Pots

A pot is one of the most frequently used kitchen appliances – boiling, sautéing, soups, sauces, garnishes and marinating, almost all dishes pass through a pot at some stage. In a professional kitchen, the pot’s material, thickness and size directly affect the quality of the food and cooking efficiency. BHS offers a wide range of professional pots to restaurants, canteens and food production businesses.

Pot materials and their properties

Two main pot materials are available for professional kitchens. Stainless steel pots are the most durable, easy to clean, meet HACCP hygiene requirements and withstand intensive daily use. Steel pots with a multi-layer base (three-layer or five-layer) ensure even heat distribution and reduce the risk of burning. Aluminium pots are lighter and offer better thermal conductivity, which chefs value for quick temperature control. Most BHS pots can be washed in a dishwasher, making daily sanitation easier.

Pot capacities for different needs

The BHS range includes pots in a wide capacity range. Pot with Handle 0.5–3 litres – for sauces, black coffee and individual heating tasks. Pots 5–15 litres – for soups, side dishes and standard restaurant portions. Pots 20–40 litres – for intensive canteen or hotel kitchens, where larger volumes need to be prepared daily. GREDIL Pots 50–100 litres – for schools, hospitals, factories and large catering establishments. Choosing the right capacity saves energy and ensures even cooking without overfilling.

HACCP and hygiene in pot use

Professional pots must be washed and disinfected after each use in accordance with HACCP principles. Stainless steel pots are ideal from a hygiene perspective – the smooth surface does not retain bacteria and is easy to clean. Non-abrasive cleaning agents that do not scratch the surface are recommended. Rust, scratches or cracks must not form inside the pot – these are breeding grounds for bacteria. Regular maintenance and visual inspection before each use are mandatory hygiene requirements in a professional kitchen.

HoReCa usage scenarios

In à la carte restaurants, medium-sized pots (5–20 litres) are most commonly used, where each dish is prepared to order in small quantities. In canteens and school kitchens, large pots of 30–100 litres dominate, where soup or side dishes are prepared in large volumes for the entire day at once. In patisseries and bakeries, pots with handles are used to prepare creams, ganaches and sauces. For banquets and outdoor catering, medium and large pots with tightly sealed lids are used during transport. BHS helps choose the most suitable pots for a specific kitchen.

Frequently asked questions

What pot capacity is recommended for a restaurant? For a standard restaurant with 50–100 seats, 2–3 pots of 20–30 litres for soups and side dishes are recommended, plus several small pots of 3–8 litres for sauces and special dishes. Canteens serving 200+ portions per day require 40–80 litre pots. BHS consultants help calculate the optimal capacities.

Is a three-layer base necessary? Pots with a multi-layer base (three-layer or five-layer) significantly reduce the risk of burning and ensure more even heat distribution. For those preparing sauces, creams or dishes with a high sugar content, a three-layer base is highly recommended.

Why choose BHS?

BHS – Baltic HoReCa Solutions supplies professional equipment for restaurants, cafés, hotels and canteens: more than 20,000 products from many manufacturers. Our specialists help you choose the right equipment and spare parts for your kitchen or bar.

Delivery

We deliver across the European Union. Delivery time and cost depend on the order volume and destination — contact the BHS team for an exact price and lead time.