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Used Mauting Thermal Processing Equipment

  • Trusted Seller
    2008 Mauting cooking kettle VVM

    2008 Mauting cooking kettle VVM 300.D

    • Manufacturer: Mauting
    • Model: VVM 300.D

    Content: 300 litres | Heating: steam, 40 kg/h | Kettle inside size: 900 x 790 x 480 mm | Basket size: 830 x 700 x 430 mm | Infeed height: 950 mm | Outfeed height: 300 mm | Outfeed valve: DN40 | Power: 3 x 400V, ...

    Oirschot, Netherlands
  • Trusted Seller
    2008 Mauting cooking kettle VVM

    2008 Mauting cooking kettle VVM 300.D

    • Manufacturer: Mauting
    • Model: VVM 300.D

    Content: 300 litres | Heating: steam, 40 kg/h | Kettle inside size: 900 x 790 x 480 mm | Basket size: 830 x 700 x 430 mm | Infeed height: 950 mm | Outfeed height: 300 mm | Outfeed valve: DN40 | Power: 3 x 400V, ...

    Oirschot, Netherlands

Overview

Thermal processing equipment for meat and poultry includes ovens, steamers, retorts, smokehouses and pasteurizers used to cook, pasteurize or sterilize products. These machines control time, temperature and humidity to eliminate pathogens, extend shelf life and ensure consistent product quality. Buyers look for robust controls, reliable seals, easy-to-clean surfaces and compliance with HACCP and local food-safety regulations to integrate safely into high-volume processing lines.

FAQ

What should I check when buying used thermal processing equipment?

Verify temperature accuracy (thermocouples/calibration), control systems (PLC/HMI), integrity of seals/insulation, condition of conveyors/doors, and availability of spare parts and service manuals.

How do I arrange safe shipping for large thermal processors?

Use an experienced heavy-equipment carrier, plan partial disassembly if needed, secure hygienic covers, note weight/dimensions for permits, and coordinate rigging at both sites.

What maintenance and sanitation should I plan for?

Schedule daily cleaning/CIP cycles, regular gasket and steam-trap checks, calibration of sensors, preventive lubrication and an annual full inspection with documented HACCP records.