Reasons Why You Should Switch to a Steam Jacketed Kettle

 

Today normal pots have long been a staple in practically every professional kitchen Because of their low cost and convenience of use. Normal pots, despite their popularity, are incredibly restricting for chefs, requiring additional labor, a significant quantity of burner area, and long cook periods. This is where a steam jacketed kettle can be extremely beneficial to your kitchen. Steam kettles, equipped with more technology, can dramatically transform how you run your kitchen. Unlike traditional stockpot steaming, a steam kettle enables efficient heat transfer, homogeneous heating, and superior product handling to help your kitchen run more efficiently.

Greater Productivity:

Compared to stockpots, which use a considerably higher temperature only at the bottom of the pot, a steam jacketed cooker offers faster cooking periods since two-thirds of the cooking surface comes into touch with the product at a much lower temperature. Cooking using high-powered steam helps to cook food faster and allows for a wider range of cooking applications, resulting in significantly more kitchen productivity.

Best food Quality:

The quality of food you can prepare in a steam jacketed kettle is the best justification for converting to steam cooking. Commercial kettles heat their contents from all sides, resulting in a moderate, homogeneous heat that allows you to constantly boil, braise, sauté, and simmer with minimal staff interaction. You also limit the risk of burning or overcooking your product, thanks to the precision of the kettle's temperature settings.

Bottom Line:

Finally, a steam jacketed kettle is ideal for delicate foods that are easily harmed by stirring or mixing, as the steam kettle eliminates the need for these actions. So those are the reasons why you should switch to a steam jacketed kettle, as explained above.