Boiling Pan

Induction Kitchen Equipments · 01 of 15

About the Boiling Pan

• Heat is generated in the body of the pan, so the entire heated surface works on the liquid rather than the surrounding air.
• A full batch reaches boiling point far faster than on a gas burner, which shortens every service cycle that follows.
• Power levels can be set and held, so a batch can be brought to boil and left at simmer without constant supervision.
• There is no flame, no flue and no cylinder line near the operator, and the outer body stays cool enough to work beside.
• The interior is fully welded with no seams to trap residue, and a tap-out or tilting discharge removes the need to lift a hot vessel.