A cooking kettle cooks through the wall, not through a flame. Heat comes from a jacket surrounding the pot, so the product never meets a direct heat source — which is what lets you reduce a sauce, braise meat or cook a jam without scorching it. That is the whole point of a jacketed kettle, and it is the first thing worth understanding about one.
L&B builds industrial cooking kettles in 304 and 316L stainless steel, in fixed or tilting bodies, with bottom discharge or an internal basket that lifts the product out of the liquid in a single movement. Scraper agitation is available where the product is viscous or tends to stick to the hot wall.
Heating is your choice — electric, steam, gas or thermal oil, matched to the energy available at your plant.
They are used for sauces, soups, braised meats, jams, fillings, ready meals and confectionery, from pilot batch to full production.