Kettle Buying Guide
Kettles are great for volume operations.
They are often used to make large quantities of soup, sauces and broths.
The design of a commercial kettle is what distinguishes it from other types of equipment.
If you were to look inside a kettle you would think it resembles a very large pot.
The soup or broth goes inside the part of the kettle that looks like the inside of a pot. The wall that encircles that chamber is called the interior wall. If you were to cut a kettle in half you would realize that where the actual magic happens is not visible to the eye. There is another wall which is called the exterior wall. In between the two walls super hot pressurized steam is directed. The heat then transfers into the cooking chamber creating a consistent and even food product.
Kettles by type
Kettles come in either stationary or tilting models.
Typically tiliting kettles hold smaller amounts than the stationary models.
The operator titls the kettle and empties the contents.
Kettles that hold larger quantities are typically emptied through the use of a spout.
Kettles can come in either direct steam, electric or gas.
With direct steam models a steam line from a seperate boiler is connected to the kettle.
Electric models come in varying voltages and gas models more than likely will operate off of a natural gas line.