FAGOR 200 L Indirect Gas Boiling Kettle MRIG-200

A boiling kettle heats liquid or semi-liquid food by circulating hot water or steam around a sealed inner vessel. The heat transfers through the vessel wall without direct flame contact, preventing scorching and allowing even, gentle cooking. This indirect method is suited to stocks, soups, sauces and stews that require prolonged simmering without burning or sticking. The sealed jacket also retains heat efficiently, reducing energy use once the target temperature is reached.

The operator loads the cylindrical cooking vat through the hinged lid, then ignites the gas burners beneath the jacket. A pilot light and piezo ignition provide manual start-up. The burners heat the water or steam in the jacket, which in turn heats the contents of the vat. A safety valve set at 0.5 bar prevents over-pressure. When cooking is complete, the operator opens the front-mounted drain tap to release the finished product. The tap has an insulated, heat-resistant handle for safe, controlled emptying.

The 200 L capacity allows large batches of liquid food to be prepared in a single cycle, reducing the need for multiple smaller vessels. The 39 kW power rating indicates the load on the gas supply, requiring a dedicated commercial gas line. The footprint of 1000 x 1150 mm determines the floor space the unit occupies, while the 850 mm height allows integration beneath standard worktops or combination with other professional kitchen equipment. The 200 kg weight means the kettle is moved with a pallet truck or forklift and positioned permanently once installed.

The inner vat base is made from AISI 316 stainless steel, a grade chosen for its corrosion resistance in contact with acidic or salty foods. The vat walls and lid are AISI 304 stainless steel, a durable, food-safe material. The outer jacket and work surface are satin-finished AISI 304 stainless steel, which resists fingerprints and maintains a professional appearance. Adjustable-height legs allow levelling on uneven floors. A flue grille vents combustion gases safely away from the cooking area.

Cleaning involves draining the vat through the tap, then washing the interior with a non-abrasive cleaner. The satin-finished exterior wipes clean with a damp cloth. The hinged lid and drain tap are designed for easy access during cleaning. The indirect heating system means the jacket and burners require periodic inspection to ensure no blockages or scale build-up, but the sealed design minimises maintenance compared to direct-fired kettles.