Food Engineering
Technology Sourcebook

Cook/cool vessels

February 7, 2014

Terlet bottom-driven cook/cool vesselsUsed for preparing soups, sauces and mashed potatoes, Terlet bottom-driven cook/cool vessels have a motor placed below the product that eliminates the risk of oil or grease contamination.  No bridge across the top is necessary, eliminating shadow areas inside the vessels. The vessels feature a high-pressure bottom for sautéing ingredients and a split-level jacket for different batch sizes. Stationary and tiltable versions are available.

Terlet Process Equipment; 856-241-9970; www.terletusa.com