• Made in Italy: High-quality craftsmanship guarantees durable quality and reliability.
• Absolutely gentle: Even heat distribution prevents burning of milk, soups, or purées.
• Even heat: The kettle is heated all around, ensuring a constant temperature.
• Perfect for long cooking times: Ideal for keeping warm, braising, and "Cook & Chill" production.
• Easier cleaning: By preventing burning, usually a simple rinse and wipe is sufficient.

Professional Electric Pressure Cooking Kettle for the Gastronomy Sector

The electric pressure cooking kettle with a 150-litre capacity is the optimal choice for professional use in gastronomy and retail. Its indirect heating with 18 kW power ensures even and efficient warming, ideal for large quantities of food or liquids. The combination of robust materials and thoughtful design makes this cooking kettle a reliable workhorse in any large-scale kitchen.

High-Quality Craftsmanship and Practical Features

The body is made of high-quality AISI 304 stainless steel, while the base is manufactured from AISI 316 stainless steel, guaranteeing long service life and easy cleaning. Heating is provided via a heating element made of Incoloy steel, ensuring safe and durable use. Additionally, the kettle is equipped with cold and hot water taps as well as a drain tap made of chrome-plated brass, which facilitates handling and cleaning. The manually adjustable fastening elements ensure a secure stand and flexible mounting options.

Conclusion and Areas of Application

This electric pressure cooking kettle is perfectly suited for preparing large quantities in gastronomy, catering, or food production. The indirect heating with low-pressure steam (0.5 bar) guarantees gentle and even heating, preserving the quality and flavour of the food. Thanks to the robust materials and well-thought-out features, the kettle is a durable and efficient solution for professional kitchens. Ideal for use in canteens, large kitchens, and retail.

• ⚠️ All equipment with three-phase connection must be installed by a qualified professional.

• Allow the kettle to cool and only soak crusts. Never use steel wool, scrapers, or chlorine-based cleaners to avoid damaging the stainless steel.
• Disassemble the discharge tap daily, clean thoroughly, disinfect, and lubricate with food-grade tap grease.
• Consistently remove limescale deposits to ensure optimal heat transfer and save energy.
• For indirectly heated kettles, regularly check the water level in the double jacket and the safety valve.
• After cleaning, always leave the lid slightly open for ventilation.