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Chennai Kitchen Equipments is a leading manufacturer and supplier of high-quality Stainless Steel commercial kitchen equipment in Chennai.

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S/S Steam Jacketed Kettle

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S/S Steam Jacketed Kettle

Our Stainless Steel Steam Jacketed Kettle is the go-to solution for bulk cooking in large-scale commercial kitchens, industrial canteens, hospital catering units, and institutional food service operations. Designed for cooking curries, gravies, soups, rice, lentils, and confectionery items at volume, the kettle delivers uniform, consistent heating across the entire cooking surface through indirect steam application — eliminating scorching and ensuring product quality batch after batch.

The double-wall construction features an inner cooking vessel and an outer steam jacket, both fabricated from food-grade SS 304. Steam circulates within the jacket space and transfers heat evenly to the inner vessel without direct flame contact, making it ideal for heat-sensitive preparations. Available in capacities ranging from 50 litres to 500 litres, with a tilting mechanism (manual or gear-driven) for safe, effortless pouring of large batches without spillage or injury risk.

The kettle is designed for connection to a boiler or steam generator and includes a safety pressure valve, steam inlet connection, and a condensate drain. All food-contact surfaces are mirror-polished to FSSAI standards. The robust SS frame and trunnion mounting allow the kettle to tilt at a controlled angle for precise discharge into containers. Custom configurations including fixed or tilting models, lid options, and agitator attachments are available from our Chennai fabrication unit.

S/S Steam Jacketed Kettle
S/S Steam Jacketed Kettle Side View
S/S Steam Jacketed Kettle Detail

Manufacturing Process

Each steam jacketed kettle is precision-fabricated and pressure-tested to meet the highest safety and quality standards.

01

Double Wall SS Fabrication

The inner cooking vessel and outer steam jacket are individually formed from SS 304 sheets, with precise hemispherical shaping for optimal steam flow and cooking efficiency.

02

Steam Jacket Welding

The inner and outer vessels are TIG-welded together to form the sealed steam jacket. All welds are X-ray tested or dye-penetrant tested for pressure integrity.

03

Pressure Fitting & Valve

Steam inlet, safety pressure relief valve, condensate drain, and tilting mechanism are fitted and calibrated to ensure safe operating pressure within specified limits.

04

Load Testing & Certification

The assembled kettle undergoes hydraulic pressure testing and a full cooking load trial before certification and dispatch to confirm safe, reliable operation.

Frequently Asked Questions

Common questions about our S/S Steam Jacketed Kettle.

We manufacture steam jacketed kettles in a wide range of capacities: 50 litres, 100 litres, 150 litres, 200 litres, 300 litres, and up to 500 litres. Custom capacities outside this range can be fabricated on request. The most commonly ordered sizes for mid-scale hotel and institutional kitchens are the 100-litre and 200-litre models, while large catering operations typically opt for 300–500 litre kettles.
This is a steam-heated kettle, meaning the heat source is steam supplied from an external boiler or steam generator connected to the jacket inlet. The steam heats the outer jacket, which then transfers heat uniformly to the cooking contents. We also fabricate gas-fired jacketed kettles where a gas burner heats water in the jacket to generate internal steam — ideal for kitchens without a central boiler supply.
The kettle is mounted on a trunnion bearing system that allows it to tilt forward for pouring. Manual tilting models use a handwheel and worm-gear mechanism for controlled tilting under load. Motorized tilting models are available for larger capacities (200 litres and above) where manual handling of full load could be hazardous. The pouring lip is designed to direct flow accurately into containers placed at the front.
The steam jacketed kettle is suitable for a wide range of bulk food preparations including curries, gravies, sambar, rasam, rice, dal, soups, stews, porridge, sauces, jams, and confectionery. The indirect heating method is particularly valuable for sugar-based preparations and dairy products that are prone to scorching under direct heat, ensuring consistent product quality in every batch.
After use, allow the kettle to cool and release steam pressure before opening. Rinse the interior with hot water and scrub gently with a food-safe brush and mild detergent. Do not use abrasive steel wool on the inner polished surface. Drain thoroughly after cleaning and keep the lid ajar to prevent odour buildup. Periodically inspect the safety valve, steam inlet gaskets, and trunnion bearings, and contact our service team for scheduled maintenance checks.
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