herbal extracts, and chemical or cosmetic products.

- Material: Robust stainless steel construction to meet food hygiene and safety standards.

Output may vary depending on the product’s Brix levels.