Universal cream cooker with tilting
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
- IP65-rated frequency converter as a control panel
- Height-adjustable legs
- Outlet valve
Technical specifications
- Material: AISI 304 stainless steel
- Capacity: 30 / 50 / 100 / 150 l
- Heating power: 2.6 / 6.5 kW
- Maximum temperature: Up to 200°C
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