Stott Benham - Stott Benham Jacketed Boiling Pan

Applications & Use Cases

• Large-scale catering operations for preparing soups, stews, and sauces.
• Food processing facilities for cooking batches of fillings, gravies, and purees.
• Institutional kitchens in hospitals, schools, and prisons for bulk food preparation.
• Confectionery production for boiling syrups and fruit preparations.

Typical Specifications

Typical capacity

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

Power supply

Units are typically heated by steam (requiring a boiler connection) or electricity (commonly 3-phase, 400V).

Heating method

Jacketed pans utilise a double-wall construction where steam or electric elements heat the jacket, providing even and controlled cooking.

Material construction

The inner pan and contact surfaces are typically constructed from food-grade stainless steel (e.g., 304 or 316) for hygiene and durability.

Typical features

Common features include a hinged lid, a draw-off tap for product discharge, and pressure relief valves for safety.

Footprint

The footprint varies significantly with capacity, but buyers should anticipate a substantial floor area for larger units, plus space for services.

Frequently Asked Questions

• What are the advantages of a jacketed boiling pan over a direct-heated pan?

  Jacketed pans offer more even heating, reducing the risk of scorching, and provide better temperature control, which is crucial for delicate products.

• Can this pan be used for pressure cooking?

• What maintenance is typically required for a used unit?

• Is installation complex for a jacketed boiling pan?

• What safety features should I look for?