Indirect heating is the technology that sets the Diamante 70 D73/10PEI05S boiling pan apart from direct-heating pans: the 50-litre vessel is surrounded by an electrically heated water-filled space. Heat is transmitted through this water layer — never directly in contact with the element. Result: a maximum temperature limited to 100°C at the vessel base, even heating over the whole surface, and no risk of scorching or sticking for delicate preparations.
For which kitchen, for which preparations?
- Cream- and butter-based sauces: béchamel, hollandaise, crème anglaise, velouté — preparations that scorch instantly on contact with a direct element. Indirect heating holds a gentle, constant temperature over the whole vessel surface.
- Coulis and fine purées: the uniformity of indirect heating avoids the hot spots that carbonise the natural sugars of vegetables or fruit. Coulis stay smooth and glossy.
- Professional pâtisserie in volume: pastry creams, ganaches, caramel sauces in large quantity. The indirect pan is the equivalent of a professional bain-marie in brigade format.
- Long-duration holding: keeping a sauce or a veal stock warm through a long service with no risk of over-cooking or uncontrolled reduction.
⚠️ Three-phase 400V required. This 77 kg block is a fixed installation. Check your electrical connection before ordering.
Technical specifications
| Feature | Value |
|---|
| Reference | D73/10PEI05S |
| Range | Diamante 70 |
| Capacity | 50 litres |
| Supply | Three-phase 400V |
| Heating type | Indirect (electric bain-marie) |
| Width (W) | 600 mm |
| Depth (D) | 730 mm |
| Height with legs (H) | 870 mm |
| Weight | 77 kg |
| Build | Stainless steel |
| Price excl. VAT | €8,995 |
What restaurateurs ask
- Why does an indirect-heating boiling pan cost more than a direct one of the same capacity?
- The double wall, the intermediate-water filling and control system, and the indirect-heating regulation electronics add components absent from a direct pan. This technical complexity means more costly manufacturing. In return, you get cooking impossible with direct heating: no preparation can scorch at the base, whatever the duration.
- Can an indirect-heating pan be used to boil water or stocks?
- Yes, but indirect heating will be slower to reach the boil than direct heating of the same power. For production needing a fast boil (stocks, cooking pasta, vegetables), direct heating is more efficient. The indirect pan is optimal for long, delicate preparations — not for high-speed production.
- Does the intermediate water circuit need filling before each service?
- The indirect-heating system is sealed and needs no daily filling. It has a closed heat-transfer fluid circuit. A periodic level check is recommended (per the manufacturer's instructions), and annual circuit maintenance may be needed depending on use intensity.
Pallet delivery from French stock. For a gourmet or pâtisserie kitchen project needing volume production with no scorching risk, our team supports you in the choice and installation 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.
