Vacuum industrial cooker CC160

double-jacketedsteamelectric

Overview
A batch caramel cooker for production of caramel, toffee and fudge in a steam-jacketed hemispherical vessel. Mixing arms with Teflon scrapers prevent product adhesion and a vacuum finishing stage sets final moisture. Cooked batches are discharged by a stainless-steel lobe transfer pump to a take-off reservoir or routed through a CHE500 scraped-surface heat exchanger and stored in an ST500 heated tank for continuous forming.

Process suitability

• Single vessel size: 160 kg batch capacity.
• Requires steam supply for the jacket; no electric-heating configuration specified.
• Electrical supply: 380 V three-phase.
• Not suitable for chocolate production (chocolate is refined and conched rather than cooked).

Downstream cooling selects the configuration

• CC160 (standalone) — 160 kg batch; total power 14 kW; discharges to a take-off reservoir with passive cooling. Select when forming is intermittent or when downstream cooling/storage already exists.
• CC160 + CHE500 + ST500 — 160 kg batch; total power 23 kW; includes CHE500 scraped-surface heat exchanger for active cooling during transfer and ST500 storage tank to hold product at forming temperature; requires chilled-water supply. Select for continuous forming that requires caramel delivered at process temperature without wait.

Cooking principle and process

• Steam-jacketed hemispherical vessel provides uniform heating and minimises hot spots.
• Teflon scraper-equipped mixing arms continuously wipe the wall to prevent sticking and scorching of high-sugar masses.
• Cook under agitation to the target boiling point (approx. 118–132°C for regular toffee; 146–154°C for hard toffee).
• Apply vacuum finishing to reduce moisture at lower temperatures and set final texture without overcooking sugar.
• Pump the finished batch out using a stainless-steel lobe transfer pump; bucket discharge outlet provided.

Position in the production line
Upstream: sugar, glucose, milk and fat are charged directly into the cooker — it is the start of the caramel process. Downstream: cooked caramel is cooled, transferred and formed either as a moulded centre on a shell-moulding line or as the centre of an enrobed bar. The cooker itself does not perform forming, cutting or enrobing operations.

Model options and selection guidance

• Choose CC160 standalone when forming is intermittent or when a downstream cooling/storage step exists; this discharges to a take-off reservoir and relies on passive cooling.
• Choose CC160 + CHE500 + ST500 when continuous forming requires caramel delivered at processing temperature without waiting; this requires a chilled-water supply for CHE500 and provides active cooling plus ST500 storage.

Technical features (by model)
CC160 Standalone Cooker — Technical Features

• Role: batch cooking only; 160 kg per batch; discharge to take-off reservoir with passive cooling.
• Construction: AISI 316 stainless steel.
• Steam-jacketed hemispherical cooking vessel with continuous wall scraping.
• Mixing arms with Teflon scrapers; adjustable agitator speed.
• HMI and PLC control.
• Stainless-steel lobe transfer pump; bucket discharge outlet.
• Electrical: 380 V three-phase; total power 14 kW.

CC160 + CHE500 + ST500 Complete Plant — Technical Features

• Role: cook plus active cooling and storage; 160 kg per batch; CHE500 cools during transfer and ST500 holds caramel at forming temperature.
• Construction: AISI 316 stainless steel.
• Steam-jacketed vessel; mixing arms with Teflon scrapers; adjustable agitator speed; HMI and PLC control.
• Stainless-steel lobe transfer pump; bucket discharge outlet.
• Requires chilled-water supply for CHE500 operation; electrical: 380 V three-phase; total power 23 kW.

Technical specifications

• Brand: AkayGAM
• Model designation: CC160 (also available as CC160 + CHE500 + ST500)
• Batch capacity: 160 kg
• Vessel: steam-jacketed hemispherical vessel with continuous wall scraping
• Material: AISI 316 stainless steel
• Mixing: adjustable agitator with Teflon scraper arms
• Vacuum finishing to set final moisture and texture
• Discharge: stainless-steel lobe transfer pump; bucket discharge outlet
• Control: HMI and PLC
• Standalone power: 14 kW (380 V three-phase)
• Complete-plant power (with CHE500 + ST500): 23 kW (380 V three-phase)
• CHE500 requirement: chilled-water supply for active cooling
• Typical cooking endpoints: ~118–132°C (regular toffee); ~146–154°C (hard toffee)