Cooking equipment

Cooking kettles and boilers are intended for thermal (heat) treatment of liquid products in various segments of the food industry. They mostly serve to boil, cook and stew raw products and ingredients. They are used in both large industrial facilities and small enterprises (such as hotels, restaurants, and canteen kitchens). Furthermore, they can be used for experimenting and producing recipes for dishes in liquid form such as: soups, sauces, broths, jams, hot drinks, etc. Cooking under the conditions of a vacuum can significantly improve the efficiency of condensation and evaporation, they are also able to operate at a lower temperature than atmospheric cookers, thus preventing the formation of carcinogens. This method of heat treatment improves the food quality and can help eliminate most of the harmful bacteria as well as other microorganisms, meanwhile preserving the organoleptic properties of the product.