I've been researching a solution for my kitchen and decided to get input from the rest of the cooking world.
There's a product I make a lot of. 80-200lbs per day. It needs to come to a simmer fast and only for about 10 minutes. Then I need a fast recovery time for the next batch. I've been working in batches of 20lbs. But that's just because it's the limit of my current setup, an outdoor turkey fryer burner with a 32 qt stockpot. On the outdoor rig it takes maybe 10 minutes initially and 5 minutes to recover between batches.
I'd like to do this in the kitchen instead of outside, but the issue I'm having with the stovetop is it takes way longer to get the cooking liquid to reach a simmer. I think my outdoor burner is like 130,000 btu.
Ask me anything if this is not clear. Thanks!