Choosing a Tilting Boiling Pan
Stirring and emptying a huge kadhai of dal, gravy or halwa is hard, slow and risky. A tilting boiling pan holds large batches and tips forward with a hand wheel so the contents pour out safely. Canteens, caterers, central kitchens, sweet makers and community kitchens use them.
Before you order, decide
- Capacity: the largest batch you cook in one go.
- Heating: gas-fired or steam-jacketed. A jacketed pan heats more gently and reduces burning at the bottom.
- Tilting mechanism: a geared hand wheel gives steady control while pouring.
- Thick mixtures: for halwa and similar dishes, ask whether a stirrer is worth adding.
- Floor drain: place it where spills can be washed straight into a drain.
For flame-free kitchens, we also supply tilting induction pans.
