A boiling pan (is also called “Boiling kettle” or “Kettle” or “Steam jacketed kettle” according to different manufacturers). It is suitable for cooking of soups, sauces, vegetables, pasta, rice, shrimps, etc. A boiling pan is cylindrical or rectangular, composed of inner pan inside a larger outer pan, the steam is injected in the space between the two pans (jacket), steam is condensed on the inner pan walls and thus the heat is transferred to the inner pan to cook food. Either to be gas or electric or direct steam (direct steam means the steam is provided from an external source like a central boiler). Stationary or tilting type, manual or motorized tilting. Also available with high pressure type, can be provided with mixer, etc, can be provided with factory charged pure water.
Boiling pan temperature doesn’t exceed 100 ºC which is the boiling point of water & steam temperature (except in pressure type pans). Sizes commonly in the range of 20 to 500 liters (approx).
Fig.7.5.1 Boiling pan – BERTO’S – ITALY

 Advantages of boiling pans:

  • Large heating surface from bottom & sides.
  • Cooking of large quantities at the same time.
  • Healthy cooking especially for vegetable (color & nutrients are retained).
  • Food will not scorched in the pan (all the points of the pan has the same temperature which doesn’t exceed 100 ºC) which protect food, prevent food losses and also tends to easy cleaning. 

 Selection factors:

  • Materials (fully stainless steel AISI 304 with inner pan preferred to be AISI 316).
  • Size in liters (different according to manufacturers & ranging from 20 to 500 liters approx. for commercial cooking).
  • Type of heating: Gas, electric or direct steam (direct steam from external source such as central boiler – some accessories will be required in this case such as steam pressure regulator, steam trap, etc as per manufacturer instructions).
  • If gas or electric is the steam generated inside jacket (direct) or outside the jacket (indirect).
  • If gas, check gas accessories & gas safety controls: gas safety valve, flame failure device, electric ignition, thermostatic gas valve, etc (see Range selection factors).
  • Power in KW (see example)
  • Fixed or tilting type
  • If fixed, it should have emptying valve with common size of 2″ (ranging from 1.5 to 3″).
  • If tilting, is it manual or electric tilting?
  • Round or square shape.
  • Ordinary or gastronorm type (gastronorm type is a rectangular type with internal dims allow holding of pans with gastronorm or GN sizes – see GN sizing system).
  • With or without built-in mixer (built-in mixer or stirrer function is to stir the food (e.g. soup) which distribute the heat properly for all food particles which speed up cooking and also prevent solid food parts from staying in pan bottom when transporting food from the pan – rotating speed is usually adjustable, reversible and ranging from 5 to 30 rpm (approx) – can be dismantled if not required).
  • Normal or pressure type (pressure type allow higher steam pressure and accordingly higher temperature).
  • Has it protection against low water?
  • Required accessories & safety devices such as: over pressure safety valve, pressure gauge, water mixer (connected to main water supply), thermostat, etc. (see market example).
  • Is it matching the other cooking equipments? (in case of modular cooking line).
  • Is it manufactured according to an international standard?
  • See next market example.

 Market example:

An electric boiling pan with the following features: fully stainless steel AISI 304 with cooking tank (inner pan) of stainless steel AISI 316, provided with cold & hot chrome plated bronze water mixer, 2″ emptying valve, balanced spring loaded hinged cover, 150 liters capacity, 18 KW electric power at 400 – 415 Volts, well dims Ø 600 mm x 540 mm height, safety controls, external dims 800 x 900 x 900 mm height, 150 kg weight, etc. Model (E9P15I), manufactured by “Berto’s” –