Steam Jacketed Kettles and Olive Oil Tanks
Purpose-built stainless steel vessels: unheated conical bottom tanks for olive oil and liquid foods, and steam jacketed kettles for cooking, boiling and reduction processes.
Kettles and Oil Tanks
Kasas Teknoloji builds steam jacketed kettles and unheated storage vessels under the same stainless fabrication discipline. Two distinct pieces of equipment are covered here: a conical bottom tank that holds product without applying heat, and a jacketed process vessel that heats product through its outer shell. For olive oil producers we manufacture vertical cylindrical, leg-mounted olive oil tanks with a bottom outlet valve; for plants producing molasses, jam, tomato paste or brine we build an industrial cooking kettle with a geared agitator. Shell and all product-contact surfaces are made from 304 or 316 stainless steel. Volume, leg height, valve type and heat source follow the process flow of the plant rather than a catalogue size. Fabrication, installation and commissioning run from our workshop in Sakarya, Turkey.
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An unheated storage vessel works on a simple principle: product enters through the top manhole cover or a pipe connection, settles inside the vertical cylindrical shell, and is drawn off through the bottom outlet valve. The conical bottom collects sediment and pomace at a single low point, so settled olive oil residue can be drawn off separately without clouding the batch. With the manhole closed, contact with air and light stays limited. A steam jacketed kettle adds heat. Steam is fed through a side port into the jacket cavity between the inner and outer shells; it condenses against the wall, transfers heat to the inner shell, and the condensate leaves through a lower port. In the electric version the same cavity is filled with heat transfer fluid warmed by immersion elements. No flame touches the product, so heat spreads evenly across the surface. A geared agitator keeps lifting product off the wall, preventing scorching at the base. When cooking is finished the hinged lid opens and the batch is discharged.
- Vertical cylindrical shell with conical bottom tank geometry for full drainage and sediment collection.
- 304 or 316 stainless steel vessel construction that transfers no taste or odour to olive oil.
- Bottom outlet valve in butterfly or ball type, selected according to product viscosity.
- Top manhole cover giving wide access for filling, sampling and internal cleaning.
- Steam or electric heating on the jacketed kettle, matched to the energy supply already on site.
- Geared agitator lifts product off the wall, preventing scorching and colour loss at the base.
- Hinged lid and leg-mounted frame keep the kettle easy to open and the tank clear of the floor.
- Olive oil storage and settling at oil mills
- Intermediate bulk storage on edible oil lines
- Molasses and jam production in a cooking kettle
- Tomato paste and sauce lines as a heated process vessel
- Brine holding in olive and pickle plants
- Industrial cooking kettle for ready meal production
- Material
- 304 / 316 stainless steel
- Volume
- Defined per project
- Bottom type
- Conical or dished
- Heating
- Steam jacket / electric / none
- Agitator
- Optional, geared drive
- Discharge
- Bottom valve (butterfly / ball)
Application Gallery
Frequently Asked Questions
What stainless grade should an olive oil tank be made from?
Olive oil is a neutral product with no significant chloride load, so 304 stainless steel is adequate for storage and costs less. If the same vessel will also hold brine, pickling liquor or a high-acid product, 316 is the safer choice, because the molybdenum in its composition improves resistance to pitting corrosion. The grade is fixed during design, based on an analysis of the product.
How should olive oil be stored?
Three factors decide quality over time: light, oxygen and temperature. A stainless steel vessel blocks light completely, which is why it outperforms transparent containers. Air left in the headspace accelerates oxidation, so the tank is kept as full as practical and the manhole cover stays closed. Wide temperature swings speed up degradation, so the tank belongs in a cool, stable area.
Is a steam jacketed kettle heated by steam or electricity?
Both are possible, and the choice follows the infrastructure already on site. Where a boiler exists, the jacket is fed directly with steam; heat transfer is fast and the running cost is lower on large volumes. Where there is no steam line, the jacket cavity is filled with heat transfer fluid warmed by immersion elements. That option simplifies installation and suits small to medium kettles.
Why does a cooking kettle need an agitator?
Heat enters through the jacket wall, so the thin layer of product touching it is always the hottest zone. The agitator keeps stripping this layer away so temperature equalises through the mass; without it, sugary or dense products such as molasses, jam and tomato paste scorch, darken and lose flavour at the base. A geared drive gives high torque at low speed as viscosity rises.
What is the purpose of a conical bottom?
A conical bottom directs the whole contents of the vessel toward one low point. That gives two benefits: the product discharges completely without dead volume, and sediment, water or pomace that settles over time can be drawn off from that point alone. In olive oil, this geometry is what makes it possible to remove settled residue separately after resting, and it simplifies cleaning.
Is this system right for your plant?
Contact us for capacity, dimensions and integration; let us engineer your system.