Boiling Pans
A boiling pan is a large, tilting or fixed commercial vessel used to boil, simmer or steam food in bulk — soups, stocks, vegetables, pasta and rice — designed for high-volume kitchens in care homes, hospitals, hotels and central production units where large batch cooking is a daily necessity. Boiling pans are sized in litres rather than covers.
Key specifications
Boiling pans typically range from around 60 litres for smaller units up to 250 litres for high-volume production kitchens, available in direct-heat or steam-jacketed designs for gentler, more even heating. Gas models commonly run 9-25kW on a natural gas or LPG supply, while electric versions need a three-phase supply on larger capacities. Look for a tilting mechanism for easy emptying, 304 stainless steel construction, a lid, and a thermostat or steam control range up to around 100°C-plus for pressure-jacketed models. Extraction is generally required due to steam output.
Boiling Pans — FAQs
Direct heat or steam-jacketed boiling pan — which is right for you?
Direct heat suits faster boiling of large liquid volumes; steam-jacketed suits gentler, more even cooking that’s less likely to catch or scorch delicate contents like sauces and dairy-based soups.
What size boiling pan does a care home kitchen need?
A care home or hospital kitchen producing bulk soups, stews or vegetables for 60-150 residents typically needs a 60-100 litre pan, scaling up for central production sites serving multiple sites.
Brands typical of this category include Giorik, Falcon and Fagor, suiting hospital, care home and central production kitchens.