Cooking vat with scrapper – CVS

The cooking vat is designed for the pasteurization of dense dairy and non-dairy products where, in addition to mixing, it is necessary to ensure that the substances on the walls or bottom of the vat are skimmed off. It is suitable for cooking fruit, making jams, various creams, jellies, syrups, or other thickened products that need cooking.
The vat is of an open type and of a simple design made of AISI 304 stainless steel. The heating system operates under atmospheric pressure with the help of paraffin oil. The oil is heated to a maximum set temperature of 100°C and requires no special maintenance as it has no pump and no automatic valves. Vat is non-coolable.