Primarily used in the food, dairy and beverage industry for soups, processed sauces and other food products requiring mixing and cooking.
Inox process vessels and kettles are designed for batch processing of food products by pressure, atmospheric, or vacuum cooking processes.
Our systems are an innovative solution for traditional cooking processes as well as providing flexibility to niche products and changes in recipes and food trends in the marketplace.
Products
- sauces, ketchups
- soups
- baby foods
- mayonnaise
- custards
- pie filling
- dips
- preserves
- fruit jellies
- pastes, gravies
- marmalades & jams
- pet foods
- salad dressings
- aseptic fruits
- confectionary, compounds, syrups
- stocks
- chutneys
Processes
- Pasteurisation
- Sterilisation
- Evaporation cooking
- Concentrations, Vacuum
Benefits
- Automation
- Recipe Programming
- Self Cleaning
- Eco – focus on energy savings by efficient energy usage, heat and water recovery.
Steam Jacketed Kettles
Inox steam jacketed process kettles are designed for batch processing of many food products by that require homogeneous cooking.
Accurate product temperature control is achieved by efficient steam control systems.
Jackets are available with volume specific zoning for further efficiencies and flexibility.
Heat up time is effective through proper design of the shell which is constructed 304 SS, 316 SS or from SAF2205 to provide increased longevity for use with steam and is designed in accordance with the Australian Pressure Vessel code AS1210.
Hygienically designed scraped surface agitator systems are available to achieve homogeneous heating and avoids product ‘burn on’ with carefully selected engineered scraper materials.
Agitators are available as vertical single, dual contra-rotating or horizontal lifting/stirring with scraping or sweeping of product contact surfaces.
Load cell weighing option is available to ensure accurate and consistent product batch manufacture.
Control systems are designed in accordance with relevant standards together with high quality hardware that ensure reliable processing control feedback.
Designs with options to suit any application.
Tilting operation is available for unloading into hoppers.
Vessel Loading Hoppers and removable safety grating, removable CIP sprayballs and other options are available.
External jacket pressure: 300 kPa (143 deg C) and high pressure up to 800kPa (175 deg C).
NOX provide complete system design, including process evaluation, mechanical equipment design, electrical design, installation and commissioning.
All product contact surfaces are sanitary and surfaces are smooth and crevice free.
Closed Vessel: Design for Versatility and Aseptic Processing
A feature of INOX pressure and vacuum cooking systems is versatility and flexibility. The gentle mixing of the horizontal axis scraped surface agitator keeps product well mixed and consistent as well as providing a shorter process time which in turn then helps to maintain the natural product colours.
The design of the closed vessel with hinged top lid makes available the entire top of the vessel allowing effective filling, manual or by bin tipper.
INOX Process cooking vessels provide the ability to process under vacuum for deaeration, reduction, homogenisation and cooking of different types of food products.
Accurate process temperature control is achieved by a finely tuned P&ID loop complete with steam control valving.
Hygienically designed scraped surface agitator systems are available to avoid product ‘burn on’ with carefully selected engineered scraper materials.
A load cell weighing systems are available to ensure accurate and consistent product manufacture.
Control systems are designed in accordance with relevant Australian standards together with software systems that ensure reliable processing feedback data and high quality hardware that can endure food industry environments.
INOX provide complete system design, including process evaluation, mechanical equipment design, electrical design, installation and commissioning.
Pressure Cooking Process Advantages
- Pressure cooking helps retain the quality of the foods, by reducing the cooking time, by increased temperature (higher boiling point) inside the vessel and pressure which retains the particles within the product.
- Cooking by pressure results in healthier and better tasting food, prepared in less time and with less energy.
- Food quality and flavour retention is achieved as the vessel is sealed and pressurised during cooking. The vessel does not permit air or liquids to escape below a pre-set pressure.
- Makes excellent sauces after sautéing by dissolving products of caramelisation and mallaird reaction. Works well with foods that require water infusion/braising methods
- Higher temperatures are more effective at killing bacteria.
Vacuum Cooking Process Advantages
- Short, low-temperature boil preserves colour, flavour and wholeness of fruit/vegetable pieces.
- Less inversion of sugar than when jam is boiled at atmospheric pressure and temperature.
- Overheating is avoided, since size of batch is not influenced by temperature and time it takes for steam bubbles to pass through the batch.
- Larger batches can be processed than with the open-kettle method.
- Sugar penetration to the centre of the fruit is more effective.
Horizontal Agitator – Scraped Surface Blades
This type of agitator provides an excellent method of lifting and folding product for uniform mixing and even cooking.
Product is ‘lifted’ from the bottom and pushed towards the top – much like stirring thick sauces and soups in a large pot by hand.
Agitator scraper blades contact the heated surfaces of the bowl and effectively eliminate product ‘burn-on’ during heating and cooking.
Our scraper blade arrangement has been developed over many years of industry experience. Material used is engineered plastic detectable by metal detection equipment which can also withstand the high temperatures of steam jacketed vessels and is food grade compliant.
Our design is cleanable by CIP, and blades can be easily serviced.
Design For CIP Cleanability
INOX processing systems are completely CIP (clean-in-place) cleanable, including vacuum and condensor pipe loops.
Sizes and Specifications Available
- INOX closed process kettles and steam jacketed kettles are available in sizes from 50L up to 3,000L.
- Designed with options to suit any application.
- Tilting operation is available for unloading into hoppers.
- Internal shell pressures: 430kPa (155 deg C)
- External jacket pressure: 620 kPa (166 deg C)
- Agitators are available as vertical or horizontal.
Sizes & Specifications Available
- INOX process retorts are available in many custom sizes.
- Standard diameters are 1,255mm and 1,400mm.
- Designed with options to suit any particular application.
- Tilting operation is available for unloading into hoppers.
- Steam jacketed kettles are available in sizes from 50L up to 3,000L.
- Internal shell pressures: 430kPa (155 deg C)
- External jacket pressure: 620 kPa (166 deg C)
- Agitators are available as vertical or horizontal.
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