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| Quantity: | |
|---|---|
GH-981
JIEGUAN
| Model | GH-981 |
| SIZE | 800*900*940MM |
| Voltage | GAS |
| Capacity | 100-150L |
| N/W | 120kgs |
GAS Deep Indirect Heating Boiling Pan
1,Stainless steel body with safety drain cock.
2,Capacity: 100-150 liters.The diameter of the tank is 600mm and height 540mm.
3,Double Jacket pan (bain-marie system)
4,Filling cock and control cock for the level of the double jacket pan (bain-marie)
5,Over-pressure safety valve
6,Counterweighted hinged lid
7，Water shortage protection
A Gas Deep Indirect Heating Boiling Pan is a specialized piece of kitchen equipment designed for large-scale cooking operations, such as those found in commercial kitchens, restaurants, or catering facilities. This type of boiling pan uses gas as its primary heat source and employs indirect heating methods to ensure uniform and controlled temperature distribution. Here’s an overview of this equipment:
Indirect Heating: Unlike direct heating where the heat source is applied directly to the bottom of the pan, indirect heating means the heat is transferred via a heat exchanger or jacket around the pan. This provides a more consistent and gentle heat, which is particularly useful for cooking delicate foods or maintaining temperatures over extended periods.
Gas-Fueled: Utilizes natural gas or propane as the fuel source, which is generally considered efficient and cost-effective for commercial cooking.
Large Capacity: Designed to handle large volumes of liquid or food, making it ideal for preparing soups, stocks, sauces, or boiling large quantities of potatoes, pasta, or vegetables.
Temperature Control: Often includes thermostatic controls to regulate the heat and maintain a steady temperature.
Durability: Constructed from robust materials like stainless steel, which is resistant to corrosion and easy to clean, ensuring longevity in a busy kitchen environment.
Boiling Pan: The main vessel where the food or liquid is placed.
Jacket or Heat Exchanger: A layer or chamber around the pan where hot gases from the burner circulate, transferring heat indirectly to the pan.
Burner: The gas burner that produces the heat.
Thermostat: Controls the temperature of the pan.
Valves and Controls: For adjusting the gas flow and heat output.
Consistent Heating: Indirect heating ensures that the entire volume of the pan is heated evenly, preventing hot spots and reducing the risk of burning or scorching.
Energy Efficiency: By wrapping the heat source around the pan, less energy is lost compared to direct heating methods.
Versatility: Suitable for a wide range of cooking tasks, from simmering soups to boiling large batches of food.
Ease of Use: Thermostatic controls make it easier to manage the cooking process, especially during busy times in a kitchen.
Commercial Kitchens: Ideal for preparing large portions of food in restaurants, hotels, and cafeterias.
Catering Services: Useful for preparing food in bulk for events and parties.
Food Processing: Can be utilized in food manufacturing plants for heating and cooking processes.
Regular cleaning and maintenance are important to ensure optimal performance and longevity of the boiling pan. This includes cleaning the interior and exterior of the pan, checking the gas connections, and inspecting the thermostat and other controls for proper function.
If you are looking to purchase a gas deep indirect heating boiling pan or need more specific details about operating one, let me know, and I can provide further assistance or guidance.
| Model | GH-981 |
| SIZE | 800*900*940MM |
| Voltage | GAS |
| Capacity | 100-150L |
| N/W | 120kgs |
GAS Deep Indirect Heating Boiling Pan
1,Stainless steel body with safety drain cock.
2,Capacity: 100-150 liters.The diameter of the tank is 600mm and height 540mm.
3,Double Jacket pan (bain-marie system)
4,Filling cock and control cock for the level of the double jacket pan (bain-marie)
5,Over-pressure safety valve
6,Counterweighted hinged lid
7，Water shortage protection
A Gas Deep Indirect Heating Boiling Pan is a specialized piece of kitchen equipment designed for large-scale cooking operations, such as those found in commercial kitchens, restaurants, or catering facilities. This type of boiling pan uses gas as its primary heat source and employs indirect heating methods to ensure uniform and controlled temperature distribution. Here’s an overview of this equipment:
Indirect Heating: Unlike direct heating where the heat source is applied directly to the bottom of the pan, indirect heating means the heat is transferred via a heat exchanger or jacket around the pan. This provides a more consistent and gentle heat, which is particularly useful for cooking delicate foods or maintaining temperatures over extended periods.
Gas-Fueled: Utilizes natural gas or propane as the fuel source, which is generally considered efficient and cost-effective for commercial cooking.
Large Capacity: Designed to handle large volumes of liquid or food, making it ideal for preparing soups, stocks, sauces, or boiling large quantities of potatoes, pasta, or vegetables.
Temperature Control: Often includes thermostatic controls to regulate the heat and maintain a steady temperature.
Durability: Constructed from robust materials like stainless steel, which is resistant to corrosion and easy to clean, ensuring longevity in a busy kitchen environment.
Boiling Pan: The main vessel where the food or liquid is placed.
Jacket or Heat Exchanger: A layer or chamber around the pan where hot gases from the burner circulate, transferring heat indirectly to the pan.
Burner: The gas burner that produces the heat.
Thermostat: Controls the temperature of the pan.
Valves and Controls: For adjusting the gas flow and heat output.
Consistent Heating: Indirect heating ensures that the entire volume of the pan is heated evenly, preventing hot spots and reducing the risk of burning or scorching.
Energy Efficiency: By wrapping the heat source around the pan, less energy is lost compared to direct heating methods.
Versatility: Suitable for a wide range of cooking tasks, from simmering soups to boiling large batches of food.
Ease of Use: Thermostatic controls make it easier to manage the cooking process, especially during busy times in a kitchen.
Commercial Kitchens: Ideal for preparing large portions of food in restaurants, hotels, and cafeterias.
Catering Services: Useful for preparing food in bulk for events and parties.
Food Processing: Can be utilized in food manufacturing plants for heating and cooking processes.
Regular cleaning and maintenance are important to ensure optimal performance and longevity of the boiling pan. This includes cleaning the interior and exterior of the pan, checking the gas connections, and inspecting the thermostat and other controls for proper function.
If you are looking to purchase a gas deep indirect heating boiling pan or need more specific details about operating one, let me know, and I can provide further assistance or guidance.