Boiling KettlesGas Indirect Boiling Pan AKTG-890
Gas Direct Boiling Pan 250 L AKTG-1000D
CODE AKTG-1000D
Directly heated gas boiling pan designed for commercial kitchens with a high capacity of 250 liters and a durable stainless steel construction.
Model Code
AKTG-1000D
Capacity
250 L
Width
1000 mm
Heating Type
Direct
Product information
Last updated:
Technical specifications
| Model Code | AKTG-1000D |
| Capacity | 250 L |
| Width | 1000 mm |
| Heating Type | Direct |
| Power (LPG) | 19 kW |
| Power (NG) | 21 kW |
| Power Consumption (LPG) | 1.497 kg/h |
| Energy Value (LPG) | 16337 kcal |
| Energy Value (NG) | 18056 kcal |
| Material | Stainless Steel |
Product description
Built for commercial kitchens, hotels, cafeterias and mass catering facilities, this gas boiling pan makes high-volume cooking efficient with its large 250-liter volume. Thanks to its stainless steel construction, it offers long-lasting use, high hygiene and easy cleaning. Providing operational convenience with its ergonomic design, the unit can be used with LPG and natural gas (NG) options to suit your facility's infrastructure.
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Capacity250 LCatalog value
Awaiting resultEstimated result · not guaranteed
%—Enter your details to see the estimated capacity result.
Sample capacity scenarios
400 people400 servings · 50% of one fill
≈ 1 × fill
800 people800 servings · 100% of one fill
≈ 1 × fill
1,500 people1,500 servings · 188% of one fill
≈ 2 × fill
3,000 people3,000 servings · 375% of one fill
≈ 4 × 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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