Commercial Boiling Pans

Boiling pans heat liquid in volume, which is a different job to a bratt pan for braising and shallow frying or a sous vide for slow, low heat. Boiling pans are for soups, stocks, sauces, stews, blanched vegetables and bulk pasta if you do not want a dedicated pasta cooker. One of the main uses is simply boiling a lot of water, which plenty of restaurants need on hand through service.

The point of the capacity is cooking one big batch evenly instead of running several pots and hoping they match. That is what makes them worth having in a kitchen turning over a lot of food.

Start with how much you actually cook at once, then check it against the storage you have. If you have freezer space for extra portions and a blast chiller to bring them down fast, a bigger pan makes sense.

Match the pan to your output. Cooking well under capacity wastes energy, and cooking over it means splitting batches, which is where consistency goes.

Measure the space in your kitchen before you decide. If you want a second opinion, contact us and we will give you a recommendation.

The difference is how you get the food out. A fixed pan stays put, so you empty it through a drain valve, a pump or by scooping. A tilting pan sits on a pivot, so you tip the whole pan and pour the contents straight out, which is much faster at the end of a batch.

Gas recovers faster under heavy load, which helps when you are putting cold product in back to back. An electric boiling pan holds a steadier temperature and installs without a gas connection, so it is the choice where gas or open flame is restricted or where there is no gas in the kitchen.

Beyond that it comes down to what you already have connected and what you cook. Check the supply requirement on the product page before you order.

Even heat across the pan is what does it. Jacketed and indirectly heated pans warm the food through the wall of the pan rather than straight off a burner, so sauces and soups are less likely to scorch on the bottom.

The other half is batch size. Loading the pan the same way each time gives you the same cook time and the same texture, which is what customers notice.

A heavy lid, counter-balanced where that is offered, and good insulation around the pan so nobody gets burnt walking past. Over-temperature protection and a low-liquid cut-out are worth having on a jacketed pan, as are safety valves on a steam-jacketed one, and a tilting pan should have a locking mechanism.

Stainless steel on the outside is easier to clean and stands up to a commercial kitchen.

You will see electric boiling pan used for the same kind of equipment. The name changes with the supplier and the region, not the job it does. Compare models on capacity, construction and the specification on each product page, and check the full commercial boiling pans range to see every option side by side.