- Home
- Boiling Pans for Commercial Kitchens – Turkey-Made Solutions for Bulk Cooking Efficiency
Cooking Equipments
Boiling Pans for Commercial Kitchens – Turkey-Made Solutions for Bulk Cooking Efficiency
Cooking Equipments
Boiling Pans for Commercial Kitchens – Turkey-Made Solutions for Bulk Cooking Efficiency
👨🍳 Field Insight & Turnkey Impact – What We’ve Learned from Real Projects
“The chefs were boiling tomato soup for 500, but only had time for 300. We seen it more than once.” That’s what one of our commissioning technicians shared after a hotel central kitchen trial in Nairobi.
As part of our turnkey kitchen contracting works in Africa, the Middle East and Asia-Pacific, we realized a simple truth: bulk cooking is often the bottleneck of production kitchens. It don’t matter how modern your oven is — if your boiling pan can’t scale, your soup, stock, or rice service will fall behind.
So we built something better. Our Turkey-made boiling pans, produced in ISO-certified facilities, are designed for high-volume, continuous cooking. Whether you’re a consultant working on BOQ matching, a facility manager in a hospital kitchen, or a procurement officer for a school meal project, this is the unit that does the heavy lifting.
1-Year Factory Warranty
Service in 90+ countries
Spare parts in Turkey, UAE
Technical Specifications Table
Model Code | Capacity (L) | Heating Type | Dimensions (mm) | Power/Gas (kW) |
BP100 | 100 | Gas/Electric | 800x700x850 | 9 / 11 |
BP150 | 150 | Gas/Electric | 900x700x850 | 12 / 15 |
BP200 | 200 | Electric (Tilting) | 1200x900x850 | 18 |
BP300 | 300 | Gas (Tilting) | 1300x900x850 | 22 |
Contact us for 316-grade or acidic food variants.
MEP & Utility Specs – Installation Requirements
- Water inlet: 3/4″ G | Pressure: 2-4 bar
- Drain: 1″ threaded or 1 1/4″ hose outlet
- Power input (electric): 9 / 12 / 15 / 18kW
- Gas input: 11 / 17 / 22kW with safety valve 🧯 IPX5 water protection | CE-compliant wiring | Flame-failure protection
Material & Construction – Inside the Boiling Pan
- AISI 304 or AISI 316 tank (anti-corrosion)
- Industrial-grade lid handle with soft closure
- Adjustable feet with anti-slip protection
International Standards & Export Compliance
- ✅ IEC electrical compliant
- ✅ HACCP-ready
- ✅ SGS inspection (available) 🛫 Exported globally with foam-crated packaging
🎯 Why Choose Our Turkey-Built Boiling Pans – Key Features & Benefits
- Gas or electric heating (customizable to site utilities)
- Tilting or fixed bowl options designed for every project scale
- High-grade stainless steel AISI 304 (optional 316 for acidic or marine food)
- Integrated drain valves with safety lock for safe operation
- Double-jacketed insulation ensuring stable temperature & energy savings
- Manual or automatic tilt systems for ergonomic handling
- Custom-built per project specs, always BOQ and MEP aligned
- Manufactured in Turkey with EU-level quality & CE certification
- Factory-direct pricing with no middleman, competitive globally
- Training, installation, and after-sales support available worldwide
- Full modular integration with both 700 and 900 series kitchen lines
👉 In short: our Turkey-built boiling pans deliver efficiency, safety, and global reliability — making them the backbone of any commercial or catering kitchen project.
Catering Kitchens – Bulk Production Under Pressure
Catering kitchens face unique challenges: large menus, fast service times, and thousands of portions per day.
Our Turkey-made boiling pans help solve:
- Large-batch soups and sauces for 1,000+ pax
- Rice, pasta, and porridge for events & field catering
- Tilting models for fast transfer to serving trolleys
- Energy savings with insulated designs
For mass catering projects, we match boiling pan capacity with menu cycles, ensuring food is hot, consistent, and on time.
🔍 Comparison Table – Boiling Pans vs Pressure Kettles
Feature | Boiling Pan | Pressure Kettle |
Heat-up time | Medium | Fast |
Safety | High | Medium |
Cost | Lower | Higher |
Batch Size | High | Medium |
Best Use | All-day kitchens | Hospital/military catering |
📐 Kitchen Design Across All Project Types
Kitchen design matters more than just equipment lists. From hotel kitchens to catering kitchens, from restaurant kitchens to central production kitchens, boiling pans play a critical role in shaping workflow and ergonomics.
- Hotel kitchens → place boiling pans near service lifts and hot pass for banquet prep
- Restaurant kitchens → align with pot sink and bain marie lines for smooth flow
- Resort kitchens → configure close to pasta cookers and buffet holding stations
- Catering kitchens → integrate with trolley lanes for mass transfer and bulk portioning
- Central kitchens → dual-unit clusters reduce bottlenecks in bulk preparation
- Hospital & school kitchens → ergonomic tilting models to reduce staff workload
Our engineers assist consultants and designers with layout drawings, flow charts, and ergonomic positioning to ensure efficiency. This is not just supply — it is kitchen design support within turnkey projects.
♨️ Why Boiling Pans Matter in Commercial & Industrial Kitchens
In nearly every commercial kitchen we deliver — from central production kitchens to hospital kitchens — there’s always one unit with a queue around it: the boiling pan.
Boiling pans (also called kettles or cooking boilers) are vital in:
- Hotel breakfast kitchens (boiling sausages, milk, oats)
- School catering kitchens (soups, lentils, rice)
- Resort kitchens (bulk sauces, pasta water)
- Hospital & canteen kitchens (dietary broths, porridge)
A wrong capacity choice or poor insulation can delay production, reduce quality, and increase energy bills. That’s why our team optimized for CE-certified efficiency, double-wall insulation, and ergonomic tilting models.
Built in Turkey – Project-Focused Manufacturing
This not off-the-shelf equipment. Each unit is crafted based on:
- MEP layout
- BOQ specifications
- Utility availability (natural gas, LPG, or electric)
- Kitchen space optimization
We’ve integrated boiling pans into containerized field kitchens, resort island hotels, and institutional catering facilities — always matching the operational flow.
📩 Consultant Files & Documentation for Tender
We provide:
- 📎 DWG + PDF technical drawings
- 📎 Commissioning protocols
- 📎 BOQ-split spec sheets
- 📎 Warranty & installation manual
- 📎 Data for HACCP & CE compliance
🔄 Fixed vs Tilting Models – Which One Fits Your Kitchen?
Fixed models are ideal for:
- Constant batch cooking
- Under-counter integration
- Smaller back-of-house spaces
Tilting models are better for:
- Bulk portion transfer
- Staff canteen kitchens
- Facilities with limited storage
Integration with OS&E & Foodservice Supply
Boiling pans are not stand-alone. They integrate with:
- Soup ladles & bulk GN containers
- Trolley systems & serving counters
- Heat-holding bain maries
- Staff training for hygiene handling
This ensures a full turnkey kitchen project, not just equipment supply.
🍽️ Menu-Based Configuration Guide
- Soups / Lentils / Sauces → 100–150L fixed
- Pasta / Rice / Porridge → 200–300L tilting
- Central kitchens (2,000+ pax daily) → dual 300L automated units
🧼 Hygiene & Safety Protocols – Clean Cooking by Design
- Sloped bowl bottom to avoid residue
- Locking lid to reduce spillage
- Flame-guarded burners
- Anti-burn insulation layer
🛠️ Maintenance & Daily Operation Tips
We suggest:
- Weekly descaling with food-safe agents
- Daily valve flush after shift
- Grease trap check (if integrated)
- Seal replacement every 12 months
❓ Frequently Asked Questions (FAQ)
What size boiling pan is best for a catering kitchen?
For daily 1,000+ meal catering, 200–300L tilting models are most efficient. Smaller catering operations can use 100–150L fixed models.
Can boiling pans be integrated into mobile or field catering kitchens?
Yes. We supplied containerized catering projects with compact tilting models, designed for easy transport and quick installation.
How does a boiling pan improve efficiency in central kitchens?
It reduces prep time, ensures consistent heating, and supports continuous cooking cycles for soups, rice, and sauces.
Are your boiling pans HACCP and CE compliant?
Absolutely. All units are CE-certified, HACCP-ready, and tested for IEC electrical compliance.
Do you provide training for catering staff?
Yes. Our after-sales package includes training on safe operation, cleaning, and daily maintenance for catering teams.
💬 Real Projects & Client Testimonials – What Our Partners Say
