Gas Boiling Kettle Indirect 150 L EMP.PLS.KTG.150
CODE EMP.PLS.KTG.150
A 150 L indirect gas boiling kettle designed for busy kitchen operations. It offers long-lasting use with its twin-wall jacket and stainless steel body.
Model Code
EMP.PLS.KTG.150
Heating Type
Indirect
Capacity
150 Liters
Gas Consumption (NG)
1.70 m³/h
Product information
Last updated:
Technical specifications
| Model Code | EMP.PLS.KTG.150 |
| Heating Type | Indirect |
| Capacity | 150 Liters |
| Gas Consumption (NG) | 1.70 m³/h |
| Gas Consumption (LPG) | 1.21 kg/h |
| Body Material | Stainless Steel |
| Lid Type | Counterweighted lid |
Product description
Developed for commercial kitchens and institutional catering facilities, this indirect gas boiling kettle has a twin-wall jacket that provides balanced heat distribution. It operates to high safety standards with a thermocouple with magnetic safety valve, limit thermostat, overpressure valve and pressure gauge. Its durable stainless steel body, easy-to-clean design and water fill and drain taps offer hygienic and practical use. The counterbalanced lid mechanism provides great convenience in daily operations.
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Capacity150 LitersCatalog 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.
01CafeteriaIn cafeterias, soups, stews and rice are cooked in portions for hundreds of people.
02Hotel kitchenHotel kitchens handle bulk cooking for banquet and group menus with this equipment.
03CateringIn catering kitchens, meals for off-site service are prepared centrally and sent out for distribution.
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