The Bull Kettle or Vacuum Kettle is a specialized equipment used in the food industry to increase the concentration and cook high-viscosity (thick consistency) products such as jams, marmalades, fruit purees, tomato paste, and molasses.
This system may be referred to as the "Bull" system because the kettles usually have a hemispherical shape, making them robust and resistant to high vacuum.
-Body: Entirely made of AISI 304 quality stainless steel and built robustly (sometimes pressed into a spherical/hemispherical shape) to withstand high vacuum pressure.
-Heating System: Typically, a steam-heated jacket (filled with water or oil) is used. This ensures homogeneous heat distribution.
-Mixer (Scraper): Thick products can stick to the bottom of the kettle and burn. To prevent this, a low-speed mixer system with Teflon scraping paddles is included.
-Condenser System: A closed-type heat exchanger system is available to turn the evaporated water vapor back into liquid and remove it from the system.
-Control Panel:Vacuum level, temperature (with PT 100 sensors), and mixer speed are controlled from here.
