Boiling pans TT 250/400/600 are ideal for: - boiling sugar syrup and inverted sugar syrup (oil-jacketed); - melting and tempering chocolate or confectionery icing (water-jacketed).
Main advantages of boiling pans TT 250/400/600: - compact design; - easy to use and maintain; - increased energy efficiency.
Boiling pans TT 250/400/600 work on two types of heat transfer mediums: with a water jacket or with an oil jacket. Water-jacketed modifications are equipped with a pump for forced circulation of the heat transfer medium for increased heat transfer and more uniform heat distribution.
The use of the electrode heating element prevents heating element burnouts (even when there is no water) and ensures energy efficiency and minimal overshooting of cooking temperatures.
Oil-jacketed modifications do not feature a pump; however, the multi-layer design of the jacket complete with tubes for natural circulation ensures fast heat transfer, which also saves energy and increases reliability and output.
of Boiling pan TT 250/400/600
All boiling pans are equipped with a bottom mixer that ensures a more thorough heating and saves space on top.
The boiling pan also features an easy-to-use lid with a folding section for filling the pan.
At your request, the tempering pan can be equipped with a pumping station, which can pump chocolate, syrup, or another liquid mass in various containers or in other equipment, such as a glazing machine running as part of a production line.
We manufacture boiling pans with the capacity of 120, 160, and 250 liters. At your request, we can manufacture boiling pans of almost any capacity ranging from 60 to 350 liters. We can modify boiling pans to suit the purposes of making choux pastry (equipped with a drain tap with a larger diameter for discharging pastry).
Tempering chocolate in Boiling pan TT 250/400/600
When tempering chocolate or confectionery icing, it is necessary to prepare the pan: it must be dry because water is the enemy of tempered chocolate. When water gets into heated chocolate mass, the chocolate seizes. It is also a good idea to slightly warm the pan to a temperature of 30-35 °C.
After that, you place chocolate, chopped into small pieces, into the pan. If you have big chocolate bars, you need to break them up, if tablets — no additional preparation is required.
Chocolate tempering is done in two phases. First, the temperature in the cooking pan is brought to 36-45 °C depending on the type of chocolate used. You can find information on the temperatures recommended for tempering the chocolate on the chocolate label. After the chocolate has been heated, you let it cool until very viscous (usually to a temperature of 28-30 °C), and then warm it up again to 30-36 °C. This will be the working temperature for further glazing.
Tempering is a very important part of making chocolate or confectionery icing. Many make the mistake of skipping this step and set the boiling pan temperature to more than 45 °C in order to heat the chocolate faster.
At a temperature close to 60 °C, both chocolate and confectionery icing can seize, becoming unsuitable for glazing. If chocolate is heated to 40 °C and is immediately poured into the glazing machine, it is likely to result in "grey" chocolate, and after the cooling conveyor the glaze will be dull in appearance and greasy to touch.
Proper tempering can help the glaze to harden significantly faster and to remain glossy. For more information about how to avoid chocolate going grey and more, please go to the description of cooling tunnels.
Boiling syrups in Boiling pan TT 250/400/600
When cooking large volumes of various sugar syrups, a boiling pan is a necessary piece of equipment. Boiling pans are used for cooking various sugar syrups, invert sugar syrups, jams, and other similar products.
Syrups are usually cooked at temperatures between 104 and 120 °C. It is not recommended to try to cut the cooking time by raising the temperature in the pan, because not only can it result in changes in the composition of the syrup, but it can also be dangerous for those who are operating the pan.
At temperatures over 150 °C, the oil in the pan (the heating medium) begins to expand. This can cause the oil to spill though the filler neck. It is also not recommended to cook small amounts of syrup (less than 1/4 of the nominal capacity) in the pans, as it can result in local overheating of the walls of the pan.
of boiling pan TT 250/400/600
Specifications Dimensions, mm Capacity, Lt Dry weight, kg Power, kW Power Heat up time
TT 250/400/600 1000х850х1150 110 160 up to 6.9 380В, 50 Hz between 10 and 15 min
We will help you choose equipment to suit your baking needs
ИП Косолапова Мария Андреевна, ИНН 644910500452, ОГРН 321645100077384, Юридический адрес: Саратовская область, Энгельсский р-н, г Энгельс, мкр. Энгельс-1, д. 82, кв. 48 Фактический адрес: Москва, Адреевская набережная, дом 2