Firex 150l Boiling pan

• Large-scale production of soups, sauces, and stews in catering and food manufacturing.
• Cooking and reducing stocks and broths for further processing.
• Preparing fillings for pies, pasties, and other baked goods.
• Boiling pasta, rice, or vegetables in bulk quantities.
• Sterilising ingredients or equipment components in food production environments.

Typical capacity

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

Power supply

This unit operates on 3-phase power, which is typical for industrial boiling pans of this size, commonly 400V.

Construction material

Units of this type are typically constructed from stainless steel (e.g., AISI 304 or 316) for hygiene and durability.

Heating method

Boiling pans commonly use indirect heating via steam or electric elements, offering precise temperature control.

Discharge mechanism

Side or bottom discharge is common for efficient emptying, often with a large-diameter outlet for viscous products.

Temperature control

Adjustable temperature controls are standard, often with digital displays for accurate process management.

Typical footprint

For a 150-litre unit, the footprint typically requires approximately 1m x 1m of floor space, plus operational clearance.

• What are the benefits of a boiling pan with auto-refill?

  Auto-refill systems help maintain consistent liquid levels during long cooking cycles, reducing manual intervention and ensuring product quality. This feature is particularly useful for processes requiring precise liquid management.

• Is a 150-litre boiling pan suitable for a small-to-medium food production facility?

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

• Can this type of boiling pan be used for delicate products?

• What does 'side bottom discharge' mean for operation?

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.

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