or Connect
ChefTalk.com › ChefTalk Cooking Forums › Professional Food Service › Professional Chefs › Boiling pasta... realistically
New Posts  All Forums:Forum Nav:

Boiling pasta... realistically

post #1 of 14
Thread Starter 
How big a batch of pasta can you boil at once in your kitchen with your given equipment?
post #2 of 14
Commercially I only like to cook 7 1/2 pounds at a time max. home only 2
CHEFED
Reply
CHEFED
Reply
post #3 of 14
At home I have a really nice pasta pot that I can fit 1lb of long pasta into or 2lb's of rolled pasta. At work I can do like ChefEd, 7.5lb industrial bags.
Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
Reply
Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
Reply
post #4 of 14
A university cafeteria I worked at used a 100 gal tilting steam jacketed kettle to cook pasta in. Don't recall how much pasta was put in the kettle.
post #5 of 14
Thread Starter 
What's that like 10 gallon pot, 25,000 btu burner?
post #6 of 14

A question

What kind of equipment is that to cook 7.5# of pasta? Just a big pot on a burner? How many gallons of water do you use and how do you drain it?

And, how do you hold it for service?

Just very curious, having never seen a commercial pasta cooking kitchen.


thanks,

H.
post #7 of 14
I cook it in what is called a Navy pan. It is aluminum and looks like a high sided roasting pan. The reason being its only 8 or 10 inches high by 2 feet by 3 feet and is thick aluminum, and all of the pasta is spread out rather then being on the bottom or top like a stockpot, it all cooks at same rate,
I add salt to the water to make it boil hotter and a drop of oil to prevent foaming.
CHEFED
Reply
CHEFED
Reply
post #8 of 14
Besides our tilt skillet we have a large steam kettle.
We routinely cook 20 lbs of pasta at a time.
We could probably do 30-40, but that would be pushing it.
Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
Reply
Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
Reply
post #9 of 14
Home...... 5lbs in a 30qt on a 25,000BTU burner
Second to last kitchen I ran.....50lbs in a 100 gallon, floor mounted, steam-jacketed, drain-down kettle
post #10 of 14
that would be serious pasta making......
cooking with all your senses.....
Reply
cooking with all your senses.....
Reply
post #11 of 14
Thread Starter 
Oh OK. Interesting. We call it a GI pan in the midwest. Same thing. :D
post #12 of 14
i seen 20-30 pounds cooked in out tilt skillets at work. but theres only a few times when we need that much pasta.
post #13 of 14
I have always called it an Armypan.:cool:
post #14 of 14
Using a tilt skillet I used to routinely cook 20+# of pasta at a time, but a lot would depend on the type of pasta.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Professional Chefs
ChefTalk.com › ChefTalk Cooking Forums › Professional Food Service › Professional Chefs › Boiling pasta... realistically