Steam kettle BHS-G GK311510-080GV

An autoclave steam boiling pan uses pressurised steam in a sealed water jacket to transfer heat evenly into the cooking tank. The jacket surrounds the tank, allowing steam to circulate and maintain a consistent temperature without direct flame or electric elements touching the food. This method prevents hot spots, reduces scorching, and keeps large volumes of liquid or solid food at a steady boil or simmer with minimal stirring required. The pressurised system also raises the boiling point slightly, speeding up cooking times for bulk batches of soups, sauces, stews, or vegetables.

To operate, the pan is first filled with water to the marked level in the jacket, then the lid is closed and sealed. The gas supply is turned on and the piezo-electric igniter lights the burner beneath the jacket. As the water heats, steam builds pressure, monitored by the manometer on the control panel. The operator sets the desired food temperature, and the system maintains it automatically. A safety valve releases excess pressure, while the electronic water level control and visual alarm prevent the jacket from running dry. Once cooking is complete, the drain valve removes water from the jacket, and the rotating fresh water tap can be used to rinse the tank or fill it for the next batch.

The construction is entirely stainless steel, with a polished AISI 316 tank bottom for durability and easy cleaning. The pressed balanced lid seals tightly, and the high chimney directs steam away from the worktop. Adjustable round legs allow the unit to be levelled on uneven floors, while the worktop water drain collects spills. Connections for hot and cold water, steam input, and gas supply are standardised for professional kitchen installations, with the gas type specified at order to match local supply.

Controls include a manometer for pressure monitoring, a food temperature adjustment dial, and visual indicators for water level and alarm status. The 0.5 bar working pressure in the jacket ensures efficient heat transfer without excessive strain on the system, while the IPX4 rating confirms protection against splashed water from any direction.

The 150 litre capacity suits bulk food preparation, and the footprint of 800 x 930 mm fits standard worktop layouts. The overall height of 850 mm (or 1577 mm with the chimney extended) allows clearance for ventilation. The electrochemical protection in the water jacket prevents corrosion, extending the lifespan of the unit in high-moisture environments.

Cleaning involves draining the jacket and tank after each use, then wiping down the stainless steel surfaces. The polished tank bottom resists sticking, and the drain valve allows thorough flushing. The rotating tap simplifies filling and rinsing, while the worktop drain collects excess water during cleaning.

The product is categorised under professional steam cooking equipment, designed for continuous use in catering kitchens.