Electric Boiling Kettle Indirect 150 L EMP.PLS.KTE.150
CODE EMP.PLS.KTE.150
An indirectly heated electric boiling kettle with a 150 L capacity, designed for busy kitchen operations.
Model
EMP.PLS.KTE.150
Capacity
150 L
Dimensions (mm)
800x900x850
Volume (m³)
0.62
Product information
Last updated:
Technical specifications
| Model | EMP.PLS.KTE.150 |
| Capacity | 150 L |
| Dimensions (mm) | 800x900x850 |
| Volume (m³) | 0.62 |
| Operating Voltage | 400V AC 3N PE |
| Cable Cross-Section | 5x6 mm² |
| Heating Type | Indirect (Double-Walled) |
| Body Material | Stainless Steel |
Product description
Made for commercial kitchens, hotels and mass catering facilities, this 150 L indirect electric boiling kettle offers long-lasting use with its stainless steel body. Thanks to its twin-wall jacket and indirect heating system, it prevents food from sticking to the bottom and provides uniform cooking. For safe use, it is equipped with an overpressure valve, pressure gauge and limit thermostat. The counterbalanced lid mechanism provides ease of use, while water fill and drain taps allow practical cleaning and hygiene.
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Capacity150 LCatalog value
Awaiting resultEstimated result · not guaranteed
%—Enter your details to see the estimated capacity result.
Sample capacity scenarios
250 people250 servings · 52% of one fill
≈ 1 × fill
500 people500 servings · 104% of one fill
≈ 2 × fill
1,000 people1,000 servings · 208% of one fill
≈ 3 × fill
2,000 people2,000 servings · 417% of one fill
≈ 5 × fill
- Calculation assumption: 1 portion per person, soup / meal serving 250 ml, usable fill 80%
- Calculations are based on catalog capacity and the service conditions you select. Actual results may vary due to preparation, waiting and operational interruptions.
- The volume is nominal; the tank is not filled completely to allow for boiling/foam.
Usage areas
Solutions for Your Business
Highlighted usage areas for professional businesses.
01Hotel kitchenHotel kitchens handle bulk cooking for banquet and group menus with this equipment.
02CafeteriaIn cafeterias, soups, stews and rice are cooked in portions for hundreds of people.
03CateringIn catering kitchens, meals for off-site service are prepared centrally and sent out for distribution.
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