Steam-Jacketed Kettle

Steam-jacketed kettles, or steam kettles, have double walls between which steam circulates. Liquids in the kettle itself are heated quickly and efficiently. Although restaurants may use large floor-mounted kettles for making stocks, smaller table models are more useful in the bakeshop for making custards, creams, and fillings. Tilting kettles with a pouring lip are called trunnion kettles. Table models range in capacity from a few quarts or liters to 40 quarts (38 L).