GREDILL Pots

GREDILL Pots — GREDILL stainless steel pots with LUX lid offer optimal heat retention and condensation management advantages, making them a practical choice for intensive cooking stations in HoReCa kitchens across Europe.

LUX lid construction and heat retention

GREDILL Pots — the LUX lid is the key distinguishing feature in this pot series compared to standard lid options. LUX lid design — GREDILL Pots LUX lid is designed with a precise fitting profile to the pot rim, ensuring a tighter seal than a flat standard lid; a tighter seal means less heat loss during cooking. Condensation management — the shape of the GREDILL Pots LUX lid directs condensation back into the food rather than down the outside of the pot; condensation is part of the cooking moisture; its return to the food preserves product juiciness and reduces moisture loss. Stainless steel lid — GREDILL Pots LUX lid is made of stainless steel; durable and easy to clean; unlike glass lids, stainless steel is more resistant to impacts in an intensive HoReCa environment. Ergonomic handle — the handle of the GREDILL Pots LUX lid is designed for comfortable holding with a cloth or towel; the material does not transfer heat to the handle surface to the same extent as uninsulated metal.

GREDILL pot material and durability

GREDILL Pots — AISI 304 stainless steel is the standard material for professional HoReCa kitchen accessories. AISI 304 stainless steel — the main advantage of this grade in GREDILL Pots is high corrosion resistance in acidic food environments; against salts, vinegar and other commonly used substances; longer-lasting than lower-quality metals. Wall thickness — GREDILL Pots with thicker pot walls (1.0–1.5 mm) provide better heat accumulation and more even heat distribution across the pot base and sides; thinner walls heat up faster but distribute heat less evenly. Pot base — GREDILL Pots feature a three-layer or clad base with an aluminium or copper core for even heat distribution; prevents food from burning at the bottom of the pot under intense heat. Handles — GREDILL Pots ergonomic side handles are made of stainless steel with a low-heat-conducting connection; for safe handling with cloth protection in HoReCa kitchens. See also Pot Lids.

GREDILL pot size range for HoReCa needs

GREDILL Pots — the GREDILL series offers a wide capacity range for various cooking tasks. Small measuring pots — GREDILL Pots with 2–6 litre capacity are designed for sauces, creams and smaller portions; the LUX lid provides a pressure effect even in small quantities. Medium-sized pots — GREDILL Pots with 8–20 litre capacity are suitable for soups, sautés and larger portions; these sizes are the most widely used in restaurant kitchens. Large pots — GREDILL Pots with 24–50 litres and above are designed for bulk cooking in canteens, hospitals and hotel banquets; capacity choice depends on the maximum number of portions per shift. Capacity selection principle — the optimal GREDILL Pots capacity is 60–70% of the maximum; a completely filled pot is harder to manage and risks overflow; it is better to choose with a reserve.

Maintenance and durability upkeep

GREDILL Pots — proper maintenance ensures the pot’s visual appearance and hygiene over time. Washing and disinfection — GREDILL Pots should be washed with hot water and detergent after each use; the temperature in a dishwasher must not exceed the manufacturer’s specified limit; GREDILL AISI 304 pots are generally dishwasher-safe. Limescale and mineral deposits — after prolonged cooking, limescale deposits may appear on GREDILL Pots; clean with a vinegar solution or a special stainless steel cleaner; avoid abrasive materials that scratch the surface. Burnt-on food — if food has burnt onto GREDILL Pots, do not fill the pot with water and leave it to soak; do not scrub with steel wool, which causes scratches; use a nylon or silicone scraper. Lid maintenance — store the GREDILL Pots LUX lid separately from the pot to avoid scratching the lid rim; check the lid’s inner rim for proper fit against the pot rim — if the rim is deformed, the lid no longer provides full protection. See also Colander.

HoReCa usage scenarios

Restaurant cooking station with multi-portion soups and porridges — GREDILL Pots; the LUX lid reduces heat loss during prolonged cooking; GREDILL heat retention is appreciated; BHS delivered a set of pots. Café with daily sauce and soup preparation — GREDILL Pots; small and medium-sized GREDILL Pots with LUX lid; sauces heat up quickly and retain heat longer. Hospital canteen bulk cooking — GREDILL Pots; large GREDILL Pots for mass cooking; the LUX lid is important for energy efficiency in large volumes; BHS is a regular supplier of accessories.

Frequently asked questions

What is the difference between the GREDILL and GREDIL pot series in the BHS catalogue? GREDILL Pots — both series are GREDILL manufacturer products; specific model and LUX lid version differences can be clarified with the BHS team; GREDILL pots in this category include the LUX lid segment; see the GREDIL Pots series for other models.

Can GREDILL pots be used on an induction hob? GREDILL Pots — induction compatibility depends on the specific model’s base material and magnetic properties; AISI 304 stainless steel is not magnetic, so standard AISI 304 pots are not suitable for induction; induction pots are usually made of AISI 430 or with a built-in ferromagnetic base; specify hob type requirements when ordering. See the full pots range.

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.