Planetary Mixing Jacketed Kettle | Automatic Sauce Frying Cooking Pot

Electric‑heated heat‑transfer oil planetary jacketed kettles come in 100‑500L capacities with up to 40kW total power. Featuring 160‑220℃ indirect oil heating, variable‑frequency planetary stirring, and hydraulic tilting discharge, it eliminates bottom‑burning and uneven mixing for high‑viscosity materials. It enables automated batch production to replace manual stir‑frying.

Widely used for chili sauce, hot‑pot base, red‑bean paste filling, fruit jam, and sugar boiling, it reduces labor intensity and ensures consistent batch quality. It is essential stir‑frying equipment for condiment, pastry‑filling, and pre‑prepared food manufacturers.

Applicable processing products and industries

• Condiment Industry: Chili sauce, hot pot base, beef sauce, shiitake mushroom sauce, broad‑bean paste and various seasoned sauces
• Pastry & Filling Industry: Red bean paste, lotus‑seed paste, jujube puree, mooncake filling and all kinds of pastry fillings
• Jam & Confectionery Industry: Fruit jam, fruit puree, sugar boiling, syrup concentration
• Prepared Food & Cooked Food: Braising liquid cooking, prepared‑food soup base, stir‑frying of various high‑viscosity cooked food
• 其他: Chinese herbal medicine decocting, pet‑food sauce and other high‑viscosity materials requiring stirring and boiling

Target Enterprises: Condiment processing plants, central kitchens, pastry‑filling factories, jam processing plants, food deep‑processing factories

Planetary cooking jacketed kettle core product advantages

1. Dead‑zone‑free planetary stirring, anti‑burn & anti‑stick: Revolution‑rotation mixing with full‑pot scrapers. Variable‑frequency speed fits various viscosities, ensures uniform products, and reduces material waste.
2. Electric thermal‑oil heating, stable temperature: Multi‑group indirect heating, 160‑220℃ adjustable with digital SV/PV display. Even heating for simmering & sauce cooking. No steam boiler required.
3. Hydraulic tilting discharge, labor‑saving: Stop stirring before lifting arm; arm must rise to maximum height. Fast discharging with little residue, no manual scooping.
4. Food‑grade stainless steel, easy to clean: Polished contact surfaces without sanitary dead corners. Quick rinse, convenient for batch switching and less cross‑contamination.
5. Modular heating for flexible loads: Four heating units for full or partial startup. Balances heating speed and energy consumption. Requires matched 380V power cables.
6. Easy operation & safety interlock: Most parameters factory‑pre‑set, only frequency knob adjustable. Interlock forbids lifting arm during stirring to prevent mis‑operation risks.

Automatic jacketed kettle composition and working process

Working procedure

1. Fill thermal‑conducting oil; check oil level regularly. No dry‑burning without oil.
2. Connect 380V power, ensure main cable meets power demand.
3. Load raw materials like chili, sauce or fillings.
4. Set temperature 160‑220℃ on thermostat; adjust stirring speed via frequency‑converter knob.
5. Start stirring; turn on heating units 1‑4 simultaneously or in stages.
6. After cooking: stop stirring first, then cut off all heating.
7. With stirring fully stopped: lift stirring arm → tilt pot for discharge → reset pot → lower arm. Arm must rise to full height, do not stop midway.
8. Clean pot to complete one batch.

Main components

1. Jacketed Pot Assembly: Hemispherical jacketed kettle pot using thermal‑conducting‑oil indirect heating. Food‑grade stainless steel for material‑contact surfaces; heat‑resistant, corrosion‑resistant, and easy to clean.
2. Planetary Stirring System: Revolution‑rotation stirring with close‑fitting scrapers to prevent scorching. Speed adjustable by knob, works for materials from thin soup to high‑viscosity sauces and fillings.
3. Electric Thermal‑oil Temperature‑control System: Four switchable heating units with digital controller (SV: set temp; PV: real‑time temp). Temperature range 160‑220℃ for diverse cooking processes.
4. Hydraulic Lifting & Tilting Mechanism: Enables arm lifting and pot tilting for discharging. Operate only after stirring stops; the arm must rise to the full limit position. Reduces manual work and material residue.
5. Electric Control Cabinet: Central operation unit. Only the speed‑adjustment knob is adjustable; other parameters are factory pre‑set. Zoned buttons for easy operation.

Technical parameter table of each jacketed kettle model

Specificatio n Volume	Total Installed 力量	Heating Unit 力量	Stirring & Hydraulic 力量	Temperatur e Control 范围	电压	Reference Single‑Batch Feeding 容量
100L	24kW	21kW	3kW	160‑220℃	380V/50Hz	60‑80L
200L	30kW	27kW	3kW	160‑220℃	380V/50Hz	120‑160L
300L	34kW	31kW	3kW	160‑220℃	380V/50Hz	180‑240L
400L	38kW	34kW	4kW	160‑220℃	380V/50Hz	240‑320L
500L	40kW	36kW	4kW (Stirring:2k W + Lifting Mechanism: 2kW)	160‑220℃	380V/50Hz	300‑400L

Note: For the 500L model, total power is 40 kW, including 36 kW for heating elements, 2 kW for the lifting mechanism, and 2 kW for the stirring mechanism. Select main power cables matching the total equipment power to ensure power‑supply safety.

Key jacketed kettle operation notes

1. Ensure jacket is filled with heat‑transfer oil before startup. Dry‑burning will damage heating elements.
2. Use power cables matching unit power; 500L model is 40 kW, cable shall bear full load.
3. Do not lift arm or discharge material during stirring. Operate hydraulics only after stirring stops. Raise mixing arm fully, no mid‑way stop.
4. Four heating groups: run all together or partially as required for heating speed.
5. Shutdown sequence: stop stirrer → turn off all heaters → lift arm and discharge.
6. Clean pot wall after each batch. Check heat‑transfer‑oil level and replace oil periodically.
7. Keep hands and tools away from pot during operation for safety.

Supporting expansion and solution recommendations

The planetary stirring wok can be equipped with auxiliary equipment to build a Complete Sauce Filling Production Line:

• Feeding & Conveying Equipment: Realizes automatic feeding for solid and semi‑solid materials, reducing manual handling labor.
• Cooling Mixing Tank: Rapidly cools materials after frying/cooking, making subsequent filling procedures easier.
• Automatic Filling & Sealing Machine: Connects directly with the cooking process, realizing integrated production from material stir‑frying to finished‑product filling.

Get customized solutions

Before ordering your planetary jacketed kettle, kindly prepare the following information for optimal configuration and production‑fit selection:

• Max single‑batch feeding volume (select from 100‑500L capacities)
• Raw materials & viscosity; high‑viscosity materials need high‑torque stirring
• 380V workshop power supply & adequate cable capacity
• Workshop space and whether non‑standard dimension adjustment is needed
• Special requests: scraper material, timer, explosion‑proof setup, etc.

Whether you set up or upgrade a sauce processing workshop, our electric thermal‑oil jacketed kettle handles frying, boiling, cooking, and concentration. Share your batch size, materials, power supply, and site conditions, and we will deliver a complete equipment‑process solution.