Why this boiling pan earns its place
This is the pan for high-volume catering: schools, hospitals, contract kitchens where you're cooking for dozens or hundreds. The 600 × 550 mm tank is genuinely large—filled, it gives you the volume to batch cook rice, vegetables, stocks, pasta, or soups at scale without constant refilling. At 150 kg it's not featherweight, but it's lighter than you'd expect for the capacity.
The electrovalve is the detail that matters. Most boiling pans take cold water only. This one lets you choose: cold water if you're starting stocks, or draw hot water straight from your line if you want to reduce heating time. It's a small flexibility that compounds across service—every minute saved on preheat is margin on the cover count.
Drainage is equally thoughtful. The front-mounted tap means you're not tipping a 150 kg pan of boiling liquid; you open the tap and let gravity do it. Stainless steel throughout means no corrosion, no pitting—it'll outlast most kitchens it lands in. Internal corners are rounded for proper cleaning, not those impossible pockets where old food hides.
