Commercial Boiling Pans

Boiling pans are engineered to handle large-volume liquid heating, a little different to something like a bratt pan for braising and shallow frying or a sous vide for slow, low heat. Instead, Commercial Boiling Pans are ideal for preparing soups, stocks, sauces, stews, blanched vegetables or even bulk pasta-boiling if you don't want a dedicated pasta cooker. One of the main uses is simply boiling large amounts of water, which plenty of restaurants need on hand throughout service.

Their key features include a generous capacity along with an even heat distribution, ensuring you can easily cook large batches uniformly, rather than having to use multiple pots. They're an integral part in any kitchen that needs to be able to whip up meals with a high-turnover, making them excellent for heavy-use workflows that standard domestic pots simply can't deliver.

Choosing the right size comes down to more than just the boiling pan capacity, you also need to account for the storage space you have and how much you need to actually prepare at any one time. If you have ample freezer space to store extra portions, along with a blast chiller to rapidly cool your meals down, you can opt for a bigger model of boiling pan.

Our range includes smaller models for more modest or infrequent use requirements, along with large options spanning up to 150 litres and above for high-capacity restaurants. Choosing something that matches your output requirements is the most important, as cooking too small or too large batches can slow down efficiency, or end up resulting in more energy use than you'd require with an optimally sized model.

We recommend doing a calculation for your needs, along with properly measuring the available space you have in your kitchen before deciding. Alternatively, the team at REO are happy to help with a recommendation and you can contact us anytime.

The main difference is how your boiling pan is drained or emptied once you've finished cooking. Fixed Commercial Boiling Pans remain in place and typically require a pump, drain valve or manual scooping to take out your finished product. By contrast, as the name suggests, a tilting boiling pan is mounted on a pivot or even a hydraulic mechanism which enables you to tilt the whole thing and pour out cooked contents quickly and efficiently.

Electric and gas Commercial Boiling Pans can be a great addition, though their features and functionality vary slightly. Electric models often provide more precise temperature control, with a steady heat input and when it comes to installation, often integrate easily with three-phase electrical supply. They're also the best choice if you're operating in an area with restrictions on gas or open flame, or don't already have gas setup in your commercial kitchen.

If high heat is your priority, gas is incredibly hot and can get to high temperatures very quickly. They also have a faster recovery time for larger batches of food which can be a major asset during busy meal times. Ultimately, the choice should be dictated by the utilities you prefer (or have available) along with energy efficiency, menu consideration and the nature of your batch cooking demands.

Boiling pans are great when you're looking for an even heating surface. From simmering vegetables to creating the perfect environment to make soup in, they're incredibly consistent. They come with features like jacketed vessels or indirect heating to avoid scorching or uneven cooking, making it easy to get even results every time.

This level of predictability means that each batch will behave similarly, reducing variations in cook time, texture and flavour - and in turn, keep your customers happy. The size of the internal vessel and the ability to manage load sizes also means fewer batch changes. This optimises your ability to repeat things more easily, which gives you less downtime between batches.

In a commercial boiling pan, crucial safety features include robust lids (including options that are counter-balanced for stability) and proper insulation around the boiling pan to prevent burns. You should also look for features like over-temperature protection, low-liquid-level cut-out switches if you have a jacketed system, safety valves if you have a steam-jacketed vessel, and tilting mechanisms with secure locking if you're choosing a high-capacity model. Externally, along with good insulation, looking for hard-wearing and reliable materials like stainless steel make them easier to clean and maintain.