Stott Benham - Jacketed Boiling Pan

Applications & Use Cases

• Used in commercial kitchens and food manufacturing for batch cooking of soups, stews, sauces, and gravies.
• Suitable for preparing large volumes of jams, preserves, and fruit fillings in confectionery and bakery operations.
• Utilised in catering facilities and institutional kitchens for boiling vegetables, pasta, and other bulk food items.
• Applied in the production of dairy products such as custards and rice puddings, requiring controlled heating.

Typical Specifications

Typical capacity

For this class of equipment, capacities commonly range from 50 litres to over 300 litres.

Power supply

Units of this type typically operate on a 3-phase electrical supply, often 400V, or are steam-heated.

Heating method

Commonly heated via a steam jacket, which provides even and indirect heat distribution.

Construction material

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

Temperature control

Units often feature analogue or digital temperature controls for precise cooking.

Discharge

Many units include a large diameter draw-off tap or tilting mechanism for easy product discharge.

Frequently Asked Questions

• What is a jacketed boiling pan?

  A jacketed boiling pan is a double-walled vessel where steam or hot water circulates in the space (jacket) between the walls to heat the product indirectly and evenly, preventing scorching.

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

• What maintenance is typically required for a used jacketed boiling pan?

• Can this equipment be used for frying or sautéing?

• What safety features should I look for?