Electrolux Smart Variomix 300L Boiling pan

• Large-scale production of soups, sauces, and stews in central kitchens and catering facilities.
• Boiling and braising meats, vegetables, and pasta in institutional settings.
• Preparation of jams, preserves, and confectionery bases in food manufacturing.
• Cooking and mixing various food products requiring precise temperature control and agitation.

Typical capacity

Boiling pans in this class commonly range from 100 litres up to 500 litres, with 300 litres being a significant mid-range capacity.

Power supply

Units of this type are typically electrically heated, requiring a 3-phase power supply, commonly 400V.

Heating method

Electrically heated, often with a jacketed design for even heat distribution and prevention of scorching.

Construction material

Almost exclusively constructed from food-grade stainless steel (e.g., AISI 304 or 316) for hygiene and durability.

Temperature range

For this class of equipment, maximum temperatures commonly reach up to 120-130°C, suitable for boiling and simmering.

Mixing capabilities

Many modern boiling pans, especially 'Variomix' models, include integrated agitators or mixing arms for product consistency and to prevent sticking.

Control system

Typically features digital controls for precise temperature, time, and mixing speed management.

• What are the typical space requirements for a 300L boiling pan?

  A 300L boiling pan commonly requires a footprint of approximately 1000mm x 1200mm, plus additional space for operation and maintenance access.

• What kind of installation is required for an electrically heated boiling pan?

• How is cleaning and maintenance performed on these units?

• Can this type of pan be used for both boiling and gentle simmering?

• Are spare parts generally available for Electrolux equipment?

Used cooking vessels and kettles are valued in food processing for reliable thermal performance when properly maintained. Buyers typically prioritise construction quality, material condition, and heating system functionality. Key considerations include capacity specifications, internal surface condition, and seal integrity. These units generally offer good value when sourced from reputable previous operators. Industry sentiment favours equipment with documented service history and minimal corrosion. Stainless steel variants are particularly sought after for durability and hygiene compliance in commercial food preparation environments.

General overview for this equipment type