Firex - 150ltr Gas Boiling Pan

• Large-scale batch cooking of soups, stews, sauces, and stocks in commercial kitchens.
• Boiling pasta, rice, and vegetables in catering operations and institutional settings.
• Preparing fillings for pies, pasties, and other prepared meals in food manufacturing.
• Cooking jams, chutneys, and preserves in artisan food production.
• Sterilising ingredients or containers where direct heat application is suitable.

Typical capacity

This unit is specified at 150 litres. For this class of equipment, capacities commonly range from 50 litres to over 500 litres.

Power supply

As a gas-fired unit, it typically requires a natural gas or LPG connection. A small electrical supply (e.g., 230V single phase) may be needed for ignition and controls.

Heating method

This is a direct heat gas boiling pan, meaning the flame directly heats the pan base. Indirect heating (e.g., steam jacketed) is also common for this type of equipment.

Construction material

Boiling pans are typically constructed from stainless steel (e.g., AISI 304 or 316) for hygiene and durability, particularly for surfaces in contact with food.

Typical footprint

For a 150-litre unit, the footprint can vary, but typically requires approximately 800mm to 1000mm in width and depth, plus space for utility connections.

Temperature control

Units of this type commonly feature thermostatic control for managing cooking temperatures, often with a range suitable for boiling and simmering.

• What are the advantages of a direct heat gas boiling pan?

  Direct heat gas pans typically offer rapid heat-up times and are often more energy-efficient for boiling processes. They are generally simpler in design compared to steam-jacketed alternatives.

• What kind of gas connection is required?

• How is the pan typically cleaned?

• Can this unit be used for frying or sautéing?

• What safety features should I look for?

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