Steam Kettles

Steam kettles cook at high speeds without scorching or hot spots. The secret to the steam kettle’s high efficiency is the pressure control of the steam jacket. The steam’s temperature rises as the steam pressure increases allowing you to raise temperatures from 212°F at 0 psi to 298°F at 50 psi. This adds to the kettles’ usefulness – low temperatures let you simmer foods while high heat settings let you braise meats or quickly bring other foods to a rapid boil.

The two types of steam kettles are direct and self-contained. In a direct unit, the steam is supplied by an external boiler. The self-contained steam kettle is a closed steam system that does not require an external boiler. Rather, the kettle is equipped with a gas heated boiler that produces steam to a jacket filed with distilled water.

• Available in quart and gallon sizes, steam jacketed kettles are a pot within a pot. Steam trapped in the space between the two pots cooks the contents of the inner pot.
• Steam jacketed kettles are floor, wall or counter mounted and can be either fully or partially jacketed.


•  Simmer or boil soups, stews and any products typically boiled in liquid, cream-based sauces and sugar-based desserts.


•  Primarily large commercial and institutional applications.

Available Features*

• Insulated shell
• High-efficiency gas burner
• Spring assisted lid
• Factory sealed water and antifreeze
• Hemispherically designed bottom for even heat distribution
• Standard and low-rise heights
• 2-inch tangent draw-off valve
• Low-water shut-off control
• Solid state temperature control
• Ready light
• Automatic ignition
• Hot and cold water faucet
• Reinforced bar rim
• Wide, butterfly pouring lip
• Self-locking worm and gear drive with crank handle tilting mechanism
• Liner for high acid-content products
• Floor and counter top models
• 20 quart to 100 gallons


• Fastest for commercial cooking
• Fastest for commercial cooking
• Foods retain color, texture, moisture and nutrients
• Operates from dedicated, shared or existing central boiler
• No transfer of food flavors in pressureless steamers
• Fast, high-volume production with pressurized steamers
• Kettle steamers cook fast without scorching or hot spots
• Suited to many food varieties
• Many equipment options to meet virtually any cooking need

Energy Input

•  31,000 to 200,000 Btu

Fuel Type(s)

•  Natural gas and LPG


• 100 to 200 cfm per linear foot

*Listed features offered by some, but not necessarily all vendors.

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