This 600 litre steam jacketed cooking kettle was built for the way sauce and jam plants actually run: a shift starts with a cold charge, the jacket has to recover fast, and nobody wants to stop the line because product scorched on the inner wall. The body is a semi-spherical shell stamped from a single SUS304 blank and welded to a 2 mm outer jacket, so the steam sits in a full wrap around the product instead of only under the bottom head. That geometry, combined with a