FAGOR MCBIE-500 Electric Boiling Kettle 500 Litre

A boiling kettle heats liquid indirectly by circulating hot water or steam between an inner and outer vessel. This double-wall construction prevents direct contact between the heating element and the food, eliminating hot spots that can scorch ingredients. The heat transfers evenly through the inner wall, cooking large volumes of stock, soup or sauce without burning. An electric element immersed in the jacket heats the water, which in turn warms the inner vat; the process is slower to start but holds a steady temperature once reached.

To begin, the operator fills the inner vat with water or stock up to the marked level. The outer jacket is then filled with water through the automatic or manual inlet until the gauge shows the correct pressure. The power control is set to the desired intensity, and the element heats the water in the jacket. As the jacket water warms, it transfers heat to the inner vat, raising the temperature of the contents. A stirrer can be engaged to circulate the liquid, ensuring even cooking and preventing settling. The lid, balanced on springs, is closed to retain heat and steam. During operation, the pressure gauge monitors the jacket pressure, and the safety valve releases excess steam if the pressure exceeds the set limit. When the cooking cycle is complete, the hydraulic tilting system lowers the vat to pour the contents through the tap.

The 500 L capacity allows bulk preparation of stocks, soups and sauces in a single batch. The 48.4 kW power rating requires a dedicated three-phase 400 V circuit, typical of large commercial kitchens. The 400 kg weight means the unit must be positioned on a reinforced floor or a purpose-built stand. The footprint of 2050 x 1370 mm takes a fixed space on the worktop or floor, and the 1300 mm height allows access from a standing position without stooping.

The inner vat is made from AISI 316 stainless steel, resistant to corrosion from acidic ingredients such as tomatoes or wine. The walls and jacket are AISI 304 stainless steel, with the jacket walls insulated by high-density ceramic fibre to retain heat. The lid, also stainless steel, is fitted with a heat-resistant handle and balanced on springs for easy opening. A pressure gauge and manual air release valve control the jacket pressure, and a safety valve is set to 0.5 bar. The adjustable stirrer mixes hot and cold water feeds, and the hydraulic tilting system lowers the vat automatically, cutting power to the element during tilting for safety.

Controls include a power regulator to adjust heating intensity, a safety thermostat to prevent overheating or low water levels, and water level taps for the jacket. The unit is mounted on a stainless steel frame, and the exterior is satin-finished AISI 304 stainless steel for durability and ease of cleaning.

Cleaning involves draining the jacket and inner vat, then rinsing with water. The stirrer and tap should be disassembled and cleaned separately. The ceramic fibre insulation does not require maintenance, but the jacket and vat should be inspected for scale build-up and descaled if necessary. The hydraulic tilting mechanism should be checked periodically for smooth operation.

The MCBIE-500 is a fixed installation unit designed for professional catering kitchens requiring bulk liquid preparation.