LUX Pot with Lid

The LUX Pot with Lid combines premium materials and ergonomic design for professional use—thicker walls ensure better heat retention and more even temperature distribution, which is particularly important for intensive soup and sauce preparation in large kitchens. BHS supplies these pots to HoReCa businesses.

Structural advantages of the LUX pot

The LUX series pot is made from AISI 304 or 18/10 stainless steel with a reinforced base and wall thickness. A thicker surface means greater heat capacity—the pot retains temperature longer after the heat is turned off, which is convenient for sautéing and keeping food warm. Three-layer or multi-layer base versions provide additional heat distribution between the steel layers. Ergonomic handles are double-sided, attached with rivets rather than just welded—greater mechanical strength under weight load. The lid, made of glass or stainless steel, fits tightly on the pot’s rim. The pot is compatible with gas, electric, induction, and ceramic cooktops.

When and where a LUX pot is needed

In a restaurant with a large soup and sauce menu, the LUX pot ensures consistent cooking results every day—thicker walls reduce the risk of burning even if the heat is slightly too high. In hotel kitchens, large-capacity LUX pots (15–40 L) are used for preparing breakfast porridge and hot beverages. In fine dining restaurants, where sauces are slow-cooked for extended periods, the LUX pot with its tightly fitting lid ensures optimal moisture retention. BHS provides advice on the LUX pot range based on kitchen needs.

Materials and HACCP

The stainless AISI 304 steel of LUX pots meets HACCP food safety requirements and is chemically resistant to cooking acids, salts, and disinfectants. The smooth inner surface without seams or pores makes cleaning and disinfection easier, preventing bacterial buildup during food processing. The pot can be washed in a dishwasher or by hand. Handles are heat-resistant and provide a secure grip even with kitchen gloves under heavy loads. BHS advises on the use and maintenance of pots compliant with HACCP.

HoReCa usage scenarios

In a canteen with a daily output of 200 portions, a LUX pot (20 L) holds an entire day’s batch of soup, which can be prepared during the morning shift and kept warm until lunchtime service. In a restaurant serving bisque and velouté sauces, the LUX pot ensures slow and even cooking, which is critical for these high-end sauces, where direct heat spots can ruin the texture. For fine dining presentation, when keeping sauces at serving temperature, the LUX pot with a lid reduces evaporation and maintains the precise liquid volume in the recipe. Also explore pots without lids.

Frequently asked questions

What sets the LUX pot apart from a standard pot? The LUX pot stands out with its thicker walls and base, which ensure better heat retention and reduce the risk of burning. The price is usually higher, but the service life is significantly longer, and the cooking results are better in intensive professional use.

Which capacity is suitable? 2–6 L — for side dishes and sauces; 8–12 L — for restaurant soups; 15–20 L — for canteen portions; 25–40 L — for large-volume cooking. BHS advises on the optimal capacity.

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.