Soup kettle Hendi 470619
Technical data 01 / 02
This Hendi soup kettle combines a stainless-steel soup vessel with a glass lid and steam vent for serving soup from a dedicated position. Its 3.5-litre capacity suits a smaller batch or a separate soup option at a café or buffet. The transparent lid lets staff check the contents without lifting it, while the vent provides an outlet for steam.
Where it is used
The soup vessel holds the selected soup at the serving point, giving staff a dedicated container for that menu item rather than requiring it to be transferred between containers. This arrangement suits a café counter with one featured soup or a buffet position set aside for a separate soup choice.
The glass lid makes the contents visible during service, so staff can check which soup is in the kettle without lifting the lid. Its steam vent lets steam escape. The supplied fuel-paste holder is designed to hold fuel paste, which can be used to keep the soup warm during service. Together, the vessel and holder support setting up a soup-serving position without using the soup vessel to contain the fuel paste.
Care
The soup vessel is stainless steel, a corrosion-resistant material with a smooth surface that is easy to keep clean. Wiping soup residue from the vessel after service helps prepare it for another batch and is practical when the soup offering changes. Stainless steel is also suited to a damp kitchen environment because it resists corrosion; its cleanable surface supports routine attention to the serving vessel.
How to choose
The kettle’s diameter helps staff assess the counter space it will occupy, while its overall height helps check clearance beneath shelves or other overhead fittings. These dimensions are useful when allocating a specific position among serving equipment, before the kettle is brought to the counter.
Its 2.77 kg weight makes the kettle easier to lift and reposition between service points when the layout changes. The 3.5-litre capacity is suited to a dedicated soup option or smaller batch rather than a large-volume service. Consider that capacity for a café counter or buffet position where one soup needs its own serving vessel; it gives staff a defined quantity to manage at that station.