FAGOR MCG-300 A Gas Boiling Kettle for Pressurised Cooking

A pressurised boiling kettle raises the boiling point of water by sealing the vessel and allowing steam pressure to build. Gas burners beneath the tank transfer heat directly into the cooking liquid, while the sealed lid traps steam, increasing internal pressure. This combination accelerates cooking times and intensifies heat transfer, making it possible to prepare large volumes of stocks, soups or sauces more quickly than in an open kettle. The pressure also helps break down tough fibres in meat or vegetables, producing tender results without prolonged simmering.

To operate the MCG-300 A, water is first introduced through the tap with a movable hose. Ingredients are loaded into the cylindrical tank, and the lid is closed and secured with clamps. The gas burners are ignited manually using the piezo ignition, and the pilot flame maintains combustion. As the liquid heats, steam pressure rises inside the double-walled tank, monitored by the manometer. The manual air release valve allows controlled reduction of pressure during cooking. Once the process is complete, the gas is turned off, and the safety valve automatically vents excess pressure at 0.5 bar. The contents are drained through the insulated discharge tap at the front.

The 300 L capacity allows bulk preparation of liquids, while the 39 kW power rating indicates a high gas load suitable for commercial kitchens with adequate gas supply. The 200 kg weight requires a stable floor and may need a trolley for repositioning. The 1290 x 1391 x 950 mm footprint demands dedicated floor space, typically in a central production area rather than a tight corner. High-density insulation reduces heat loss, keeping energy consumption lower than in uninsulated models.

The tank is constructed from AISI 316 stainless steel at the base, chosen for its resistance to acidic ingredients such as tomatoes or wine-based sauces. The walls and lid use AISI 304 stainless steel, providing durability and corrosion resistance. The outer casing is satin-finished AISI 304, while the supporting frame and adjustable legs are also stainless steel. A silicone rubber gasket ensures an airtight seal when the lid is clamped shut. The safety valve, set to 0.5 bar, prevents over-pressurisation, and the tubular gas burners are made from high-performance stainless steel for direct heat transfer.

Cleaning involves draining the tank through the discharge tap, then rinsing with water introduced via the hose tap. The cylindrical shape and smooth stainless steel surfaces allow easy access for scrubbing. The lid, with its heat-resistant handle and balanced springs, can be lifted without strain, and the clamps release quickly for thorough cleaning of the gasket area. The gas burners and flue grid require periodic inspection to remove food debris or grease.

This model is an autoclave version, designed for pressurised cooking. The direct gas heating system eliminates the need for an intermediate heat exchanger, simplifying maintenance and improving response time. The unit is placed in the FAGOR catalogue under large-capacity boiling kettles for professional catering.