60L GAS Deep Indirect Heating Boiling Pan

Product Overview

A deep indirect heating boiling pan is a commercial cooking vessel that heats food through a jacketed or indirect system. It transfers heat more evenly than direct flame contact. This design helps you improve consistency and reduce product loss in batch cooking.

Typical buyers

• Central kitchens and commissaries

• School and factory canteens

• Catering operations and food processing lines

Why Indirect Heating Helps in Batch Cooking

More Even Heat, Less Scorching

• Indirect heating spreads energy across the pan wall.

• Thick sauces heat with fewer hot spots.

• You reduce burn-on and cleanup time.

Better Process Control

• Operators adjust heat in small steps.

• You improve repeatability across shifts.

• Consistent results support standardized recipes.

Higher Yield for Wholesale Operations

• Fewer scorched batches reduce waste.

• Better texture improves customer acceptance.

• You protect margins in high-volume kitchens.

Key Features for Wholesale Buyers

60L Working Capacity

• Sized for medium batch production.

• Supports soups, stocks, sauces, and noodles.

• Fits many canteen and catering workflows.

Gas Heating for Fast Recovery

• Gas output supports quick warm-up.

• Heat recovers faster after ingredient loading.

• You maintain throughput during peak prep.

Deep Pan Design

• Helps reduce splashing in boiling steps.

• Supports larger batch stirring.

• Improves safety for operators.

Typical Specifications and Planning Metrics

These are common planning ranges for a 60L commercial gas boiling pan. Final configuration depends on gas type, burner design, and your market.

Statistic-Rich Planning Block

• Nominal capacity: 60 L

• Fuel options: LPG or Natural Gas

• Heating method: indirect (jacketed/deep indirect design)

• Typical batch size (planning): ~40–55 L usable volume (headspace dependent)

• Use scenarios: soup production, sauce prep, boiling, blanching

Specification Table (Configurable)

What You Can Cook in a 60L Boiling Pan

Common Menu and Production Uses

• Soups, stocks, and bone broth

• Curry, gravy, and thick sauces

• Pasta, noodles, dumplings, and blanching steps

• Large-batch vegetables and side dishes

Process Notes That Improve Results

• Use steady stirring for thick products.

• Add ingredients in stages for stable temperature.

• Keep headspace to reduce boil-over risk.

Food Safety and Temperature Guidance

You should train staff to verify cooking temperatures and safe cooling practices. Use calibrated thermometers and clear SOPs. For safe minimum internal temperatures, refer to USDA FSIS: https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/safe-temperature-chart

OEM/ODM Customization for Your Market

Branding and Channel Support

• Logo plate and labeling options

• Custom carton and marking for projects

• Multi-language manuals (as required)

Market Fit Options

• LPG or Natural Gas configuration

• Region-specific gas fittings (as required)

• Spare parts kit options for distributors

Packaging, Logistics, and Ordering

Export Packaging Options

• Standard export carton with foam protection

• Crate option for long-distance shipping (by request)

• Palletizing plan for container efficiency

Common Applications

You can supply this boiling pan for:

• School and factory canteens

• Catering kitchens and banquet prep

• Central kitchens and commissaries

• Food processing and batch sauce lines

FAQ

1) What is a deep indirect heating boiling pan?

It is a commercial pan that heats food indirectly through the vessel wall. This reduces hot spots and scorching.

2) What does 60L capacity mean in real use?

It is the nominal vessel volume. Usable batch volume is usually lower to allow safe headspace.

3) Is this suitable for thick sauces and curry?

Yes. Indirect heating helps reduce burn-on risk. Stirring still matters for thick products.

4) Can I order LPG or Natural Gas versions?

Yes. You can specify LPG or NG for your destination market. You can also request suitable fittings.

5) How do operators improve consistency across shifts?

Use standard recipes, staged loading, and set stirring routines. Track time and temperature in SOPs.

6) What maintenance is required?

Clean the vessel daily and inspect valves and connections. Follow routine gas safety checks.

7) Can Jieguan support OEM/ODM branding for wholesalers?

Yes. You can request labels, cartons, and manuals based on MOQ and requirements.

8) What helps importers reduce shipping risk?

Reinforced packing, foam protection, and palletizing help. Clear handling marks also reduce damage.