Falco kettles are designed for processes requiring uniform cooking, controlled heating, and constant mixing. Manufactured with advanced heat transfer technology, they guarantee greater energy efficiency and higher quality in the final product.
Heat is applied directly to the bottom of the container using burners or heating elements. These are more economical, heat up quickly, and are suitable for processes where it doesn't matter if the temperature isn't perfectly uniform.
Common uses:
Simple sauces, broths, water, liquid mixtures without risk of burning.
Disadvantages
They can create hot spots that burn the product.
The container has a "jacket" through which steam, hot water, or thermal oil circulates. This provides more uniform heating , prevents burns, and allows for more precise control.
Common uses:
Dairy products, thick sauces, jams, delicate products, and dense foods.
They use steam as a heating medium (through the jacket). They reach high and very stable temperatures, ideal for large industrial processes.
Advantages:
Uses:
Large food industry (jams, soups, mass cooking).
They use electric heating elements to warm the jacket or body. They are clean, easy to install, and do not require a boiler.
Advantages:
Uses:
Restaurants, production kitchens, bakeries, hotels.
Gas heats the bottom or the jacket. They are powerful, fast, and economical to run, although less uniform than steam heaters.
Uses:
Processes that require rapid heating.
They allow you to turn the pot upside down to empty the product effortlessly. Very common in medium and high production.
They have internal agitators that mix the product while it is being heated.
They prevent sticking or burning and provide total uniformity.
Variants:
Uses:
Creams, custards, cajeta, fillings, thick sauces, candies.
They can cook above 100°C thanks to the pressurized seal.
Saves time and provides greater sanitization.
They allow cooking at lower temperatures, preventing oxidation and loss of aroma. Used in:
