Kettles
Kettles, also called steam kettles or steam-jacketed kettles, are commercial cooking vessels that use pressurized steam circulating between double walls to heat large batches of soups, stews, sauces, and other liquid-based dishes with uniform heat distribution and reduced energy consumption.
Commercial kettles, also called steam kettles or steam-jacketed kettles, are large enclosed cooking vessels that heat food using pressurized steam circulating between the kettle’s inner and outer walls. They’re essential equipment in high-volume kitchens for preparing soups, stews, sauces, pasta, rice, broths, and chili in large batches with uniform heat distribution.
How Steam Kettles Work
A steam kettle has two walls: an inner cooking pot and an outer jacket. Pressurized steam circulates in the space between these walls, providing indirect, even heat to the contents without direct flame contact. This jacketed design eliminates hot spots and reduces the risk of scorching, making steam kettles ideal for reducing stocks and braising meats. Full jacket coverage heats the entire cooking surface, while 2/3 jacket coverage (partial) is common in smaller models.
Tilting vs. Stationary Kettles
Tilting kettles slant forward to empty contents directly into receiving vessels like hotel pans, making them ideal for chunky soups and stews. The tilting mechanism allows operators to pour without lifting heavy batches. Stationary kettles drain through a bottom valve and work better for broths and thinner liquids that flow easily through the drain line.
Common Sizes and Configurations
Capacity ranges from 6 quarts to 250 gallons. Most restaurants use 20-40 gallon countertop models or 60-80 gallon floor models. Large institutional kitchens—hospitals, hotels, military facilities—may require 100+ gallon capacity for daily production volume. Kettles come in countertop, floor-standing, pedestal base, console, cabinet-mounted, or open leg designs depending on kitchen layout and production needs.
Power Options
Steam kettles can be powered by electricity or gas. Some models connect directly to a building’s steam line (direct steam), while others are self-contained units that generate their own steam. Electric models typically require 208V or 240V three-phase power. Gas models need proper ventilation and gas line capacity. Self-contained units are more flexible for installation but may have slightly longer heat-up times.
Energy Efficiency and Labor Savings
Steam kettles consume approximately 35% less energy than traditional stock pot cooking on ranges. The 360-degree heat distribution cooks faster and more evenly, reducing cooking times per batch. Because heat is uniform with no hot spots, operators spend less time stirring and monitoring, reducing labor hours. Foods prepared in kettles are often transferred to steam tables or stored in Cambro containers for service.
Choosing the Right Kettle
Consider your daily batch volume, available floor space, and power supply when selecting a kettle. A 40-gallon tilting kettle suits most mid-size restaurants preparing daily soup specials. High-volume operations benefit from 80-100 gallon floor models. Look for features like easy-to-clean surfaces, pressure gauges, temperature controls, and safety features like automatic steam shutoff. Top manufacturers include Cleveland, Vulcan, Groen, Crown Steam, AccuTemp, and Market Forge.
Common Uses
Steam kettles are standard equipment in high-volume restaurant kitchens, institutional facilities (hospitals, schools, military), hotel banquet operations, and catering facilities. Chefs use them daily to prepare soup specials, reduce stocks for sauce bases, cook pasta or rice in bulk, braise large cuts of meat, and prepare chili or stew for catering events. The tilting mechanism allows kitchen staff to pour directly into full-size steam table pans or large soup containers without heavy lifting.
