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Use for processing all types of meat, poultry, pasta, vegetables and other non-pumpable food products


For complete information on Batch Cooker types, capacities, dimensions and more, click on the link to our catalog section below.

Batch Cooker


To provide a safe, sanitary and effective method of preparing a wide variety of non-fluid food through immersion or steam vapor for cooking, and water recirculation for cooling



  • Tank, single piece hinged cover and basket are fabricated entirely of types 304 or 316 stainless steel


  • ASME certified for operation at 100 PSIG at 340°F


  • Heavy gauge perforated stainless steel baskets available in full or half sizes, including heavy lifting bar and "clam shell" hinged bottom with safety latch closing assembly


  • Tank includes covered fat skimmer with adjustable overflow tube


  • Dual, heavy gauge pipes support basket above heat exchange surface and provide for uniform distribution of high volume/low pressure agitating air



The Chester-Jensen Batch Cooker uses air agitation to promote uniform heating of immersed products, accelerated heat exchange, increased efficiency, and minimized product shrinkage.


The "Clam shell" bottom opening basket provides effective means of depositing process products onto convenient work surfaces while the air agitating system and sanitary design affords in-place cleaning capability.

In addition, a steam heated pressure wall bottom is located on tank bottom for maximum efficiency and also provides greater operator safety.


Condensate resulting from heating process may be easily returned to boiler feed system for energy efficiency.


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