Boiling Pans

A professional boiling pan is essential equipment in any kitchen where large volumes of soups, sauces or sautéed dishes must be prepared daily. Hands do not tire from intensive stirring of hot liquids, processes run efficiently with minimal staff involvement, and large batches are prepared in a single cycle. BHS helps select and deliver this equipment to HoReCa businesses.

Types of boiling pans and operating principle

Electric boiling pans use heating elements in the base or a steam jacket that heats water inside. Steam boiling pans use an external steam generator — steam circulates around the pan’s walls, ensuring even and fast heating. The tilting mechanism allows the pan to be tilted for portioned or large-volume emptying. Stationary pans (without tilting) are designed for prolonged cooking with manual emptying through valves. Capacities start from 40 L for small restaurants and reach 300–500 L for hospitals and food production facilities. Digital control panels provide precise temperature and time regulation.

When and where boiling pans are needed

Boiling pans are indispensable where large volumes of soups, porridge, sautéed dishes or sauces must be prepared daily. In a canteen serving 200–500 people, hundreds of litres of soup are needed each day — manual preparation is not possible. In a hospital or care facility where meals are prepared for a large number of patients on special diets, a pan with a tilting mechanism simplifies portioning. In a hotel, a boiling pan prepares porridge and sautéed vegetables for a large number of guests at breakfast. In a food production facility, the pan is necessary for processing large volumes of products. BHS advises on the optimal capacity based on daily production needs.

Materials and HACCP

The boiling pan tank is made from AISI 304 stainless steel — the material meets HACCP food safety requirements, is resistant to heat, acids and disinfectants. The inner tank is smooth, without seams or grooves to prevent bacterial accumulation. The pan lid is usually equipped with a steam exhaust system to prevent steam from spreading into the work environment. The tilting mechanism and valves are made from high-temperature-resistant materials. HACCP requirements dictate cleaning the pan after each shift — the tank and lid are removable and washable. BHS advises on HACCP-compliant boiling pan maintenance.

HoReCa usage scenarios

In a canteen serving 300 lunch portions daily, a 150 L tilting pan prepares an entire batch of soup in one cycle — the chef can use mechanical stirrers or a manual stirrer, and the pan’s contents are poured out in portions using the tilting mechanism. In a hospital with various dietary requirements, several smaller pans (40–80 L) allow different diet versions to be prepared simultaneously. In a food production facility producing jellies, jams or baby food in large volumes, a 300–500 L pan with precise temperature control is the main production element. Also see pots.

Frequently asked questions

Gas, electric or steam boiling pan — which to choose? A steam pan is the fastest and most even — suitable if the facility has a steam generator. An electric pan is simple to install but slower to heat. A gas pan is faster and cheaper to operate, requiring a gas connection. BHS advises based on the facility’s infrastructure.

Is a tilting mechanism necessary? A tilting mechanism significantly simplifies emptying the pan when processing large volumes. Without tilting, the contents are scooped out — time-consuming and non-ergonomic. BHS recommends a tilting model for all pans over 80 L 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.