Electric Thermal‑oil Heating

Working Principle

The jacket of the equipment is filled with thermal oil. Electric heating tubes heat the thermal oil, which acts as an intermediate heat transfer medium to realize uniform indirect heating of the pot body. An anchor-type wall-scraping stirring mechanism equipped with food-grade PTFE scrapers is installed inside the pot. The stirring blades rotate closely against the pot wall and bottom to prevent high-viscosity materials from burning or sticking to the pot.

The temperature control system regulates the temperature of thermal oil for steady temperature rise and minor temperature fluctuation. After production, the pot can be fully tilted from 0° to 90° for direct material discharge, driven by manual worm & worm gear or hydraulic power. No external steam boiler is required; the machine works once powered on.

Comparison: The electromagnetic jacketed pot heats the pot body through direct electromagnetic induction. This model uses electric heating tubes to heat thermal oil and transfers heat via thermal oil. It features lower equipment cost and higher cost performance for large-capacity models.

Equipment Structure

1. Hemispherical Double-layer Pot Body: Material contact parts are made of food-grade SUS304 stainless steel. The jacket holds thermal oil, and the outer layer is wrapped with polyurethane thermal insulation to reduce heat loss. The jacket is fitted with a pressure gauge, overflow valve and oil filling port. 
2. Stirring Assembly: Anchor-type wall-scraping stirring blade with variable frequency speed regulation and food-grade PTFE scrapers. Blades are detachable for easy cleaning. 
3. Electric Thermal Oil Heating System: Electric heating tubes, thermal oil medium and temperature sensors. 
4. Tilting Mechanism: Manual worm & worm gear tilting. 
5. Electric Control System: Digital display / touch screen control cabinet. It supports setting of heating temperature, stirring speed and timing. Functions include over-temperature protection, overload protection, dry-burning prevention and emergency stop. 
6. Reinforced stainless steel frame to support the pot body and tilting mechanism.

Applicable Materials

Boiling of sauces, mushroom sauce, chili sauce, meat paste, fillings, ointments, fruit jam, brine, pre-cooked dish soup and sugar materials. Also applicable to meat pre-boiling and vegetable blanching. Suitable for condiment factories, pre-cooked food factories, central kitchens and cooked food workshops, ideal for workshops without steam boilers.

Equipment Features

1. Indirect heating by electric thermal oil delivers uniform heating with small temperature difference and good thermal stability. The maximum temperature can reach 200℃, and local overheating hardly occurs during long-time constant-temperature boiling. 
2. 360° wall-scraping stirring fits closely against the pot wall. High-viscosity materials are less prone to bottom coking to guarantee stable color and taste of sauces. 
3. The whole pot can be tilted from 0° to 90° for thorough discharging. Stirring blades are detachable and the pot is easy to rinse, complying with SC food production hygiene requirements. 
4. Only 380V industrial power is required for heating, no boiler needed. The equipment investment is lower than that of electromagnetic models with prominent cost advantages for large-capacity units. 
5. Multiple safety protections: thermal oil over-temperature protection, dry-burning prevention for heating tubes, motor overload protection, emergency stop button and jacket pressure protection.