Stott Benham Jacketed Boiling Pan

• Commercial kitchens and catering operations use these pans for bulk cooking of soups, stews, and sauces.
• Food processing facilities utilise jacketed boiling pans for preparing large batches of ingredients or finished products.
• Institutional settings such as hospitals, schools, and prisons commonly employ these units for mass meal production.
• Bakeries and confectionery businesses may use them for cooking fillings, custards, or fruit preparations.

Typical capacity

For this class of equipment, capacities commonly range from 50 litres to 300 litres, though larger units exist.

Power supply

Units of this type are typically electrically heated, requiring a 3-phase supply (e.g., 400V, 50Hz), or steam-heated, requiring a suitable steam connection.

Heating method

As a jacketed pan, heating is typically indirect, using steam or thermal oil within the jacket to heat the product evenly.

Construction material

Boiling pans are commonly constructed from stainless steel (e.g., 304 or 316 grade) for hygiene and durability.

Agitation

Some units may feature integrated stirrers or agitators, particularly for products prone to sticking or requiring constant mixing.

Drainage

Commonly, these pans feature a large diameter outlet valve at the base for efficient emptying of contents.

• What is a jacketed boiling pan?

  A jacketed boiling pan features a double-walled construction, creating a 'jacket' around the main cooking vessel. This jacket is filled with steam or thermal oil, providing indirect and even heating to the product without direct flame contact.

• What are the benefits of indirect heating?

• What services are required for a Stott Benham Jacketed Boiling Pan?

• Can this pan be used for pressure cooking?

• What maintenance is typically required for this type of 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