Electromagnetic Heating

Working Principle

The equipment heats the jacketed kettle body based on the principle of electromagnetic induction. The alternating magnetic field directly heats the metal of the kettle jacket to achieve flameless heat conduction. An anchor-type / planetary wall-scraping stirring mechanism is installed inside the kettle. The stirring blades rotate continuously closely against the bottom and wall of the kettle to prevent high-viscosity materials from burning and sticking. The machine supports precise PID temperature control. After processing, the whole kettle body can be tilted from 0° to 90° via manual worm gear or hydraulic drive to directly pour out materials for discharging. No steam boiler is required; production can start once connected to 380V industrial power or other three-phase power supplies.

Distinction: Conventional steam jacketed kettles need supporting boilers. Electromagnetic jacketed kettles only require power supply, suitable for workshops without steam sources.

Equipment Structure

1. Hemispherical Double-layer Kettle Body: Material-contact parts made of SUS304 stainless steel. Electromagnetic induction heating layer in the jacket, and outer thermal insulation layer to reduce heat loss. 
2. Stirring Assembly: Anchor-type / wall-scraping stirrer with food-grade PTFE scraping blades. Variable frequency speed regulation for the stirring motor; blades are detachable for cleaning. 
3. Electromagnetic Heating System: Electromagnetic coil module, temperature sensor and dry-burning prevention protection module. 
4. Tilting Mechanism: Optional hand-operated worm gear tilting or hydraulic cylinder tilting for material discharge. 
5. Electric Control System: Digital display control cabinet for setting temperature, stirring speed and working timer. Equipped with over-temperature, dry-burning prevention, overload and emergency stop protection. 
6. Stainless steel base frame for stable load bearing.

Applicable Materials

Suitable for sauces, fillings, jams, medicinal ointments, braising soup, meat paste, soybean paste and porridge. It can also be used for pre-cooking meat products and blanching vegetables. Widely applied in pre-cooked food factories, condiment factories, small and medium cooked food workshops and central kitchens. Ideal for production workshops without steam boilers.

Equipment Features

1. Flameless electromagnetic heating with fast temperature rise and high thermal efficiency. It saves 20–30% energy compared with electric thermal oil heating. Flameless operation improves safety with no waste gas emission. 
2. Wall-scraping stirring fits the kettle wall in 360°, preventing high-viscosity materials from bottom burning and coking, and ensuring stable color and quality of finished products. 
3. Precise PID temperature control with adjustable temperature and accuracy of ±2℃. No thermal oil or steam boiler required; production is available once connected to industrial power. 
4. The whole kettle can tilt 0°–90° for complete material discharge. Stirring blades can be quickly disassembled, and the kettle body is easy to rinse, complying with SC food hygiene specifications. 
5. Multiple safety protections: dry-burning prevention, power cut-off upon over-temperature, motor overload protection and emergency stop protection. 
6. Two discharge options available: hand worm gear type (cost-effective).