Are Pasta Boilers much better than pots or kettles?

51
12
Joined Jul 7, 2015
I'm setting up a kitchen that will be cooking a lot of pasta (hundreds of servings at once for a meal delivery service), and I am wondering what people think of pasta boilers. Are they much better than pots? Could I cook my pasta in soup kettles or will it not be boiling fiercely enough? I've cooked pastas in big pots on the stove, but the biggest issues I've had with that is that the pasta sticks very easily to each other, so I've been doing it in smaller batches on the stove which is very time-consuming.

So I'm essentially wondering large commercial pasta boiler vs. large commercial kettle (I'll have this anyway for soups) vs. some other option if anyone has a recommendation.

Thanks so much in advance!
 
1,140
165
Joined Sep 5, 2012
When I cook pasta for a large amount of people i use one of my steam kettles. In my hundred liter kettle I can cook 15 kilograms at a time without loosing the boiling heat and then attach the strainer and tilt to drain the water into the floor drain. Recovery time to the next batch is about 15 minutes.
 
51
12
Joined Jul 7, 2015
When I cook pasta for a large amount of people i use one of my steam kettles. In my hundred liter kettle I can cook 15 kilograms at a time without loosing the boiling heat and then attach the strainer and tilt to drain the water into the floor drain. Recovery time to the next batch is about 15 minutes.
Thanks for the reply! How does a steam kettle work? Do you ever have any issues with the pasta sticking to each other or to the pot? And what else can one cook in a steam kettle? Soups, rice, beans? Are there any particular brands you recommend? Thanks again!!
 
1,140
165
Joined Sep 5, 2012
http://www.fishnick.com/equipment/techassessment/9_kettles.pdf

The link is a good resource. Brands are hard for me to recommend to non Swedish/Nordic cooks as I haven't worked inn the USA in many years.

I cook soups, all kinds of different sauces, potatoes for mash( my kettles had a attachment to whip) stocks, braised brisket in them. I have even used them cold to mix large batches of bound salads. You do need to stir pasta when you cook it to prevent sticking.

I never cook rice in them, much easier and neater done in the steam oven.
 
51
12
Joined Jul 7, 2015
http://www.fishnick.com/equipment/techassessment/9_kettles.pdf

The link is a good resource. Brands are hard for me to recommend to non Swedish/Nordic cooks as I haven't worked inn the USA in many years.

I cook soups, all kinds of different sauces, potatoes for mash( my kettles had a attachment to whip) stocks, braised brisket in them. I have even used them cold to mix large batches of bound salads. You do need to stir pasta when you cook it to prevent sticking.

I never cook rice in them, much easier and neater done in the steam oven.
Thanks again for your response! Much appreciated. I will definitely take a look at the PDF you sent - it looks very useful.

For rice, you mean you use a combi oven that does both dry heat and steam? And you put the rice in trays with water? Like this? https://www.alto-shaam.com/en/products/combitherm-combi-oven/ctp20-20
 

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