A steam boiling pan for professional kitchens is a specialised commercial pan with steam heating, where the process occurs indirectly via a steam jacket rather than through direct contact with a flame or electric element. BHS supplies steam boiling pans to HoReCa establishments.
Operating principle of the steam boiling pan
A steam boiling pan operates with a double-wall construction – steam is introduced into the outer steam jacket chamber, which heats the inner pan indirectly through the metal wall. This heating method ensures even heat distribution across the entire inner surface of the pan, avoiding localised overheating. Steam as a heating medium operates at a constant temperature (approximately +121°C for saturated steam at 2 bar pressure), which limits the maximum achievable temperature for heating the pan’s contents, ensuring gentler cooking. Products inside the pan are exposed to uniform, controlled heat from all sides, reducing the risk of burning.
Steam boiling pan vs electric and gas boiling pan
A steam boiling pan differs from an electric boiling pan and a gas boiling pan with its indirect heating – in the latter two cases, an electric element or gas flame heats the bottom of the pan, creating a temperature gradient. The advantage of steam heating is its uniformity and stability – steam ensures that the pan’s walls never exceed the steam temperature, reducing the risk of burning in dough-based batters, flour-based sauces or sugar-rich products. A steam boiling pan requires either a connection to a central steam system or a built-in steam generator (electric or gas). The choice between a steam pan and direct-heating pans depends on the types of products, productivity requirements and the building’s infrastructure.
HACCP requirements for steam boiling pans
Under HACCP, steam boiling pans must ensure that the internal temperature of soups, sautés and other mass-prepared dishes reaches the safe minimum – usually +75°C or higher. The advantage of a steam boiling pan in HACCP documentation is its built-in temperature sensor, which allows monitoring the product’s temperature and recording the process. Steam system lines and connections must be regularly checked for steam leaks – steam poses a burn risk to staff and can affect hygiene. Cleaning the pan’s interior after each cooking session prevents bacterial growth and ensures compliance with HACCP hygiene standards.
HoReCa applications
In large hotel industrial kitchens, a steam boiling pan is essential equipment for mass cooking soups, stews or goulash for banquets or breakfasts – a capacity of 100 to 200 litres ensures a continuous flow of 50–80 portions. Hospital and clinic kitchens, where large quantities of dietary meals require precise temperature control, use steam boiling pans for even and reproducible processing. In catering businesses, a steam boiling pan ensures large-volume soups and sautés with consistently high results.
Frequently asked questions
Does a steam boiling pan require a separate steam generator? It depends on the model – some steam boiling pans are equipped with a built-in electric steam generator, while others require a connection to an external steam source. Check the specific infrastructure requirements with BHS consultants before purchasing the equipment.
What are the typical cleaning requirements for a steam boiling pan? The pan’s interior must be cleaned after each cooking session – typically washing with warm water and alkaline cleaning agents, followed by rinsing. Steam system filters should be checked regularly. Obtain precise cleaning instructions from BHS consultants for the specific equipment.
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.
