The Diamante 70 D73/10PGD05 gas boiling pan is the reference solution for kitchens with a gas network that want to produce 50 litres of stock, soup or volume cooking at maximum power and the lowest running cost. Direct gas heating brings a 50-litre vessel to the boil quickly, for soups of the day, veal stocks, vegetable stocks or cooking pasta and vegetables in large quantity.
For which establishment, for which volume production?
- Traditional restaurant with a soup of the day or house stock: producing 40 to 50 litres of stock at the start of the day, to use as a sauce base or serve directly. The Diamante 70 gas boiling pan produces this volume in a single batch.
- Catering — school canteen, company restaurant: daily cooking of vegetables, starches and soups for 80 to 150 covers. The gas saving over electric is significant for 5-day-a-week use.
- Hotel restaurant with banqueting service: producing soups and base sauces for buffets of 100 to 200 people. The 50-litre capacity and gas power let you produce large quantities in little time.
- Kitchen with gas network access: where gas is available, the D73 gas pan is cheaper to run than its electric equivalent, with equivalent direct heating power.
Technical specifications
| Feature | Value |
|---|
| Reference | D73/10PGD05 |
| Range | Diamante 70 |
| Capacity | 50 litres |
| Supply | Natural gas or propane |
| Heating type | Direct |
| Width (W) | 600 mm |
| Depth (D) | 730 mm |
| Height with legs (H) | 870 mm |
| Weight | 77 kg |
| Build | Stainless steel |
| Price excl. VAT | €5,650 |
What restaurateurs ask
- Gas or electric boiling pan: which to choose for a professional kitchen?
- Gas is generally more economical to run for intensive use (daily, several hours/day) — the cost per gas kWh is lower than per electric kWh in the majority of French professional tariffs. Electric (especially three-phase) is preferred where there is no gas network, or for kitchens under fire constraints. If you have both, compare your local tariffs with your energy supplier.
- Can this gas pan be used with bottled propane?
- Yes, provided the appliance is supplied or converted for propane (37 mbar pressure for propane vs 20 or 25 mbar for natural gas). Specify your gas supply type at order to receive the appliance set up or with the appropriate conversion kit.
- What is the difference between direct and indirect heating for a gas pan?
- The D73 gas pan is direct-heated: the gas burner heats the stainless vessel base directly. It is the simplest, most powerful system to bring to the boil quickly. For delicate preparations that scorch easily (cream sauces, coulis), the electric indirect-heating pan (D73/10PEI05S, €8,995 excl. VAT) is preferable — indirect gas exists but is less common.
Pallet delivery from French stock. The gas connection must be done by a certified installer. For a volume-production kitchen project or to compare the three 50 L boiling pans available, 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.
