Commercial Steam Kettles
Commercial steam kettles enable restaurant operators to prepare massive quantities of their customers' favorite soups, chilis, and stews. Slow-cooked foods can't be whipped up at every order, so a commercial kettle is necessary to prepare a whole night's worth in one batch.
Steam-Jacketed Kettles: What You Need to Know
Steam-jacketed kettles are large, enclosed cooking vessels designed to heat food using steam that circulates between the kettle's inner and outer walls. This indirect heating method provides even temperature distribution and reduces the risk of scorching, making these kettles ideal for cooking soups, sauces, stews, pasta, and other high-volume recipes. Commonly found in institutional kitchens, schools, hospitals, and catering operations, steam-jacketed kettles support batch cooking with consistent, repeatable results.
Available in countertop and floor-mounted models, these kettles come in a wide range of capacities—from as small as 6 gallons to more than 100 gallons. Many feature tilting mechanisms for easy pouring, as well as controls for steam pressure, temperature, and cooking time. Operators benefit from reduced labor and faster heat times compared to stock pots on open burners, along with a safer, more energy-efficient cooking environment.
Common Questions About Steam-Jacketed Kettles
How do steam-jacketed kettles work?
These kettles have an internal chamber that surrounds the cooking surface, known as the jacket. Steam is pumped into the jacket, heating the contents indirectly through conduction. This system prevents hot spots, reduces burning, and allows for more precise temperature control. Some models use direct steam, requiring an external steam generator, while self-contained units generate steam internally.
What are the benefits of using a steam-jacketed kettle?
Steam-jacketed kettles offer faster cooking times, improved temperature control, and greater efficiency compared to traditional stock pots. Even heat distribution reduces the need for constant stirring and minimizes the chance of food burning on the bottom. These kettles also free up range space and reduce labor by simplifying large-batch cooking.
Are these kettles easy to clean?
Yes. Most steam-jacketed kettles feature a tilting design that allows operators to pour contents directly into storage containers or serving pans, reducing mess. The smooth interior surface is easy to clean, and many models are equipped with large drain valves or faucets to assist with emptying and sanitation. Regular descaling and jacket maintenance help preserve performance over time.
What capacity should I choose for my operation?
The right size depends on your volume and menu. Smaller operations may only need a 6- to 20-gallon unit, while high-volume or institutional kitchens often use 40- to 80-gallon models. Choosing a kettle slightly larger than your daily batch size allows room for boiling and stirring without risk of overflow.