70% inclination, 100% quality: 

• The processing steps necessary  for an optimum product are carried  out in a inclined working position –  typically Stephan.

• The agitator in the bottom of the  container ensures effective,  homogeneous mixing of all recipe  ingredients without any residue  buildup. To protect colour and flavour,  the COOK-IT®’s vacuum system allows  the product to be de-aerated during  processing. For fast, efficient and  gentle heating, the COOK-IT® offers  the proven direct steam injection.

INDIRECT HEATING AND COOLING
The double jacket is particularly  versatile. In addition to indirect  heating, it can also be used for cooling.  To give the end product an authentic  roasted flavour, it can be operated at  contact temperatures of more than  180°C, e.g. when frying onions, bacon  or meat. Thanks to the contour following scrapers, nothing sticks  on the vessel wall or burns.

To empty the COOK-IT®, the vessel is  tilted forward and the finished, mostly  non-pumpable and/or shear-sensitive  product can be discharged into a  standard trolley via the open lid.

POSSIBLE PROCESS STEPS
• Stirring, mixing, scraping 
• Heating with direct steam injection 
• Heating with double jacket 
• Roasting/frying with double jacket 
• Cooling via double jacket 
• Deaeration/degassing via  vacuum syste