BHS-G Steam Pot 200 Litre for Professional Kitchens

A steam pot transfers heat from pressurised steam through a water jacket into a cooking tank, raising the temperature of the food evenly and quickly without scorching. The steam condenses on the outer surface of the tank, releasing latent heat that penetrates the metal and warms the contents. Because the steam is saturated at a controlled pressure, the cooking temperature stays constant and predictable, making it possible to cook large batches of vegetables, grains or stocks without stirring or hot spots.

To use the pot, connect the steam supply to the G1¼″ inlet and open the valve to fill the water jacket. Cold water is added to the tank through the G½″ tap until the food reaches the marked maximum level. The lid is closed and the safety valve set; the pressure gauge shows the working pressure of 0.5 bar in the jacket. Once the steam reaches 110 °C, the heat is transferred through the polished AISI 316 tank bottom, cooking the food gently. After the programme, the condensate is drained through the G½″ connection and the food is removed through the 2″ drain valve.

The body and tank are made of high-quality stainless steel, with the cooking surface in polished AISI 316 for corrosion resistance. A pressed balanced lid seals the tank, and a safety valve prevents over-pressure. The unit stands on height-adjustable round stainless-steel legs, allowing the worktop to be levelled on uneven floors. A high chimney vents excess steam, and a cold-water tap is fitted for filling the tank without splashing.

The 200 litre volume allows large batches to be cooked at once, while the 1000 × 1150 mm footprint fits standard worktop layouts. The 850 mm base height and 1777 mm overall height leave clearance for extraction hoods. The 0.5 bar working pressure in the water jacket and 0.04 MPa saturated steam pressure keep the cooking temperature stable, and the 110 °C supply steam ensures rapid heat transfer.

Cleaning follows the stainless-steel construction: the tank is emptied through the 2″ drain valve, rinsed with hot water and scrubbed with a non-abrasive pad. The water jacket is flushed through the condensate connection to remove scale, and the safety valve is checked for free movement. The polished AISI 316 tank bottom resists staining and requires only routine wiping after each use.

The GK312000-100JN is listed in the BHS-G catalogue under steam cooking equipment for professional kitchens.