steamjacketed

Steamjacketed describes equipment that uses a surrounding steam jacket to heat the contents of a vessel. A steam jacket comprises an inner vessel surrounded by an outer shell with an annular space through which steam circulates. This arrangement provides uniform, controllable heat transfer and is widely used for liquids, sauces, and viscous mixtures where gentle heating is important. The jacket is heated by steam at a controlled pressure, allowing temperatures from just above ambient to well above 100°C depending on steam quality and pressure.

Construction typically involves a double-walled stainless steel vessel with a steam inlet and outlet, and often an agitator or mixing blade. Jackets may be full or half (partial) jackets, and insulation helps minimize heat loss. The system is designed for cleaning and sanitation, with features such as clean-in-place (CIP) capabilities in many industrial settings. Temperature and pressure controls, safety valves, and steam traps are standard to maintain safe and stable operation.

Common applications include steamjacketed kettles for cooking, reducing, or tempering sauces, soups, and dairy products; and steamjacketed reactors used in chemical and pharmaceutical processes. Advantages include precise temperature control, rapid heat-up and even heating, and energy efficiency compared with direct heating methods. Potential considerations include ensuring steam quality and cleanliness to prevent contamination, managing scale or corrosion, and the higher upfront cost of jacketed equipment. Alternatives in some settings include electric jacketed vessels or oil-jacketed systems, which offer different control characteristics and heat transfer properties.