The tilting jacketed kettle with integrated homogenizer is a versatile, all-in-one solution for heating, stirring, emulsifying, and discharging high-viscosity syrups, sauces, and emulsions. Ideal for candy production (hard/soft candy syrup, milk candy, nougat base), fruit pastes, jams, and functional food emulsions — it combines precise temperature control, powerful mixing, and high-pressure homogenization in one compact unit.
Perfect for R&D labs, small-to-medium confectionery factories, and artisanal production.
Table of Contents
Main Specifications
| Volume | Pot Diameter × Depth (mm) | Recommended Heating | Agitator Power | Homogenizing Pressure |
|---|---|---|---|---|
| 50 L | Φ600 × 400 | Electric / Steam | 0.55 kW | 20–30 MPa |
| 100 L | Φ700 × 450 | Electric / Steam | 0.55 kW | 25–35 MPa |
| 200 L | Φ800 × 530 | Steam / Thermal Oil | 0.75 kW | 30–40 MPa |
| 300 L | Φ900 × 630 | Steam / Thermal Oil | 1.1 kW | 35–50 MPa |
Core Components & Configuration
- Tilting Jacketed Kettle Unit: 304/316L stainless steel pot with double-jacket (steam / electric / thermal oil heating); manual or electric tilt up to ~90° for fast, complete discharge. Equipped with pressure gauge, safety valve, temperature sensor, sanitary seals; anchor/scraper agitator prevents scorching and ensures even heating.
- High-Shear Homogenizer Unit: (integrated with kettle in two configurations)
- Built-in Type: Homogenizing head extends into bottom/side of pot — heats, stirs, and homogenizes online simultaneously (ideal for high-viscosity materials like candy syrup, chocolate paste).
- External Recirculation Type: Sanitary piping + pump circulates material from pot through high-pressure homogenizer (20–50 MPa) and returns it — offers more controllable, finer emulsification.
- Control System: PLC + touchscreen (Siemens / Fuji / Yaskawa optional) for integrated control of temperature, agitator speed, homogenizing pressure/frequency, and tilt angle.
- Material: Food-contact parts in 304 stainless steel; upgrade to 316L for acidic/high-corrosion recipes (fruit-based syrups, vinegar candies). Outer jacket optional in painted carbon steel or full stainless.
- Homogenizing Method: External recirculation for low-viscosity liquids; built-in online for high-viscosity or settling-prone materials.
- Heating Safety: Steam pressure ≤0.1 MPa; electric models include overheat & leakage protection; thermal oil strictly temperature-limited.
- Hygienic Design: All fittings, pipes, valves sanitary-grade (ISO/3A standard), no dead corners, CIP-ready, meets food GMP requirements.
- Explosion-Proof Option: For alcohol-containing recipes, motors and electrics rated Ex d II BT4 or equivalent.
Typical Applications & Advantages
- Candy Industry: Uniform homogenization of hard/soft candy syrup to prevent uneven crystallization; emulsification of milk candy, nougat bases for smoother, finer mouthfeel.
- Sauces & Dairy: Fruit jam, mayonnaise, yogurt — particle size reduction to 1–5 μm for stable, creamy emulsions.
- Key Benefits:
- One-pot process (heating + stirring + homogenizing + discharge) minimizes transfer contamination.
- Full parameter control ensures high product stability and repeatability.
- Compact footprint saves valuable workshop space.
Selection & Operation Guidelines
- Size based on daily output with 20–30% buffer capacity.
- No steam? Choose electric / electromagnetic heating; available steam? Steam heating is efficient.
- Require stable power + proper grounding; vacuum/pressure systems need regular maintenance.
- End-point determination: combine syrup temperature + pressure/vacuum reading + refractometer Brix for accurate control.
- Request material certificates, sanitary certifications, and electrical safety docs.
- Reserve CIP ports for future automated cleaning integration.
Ready to streamline your syrup preparation and emulsification? Contact YT today for customized quotes, heating method options, homogenizer integration type (built-in vs. external), or to select the perfect tilting jacketed kettle + homogenizer system for your candy syrup, sauce, or functional food production needs!
Last Updated on March 20, 2026 by YTjellycandymachine
