• Areas of Use:

  • Restaurants and Hotel Kitchens: They are designed for serving large groups or meals. For example, they are used for cooking large quantities of foods such as soups, sauces, rice and pasta.
  • Dining halls: They are used in schools, workplaces and other catering facilities where large quantities of food may need to be prepared on a daily basis.
  • Hospitals: Used in hospitals to prepare patient meals or staff meals. Precise temperature control may be required.
  • Food Production Facilities: In food processing plants, large quantities of cooking vessels are used in the production of food products such as canned food, sauces, jams, etc.

• Control and Safety: Modern cooking boilers are often equipped with digital control panels to ensure temperature and time accuracy, as well as safety features to prevent overheating or overpressurization.

• Steam Cooking Boilers: These types of boilers are often used for steaming food or for steam cooking processes. This is an effective method to preserve the flavor, nutritional value and texture of food.

• Hot Water Boilers: Hot water boilers are generally used to meet the hot water demand or for processes such as bain-marie (water bath).

Cooking vessels are indispensable equipment for large-scale food preparation operations. They are widely used in the food industry to ensure efficiency, hygiene and safety.