Cream cooker with mixing and tilting 50L

Universal cream cooker with tilting

€0.00

The cream-cooking kettle with manual tilting is designed for controlled heating, concentration, and thermal treatment of cream and cream-based products. Its adjustable temperature control, gentle handling, and uniform heat distribution enable processes such as thickening, reduction, pasteurization, and the preparation of dessert bases.

6-stage heating intensity adjustment
Uniform heat distribution for a consistent product consistency
Manual tilting system for complete and convenient emptying
Suitable for cream, dairy desserts, sauces, and similar products
Smooth stainless steel interior for easy cleaning and maintenance

The manually tilting cream cooker is a compact unit designed for the thermal processing of cream, milk-based mixtures, sauces, dessert bases, and similar products containing fat.

It is suitable for controlled reduction and short-term pasteurization of products. The integrated heating system's six-stage power control ensures stable processing at various temperatures, making it suitable for gently heating cream, condensing, and pasteurizing without the risk of burning or damaging the proteins. A manual tilting mechanism with multiple operating positions and a maximum tilt angle of 110° ensures easy and controlled emptying with virtually no loss, even when processing thick cream-based products.

The cooking boiler allows the operator to process the product directly in the working vessel and then discharge it by tilting it or through an additional outlet valve. This simplifies production, reduces product loss, and eliminates unnecessary handling steps.

Uniform heat distribution across the bottom of the vessel ensures stable processing without localized overheating, which is especially important for products with high fat or protein content, such as cream.

This compact electric-heated cream boiling kettle with a manual tilt system is ideal for:

Heating and thickening cream
Preparing bases for dairy desserts
Preparing sauces and dairy based fillings
Thermal treatment of fat emulsions
Small-scale pasteurization of cream products

Advantages

One unit for heating, concentrating, and thermal treatment without the need for pumping
Controlled heating is suitable for processing cream, fatty, and protein-based products
Uniform heat distribution reduces the risk of burning and protein denaturation
Manual tilt system ensures fast and almost complete discharge of viscous products
Compact design saves space in small and medium-sized production facilities
Smooth interior surfaces simplify cleaning after processing dairy products
Controls located in the cold zone ensure safe operation

The basic version includes:

The unit consists of a stainless steel working vessel mounted on a steel frame with caster wheels, integrated electric 2,6 kW heating, a stainless steel lid with a motorized stirrer with scrapers, a temperature sensor, and a manual tilt mechanism with multiple operating positions with a maximum tilt angle of 110°.

Operating principle

Cream or a milk mixture is loaded directly into the tank. The heating power is adjusted according to the process requirements. The product is gradually heated under controlled conditions until the desired temperature, viscosity, or concentration is reached.

After processing, the finished product is discharged using a manual tilt mechanism or through an optional additional discharge valve. The tank's shape and tilt angle allow for efficient emptying, even for thick cream-based products.

Additional equipment