A steam jacketed kettle heats food through a sealed jacket of steam, so large batches of soup, sauce, stock, chili and pasta cook evenly without scorching. Babak Food Equipment supplies commercial steam kettles from Vulcan for restaurants, hotels, caterers, hospitals, schools and commissary kitchens across Vancouver and British Columbia, in tabletop, floor, tilting and stationary models, gas or electric.
Types of commercial steam kettles
Tilting kettles
Tilting kettles pivot forward with a crank or lever, so you can pour soups and sauces directly into pans – safer and faster than ladling heavy batches.
Stationary kettles
Stationary kettles stay fixed and empty through a draw-off valve at the bottom. They are common in larger capacities for stocks and soups.
Tabletop and floor models
Tabletop kettles of a few gallons suit sauces and small batches on a counter or stand. Floor models range up to about 100 gallons for high-volume production.
Self-contained vs. direct steam
Self-contained kettles generate their own steam with gas or electric heat. Direct steam kettles connect to a building steam supply, common in hospitals and large institutions.
Full vs. partial jacket
A full jacket heats the whole kettle wall for fastest heating; a two-thirds jacket heats the lower part and leaves room to stir.
How to choose a commercial steam kettle

Capacity: size the kettle to your batch size; leave headroom so food does not boil over.
Tilting or stationary: tilting kettles make emptying easier; stationary kettles with draw-off valves suit liquids and large volumes.
Energy source: choose gas, electric or direct steam based on your utilities. Gas units need a licensed gas fitter.
Accessories: lids, strainers, pan carriers and water-fill faucets save time.
Floor drain: plan a floor drain or trough nearby for cleaning and emptying.
Ventilation: check local code; many kettles need to be under a hood.

Why buy your steam kettle from Babak Food Equipment?
With more than 20 years in business and a 4.9★ Google rating from 380+ reviews, our team helps you size the kettle and check gas, power, water and drain connections. Delivery and installation options are available across BC – details and costs are discussed when you order. Also see our commercial steamers, all steam cooking equipment and used restaurant equipment.
Steam kettles at a glance
TypeTypical capacityBest forTabletop kettleAbout 3–20 gallonsSauces, small batchesFloor tilting kettleAbout 20–80 gallonsSoups, chili, pasta, easy pouringFloor stationary kettleAbout 20–100+ gallonsStocks and large liquid batchesDirect steam kettleVariesHospitals, institutions with building steam
Frequently asked questions
What is a steam kettle?
A steam kettle – or steam jacketed kettle – is a large cooking vessel with a double wall. Steam in the jacket heats the food evenly, so large batches cook without scorching.
What sizes do commercial steam kettles come in?
Commercial kettles range from tabletop models of a few gallons to floor models of about 100 gallons or more.
Should I choose a tilting or stationary kettle?
Tilting kettles are easier for pouring thick foods into pans; stationary kettles with draw-off valves suit soups and stocks in large volumes.
Do steam kettles need a water connection?
Self-contained kettles have a sealed jacket, but a water-fill faucet and a floor drain nearby make filling and cleaning much easier.
Availability, pricing, warranty terms, delivery and installation are confirmed at the time of purchase – request a quote on any model or call our team at (604) 566-9747.