The Prestige 700 BI70/8050E electric boiling pan is the volume-production solution for kitchens that cook electrically: 50 litres, 12 kW on three-phase 400V, direct heating. With 12 kW, a full vessel of water or stock rises to the boil in minutes — a power that justifies three-phase and sets this boiling pan apart from lower-power models that take 30 to 45 minutes to boil.
For which establishment, for which production?
- Catering and canteen: soups of the day, base stocks, cooking vegetables or pasta in large quantity. The 50-litre vessel handles 80 to 100 soup portions in a single batch — enough for a complete group lunch service.
- Restaurant producing sauces and stocks: the fast rise to boil of 12 kW lets you prepare veal stocks, fumets and base sauces in reduced time before service. Fast cooling at the end of service eases storage in HACCP containers.
- Hotel and banqueting: cooking rice, potatoes, vegetables in bulk for buffets of 100 covers and up. The steadiness of electric heating (vs gas) guarantees even cooking with no hot spot.
- Kitchen with no gas access: the Prestige 700 electric boiling pan brings 12 kW of power where gas is not available, without sacrificing heat-up speed.
⚠️ Three-phase 400V required. Check your installation before ordering. This 77 kg post is a fixed installation.
Technical specifications
| Feature | Value |
|---|
| Reference | BI70/8050E |
| Range | Prestige 700 |
| Capacity | 50 litres |
| Power | 12 kW |
| Supply | Three-phase 400V |
| Heating type | Direct |
| Width (W) | 800 mm |
| Depth (D) | 700 mm |
| Height with legs (H) | 900 mm |
| Weight | 77 kg |
| Build | Stainless steel |
| Price excl. VAT | €6,360 |
50 L professional boiling pan comparison
| Criterion | Prestige 700 Electric 12 kW (€6,360) | Diamante 70 Electric Indirect (€8,995) | Diamante 70 Gas Direct (€5,650) |
|---|
| Supply | TRI 400V | TRI 400V | Gas network |
| Heating | Direct | Indirect (bain-marie) | Direct |
| Ideal for | Fast boil, stocks | Delicate sauces, creams | General production |
| Risk of scorching at base | Yes (direct heating) | No (bain-marie) | Yes (direct heating) |
| Price excl. VAT | €6,360 | €8,995 | €5,650 |
What restaurateurs ask
- What is the difference between direct and indirect heating for a professional boiling pan?
- Direct heating heats the vessel via an element applied directly under or around the base. It is the most efficient way to bring water quickly to the boil. Indirect heating (or bain-marie) surrounds the vessel with an electrically heated water-filled space: heat is transmitted gently and evenly, never exceeding 100°C at the vessel base. Ideal for cream-based sauces, delicate coulis and preparations that scorch easily.
- Can a 12 kW electric boiling pan replace a gas pan in intensive production?
- For stocks and boiling, yes — 12 kW electric gives heat-up times comparable to an equivalent-power gas burner. The difference is running cost: gas is generally cheaper to run than electricity for intensive use. For restaurants with gas access, the gas boiling pan (D73/10PGD05, €5,650 excl. VAT) remains the most economical option long-term.
- What drainage for a 50 L pan at the end of service?
- 50 L professional boiling pans have a drain valve at the base of the vessel to empty the contents easily. Check for this valve on receipt. For HACCP-compliant cleaning, the vessel must be emptied, rinsed and cleaned at the end of each service.
Pallet delivery from French stock. For advice on choosing between direct and indirect heating, or a full catering kitchen project, our team replies via the contact form.
MFF Guarantee & After-Sales: 1-year manufacturer guarantee, extended guarantee available. MFF technical support and spare parts. Delivery 48–72h mainland France.
