Boiling kettles
Boiling kettles play a pivotal role in the food industry, facilitating efficient cooking and food preparation. These specialized vessels provide a controlled environment for heating, reducing the risk of contamination and ensuring uniform cooking. From soups to sauces, their versatility contributes to consistent quality and taste, making them indispensable tools for culinary professionals in the food manufacturing sector.
Boiling kettles are specialised equipment used in commercial kitchens and food processing facilities for boiling large quantities of liquids such as water, stocks, soups and stews. They are typically large, stationary containers fitted with a heating element, a thermostat and a spigot for draining the contents, so that batch volumes can be held at a controlled temperature and discharged cleanly to the next stage of the process.
In production, the kettle carries several distinct duties. Soups and broths are simmered to bring out the flavours of the broth. Stews and casseroles are made by browning the meat and then simmering it with vegetables and seasonings to create a flavourful and hearty dish. For pasta, the kettle brings water to a boil quickly and then simmers the pasta until it is cooked through. Vegetables are blanched before freezing, or cooked for use in stews, casseroles and soups.
Two types are in general use: stove-top kettles and electric kettles. Electric kettles are becoming more popular due to their speed, convenience and safety features, and rising demand for them is a significant driver of market growth.
The global boiling kettle market was approximately $10 billion in 2021 and is expected to grow at a CAGR of around 5% from 2021 to 2026. Asia-Pacific is the largest market, followed by Europe and North America. The market is highly competitive, with major players such as Philips, Breville, Bosch and Morphy Richards dominating it.