
Explore our range of high-quality sous vide & boiling pans, including pasta boilers, fish kettles, and bain marie pots. Designed for precision cooking, these durable, reliable pots are perfect for achieving perfectly cooked dishes every time. Whether you’re preparing delicate fish, pasta, or sous vide meals, these versatile pans ensure optimal heat distribution and consistent results, making them an essential tool for professional kitchens.
1kW. Clips to pots or pans
1.25kW. Capacity: up to 56Ltr
1kW. Capacity: 14Ltr. Unstirred
If you’re cooking large volume regularly, the Fagor 900 gas boiling pan is a great choice for consistently reliable results every time. With its large volume tank, the Fagor 900 Series boiling pan has a vast capacity, making it great for mass catering. Fill with hot or cold water – the electrovalve provides the versatility […]
The Giorik electric indirect heat boiling pan revolutionises bulk cooking with its innovative water jacket technology, gently heating contents to prevent scorching and reduce food waste. Made from marine-grade 316 stainless steel, it effortlessly handles high-acid foods like tomatoes, citrus fruits and vinegars – making it ideal for sauces, soups, jams and desserts. Designed for […]
The Giorik gas indirect heat boiling pan revolutionises bulk cooking with its innovative water jacket technology, gently heating contents to prevent scorching and reduce food waste. Made from marine-grade 316 stainless steel, it effortlessly handles high-acid foods like tomatoes, citrus fruits and vinegars – making it ideal for sauces, soups, jams and desserts. Designed for […]
Capacity: 100Ltr. Natural Gas
400W. Capacity: 14Ltr
600W. Capacity: 28Ltr
The SousVideTools iVide Plus Jnr stirred water bath is the perfect solution for sous vide cooking, providing precise, consistent temperature control essential for achieving the results you’re looking for. Its 2.2kW heating element and circulating pump ensure uniform heat distribution, eliminating hot and cold spots which could otherwise lead to food waste. The bright LED […]
1.5kW. Capacity: 45Ltr
2.2kW. Capacity: 80Ltr
Achieve flawless sous vide cooking results time after time with the Sous Vide Tools iVide stirred water bath. Designed for precision and consistency, the powerful 2.2kW thermal circulator maintains an incredibly stable water temperature to within 0.03°C, eliminating any hot or cold spots. This guarantees perfectly cooked food exactly as you intended. Setting your cooking […]
Achieve flawless sous vide cooking results time after time with the Sous Vide Tools iVide stirred water bath. Designed for precision and consistency, the powerful 2.2kW thermal circulator maintains an incredibly stable water temperature to within 0.03°C, eliminating any hot or cold spots. This guarantees perfectly cooked food exactly as you intended. Setting your cooking […]
2.2kW. Suitable for water baths up to 120Ltr
Natural gas.16Ltr tank
Electric.Capacity:90Ltr
Size: 122(H) x 620(W) x 190(D)mm. Material: Stainless Steel
LPG.Power:18.2kW,68,000Btu/hr.16Ltr tank
16kW. Capacity 100Ltr. With Castors
Propane Gas. 100Ltr. btu/hr 78,820. On Castors
Propane Gas. 100Ltr. btu/hr 78,820. On Legs
Electric. Power: 13.9kW, 1 or 3 phase. Capacity: 45Ltr
Natural Gas. 100Ltr. btu/hr 78,820. On Castors
Natural Gas. 100Ltr. btu/hr 78,820. On Legs
Capacity: 25Ltr. Power: 3kW
However, sous vide didn’t gain widespread popularity until the 2000s, when chefs like Thomas Keller and others in the culinary world began using it in fine dining restaurants. The rise of affordable home sous vide equipment in the 2010s further expanded its use, making it accessible to home cooks. Today, sous vide is widely recognised as a precise and effective cooking method used in both professional and home kitchens.
How to Clean:
Turn off and unplug the boiler.
Empty the water and remove the basket for cleaning.
Wipe the interior with warm soapy water.
Descale with vinegar if there’s mineral buildup.
Clean the exterior with a damp cloth.
Dry thoroughly before use or storage.
Tip: Check the heating element for buildup and follow the manufacturer’s instructions.
Size:
Shape:
Intended Use:
Material:
In summary, stockpots are larger, taller, and designed for cooking large volumes of liquid, while traditional pots are smaller, more versatile, and used for a range of general cooking tasks.
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